Subject: RE: Hot Shoppes Bar B Que
Date: Wednesday, October 19, 2011 4:19 PM
Here it is.
3 cups cooked pork - 1/8" dice or sliced
2 cups St. Louis Sauce
2/3 cup Barbeque Sauce
Barbeque Slaw (recipe below)
6 toasted sandwich rolls
Hot Sauce if desired
ST. LOUIS SAUCE:
4 teaspoons chili powder
3 teaspoons dry mustard
Cayenne -- to taste
Salt -- to taste
1/3 cup all-purpose flour
1/3 cup Worcestershire sauce
1 tablespoon + 1 teaspoon catsup
1/3 cup tomato paste
1/3 cup cider vinegar
3 cups beef broth
5 tablespoons + 2 teaspoons margarine
1 cup finely diced onions - 1/8" dice
1/2 cup + 1 tablespoon cider vinegar
1 cup + 1 tablespoon chili sauce
1 cup + 1 tablespoon tomato puree
1/2 cup brown sugar
2 cloves garlic -- minced
1 1/4 teaspoons white pepper
1 tablespoon + 1 teaspoon prepared horseradish
1 tablespoon dry mustard
Salt -- to taste
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon celery seeds
1/3 cup diced kosher dill pickles - 1/4"
1 teaspoon prepared mustard
2 teaspoons mustard seed
2 cups chopped cabbage - 1/8"
ST. LOUIS SAUCE:
In a medium bowl, mix all dry ingredients until thoroughly
combined. In a large heavy saucepan, mix Worcestershire sauce,
catsup, tomato paste and vinegar. Add dry ingredients to tomato
mixture and mix well. Stir in beef broth. Bring mixture to a
boil.. Reduce heat and simmer 5-10 minutes, stirring frequently
to prevent sticking. Transfer mixture to a tightly sealed
container and refrigerate overnight. Use as directed on
Yield 1 quart.
In a large saucepan, simmer onions in margarine until tender. Add
remaining Barbecue Sauce ingredients and mix well. Bring mixture
to a boil. Reduce heat and simmer 10 minutes, stirring frequently
to blend well. Transfer mixture to a tightly sealed container and
refrigerate overnight. Use as directed on individual recipes.
Yields 4 cups.
In a small saucepan, put the cider vinegar, sugar and celery
seed, and bring to a boil. Reduce heat and simmer 2 minutes. Add
the diced pickles and return to a boil. Remove from the heat.
Stir in the prepared mustard and mustard seeds. Mix well, cover
and chill a few hours to blend flavors. Add the chilled dressing
to the cabbage, toss well and keep chilled until ready to use.
Trim all fat and any gristle from the pork, dice into 1/8"
pieces, and measure out the 3 cups. Transfer pork to a large
saucepan. Add the 2 cups of St. Louis Sauce and the 2/3 cup
Barbecue Sauce. Mix well, bring to a simmer, and simmer slowly
until meat is very tender and has absorbed most of the sauce.
Hold heated until time of service. Keep covered to prevent excess
evaporation of the sauce.
Lightly toast the rolls. Place barbecue slaw on the bottom half
of the roll. Top with pork barbecue, spreading to the edges of
the roll. Place top half of the roll on the barbecue. Serve with
Hot Sauce if desired.
Bennigan's Honey Mustard Dressing
Makes 2 cups
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tbsp + 1 tsp lemon juice
Combine sour cream, mayonnaise and mustard. Blend with wire whisk. Slowly pour in the honey and lemon juice.
Continue mixing until dressing is smooth and well combined.
Sent: Friday, October 21, 2011 10:52 PM
Subject: Marlboro cookbook recipe
I am looking for the blueberry pancake recipe that was in one of those
marlboro cookbooks i have misplaced please see what you can do! Randy
Wild Blueberry Pancakes ("Towns, Trails & Special Times - The Marlborough Country Cookbook")
1 cup all-purpose flour
1 Tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sour cream or half-and-half
1/2 cup milk
1/4 to 1 cup blueberries
Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl.
Beat eggs, sour cream and milk together.
Add to flour mixture, beating until smooth.
Heat griddle over medium heat. Lightly coat with vegetable oil. Pour a scant
1/2 cup batter to make 5 to 6-inch circles.
Sprinkle a few blueberries over each pancake. When bubbles form and break on
top and edges lose their wet and shiny look
about 1 minute), flip pancake. Continue until all batter is used. Serve
pancakes with warm Blueberry Sauce.
Makes 4 servings.
1 1/2 cups blueberries
2 Tbsp lemon juice
1/2 cup sugar
1/2 cup water
1/2 cinnamon stick
Puree 1/2 cup blueberries in a small food processor or blender with 2 TBSP
fresh lemon juice.
Combine pureed blueberries, 1/2 cup sugar, 1/2 cup water and 1/2 cinnamon
stick in medium saucepan. Bring to a full
boil, reduce heat and simmer 5 to 8 minutes. Add 1 cup blueberries and
simmer 2 to 3 minutes, adding more sugar if needed.
Discard cinnamon stick. Keep warm, pour over pancakes.
Sent: Sunday, October 23, 2011 8:51 PM
Subject: Morrison's Vegetable Lasagna
I was searching for the vegetable lasagna from Morrison’s cafeteria and found your site.
Unfortunately, the recipe wasn’t available, so I went searching through my recipes and found it.
It was published in the Courier-Journal in Louisville, KY in 1992. I’ve attached a copy in a .pdf
as it appeared in the paper.
I made it this weekend and it’s still delicious. Enjoy!
Great! Thanks for sending this.
From the column "Cook's Corner" by Alice Colombo:
Morrison's Garden Lasagna
2 Tbsp olive oil
1/2 lb green peppers, cored and diced
3/4 lb onions, peeled and diced
1 1/4 lb zucchini, sliced
3/4 lb mushrooms, sliced
2 28-oz cans whole tomatoes in juice
1 6-oz can tomato paste
1 8-oz can tomato sauce
1 Tbsp garlic, chopped
2 Tbsp parsley, chopped
1 Tbsp dried oregano
1 Tbsp dried basil
3 Tbsp sugar
1 Tbsp salt
2 lbs green beans, trimmed and chopped into small pieces
1/4 lb grated carrot
1 lb lasagna noodles, uncooked
1 lb cottage cheese
10 oz grated mozzarella cheese
1/4 cup Parmesan cheese
1/2 lb grated cheddar cheese
Heat olive oil in a large pot or Dutch oven over high heat. Add bell peppers, onions, zucchini, and mushrooms.
Cook, stirring occasionally, until tender and liquid has evaporated.
Add tomatoes, tomato paste and sauce, garlic, herbs, sugar, salt, green beans, and carrots.Bring to a boil.
Reduce heat and simmer 1 hour.
Place a thin layer of vegetable sauce in the bottom of a greased baking dish. (We used a 10-by-14-by-2-inch dish).
Top with a layer of uncooked noodles, pressing firmly to spread sauce. Place a layer of sauce on the noodles, then
top with a third of the cottage cheese. Sprinkle with mozzarella, Parmesan and cheddar. Repeat the process until
you use up your noodles, (We made 3 layers). Top with sauce and and sprinkle top witha mixture of mozzarella and
Cover with foil and bake 15 minutes at 400 degrees. Turn oven down to 350 degrees. Bake an additional 45 minutes.
Note: If you start with cold sauce, leave temperature at 400 expect cooking time to be longer, or heat sauce
before combining lasagna.
Sent: Sunday, November 18, 2012 6:27 PM
Subject: Regarding the Morrison's Garden Lasagna
I just wanted to make a suggestion to the recipe that you have listed on your site. The recipe you have posted lists the measurement
for the Lasagna Noodles to be “1 lb”, however I have just made this dish again for the umpteenth time and I would strongly encourage
the chef to use 2 lbs of Lasagna Noodles as the ingredients are very full bodied and can handle 5 layers, including the noodles covering
the top and bottom of the lasagna. I lived in Louisville in 1992 and also got the recipe from the Courier Journal, however I do not
have the original copy to check the ingredient list. When I make this dish, I use a 16” x 12” 2˝” pan.
Happy Cooking, Sherri
Thanks! I’ll add your suggestion to that posting.