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2011

TODAY's CASES:

Jack's Lobster Shanty Cole Slaw

----- Original Message ----- 
From: "Don" 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, February 23, 2011 2:13 PM
Subject: Tom's River Cole Slaw


A seafood restaurant in Tomís River, NJ (Part of a chain with restaurants in Florida)
 had a most delicious Cole slaw they served as an appetizer. As I recall, it was very 
 sweet, thick and creamy (almost like ice cream.) The cabbage was very finely chopped. 
 Any help? I have been trying to duplicate it for years with no luck. The closest was 
 a takeoff on Col Saunderís but it wasnít thick, sweet nor creamy enough.

Thanks

Don

Hello Don,

Sorry, I'm going to have to have the name of the restaurant to even get started with this. If you can't recall the name, then the street address or something else that I can use to identify the restaurant. Otherwise, I can't help you. The fact that it was in Tom's River, NJ and that it was part of a Florida chain just isn't enough.

Phaed

----- Original Message ----- 
From: Don 
To: Phaedrus 
Sent: Wednesday, February 23, 2011 4:34 PM
Subject: Re: Tom's River Cole Slaw

Aha. Thanks for your speedy reply.

How 'bout:

Jack Bakerís Lobster Shanty
4 Robbins Pkwy
Toms River, NJ 08753

Hello Don,

I had no success with a real recipe, but there is a Jack's Lobster Shanty fan page on Facebook. See:

Facebook

There are former employees of Jack's who post on that page, and one of them gave this list of ingredients for the cole slaw:

Cole Slaw: mayo, sugar, apple cider vinegar, celery seed or celery salt. Mix it dump over shredded cabbage and carrots.

He didn't give any quantities, but perhaps you can e-mail him from the Facebook page for more information or experiment with the ingredients on your own.

Phaed


Chicken Pot Pie

Chicken Pot Pie Like Horn & Hardart

Serves 6

1 chicken (3 to 4 pounds)
1 medium yellow onion, roughly chopped
3 ribs celery, roughly chopped
1 teaspoon salt
1 teaspoon freshly ground white pepper
1 cup frozen peas
2 medium potatoes, peeled and cut into Ĺ-inch dice
2 medium carrots, peelded and cut into Ĺ-inch dice
4 tablespoons vegetable oil
4 tablespoons all-purpose flour
1/2teaspoon celery salt
2 cubes chicken bouillon
1 9-inch prepared pastry crust, about ľ inch thick

Rinse the chicken with running cold water. Place the chicken, onion, 
celery, salt, 1/2 teaspoon of the pepper, and enough water to cover in 
an 8-quart saucepan. Bring to a boil, then reduce the heat to low. Cover, 
and simmer about 1 1/2 hours, or until the chicken is fork-tender. Reserve 
3 cups of the broth, and remove the chicken to a large bowl. Refrigerate 
for 30 minutes, or until itís cool enough to handle. Discard the skin and 
bones from the chicken, and cut the meat into bite-sized pieces.

Preheat the oven to 400 degrees F.

Cook the peas according to the package directions. Drain and set aside.

In a 3-quart saucepan over a high flame, heat the potatoes, carrots, and 
enough water to cover them. Bring to a boil, reduce the heat to low, and 
simmer for 15 minutes, or until the vegetables are fork-tender. 
Drain and set aside.

In a 1-quart saucepan, bring the reserved broth to a boil. Remove from the heat. 
In a separate saucepan over low heat, blend the oil and flour. Stirring constantly, 
cook for 2 to 3 minutes, until the mixture is smooth and golden brown. Continue 
to stir and gradually add the hot broth. Cook 5 to 8 minutes, until itís thickened. 
Add the remaining Ĺ teaspoon of pepper, celery salt, and chicken bouillon. Remove 
the saucepan from the heat.

In a large bowl, combine the chicken pieces with the gravy and the reserved vegetables. 
Pour the mixture into a 2 Ĺ quart casserole dish. Place the pastry crust loosely over 
the chicken mixture. Trim the pastry edge, leaving a 1-inch overhang. Fold the overhang 
under and press gently all around the casserole dish to make a high stand-up edge.

In a cup, beat the egg yolk with 1 teaspoon of water. Brush the pastry with the 
egg yolk mixture. Bake in the preheated oven for 20 to 30 minutes, or until the 
crust is well browned.

Luby's Liver & Onions

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Luby's liver and onions 
Ingredients:
2 1/4 lbs beef liver, sliced 1/4 inch thick
2 tablespoons butter or margarine
1 large onion, sliced 1/4 inch slices
1/2 teaspoon seasoning salt
1 cup milk
2 extra-large eggs
3 cups fine dry breadcrumbs
2 tablespoons vegetable oil

Method:
Soak liver in cold salted water for 15 to 20 minutes.
In 10-inch skillet, melt butter over medium heat.
Add onion and cook, stirring occasionally, until tender and lightly browned.
Sprinkle with salt.
Keep warm.
In a shallow bowl, whisk together milk and eggs until well blended.
Place bread crumbs in separate shallow bowl.
Rinse liver under cool running water.
Pat dry with paper towels.
Dip into milk mixture, then into bread crumbs, coating evenly.
Heat oil in large skillet over medium heat.
Add liver and cook 2 to 3 minutes on each side or until cooked through.
Top with onions.

Serves six.

Wyatt's Coconut Cream Pie

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Wyatt Coconut Cream Pie by Wyatt's Cafeteria

Ingredients:

Filling: 
1/3 cup water 
4 teaspoons cornstarch 
2 teaspoons cake flour 
3 whole eggs slightly beaten 
2/3 cup powdered milk 
pinch of salt 
2 tablespoons margarine 
2 cups cold water 
3/4 cup sugar 
1 teaspoon vanilla 
1 cup coconut 
Instructions:

Melt margarine, add 2 cups water, sugar, powdered milk, and salt. 
Bring to boil and set aside. Put cornstarch and flour in bowl. 
Add 1/3 cup water. Stir until smooth. Pour into hot mixture and 
return to heat. Add eggs and stir to mix well. Stir vanilla and 
coconut into warm cream filling. Pour into a baked pastry shell.


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