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To make long Italian bread for your sandwiches, first dissolve 1-1/2 packages of active dry yeast in two cups of warm water. Add a tablespoon of salt, another of raw sugar or honey, and five cups of unbleached white flour. Knead this mixture for about five minutes . . . then put it in a greased bowl, cover it, and let it rise for 1-1/2 hours. When the dough has doubled its bulk (more or less), punch the mass down and shape it into two long, skinny loaves. Place the bread on a cookie sheet, slash the top of each loaf, and brush them both lightly with a mixture of 1 egg white and 1 tablespoon of water . . . then put the bread in a cold oven, turn the temperature to 400°F, and bake it for 30 to 40 minutes.

When the crusts are golden brown on top, remove the pan from the oven ... slice each loaf in half lengthwise . . . and let your "customers" build their own creations with layers of cold cuts, provolone cheese, sliced tomato, dill pickle, shredded onion, green pepper, etc. Season the sandwiches with salt and pepper . . . then drizzle a dressing—made from 1/2 cup of oil, 3 tablespoons of vinegar, and 1/2 teaspoon of oregano—over the filling.

KENTUCKY "SLY" CHICKEN

You can provide the Colonel with some competition by trying this homemade imitation of his secret recipe. First, cut up a whole chicken and dip the frying parts into a mixture of one egg and 1/2 cup of milk. Then, roll each piece in a combination of 1 cup of flour, 1/4 cup of cornmeal, 1/2 teaspoon of baking powder, 1/4 teaspoon of garlic powder, 1/4 teaspoon of paprika, 1/4 teaspoon of basil, and a dash of salt and pepper. Deep-fry the coated parts for 20 to 30 minutes. Next, arrange them on racks placed over a roasting pan full of boiling water. Let the whole thing steam in a warm oven for 10 or 15 minutes, then let your hungry family go at a platter of crispy, golden-fried chicken . . . just like the "real thing".

THE TRIMMINGS

Fast-food cookery doesn't end with the main course, however. You can also produce a batch of delicious homemade French fries or fruit pies . . . similar to the ones sold in some convenience restaurants. To make up a few orders of shoestrings, wash several large potatoes (use one for each person) . . . and chop them into long, thin strips. (You can peel the potatoes before cutting them, but the fries will taste better—and provide more fiber and nutrients—if you cook them up in their skins.) Toss the raw spuds briefly in vegetable oil, and spread them over an ungreased cookie sheet. Bake them at 425°F for 10 minutes, then turn the oven down to 350°F for another 20 or 30 minutes. When the fries turn crispy and golden brown, sprinkle on sea salt and serve them with lots of ketchup!

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