Just Like Big Boy's Strawberry Pie

1 cup All Purpose Flour
1/4 tsp. salt
3/4 stick butter
1 1/2 Tbsp. shortening
1/8 cup Ice water

Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop by drop add the water, processing briefly.
The whole process should take about 20 to 30 seconds. Wrap and chill for an hour.

Remove from refrigerator, and let stand 15 minutes before rolling.
You can double this up for a top and bottom crust.

Filling:

1 cup Sugar
3 Tbsp. Corn Starch
1 pint Strawberries
1 12 oz. can 7-UP
Whipped cream

In a medium sized sauce pan combine sugar, cornstarch, and 7?UP until creamy. Cook over a medium to a medium high heat until the mixture
becomes thick. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring. Wash, and cut strawberries into quarters, or smaller depending on how large they are.

Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell. Pour the cooled 7?Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.

JUST LIKE BIG BOY'S CHICKEN GRAVY

28 oz. chicken broth
½ t. onion powder
1 T. chicken bouillon granules
2/3 c. baking mix

In blender, combine broth, onion powder, bouillon granules and bisquick.
Blend at high speed, about 1/2 minute or until smooth.
Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes
until it comes to a boil, is smooth and thickened a bit.
Serve at once. Can freeze up to 4 months.

JUST LIKE BIG BOY'S HAMBURGER SAUCE

1 C. mayonnaise
1/4 C. bottled chili sauce
1/4 C. ketchup
3 T. sugar
1/2 C. pickle relish undrained
Dash garlic salt

Blend all of above ingredients by spoon or with electric mixer on
lowest speed. DO NOT PUT THRU A BLENDER. Spoon over
hamburgers at serving time.

Makes about 2 cups. Keeps refrigerated up to a week.

Just Like Bob's Big Boy

1 pound ground chuck
8 jumbo sesame seed buns
1 cup shredded lettuce
4 slices real American cheese
salt

Sauce:

1/4 cup mayonnaise
2 Tablespoons sweet relish
2 Tablespoons ketchup
2 teaspoons water
I
n a small container, combine the mayo, relish, ketchup, and water.
Set aside. This is your Big Boy sauce.

Carefully form the beef into eight equal sized, round patties about
4" in diameter. Do this on waxed paper. Discard the top half of four
of the eight buns. Toast the the buns until golden. The extra bottom,
or "heal" is your middle bun, or "club".

After the buns are toasted, grill your freshly formed beef patties.
Salt liberally. Cook for about two minutes, then turn and add another
dash of salt. Cook for about another two minutes.
While the beef is cooking, dress your Big Boy buns as follows:

Put half the sauce on the toasted bottom, and the other half on the
middle, adding 1/8 cup of lettuce to each. The slice of cheese goes
on top of the lettuce on the true bottom bun.

When the beef is done, drain excess fat by tilting the patty to the
side while holding it to the spatula with your free hand. Put one
patty on each dressed bun, stack the center (non-cheese) patty/bun
on top of the bottom (cheesed) patty/bun. Finish by placing the
toasted crowns on top.