Route 66 Recipes - Flavors of the Mother Road

Route 66 Recipes - Flavors of the Mother Road

It's Not Your Mother's Meatloaf from the Bagdad Cafe

The Bagdad Cafe is in Newberry Spring, California.

Seasoning Mix:

1 whole bay leaf
Pinch cayenne pepper
3/4 t. black pepper
1/2 t. cumin
1/4 t. nutmeg

The Bagdad Cafe in Newberry Spring, California has

been serving Route 66 travelers for decades.

Kathy Weiser, December, 2004.

Meatloaf:

3 T. butter
3/4 C. chopped onions
1/2 C. chopped celery
1/2 C. chopped green bell pepper
1/4 C. chopped scallions
2 to 5 cloves of garlic minced (depending on preference)

Hot Sauce to Taste:

1 T. Worcestershire sauce
1/4 C. milk
1/4 C. ketchup
11/4 lbs. ground beef
3/4 lb. ground pork or sausage
2 eggs, lightly beaten
1 C. very fine dry bread crumbs, with Italian seasoning

Combine seasoning mix and set aside. Melt butter in saucepan over medium heat. Add the onions, celery, bell peppers, scallions, garlic, hot sauce, Worcestershire and seasoning mix. Saute 5 to 6 minutes, stirring occasionally. Mixture will begin sticking to bottom of pan, scrape bottom as you stir. Add milk and ketchup. Continue cooking for about 2 minutes, stirring. Remove from heat and allow mixture to cool to room temperature (remove bay leaves).

In a bowl, place the ground beef, pork, eggs, cooked vegetable mixture and bread crumbs. Thoroughly mix by hand. Shape into a loaf and place in the middle of a 9- by 13-inch baking pan.

Bake at 350 degrees for 30 minutes, then raise heat to 400 degrees and continue cooking until done (about 30 minutes longer).

Route 66 Chili -1

3 pounds trimmed boneless pork shoulder, cut into 1-inch pieces
All purpose flour
1/2 cup olive oil

3/4 cup chopped onion
4 poblano chilies, chopped

Chili Ristra 1/4 cup chopped garlic
1 28-ounce can diced tomatoes in juice
2 19-ounce cans enchilada sauce
1 12-ounce bottle amber ale
1 7-ounce can diced green chilies
1 tablespoon ground cumin
1 tablespoon chili powder
Sour cream
Sliced green onions

Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to large bowl.

Add remaining 1/4 cup olive oil to same pot. Add onion and sauté until translucent, about 4 minutes. Add poblano chilies and garlic and sauté 2 minutes. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour. Serve chili with sour cream and sliced green onions.

Makes 8 servings.

Route 66 Chili -2

1/2 lb Dry red beans

1 lb Top sirloin

1 lb Ground Beef

2 lg Spanish onions, diced

3 lb Tomoatoes, cubed

1 16 oz can Tomato Puree

5 cl Garlic, minced

1 12 oz bottle stale Mexican Beer

1 ts Ground Cumin

2 ts Ground coriander

2 ts Mexican Oregano

3 ts Chili Powder

3 Bay Leaves

Salt

White Pepper

Rinse and cook beans in water to cover until just tender, about 1 1/2 hours or according to package directions. Set aside. Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry pan until browned. Remove beef cubes and add ground beef. Saute until browned and crumbly. Drain off excess fat. Return sirloin cubes to pan and add onions, tomatoes, tomato puree, garlic and beer. Add cumin, coriander, oregano, chili powder and bay leaves. Season to taste with salt and white pepper. Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add beans to chili mixture and simmer until reheated or serve beans on side. Discard bay leaves and correct seasonings, if necessary.

Makes 12 servings.

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From the Rocky Mountain General Store

Historic Route 66 Sign - Dream about the Mother Road everyday as you peer at your own Route 66 historic sign. The beautiful design is actually silk screened on solid metal. Measures 16" x 12 1/2" This would look great addition to any home or office.