McDonald's® ORIGINAL Milkshakes!

The milkshakes were changed in the early 80's to reduce the fat 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. ENJOY!

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.)

Vanilla Shake

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

2½ tablespoons chocolate flavor Nestle Quik Powder

Strawberry Shake

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.

McDonald's® Chicken McNuggets™

SPECIAL TOOLS: Deep fryer

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 Accent®

1/4 teaspoon pepper

1/8 teaspoon garlic powder

4 chicken breast filets, each cut into 6-7 bite sized pieces.

Cooking your McNuggets™

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.

2. Combine the flour, salt, Accent®, pepper, 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 into bite

sized pieces.

4. Coat each piece with the flour mixture by shaking in the zip lock bag.

5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the

flour/seasoning mixture. Shake to coat. Put nuggets, 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. Preheat oven and large cookie sheet to 375°

8. Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only

about 9 at a time.)

9. Drain on paper towels 3-5 minutes.

10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.

11. Serve with your favorite McDonald's dipping sauce.