State Contest Encourages Egg Sandwiches for Restaurants
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Among those active in the egg sandwich contest
Monday were: left to right, Ron Wind, president of the
Central Pennsylvania Chef’s Association, Inc. and exe
cutive chef of the new Sheraton Harrisburg Inn, a con-
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test judge; Clarence Riley, Elizabethtown contestant;
Richard B. Sweet, Philadelphia, contest winner; Wil
liam V. Suflas, Maple Shade, N.J., contestant, and
David Hieter, Emmaus contestant.
Clarence Riley, Elizabethtown restaurant operator, ex
plains his egg recipe to Mel Mitchell, Victor F. Weaver, Inc.,
sales manager, who was a member of the Poultry Federa
tion’s contest committee.
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Lancaster Farming, Saturday, May 15,1971
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An Elizabethtown lestauiant
operator was among fom men
to compete for a $250 pnze this
week for making the best egg
sandwich
Sponsored jointly by the state
poultry industry, i estaui ant
opeiatois- and the Pennsylvania
Depaitment of Aguculture, the
contest was designed to benefit
both the state’s restauiant and
egg industries by helping them
to develop tasty egg standwiches
which can be prepaied both
rapidly and economically for
sale in lestaurants
The four contestants m Har
msburg Monday weie finalists
fiom previous competition The
Elizabethtown entry was Clar
ence Riley, of the Etowma
Restaurant, 113 S Market St.,
Elizabethtown
Riley piesnted his Eggtownian
recipe which has been on his
restaurants menu for the past
three months aftei he had been
benefiting personally from the
recipe for the past five years
While it’s still too early to de
termine how well the sandwich
will be received, Riley states that
“eveiybody who eats them likes
them ” Under restaurant condi
tions, Riley says it takes about
one and a half minutes to make
his sandwich.
The “Eggtownian” recipe is as
follows
1 English Muffin
1 Egg
3 Strips of Bacon
1 Slice White American Cheese
1 Slice Firm Tomato
Tear English Muffin in half,
toast in toaster Fry three strips
of bacon Scramble egg in bowl,
pour over bacon while frying.
Lay one slice of cheese over
mixture, cover and let fry on low
heat for one minute. ’
Remove mixture from stove.
Place on buttered muffin, top
with a firm slice of tomato and
cthei half of muffin
Riley said the ingredients
cost him about 22 cents per
serving.
The winner of the ocntest,
however, was Richard B. Sweet,
manager of the Colornade, 1616
Walnut St, in downtown Phila
delphia, who presented a
“Nooner” recipe which he says
costs about 17 cents per seiv
mg to make.
His recipe is as follows:
e Eggs
6 Tbl Diced Fresh Peppers
6 Tbl. Diced Fresh Onions
6 Tbl Diced Cheddar Cheese
12 Tbl Spaghetti Sauce
6 Sesame Soft Rolls
1 Beat one egg
2. Blend in peppers, onions.
cheese
3 Pour in 5-inch cast iroa
skillet
4 Spread 2 tablespoons of
spaghetti sauce on top.
5 Cover
6 Cook until egg is firm,
7. Place on sesame roll
8 Salt and pepper to taste
Other recipes were presented
by David Hieter, chef at Hie
ter’s Diner, in Emmaus, and
William V Suflas, general man
ager of the Grand Coach Guile
at Maple Shade, N J Suflas said
his “Egg Skorpios” recipe is a
highly successful part of his
menu.
Sponsors of the contest were
the Pennsylvania Restauiant
Association, which promoted '
the contest through publicity to
its membership, the Pennsyl
vania Poultry Federation, which
piovided $475 of puze money to
the four finalists, and the Penn
sylvania Department of Agri
culture which furnished facili
ties for the contest.
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