Summer Cole Slaw

COLE SLAW

1 Medium head of Cabbage, shredded
2 Medium white onions, thinly sliced
1Cup Sugar
1/3 Cup White vinegar
3/4 Cup Vegetable oil
1 tsp Dry Mustard
1 tsp Celery seed
1 ½ to 3tsp Salt

In a large glass bowl, alternate layers of cabbage and onions. Sprinkle with sugar.

Combine vinegar, salad oil, dry mustard, celery seed, 1 tsp sugar and the salt to a non-reactive saucepan. Place on stove over medium heat and bring to a boiling point and remove from heat. Pour over the prepared bowl of slaw. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. This great tasting slaw can keep for several days in the refrigerator.

This is a favorite of ours to take to any summer outing.


© Chef Johnny’s

BROCCOLI RAISIN SALAD

BROCCOLI RAISIN SALAD

Yields 3-4pints

1 C Mayonnaise
½ C Sugar
1T Apple Cider vinegar
2 Bunches fresh Broccoli, cut into florets
½ lb Bacon, cooked and crumbled
1 small Red Onion, finely diced
6oz Golden raisins
¼ C Slivered Almonds
½ C Red Bell Pepper, finely diced

The make the dressing, blend mayonnaise, sugar and vinegar in a small mixing bowl; set aside. In a large mixing bowl, combine the broccoli florets, crumbled bacon, diced onion and raisins. Gently fold in the dressing. Cover and refrigerate for at least one hour. Serve salad chilled.

© Chef Johnny 2000

Happy Meal Feud!

Happy Meal Feud Heats Up
Copyright: Los Angeles Times

It's enough to make a burger executive, and maybe some children, very unhappy.
Health advocates are involved in another season of rallying against the marketing of certain foods to kids. One California county this spring banned toys in most fast-food meals, while demonstrators in May called on Ronald McDonald to retire. In June, the Center for Science in the Public Interest threatened to sue McDonald's if it didn't stop using toys "to lure small children" to Happy Meals.On Wednesday, McDonald's responded, not with measured words but with a defiant defense of its kids meals, signaling another ramping up of the debate about whether it is appropriate to use advertising and the promise of a toy to entice children into wanting burgers, fries and the like.Chief Executive Jim Skinner called the Happy Meal a "fun treat" and vowed to "vigorously defend our brand, our reputation, our food and our people."

His statement was contained in a letter sent to the center, responding to what he called its "misinformation" and a "twisted characterization" of McDonald's as the "stranger in the playground handing out candy to children." He even asked for an apology.

The letter, however, also said that the company is open to "constructive feedback."

The debate over marketing fast food, breakfast cereals and other kids' favorites has boiled and simmered for years, tied most closely to concerns about the rising rate of obesity among children.

Did You Know?

Did you know that you can add flavor to pie crust by adding a little ground spice or minced herbs to the flour. Try adding some flavored oils like a lemon infused olive oil. Use cinnamon or ginger with an apple pie, and try finely chopped parsley with a meat pie.

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What Do Consumers Think About Lunch?
Copyright: QSR Magazine

July 1, 2010


In order to learn more about what its customers desire for lunch, Quiznos recently completed a Lunch Report that surveyed consumer opinion on a variety of trends and issues. Some of the results, says Quiznos chief communications officer Ellen Kramer, took the brand by surprise. "It was amazing to me to find out that 54 percent of people eat [lunch] in 20 minutes or less," Kramer says. "Quiznos believes that people look forward to lunch, and we wanted to make sure that we give them something to look forward to, even though it's only going to take 20 minutes to do that."
Read More!

Have a great Fourth of July week-end!

PECAN PIE

1 9” unbaked pie shell
4 eggs
11/3-cup honey
1 tsp vanilla extract
1Tbl butter, melted and cooled
¼ tsp salt
1 cup pecans, coarsely chopped
¼ cup semi-sweet chocolate chips

Use a store bought pie shell (its ok, I do sometimes) and line a 9” pie pan. Chill in the refrigerator while you are making the filling. Preheat the oven to 400 degrees. Beat the eggs with an electric beater until light and foamy. Add the honey, vanilla, butter and slat and continue beating until smooth. Using a wooden spoon, stir in the pecans. Take the pie shell out of the refrigerator and sprinkle the chocolate chips in the bottom of the shell. Pour in the filling mixture and bake in the 400-degree oven for 10 minutes. Turn the oven temperature down to 300 degrees and bake for 20 additional minutes. Now turn down the oven to 250 degrees and continue baking for 7 more minutes. Test to see if inserting a butter knife into the center of the filling does the pie. If it does not come out clean, it is not done. Cook an additional 5 minutes. If not done, cook additional 5 minutes and recheck for doneness.
Remove from oven and place on a cooling rack. Serve when cool.

© Chef Johnny’s Products LLC 2001