YOU HAVE TO TRY IT ONCE...

FOR AS LONG AS CAN REMEMBER, THIS WAS ONE OF MY FAVORITE DESSERTS MY MOM

MADE FOR US. AS THE COOKING BUG GRABBED ME, I MADE THIS FOR FRIENDS.

BUT THE ONE RULE WAS…NEVER TELL THEM WHAT IT WAS UNTIL THEY HAD FINISHED THE

FIRST PIECE. THERE WAS ALWAYS A SECOND.

 

 

 

 

MOM’S TOMATO SOUP CAKE

(yes it was from the Campbell’s Cookbook)

2 cups all-purpose flour

1 1/3 cups sugar

4 teaspoons baking powder

1 1/2 teaspoons ground allspice

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/2 cup vegetable shortening

2 eggs

1/4 cup water

Optional: Walnuts, Pecans, Raisins

Cream Cheese Frosting

·         Heat the oven to 350°F.  Grease a 13x9-inch baking pan.

·         Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl.  Add the soup, shortening, eggs and water.  Beat with an electric mixer on low speed just until blended.   Increase the speed to high and beat for 4 minutes.  Pour the batter into the pan.

·         Bake for 40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes.  Frost with the Cream Cheese Frosting.

·         Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 2 tablespoons milk and 1 teaspoon vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Slowly beat in 1 package (16 ounces) confectioners' sugar until the frosting is desired consistency.

COLD WEATHER FAVORITE

Baked Polenta with Shiitake Ragout

Serves 6 to 8

For the mushroom ragout:

• 1 teaspoon large onion, chopped fine
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary, crumbled
• 3 tablespoons olive oil
• 1 pound white mushrooms, sliced thin
• 1 pound fresh shiitake mushrooms, stems discarded and if large, the caps quartered
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1 tablespoon cornstarch
• 1 1/3 cups beef broth
• 2 teaspoons Worcestershire sauce

For the polenta:

• 6 cups water
• 1 tablespoon olive oil
• 2 cups yellow cornmeal
• 2 tablespoons unsalted butter, cut into pieces
• 1 cup freshly grated Parmesan
• 1/3 cup minced fresh parsley leaves
• 1/4 pound mozzarella, diced fine (about 1 cup)

Make the mushroom ragout:

• In a large deep skillet cook the onion, the garlic, and the rosemary in the oil over moderate heat, stirring, until the onion is softened, add the mushrooms and salt to taste, and cook the mixture over moderately high heat, stirring, for 10 minutes, or until the liquid the mushrooms give off is evaporated. Stir in the tomato paste and the wine and boil the mushroom mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture, and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it with salt and pepper.

Make the polenta:

• In a large heavy saucepan bring the water with the oil to a boil and add 1 cup of the cornmeal, a little at a time, stirring constantly. Reduce the heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring the mixture to a boil. Remove the pan from the heat and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and pepper to taste.
• Spread one third of the polenta evenly in a buttered 13- by 9-inch baking dish and chill the polenta sheet for 20 minutes, or until it is firm. While the polenta is chilling, working quickly, spread half the remaining polenta in a buttered 3-quart shallow baking dish, top it with half the mushroom ragout, and top the ragout with the mozzarella. Spread the remaining polenta quickly over the mozzarella and top it with the remaining ragout.
• Invert the polenta sheet onto a work surface and with 1 or more star-shaped cutters cut out as many stars as possible. Arrange the stars decoratively on the ragout and sprinkle them with the remaining 1/3 cup Parmesan. The layered polenta may be prepared up to this point 2 days in advance and kept covered and chilled.
• Preheat the oven to 400°F. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.

Gourmet December 1993

WORLD FOOD BURGER CHAMPION

WORLD FOOD CHAMPIONSHIP

BURGER CHAMPION

THE CAJUN INSPIRED CANDIED BACON BURGER

Lucky 13 is a bustling Utah roadhouse with a huge patio and lots of character. We focus on using fresh, local ingredients in our made-from-scratch American dishes, and have become famous for our signature gourmet burgers, sandwiches, and salads as well as our house-smoked bacon and fresh-roasted chiles and innovative Sunday brunch.

First and foremost a bar for those over 21, we feature an impressive variety of beers, wines, and liquors from Utah and all over the world. We are located right next to the baseball park at 135 West 1300 South in Salt Lake City, just off the 1300 South exit of I-15, and across the street from the “Ball Park” Trax stop.

Appetizers

Pickled Egg with Vegetables $3.00

Fresh Salsa with House-Made Chips $4.00

Basket of French Fries $4.00

Basket of Cajun Fries $4.50

Basket of Rosemary-Garlic Fries $5.00

Fried Dill Pickle Spears $4.50

Basket of Beer-Battered Onion Rings $5.00

Chicken Fingers with Fries $7.50

sauce on the side or tossed Vegas-style with Louisiana hot sauce or

house barbecue sauce, served with ranch or blue cheese

Salads

Served with Balsamic Vinaigrette, Blue Cheese or Ranch

Mixed Green Salad $5.00

Smoked Bacon and Blue Cheese Salad $7.50

mixed greens, bacon, blue cheese crumbles, tomatoes, onion, dried cranberries

The Big Salad $9.00

mixed greens, bacon, turkey, ham, cheddar, swiss and

blue cheese crumbles, tomatoes, onion

Sandwiches and Wraps

Served with French Fries. Substitute Side Salad, Beer-Battered Onion

Rings, Rosemary-Garlic Fries, Cajun Fries or Fried Pickles for $1.50

Grilled Cheese $5.50

Loaded Grilled Cheese $6.50

                                                           (with tomato, onion, lettuce)

The House Smoked BLT $7.50

Deli Turkey and Swiss $8.00

Deli Black Forest Ham and Cheddar $8.00

Turkey BLT $8.50

Buffalo Chicken Wrap $7.50

crispy chicken, blue cheese crumbles, Louisiana hot sauce, lettuce, tomato, onion

Bacon Chicken Ranch Wrap $7.50

crispy chicken, bacon, ranch dressing, lettuce, tomato, onion

Clubhouse Wrap $7.50

smoked bacon, ham, turkey, lettuce, tomato, onion

Lucky 13 Burgers

Served with French Fries. Substitute Side Salad, Beer-Battered Onion

Rings, Rosemary-Garlic Fries, Cajun Fries or Fried Pickles for $1.50

Order Any Burger with a Garden Veggie Burger

or Spicy Chipotle Black Bean Burger for $1 more

Hamburger $6.50

Cheeseburger $7.00

House-Smoked Bacon Cheeseburger $8.00

Breath Enhancer $8.00

fresh garlic, rosemary and cheddar cheese

The Ol’ Man $8.50

roasted jalapeños, grilled onions, and swiss

Bacon Stinky Cheese Burger $9.00

smoked bacon and melted blue cheese

The Fungus Amongus $9.00

mushrooms sauteed in red wine and a touch of garlic, swiss cheese

The Real Double Double $9.00

double the meat, double the cheese

The Celestial Burger $9.00

smoked bacon, grilled onions, cheddar cheese and barbecue sauce

The Baby Benny $10.00

smoked bacon, grilled black forest ham,

sauteed onions, cheddar and swiss cheese and Lucky 13 Sauce

Ring of Fire $10.00

smoked bacon, roasted jalapeños, roasted habaneros,

grilled onions and cheddar cheese

The Big Benny $17.00

Eaten By The Man Himself In Under 12 Minutes. A Foot Tall Burger With Bacon,

Ham, Cheese, Sauteed Onions, Lucky 13 Sauce and 28oz of Fresh Ground Chuck

The Lucky 13 Burger $17.00

14oz of Ground Chuck Topped With Belizean Habanero Puree and Roasted

Habaneros, Then Stuffed Between Two Grilled Cheese Sandwiches Which Are

Loaded With Sauteed Onions, Roasted Jalapeños And Roasted Habaneros

Try the Lucky 13 Challenge

Finish The Big Benny and The Lucky 13 Burger By Yourself

in One Hour and They Are On Us and We Will Pay You $100 Cash!

[See Rules for Details]

~Our Burgers Are Cooked Medium with a Hot,

Pink Center, Unless Ordered Well Done~

~ Lucky 13 Burgers are 7oz of Fresh 100% Local Ground Chuck ~

~ Our Bacon is Smoked In-House Daily with Hickory and Apple wood ~

~ Our Breads and Buns are Baked Fresh by Stoneground Bakery ~

CONGRATULATIONS BGR

CONGRATULATIONS

THIRD PLACE @ THE FIRST ANNUAL

WORLD FOOD CHAMPIONSHIPS

The Burger

This is the one that put us on the map. Served on a fresh, buttery-toasted brioche bun.

Specify lettuce, tomato, onion, pickle, mojo sauce.

Add cheese, applewood bacon, double it

Veggie Burger

Our fresh house-made recipe including brown rice, black beans, oats and molasses.

Served on a fresh, buttery-toasted brioche bun.Specify lettuce, tomato, onion, pickle, mojo sauce.

Add cheese or applewood bacon.

Turkey Burger

Impossibly flavorful.

Freshly ground and blended with portobello mushrooms and a hint of gorgonzola cheese, then cooked sous vide (very low and slow).

Served on a fresh, buttery-toasted brioche bun.Specify lettuce, tomato, onion, pickle, mojo sauce.

Add cheese or applewood bacon.

Sliders

Perfection in finger food!

Mini versions of our award winning patties served on miniature potato rolls

with cheese, pickles, onions and our mojo sauce. Four to an order.

The Cuban

Our Burger topped with slow roasted pork, ham, sweet pickles, dijon mustard and swiss cheese.

Served on our brioche bun and grill pressed.

The Greek

Featured on Food Network's "Throwdown with Bobby Flay." Yes, it won!

Fresh ground leg of lamb, seasoned with cumin, mint and garlic.

Topped with tzatziki sauce and feta cheese.

Served on a fresh, buttery-toasted brioche bun.

Ahi Tuna

Indeed, this one really works! Fresh sushi-grade tuna topped with

grilled pineapple, pickled ginger, a touch of teriyaki sauce, and our mojo sauce.

Served on a fresh, buttery-toasted brioche bun.

The Wellington

This was by far our most popular burger of the month.

Roasted mushrooms, caramelized onions, garlic with a touch of mustard seed and blue cheese all atop our burger.

Served on a fresh, buttery-toasted brioche bun with our mojo sauce.

The Southwestern

A fan favorite during the 2008 election cycle.

A 9oz burger infused with southwestern influences, like chipotles, poblanos, onion and chilis.

Topped with pepper jack and served atop our black bean salsa. Served on a fresh, buttery-toasted brioche bun with our mojo sauce.

The Lobster (seasonal)

"The Best Lobster Roll in Washington" according to Washingtonian Magazine.

Lump claw and knuckle meat pulled from Maine Lobsters, served on our slider buns with a special dressing and crisp cold lettuce.

The 9 Pounder

As featured on The Travel Channel, Food Network, and in an official I.F.O.C. competitive eating contest.

Actual weight including bun and condiments is 15.4 pounds. Two heads of lettuce, eight tomatoes, three red onions, four whole pickles and a river of our mojo. Comes with a bottle of Maalox.

If one person can eat it in one sitting it's free. Feeds approx 10-15. 24 hours notice please.

US FOODS & WORLD FOOD CHAMPIONSHIP

US FOODS is in Las Vegas this weekend

Chef John Byrne

Chef Todd Pearson

Chef Rocco Paradiso

and

Chef Bill

We are here to help judge and coach teams for the

First Annual

World Food Championship

Barbecue Championship - Chili Championship

Burger Championship - SideDish Championship

plus more, all competing for the title of

World Food Champion

NOVEMBER 1ST TWO THOUSAND TWELVE

If you are nearby, check out these fun fall food stuffs

November 1-3 

NC Sweet Potato Festival - South Snow Hill, N. Carolina

November 2-4 

Good Food Festival & Conference - Los Angeles, Calif.

November 2-4 

World Championship Punkin Chunkin - Bridgeville, Delaware

November 2-11 

National Peanut Festival - Dothan, Alabama

November 3-4 

Giant Omelette Celebration 2012 - Abbeville, Louisiana

FOLLOW OUR FOOD FANATICS

LET'S GET CHEF JOHN AND CHEF TODD

 TO 1000 FOLLOWERS

SHARE YOUR CULINARY ESCAPADES

AND SEE WHERE JOHN & TODD ARE GOING THIS WEEK,

BETTER YET, WHAT ARE THEY EATING

@ChefJohnByrne  

Food Fanatic for US Foods, adventuresome diner and avid ice fisherman.

Minneapolis, MN

@ChefToddPearson

Austin Food Fanatic and mediocre golfer.

OCTOBER 24th IS NATIONAL BOLOGNA DAY

How is this holiday celebrated?

This holiday is celebrated by eating bologna your very favorite way. Or why not try eating it a new way? Hummm that might be kinda hard since there's not to many bologna recipes out there. haha!

Ummm, maybe you can try eating a bologna sandwich hot and fried instead of as a cold sandwich? Hey why not have a bologna eating contest to celebrate the holiday?

Favorite ways to eat a Bologna Sandwich

• Personally I like a grill cheese sandwich with a slice of bologna in the middle of it.

• Large cuts grilled on the grill with barbecue sauce, then put between barbecue bread-

• Cold right out of the pack with lettuce, tomato and mayo-

• Fried crisp on white bread with yellow mustard- served for breakfast or with a buttered baked potato for lunch-

Origin of this Holiday?

"Our research did not find the creator, or the origin of this day.

This holiday is referred to as a "National" day., as all food & drink holidays are.   However, we did not find any congressional records or presidential proclamations for this day. Even though we didn't, this is still a holiday that is publicized to celebrate. So have fun with it and celebrate it!

What is Bologna?

"Bologna sausage (pronounced /boˈloʊni/) is an American sausage somewhat similar to the Italian mortadella (a finely hashed/ground pork sausage containing cubes of lard that originated in the Italian city of Bologna). It is commonly called bologna and often pronounced and/or spelled baloney. US Government regulations require American bologna to be finely ground, and without visible pieces of fat. Bologna can alternatively be made out of chicken, turkey, beef, or pork."

Composition

"Bologna sausage is generally made from low-value scraps (trimmings from steaks, roasts or other meat cuts). Such may be the origin of the slang word baloney, meaning "nonsense". However, USDA regulations define what meats and byproducts can be legally included in bologna. No more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or soy protein concentrate) or 2% isolated soy protein may be used, and they must be listed in the ingredient statement on the product label by their common names. In the finished product, water is limited to 4 times the protein content (typical moisture:protein of meat) plus 10% (added water), and fat is limited to 30%. Additional water can be added to replace water lost in cooking. A typical composition might then be 14.5% protein, 27% fat, 68% water (4P+10) and 5% other ingredients. A usual recipe is: salt around 2%, corn syrup or corn syrup solids 1.8%, spices and flavorings about 1%, sodium phosphates (polyphosphates) no more than 0.5%, sodium ascorbate or erythorbate up to 500 ppm and sodium nitrite no more than 156 ppm. Spices and flavorings can include ground mustard, coriander, white pepper, onion powder, garlic powder, cardamom, and red pepper or paprika, or extractives or oleoresins of these or other spices."

CONGRATULATIONS!!!!

Soooo Good

STARTING TODAY.

Playing to Win at the International Culinary Olympics

 More than 1,500 chefs representing over 45 countries will compete in the most prestigious culinary competition, the Internationale Kochkunstausstellung (IKA) International Culinary Exhibition, commonly known as the "culinary Olympics," Oct. 5-10, in Erfurt, Germany. Good luck to our ACF Culinary Team USA and ACF members as they represent the United States and American cuisine!

Follow the journey on Facebook and Twitter @ACFChefs (hashtag #ACF4GOLD).





US FOODS very own is in Germany right now.

Thomas Macrina, CEC, CCA, HGT, AAC

ACF Culinary Team USA Business Manager
As ACF national secretary and past chair of the American Academy of Chefs, Tom will be a great asset to ACF Culinary Team USA. He is the product specialist manager/corporate executive chef at US Foods.