Ingredients:
1 JTMR Brand “Grillin’ Ribs” pork patty
1 6 inch long sandwich bun
2 Tablespoons McDonald’sR Barbecue sauce (see recipe under McNuggetsR)
1 Tablespoon chopped white onion
3 sour dill pickle slices

Note** J-T-M. is the only brand of these pressed and formed pork patties that I’ve seen. They are shaped like a rack of ribs, just like at McDonald’sR. I get
them at Wal-MartR. Look for them in the frozen meat section, near the pre-formed hamburger patties.

Cooking Your McRibR
1. Preheat your griddle to 400. Cook the pork patty just like a quarter pound beef patty. (consult the package directions for cooking times and other cooking options)
2. Toast the faces of both halves of the bun, using the bun toasting method described throughout this site.
3. On the toasted crown (top) half, apply the ready mixed barbecue sauce and follow that with the dill pickle slices, spread out evenly.
4. Place the cooked “rib” patty on next, then add the onions, followed by the heel. (bottom)
5. Wrap this masterpiece in a 12×16 sheet of waxed paper, let sit 5 minutes, then microwave on high about 15 seconds, still wrapped.
6. Delight in a wonderful McRibR Sandwich!

Vital Notes:
This is how we did it “back then”. But, back then we also just used BullseyeR brand barbecue sauce.
(original flavor) You might consider this option.
Also—this having never been an “official” McDonald’sR sandwich, different franchise operators may have prepared it a small differently. Like putting the onions on
the crown side, or not putting pickles on it. Maybe they place sauce on both sides….etc…etc…Just customize it to the way YOU remember it.

2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons strawberry flavor Nestle Quik Powder
Shamrock. Shake
2 cups vanilla ice cream
1 cup milk
1/4 cup half and half
1/4 teaspoon MINT extract (not peppermint)
8 drops green food coloring

1. Combine half of the Ingredients for the shake flavor of your choice in a the silver cup that comes in the DRINKMASTER, and mix on high speed until
smooth. Pour into a cup. Repeat for shake #2. Or use a blender and mix all Ingredients on high speed until smooth. Stop blender, stir and blend again, if
necessary to combine Ingredients.
2. Pour into two 12-ounce cups.
Serves 2.

2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons sugar
1/8 teaspoon vanilla extract
Chocolate Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
2. tablespoons chocolate flavor Nestle Quik Powder

The milkshakes were changed in the early 80’s to reduce the stout content and calories. These McDonald’s shakes are how they tasted from the 50’s
through the 70’s. Back then the straw would sometimes collapse because the shakes were so thick. DELIGHT IN!

McDonald’s Milkshakes
SPECIAL TOOLS:
I suggest getting an Hamilton Beach DRINK-MASTER. It is a consumer version of the multi-mixer’s Ray Kroc used to sell to the McDonald brothers.
(or… a blender works O.K.)

INGREDIENTS:
1 -Topp’s 1/4 lb frozen beef patty
1 -sesame seed bun
1 -Tablespoon fresh onion…diced
mustard, ketchup
2 -HEINZ hamburger slices (pickles)
2 -slices real American cheese (optional)
McDonald’s Hamburger Seasoning

BEEF PATTY ALTERNATIVE: If you can’t find Topps. 1/4 pound patties, use one pound ground chuck,
divide into 4 equal pieces, and form the patties about 5″ diameter and 1/4″
thick. Do this on wax paper, and freeze until needed.
Cooking your Quarter Pounder.
Pre-heat an electric grill to 400 degrees. (If cooking more than one…also pre-heat an electric grill for
toasting the sesame seed buns)Lay the beef frozen patty on the grill, and after about
20 seconds, “sear” it. Sear a small harder and a small longer than with regular hamburgers.You should apply
heavy pressure for 6-8 seconds. Sprinkle liberally with McD’s Hamburger
Seasoning.(see regular burgers to make that) About 2.-3 minutes after searing, turn. Be careful not to tear
the sear you just made. Add another dash Seasoning. Lay the crown of the
bun facedown on an unused, clean part of the grill. It will toast very quickly, so go it around in a
circular motion to prevent burning. After about 30 seconds the bun will be toasted
enough. Remove to dress, and lay the heel facedown to the same spot on the grill. (If cooking more than
one, follow the bun toasting instructions for the regular hamburger.)
DRESSING THE BUN: Place five “kisses” of mustard around the toasted crown about 1/2 inch from the
edge, equally spaced. Then place five squirts of ketchup in the pattern of a five on
dice and the size of a nickle on the toasted bun. (Make the center one the size of a quarter.) Add about a
tablespoon of freshly chopped white onion, and the two pickle slices, evenly
spaced.
If you’re making a Quarter-Pounder with Cheese., lay one slice of real American cheese on top of the
condiments.Most cheese slices are slightly too huge, so cut or tear off about 1/4
inch, making a slight rectangle.
By now…your meat should be done. (about 2.-3 more minutes after turning) Smash the beef patty with the
spatula to “squeeze” out excess stout, then remove. Smash it again between the
spatula and your free hand to addtionally drain the stout. Lay it on top of your dressed crown and add the
toasted heel. (If you’re making a Quarter-Pounder with Cheese., lay another slice
of real American cheese on top of the patty before adding the heel. Position the corners off alignment with
the other cheese slice)
Wrap it in a pre-cut 12×12 sheet of waxed paper and either microwave it for 15 seconds, or allow it to be
“warmed” in your pre-heated (lowest setting) oven for 8-10 minutes. (or use thealternate “Q-ing” method) DELIGHT IN!!!

This is a clone of one of the sauces that you can get with your order of McNuggets at
the world’s largest hamburger outlet. Now, instead of hoarding those small green
packs from the quick food chain, you can make up a batch of your own to use as a dip
for store-bought nuggets, chicken fingers, fried shrimp, tempura or as a sauce for a
sweet and sour dish that includes pineapple, bell pepper, onion, and sauteed chicken
or pork. It’s a simple recipe that requires a food processor or a blender, and the
sauce will keep well for some time in the fridge.

1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons corn starch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water

1. Combine all Ingredients except the water in a food processor or a blender and
puree until the mixture is smooth.
2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring
mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has
thickened, remove it from the heat and let it cool. Store sauce in a covered container
in the refrigerator. Makes about 3/4 cup.

INGREDIENTS:
1 -TOPPS 1/4 lb frozen beef patty, or alternative*
1 -sesame seed bun
1 -slice real American cheese
1/4 -cup chopped iceberg lettuce
1 -fresh tomato slice (2 if small)
1 -tablespoon fresh chopped white onion
3 -dill pickle slices
McDonald’s Hamburger Seasoning
Ketchup, mustard, mayonnaise

Pre-heat an electric griddle to 400 degrees, and toast both halves of the bun face down on the griddle. It should toast quickly and will have an even light-brown color when done. After
toasting, set the toasted bun aside. On the same grill surface, cook the beef patty the same way as a Quarter-PounderR (see cooking instructions for the Quarter PounderR.)
DRESS YOUR BUN: On the crown half, apply mustard, ketchup, and onions as described in the
Quarter-Pounder. recipe. Then add 3 pickle slices, the lettuce, followed by 1 tablespoon
of mayonnaise. Top that with the tomato, then the slice of cheese. (This can be done, and should be done 10-15 minutes before the beef is cooked.) Place in the refrigerator. When the
beef is done, place it on the heel side of the bun. Then get the dressed crown side out of the fridge, slap the two together, and WACK! A no longer available McD.L.T.!

SPECIAL TOOLS: Deep fryer; meat mallet
INGREDIENTS:
vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
(or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon AccentR
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
McChickenR sauce:
1/4 cup mayonnaise
1/16 teaspoon onion powder
Stir together well, refrigerate until needed.

Preparing your McChickenR Sandwich
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, pepper, AccentR, onion powder and garlic powder in a one
gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast
filet until it is round.
4. Coat each filet with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the
flour/seasoning mixture. Shake to coat. Place filets, bag and all, in the freezer for at least an
hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the “coating” process.
7. Deep fry the chicken filets at 375 for 10-12 minutes or until light brown and crispy.
8. As the chicken is frying, toast the buns using the standard method described in cooking
regular hamburgers.
9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped iceberg lettuce. Then top with the cooked chicken patty, and the heel of the
bun.
10. Wrap tightly in a 12×16 piece of waxed paper, and let stand 6-8 minutes.
11. Microwave on high, individually, for 15 seconds and serve.
Personal suggestion: CHEESE IT! With real American cheese, one slice, between the
patty and the heel.

Pre-heat your oven to warm..its lowest level, this is for later.You’re going to need two electric griddles .
One to grill the meat, the other to toast the
buns. Pre-heat the meat griddle to 375-400, and the bun griddle to about 350.
(this recipe has you cooking four at a time)
***note***before starting, make sure to have all of your condiments READY! (because this all happens very quick)
#1 -Toast the crowns of 4 buns (tops) Do this by laying them face down on the griddle closely together. Place a dutch oven (pot) bottom side down directly
on top of the buns.(open side facing up) This is only to apply hands-free pressure to the buns so they will toast evenly. (Don’t use anything TOO heavy
like cast iron. You’ll smash the buns.)
#2 -Lay the frozen patties on the other grill. After about 20 seconds, “sear” them by applying even pressure with the back of a metal spatula, and
pushing down on the front with your free hand. (careful not to burn your fingers.) Do this only for about 2 seconds…you should hear them sizzle louder
while you “sear” them. After searing them, sprinkle generously with McDonald’s burger seasoning.
#3 -At this point, your buns are nearly done. They will have an even tan color when finished. Remove them, and repeat the the “bun toasting” process
with the heels. (bottoms)
#4 -After about one minute since searing the patties, turn them over. Careful, don’t tear the side you seared.
Add another dash of Seasoning and about a
teaspoon of your prepared onions. (Don’t be anal and use a measuring spoon…no time…just two fingers and a thumb full.)
#5 -Now quickly dress your buns. (crown, or top side) Mustard first….five “kisses” the diameter of a pencil evenly spaced in a circle about a half inch
from the edge.
Then the Ketchup, (use Hunt’s if you can) five squirts the size of a nickle..in the pattern found on dice.
Place the pickle in the middle.
#6 -By the time you end that, the meat will be done. (about 1 minute or 1:10 after turning) Remove the meat and tilt to the side to allow excess stout to
drain off. Use your free hand to hold down the onions. Place patties onion side up on the dressed crown, top with toasted heels. (the burger will be
upside-down)
#7 -Lay one finished hamburger, still upside-down, in the center of your pre-cut waxed paper. Wrap the paper around the burger tightly. It should
resemble a very oblong tube with two open ends, and the burger in the middle. Then wrap the open ends underneath the bottom of the burger so it is
enclosed tightly.
#8 -Place wrapped hamburger in your pre-heated oven. (remember…oven is just barely on warm) Keep ‘em in there about 8-10 minutes.**** Hey!
That’s enough time to cook another batch. (if you do cook another batch while these are “aging properly”, scrape the black stuff and burnt onions to
the side before beginning.)
****PLEASE NOTE! Some ovens get too hot even on low, and this may dry out your burger. If they seem dry, next time wrap them tightly and let them
sit about 5 minutes. Then ZAP ‘em for 15 seconds (one at a time) in the microwave. This will complete the “Q-ing” process without over microwaving
them like they do now. In fact, they nearly taste better this way.
#9 -DELIGHT IN!! This is how they used to be. This is how they were MEANT to be.
(You might consider toasting your buns first, at least the crowns, to give you extra time to dress them.)

Use the small, plain cheapo store brand hamburger buns. You know, they come 8 or 12 in a pack. Usually about 59 to 69 cents for a pack of 8.
(You’ll want to separate the tops, or “crowns” from the bottoms, or “heels”…as most likely they’ll be connected slightly on one edge.) When it’s
“burger time”, you’ll be toasting the buns. Those instructions are coming up.
WalMart sells a fantastic product for regular buns—Fantastic Value. brand “jumbo” hamburger buns. They’re nearly exactly like McDonald’s buns
and a small larger than the other hamburger buns available at your supermarket.
ONE MORE THING: Before you cook these marvelous hamburgers, pre-cut 10 12″x12″ sheets of waxed paper. You’ll need them to wrap the burgers. Cooking your