Kristi's Recipe Box Horseshoe Sandwich (Cheese Sauce Recipe)
Melt butter, add flour and milk. Add the rest of the ingredients except beer. Stir constantly, while cooking, to a smooth cream sauce. Stir in beer to sauce just before serving. To assemble the horseshoe in Joe's original order, place toast on the bottom, followed by meat, a swimming pool of cheese sauce and a hefty pile of French fries on.
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Heat a large skillet over medium-high heat. Add ham; cook 1-2 minutes on each side or until lightly browned and heated through. To serve, place two toasts on each of two serving plates; top with ham, fries and cheese sauce. Sprinkle with paprika. Hearty meat and potato lovers in your family will be happy to indulge in the Horseshoe Sandwich.
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The Signature Horseshoe Sandwich was created in 1928 at the Old Leland Hotel by Joe Schweska. The idea came about with the help of Elizabeth, Chef Schweska's wife, after he came home saying he was in need of a new lunch item for the Leland Hotel Restaurant. The name "horseshoe" was derived from the shape of the cut of ham used in the original.
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Horseshoe Cheese-Beer Sauce. In a saucepan, melt together 3 cups shredded processed American or American cheese and 2 tablespoons butter over low heat. Stir in 1 teaspoon Worcestershire sauce, 1/4 teaspoon dry mustard, and dash cayenne pepper. Beat together 2 egg yolks and 1/2 cup beer. Add the yolk mixture to the saucepan.
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1 T. Worcestershire sauce. Combine butter and milk in saucepan and cook on low until melted. Whisk in flour, dry mustard, cayenne pepper, and salt. Continue whisking until the flour is dissolved. Add in cheese spread and Worcestershire sauce and continue to cook until melted. Remove from heat and allow to thicken before serving.
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Step 1. For the sauce: Melt the butter in a deep saucepan over medium heat. Use a wooden spoon to stir in the flour until smooth; cook for a few minutes so the flour loses its raw taste. Stir in.
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Kristi's Recipe Box Horseshoe Sandwich (Cheese Sauce Recipe)
Step 1. Melt butter, add flour and milk. Add the rest of ingredients except beer. Stir constantly, while cooking, to a smooth cream sauce. Stir in beer to sauce just before serving. Makes 2 1/2 to 3 quarts. .
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Directions. Preheat the oven to 400 degrees F (200 degrees C). Spread french fries out on a baking sheet. Bake for 20 minutes in the preheated oven, or until golden brown. Meanwhile, divide the ground beef into four equal parts and form into patties.
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Melt butter, add flour and stir until smooth and bubbly whisk in milk. Add rest of ingredients except beer. Stir constantly until sauce is smooth and cheese is melted. Whisk in beer just before serving. To Prepare shoe: toast a piece of Texas toast, top with meat (burger, bacon, turkey, whatever), put french fries on top of meat then ladle.
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Give fries 10 minutes, then begin to brown hamburger. Melt butter in medium saucepan over medium heat. Once melted, add flour. Stir continuously for 4 minutes to cook out flour taste. Slowly stir in milk to make sure no lumps form. When milk mixture begins to simmer, remove from heat and add cheese. Stir until melted.
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1 T. Worcestershire sauce. 8 oz. sharp cheddar, grated. 3/4 c. beer, at room temperature. Melt the butter in a large heavy saucepan over medium heat. Add the flour and stir with a wooden spoon or whisk to combine. Cook for a couple minutes so the flour loses its raw taste. Whisk in the milk, salt, mustard and pepper.
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One of the favorite items on menus in central Illinois is a "horseshoe" or a "ponyshoe." This consists of a variety of sandwiches, either a hamburger, grilled chicken breast, ham, etc. Whatever you want to put between two slices of toast. Then fresh french fries and all of it smothered with a cheese sauce. This is the best cheese sauce for this.
