Going to rub in the fact that I’m sitting here writing, while drinking a cup of Michigan Cherry Coffee and eating a ‘cowboy’ cookie! Nice way to wrap up a Saturday afternoon! I’m usually a sugar and cream gal when I enjoy a cup of coffee, but when I drink the Michigan Cherry Coffee, it’s black all the way. You can smell and taste the vibrant flavors. It’s easy to acquire, I ordered mine a few months ago on Amazon.
Back when I was teaching at the culinary school, in Silver Dollar City, we hosted box suppers during the ‘Southern Gospel Picnic’. Guests set on the back porch enjoying a homemade meal while listening to the evening concert, in Echo Hollow.
We featured lots of great sandwiches during the many years of hosting the suppers. Probably one of my favorites is what I jokingly called the ‘Cold Reuben’ sandwich. It was prepared with turkey pastrami, cheese, and mayonnaise on a marble bread. The kraut salad featured today is a marinate I wrote to actually serve on the sandwich, after draining it, of course. When first served I didn’t know how it was going to be accepted. No problem-o the guests loved it. After the first or second year we started putting the kraut portion in a serving cup on the plate. The guests would eat a portion without the sandwich and then spread the rest on the pastrami as we had intentionally planned.
In this season of hot days and balmy nights I thought you might enjoy this rather unique recipe. Don’t think you have to make an entire recipe either, cut it in half, if need be. Because I enjoy really good sandwiches, we decided to stop in Macon, Missouri, at a specialty café on the way back to Branson West, last week. I got a chicken salad sandwich and spent most of the time shaking my head, regarding the amount of salad on my 2 slices of bread. I ‘think’ the salad was ok, but I couldn’t get enough in a bite to tell! I looked across the table at my steadfast partner and spouse and said: ‘Gee I wish we were at the sandwich shop in Kimberling City, MO, instead of here.’ Ervin & I concurred we needed to promote this wonderful local shop, in my column this week.
This morning, we ran down to visit our neighbors, Al & Beth Lockhart who own the ‘Sandwich Shop’ at Buttonwood Plaza, located in Kimberling City, MO. They serve handmade sandwiches, soups and beautiful salads from 10-4pm
daily. Their arrival in the Ozarks came with a pleura of experiences including running a deli, back in Illinois. Since opening the shop in 2023 the community has watched it grow into an ‘award-winning’ restaurant. 417 Magazine presented them with honors this spring; recently the community voted it as one of the best up and coming restaurants. What’s the foundation of their great success? Personally; I would pin it once again on ‘consistency’. Every time you enter the store you can count on the quality. Boars Head Meats and breads that have been in our country for generations reflect the quality of foods Al & Beth Lockhart bring to the Lake area. The Buttonwood ‘family’ includes: ‘The Funky Twig’,
serving unique ice cream, ‘The Bistro Restaurant’ and the brand-new ‘Stix Golf Lounge’. They’re surrounded by ice cream, coffees and a full- service restaurant, plus the new Golf Lounge, which will be opening very soon.
Headed out for a day on the lake? Call in your sandwich order to ‘The Sandwich Shop’. Conclude the afternoon with the delicious ice cream at ‘The Funky Twig’. After a shower and a cold drink head back to the ‘Bistro’ for entertainment and dining. Let’s not forget the Print Shop on the north end for t-shirts, hats and all your printing needs. Visit Al & Beth Lockhart at ‘The Sandwich Shop’, located at 13272 Hwy. 13, Kimberling City, MO.
Monday – Friday 10-4, Saturday 10-2, CLOSED on Sundays. Catch up with them on Facebook!
Simply yours, The Covered Dish
Sweet n’ Sour Kraut & Peppers or Sauerkraut Salad
2-3 thinly sliced colored peppers
1 large onion, sliced thin
2 (15 ounce) cans Bavarian Style Kraut, drained
Dressing
1/2 cup brown sugar
3/4 cup white sugar
1/2 cup white vinegar
1/2 cup oil of choice
1/2 teaspoon celery seed
1/2 teaspoon black pepper
Prepare vegetables as indicated above, place in a bowl with a tight lid. Mix brown sugar, white sugar and white vinegar together. Heat in the microwave until sugars are well dissolved. Add oil and spices. Pour dressing over the peppers, onions and kraut, stirring to blend.
Serve as a salad, or drain well removing as much dressing as possible and serve on a Reuben or Pastrami sandwich.
Will make enough salad for 6 – 8 persons or enough sandwich toppings for about 10-12 sandwiches.
