With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.




Longhorn Steakhouse 4 Berry Pie

Longhorn Steakhouse Recipe

1 cup sugar
1/4 cup cornstarch
2 tablespoons butter, melted and cooled
2 each 9 inch pie shells
1 1/4 cups blackberries
1 1/4 cups raspberries
1 1/4 cups sliced strawberries, 1/4 inch thick
1 1/4 cups blueberries

In a bowl, mix sugar, cornstarch, and butter. Gently stir in berries.

Scrape berry mixture into unbaked bottom crust in pan. Cover with top crust
and flute edges. Line a 12 inch pizza pan or a 10 by 15 inch baking pan
with foil (to catch drips) and set pie on foil.

Bake on bottom rack of a 375 degree regular oven or 350 degree convection oven until filling bubbles in center (check through cutout or slits), 45 to 55 minutes in regular oven, about 1 1/2 hours in convection. If crust browns too quickly (check after 40 minutes), cover pie loosely with foil.

Let pie cool on a rack at least 3 hours. Cut into wedges and serve, or chill
in an airtight container up to 1 day.

No comments:

Post a Comment