Recipes

Those of us that worked there know that we used the same "gun" for the Busters, Barney's, and Fish. If your old enough, you should remember the

giant GLASS jars of KRAFT mild tarter sauce that we would fill those plastic tubes that fit into the "grill gun". Before the gun it was a spatula.

Now I know that many of you have looked for the MILD sauce with no luck.

Tarter sauce is mostly real mayo and relish. Some people have cut tarter

sauce with real mayo and claim excellent results, some of you claim that

it's not even close. I can't tell you if it was a special mix, but I'm sure someone will log onto the site one day and show us the way!

(Was told to add a squeeze of fresh lemon)

Barnbuster or Cheesebuster dressing:

1. Perfectly caramelized sesame seed bun

2. 2 slices of tomato (from the extremely sharp tomato slicer)

3. 4 fingers full of shredded lettuce

4. 2 rings of raw onion

5. About a 4" circumference of sauce using the hand-held gun-thing

6. 3 dill pickle slices on top of the sauce

Cook one patty of 4:1 (four to one) hamburger, salt and pepper after turning, and then

two slices of cheese placed side by side on the patty.

Put the heel of the bun on top of the cheese (or patty), drain the juices and place on top of the pickles, etc.

Then flip it upside down onto the wrapping paper to package it.

Big Barney:

1. Caramelize the 3 pieces of bun.

2. 2 fingers of shredded lettuce on bottom bun

3. Special sauce in a dollop on top of the lettuce

4. 1 dill pickle slice

5. 2 10:1 hamburger patty with a little bit of diced, fresh onion (McD's used reconstituted stuff)

6. top bun goes on patty closest to grille, middle bun goes on patty farthest away,

7. "pull" the first patty off with patty, cheese and top bun and place onto the middle bun.

8. then "pull" both off grill with spatula and place gently on top of the pickle laying in state on the bottom bun.

9. Eat quickly and with much enthusiasm

Red Barn's chicken in your home

Akron man shares recipe using a pressure fryer

Debby Stock Kiefer

Beacon Journal

Kimara Andreas and Marilyn Mault, both of Cuyahoga Falls, want Red Barn's chicken recipe.

Charles Lappert of Akron, who said he operated several Red Barns in the '70s, called with the recipe for the chicken, which was cooked in large commercial pressure fryers that used 50 pounds of fat.

Lappert said using just any pressure cooker would be dangerous, and information I found online supports that contention: Pressure is too high in regular pressure cookers, and the owner's manuals warn against using more than a little oil. Pressure cookers also do not have the additional safety features of pressure fryers.

Even though some people have had no problems, it's like playing Russian roulette, but with pressurized boiling oil.

Enough said.

Lappert said a deep fryer can be used with his recipe, but the chicken won't cook as fast or be as moist as when using a pressure fryer.

Finding a pressure fryer small enough to use at home is another story. A quick check of area stores did not turn up any.

Wearever used to make something called a Chicken Bucket intended for pressure frying, but it was discontinued long ago. I found a number of warnings online describing them as unsafe.

Amy Hamilton of Anchor Hocking said the company, which bought Wearever last year, has had no reports of problems with the discontinued fryer, but gets quite a few calls from consumers who want replacement parts (none are available).

I found just one place online that sells pressure cookers -- by Pressure Magic and Rapid Chef -- that can safely be used as fryers: www.pro-selections.com. The toll-free number is 800-222-4735. Prices range from $219 for a small, 4-quart cooker to $289.95 for a 10-quart cooker. When you check out online, enter Internet discount code 1729 to save $20 to $30 off the listed price.

And if all this seems like too much work and expense, you might try the chicken at Captain Nemo's on Manchester Road in the Portage Lakes area or on East Avenue in the Kenmore area. Tara Branz of Coventry Township believes it's similar.

Here's the recipe from Lappert. He wasn't sure how much chicken it would coat.

RED BARN CHICKEN

Chicken pieces

Lemon juice (can use bottled)

½ cup flour

6 tsp. fine popcorn salt

5 tsp. garlic powder

2 ½ tsp. pepper

½ tsp. cayenne pepper

2 tsp. onion powder

Wash chicken in diluted lemon juice. Dredge in the rest of the ingredient, the coating mixture.

Fill pressure fryer with enough vegetable oil so chicken pieces in basket will be submerged. Cook at 14 pounds for 10 minutes (be sure to read the instructions with your pressure fryer to make sure these are appropriate directions).