Text 28208, 99 rader
Skriven 2012-08-15 07:11:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Chesapeake seafood
==========================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> I will point out that typical of most buffet style venues that there
 DD> are a lot of high-carb (potatoes and pasta) dishes, and a most of the
 DD> offerings are things that live well on a steam table - some of them

 DS> The CBS was not a buffet -- new orders were served hot and freshly
 DS> made. Of course, they also gave you refills on French fries and corn
 DS> bread to help you fill up:-}}

As Kurt Ritz, of Ritz' Li'l Fryer, told me when I commented on the HUGE wad of
French-fried potatoes topping his horseshoe sandwich -- "Potatoes are cheap".
To which I will add "and filling".   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Springfield Horseshoe Sandwich
 Categories: Breads, Classic, Cheese, Meat
      Yield: 4 servings
 
      8 sl Bread; toasted
      8 oz (to 12) meat(s) *
           Hot French fries
           Paprika

MMMMM----------------------HORSESHOE SAUCE---------------------------
      3 c  Shredded American (mild
           - cheddar) cheese
      2 tb Butter
      1 ts Worcestershire sauce
    1/4 ts Dry (Colman's) mustard
    1/4 ts Ground red pepper
      2    Egg yolks
    1/2 c  Stale beer
 
  * Original meat in a Horseshoe was ham. Any meat can (and
  probably has) been used. My favourite is half-hamburger and
  half crispy bacon. Seafood also works well on this delight.
  
  In a saucepan, melt together cheese and butter over low heat.
  Stir in Worcester sauce, mustard and cayenne. Beat the yolks
  and beer together and add to the sauce pan.
  
  Cook and stir over medium heat until mixture thickens and
  begins to bubble around the edges. Makes 2 cups.
  
  On preheated dinner plates, arrange 2 toast slices each.
  Top toast with meat. Pour a generous amount of Horseshoe
  Sauce over meat.
  
  Encircle each sandwich with hot French fries. Sprinkle
  paprika (or cayenne) over sauce.
  
  Makes 4 servings.
  
  Meal Master Format by Dave Drum - 28 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

A somewhat different sauce - it MAY be the original.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Joe Schweska's Original Horseshoe Sauce Recipe
 Categories: Cheese, Beer, Sauces
      Yield: 3 Quarts
 
    1/2 lb Butter
      1 tb Salt
    1/4 lb (to 1/2 lb) flour
    1/2 ts Cayenne pepper
      1 ts Dry mustard
      1 qt + 1 cup milk
      3 tb Worcestershire sauce
      3 lb Chopped Old English Cheddar
           - cheese
      1 pt Beer
 
  Tom McGee shared this recipe. Tom says, "This is the
  original recipe that I have from my bother-in-law, Joseph E.
  Schweska Jr., (which was his father's recipe)
  
  Melt butter, add flour and milk. Add rest of ingredients
  except beer. Stir constantly, while cooking, to a smooth
  cream sauce. Stir in beer to sauce just before serving.
  
  Makes 2 1/2 to 3 quarts.
  
  From: http://www.whatscookingamerica.net
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... He gave her a look you could have poured on a waffle. - Ring Lardner
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