My previous post discussed the ever important Village of Manchester Chicken Broil in all of its glory. Something I remember more than the chicken dinner, were the leftovers from the dinners and what my Grandma Helen used to make from them (we always ate Chicken Broil at Grandma’s house). In case you neglected to read the links provided in that post, let me briefly recap: the dinner is comprised of a half chicken, roll with butter, fresh made cole slaw with secret local recipe, radishes, chips and beverage. What was always leftover besides chicken (which was made into chicken salad)? Rolls and radishes. No one EVER ate the radishes until my Grandma made them into ‘sammiches’ with the neglected butter pat.
So just what in the hell am I getting at here, talking about chicken for the last 2 posts? Well my point is….in my CSA share bag for the last few weeks, I’ve had radish overload, so I grabbed some slider buns and made a delish lunch of radish sammich and Parmesan cheese, pictured below. Don’t knock it ’till you’ve tried it. Besides, what the heck else are you going to do with those radishes? You can thank me later.
Posted in BBQ, Bread, Fridge Finds, Leftovers, Less is more, Lunch, Michigan, Seasonal Ingredients, Vegetarian
Tagged butter, cheese, CSA, grandma helen, Kitchen Window, Leftovers, Lunch, Manchester Chicken Broil, NPR, quick meal, radish sammich, red radish, Sandwich, Trillium Haven Farm, Village of Manchester
I grew up in the Village of Manchester, just outside of Ann Arbor, Michigan. We take great honor in being the home of the FAMOUS (yes, really) Chicken Broil, a 600+ volunteer driven event that raises funds for community projects and organizations from band uniforms to Boy Scout equipment and just about anything in between. Chances are if you were a kid and grew up in Manchester, or have kids and currently live in Manchester, you have received some benefit from the cash raised by this mostly-male driven event which serves this amount of food in 4 hours:
- 19,000 lbs chicken
- 9,600 lbs charcoal
- 256 lbs butter plus 14,000 butter pats
- 48 22-oz containers of salt for chicken and dressing
- 1,100 lbs radishes
- 14,000 dinner rolls
- 40 gallons of vegetable oil for dressing
- 84 crates of cabbage
- 14,000 1-oz. potato chip bags
- 500 aprons and gloves
In honor of the 58th Manchester Chicken Broil serving over 12,000 meals this Thursday, I give you…. the secret recipe for the only vegetarian component of the meal, besides the roll. Which, let’s be honest, that’s not really part of the meal, it’s the afterthought/filler.
MANCHESTER CHICKEN BROIL FAMOUS COLE SLAW DRESSING
- 10 T sugar (or sugar substitute, I’ve used as little as 3 T sugar with great results)
- 1/2 C vinegar (white preferred, but I usually use rice vinegar)
- 1 C canola or veg oil
- 1 1/2 tsp Coleman’s dry mustard (no subs here)
- 1 T dried minced onions (I’ve used onion powder before, no probs)
- 1 1/2 tsp salt
- 1 T celery seeds
Add ingredients to a glass canning jar, shake well until all sweetener dissolves and serve over shredded cabbage.
Posted in BBQ, Fridge Finds, Make Ahead, Recipes, Salad, Vegetarian
Tagged cabbage, Carol LaRock, celery seeds, coleman's dry mustard, coleslaw, community, Helen Hosmer, Helen Kensler, June Jenter, Manchester, Manchester Chicken Broil, MI, minced onions, oil, salt, sugar, summer, Village of Manchester, vinegar, World Famous Chicken Broil