here's some clone recipes of the Colonel's finest....click on the tab for recipe

   1 T. rosemary
   1 T. oregano
   1 T. powdered sage
   1 t. powdered ginger
   1 t. marjoram
   1 1/2 t. thyme
   3 T. packed brown sugar
   3 T. dry minced parsley
   1 t. pepper
   1 T. paprika
   2 T. garlic salt
   2 T. onion salt
   2 T. powdered chicken bouillon
   1 package Lipton tomato cup-a-soup mix

   Mix spices thoroughly, and add 1 oz. mix to 1 C. of flour for coating chicken.
   Dip chicken parts into a mixture of 1 egg and 1 C. milk, roll in flour mixture,
   and fry in hot oil until thoroughly cooked.

   8 cups cabbage, very finely shredded
   1/4 C. carrots, shredded
   1/3 C. sugar
   1/2 t. salt
   1/8 t. pepper
   1/4 C. milk
   1/2 C. mayonnaise
   1/4 C. buttermilk
   1-1/2 T. lemon juice
   1-1/2 T. white vinegar

   Be sure that the cabbage and carrots are chopped into very fine pieces.
   Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and
   lemon juice and beat until smooth. Add cabbage and carrots and mix well.
   Cover and refrigerate for at least 2 hours. The critical part of this recipe is
   the flavor enhancement period prior to eating. Be absolutely certain to chill
   for at least a couple of hours prior to serving for a great tasting slaw.

   16 oz. elbow macaroni, cooked and drained
   2 ribs of celery, minced fine
   1 T. minced onion
   1/3 C. diced sweet pickles
   2 C. mayonnaise
   1/4 t. black pepper
   1/4 t. dry mustard
   1 t. sugar
   salt to taste

   Combine everything just as listed. Cover and refrigerate for several hours
   before serving.

   2 C. flour
   1/4 t. baking soda
   1 T. baking powder
   1 t. salt
   6 T. lard
   3/4 C. buttermilk

   Sift the dry ingredients in a large bowl and cut in the lard until a coarse meal
   texture is obtained. Add buttermilk and knead lightly but thoroughly. The dough
   should be soft but not sticky, if it is, add a little more flour. Knead for 1 minute,
   then wrap in foil or wax paper and refrigerate for at least 20 minutes. Preheat
   the oven to 450 degrees. Roll out the dough 1/2 inch thick on a lightly floured
   surface and cut with a biscuit cutter. Transfer biscuits to a baking sheet and
   bake until golden brown, 10-12 minutes.

   1 C. water
   1/4 C. cornstarch
   10 oz. chicken broth
   2 chicken bouillon cubes
   20 oz. beef gravy
   1 pinch of sage

   Blend water and cornstarch until smooth. In saucepan over medium heat,
   combine this with remaining ingredients. Stir until thick & clear.

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