Kraft Copycat Recipes

[Julie]

All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.

[Julie]

Kraft Shake'N'Bake
Serves : 4-8

1/2 cup + 1 Tbls. crushed corn flakes
2 tsp. all-purpose flour
1 tsp. salt
1/4 tsp. paprika
1/4 tsp. granulated sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder

Combine all ingredients in a large Ziploc bag and shake to mix.

Shake moistened chicken, 1-2 pieces at a time, in shaker bag with coating mixture. Discard any remaining mixture and bag. Bake in 400 degree oven, on ungreased or foil-lined cookie sheet, until cooked through - BONE-IN: 45 minutes BONELESS: 20 minutes.

[k75h]

Kraft Catalina Salad Dressing

1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil

Place all ingredients into blender and mix.
Store in jar in refrigerator.

[Julie]

Kraft Deluxe Macaroni & Cheese

8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt

Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally. As macaroni boils, prepare sauce by combining cheddar cheese, Cheez
Whiz, and milk in a small saucepan over medium low heat. Stir cheese mixture often as it heats, so that it does not burn. Add salt. When all of the cheddar cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready. When macaroni is ready, strain water, but do not rinse the macaroni. Using the same pan you prepared the
macaroni in, combine the macaroni with the cheese sauce, and mix well.

[Julie]

Kraft Macaroni and Cheese

8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt

Bring 8 cups (2 quarts) of water to a boil over high heat in a
large saucepan. Add elbow macaroni to water and cook for
10 to 12 minutes or until tender, stirring occasionally.
As macaroni boils, prepare sauce by combining cheddar cheese,
Cheez Whiz, and milk in a small saucepan over medium/low heat. Stir cheese mixture often as it heats, so that it does not burn. Add salt. When all of the cheddar cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready. When macaroni is ready, strain water, but do not rinse the macaroni. Using the same pan you prepared the macaroni in, combine the macaroni with the cheese sauce, and mix well.

Makes about 4 cups.

[Julie]

Kraft Thousand Island Dressing

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper

Combine all of the ingredients in a small bowl. Stir well. Place dressing in a covered container and refrigerate for several
hours, stirring occasionally, so that the sugar dissolves and the
flavors blend.
Makes about 3/4 cup

[Julie]

Low Carb Kraft Thousand Island Dressing

1/2 cup mayonnaise
2 tbsp Walden Farms Calorie Free Ketchup
1 tbsp white vinegar
2 tsp Splenda
2 tsp sweet pickle relish
1 tsp white onion, finely chopped
1/8 tsp salt
dash pepper

Mix together in a bowl. Refrigerate for 1 hour

Makes 1/2 cup