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----- 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 Tom’s 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 Saunder’s but it wasn’t 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 Baker’s 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 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 ½-inch dice
2 medium carrots, peelded and cut into ½-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 ¼ 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 it’s 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 it’s thickened.
Add the remaining ½ 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 ½ 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.
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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.
The Search Engine Registry shows that someone has searched my site for this recipe.
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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