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Article: Chef whips up a hearty sandwich for fall dining.(Food)(Recipe)
- Article from:
- The Register Guard (Eugene, OR)
- Article date:
- November 12, 2003
CopyrightCOPYRIGHT 2003 The Register Guard. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: THE $10 GOURMET By Jim Boyd The Register-Guard
John Weakland, assistant manager of the Sizzler Restaurant in Springfield, provides us with a seasonally inspired lunch for today's edition of The $10 Gourmet.
He produced Pumpkin Black Bean Soup, a Wild Mushroom Chicken Sandwich with Sweet Potato Chips, and a dessert of Potato Candy, all while staying within the $10 budget.
"I chose the Potato Candy because that's something my mother used to make for us," Weakland said. "It's probably one of those heirloom recipes that has just been lost over the years."
He made the candy from mashed potatoes, vanilla, confectioner's sugar and ...