Route 66 Recipes - Flavors of the Mother Road

Route 66 Recipes - Page 7

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The Old Trails Inn is in Needles, California

1 cup shortening
2 cups sugar
3 eggs
1 cup cold mashed potatoes
2 tablespoons cocoa
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups flour
1/2 cup sour milk

Old Trails Inn in Needles, California

Old Trails Inn in Needles, California, courtesy

National Historic Route 66 Federation

Whip shortening and blend in sugar. Add eggs and potatoes. Combine dry ingredients and add to egg mixture along with the sour milk. Mix until blended. Pour batter into two 8-inch cake pans sprayed with Pam nonstick cooking spray. Bake at 350 F for 30 minutes.

Makes 12 servings.

Oklahoma Beans

2 cups pinto beans, soaked overnight

1/2 pound thick bacon slices, cut into 1-inch bits

1 large green chile pepper, seeded and sliced

2 cups tomatoes

1 teaspoon chili powder

1/2 teaspoon cumin seeds

1/2 cup grated cheddar cheese

Drain beans, and cook in enough water to cover for 1 hour or until tender. In a saucepan, fry bacon until crisp. Remove from saucepan and set aside. In the bacon fat, add pepper and cook until tender, then add the tomatoes. Cook pepper and tomatoes for 15 minutes. Now add the beans, bacon, chili power, and cumin to saucepan. Mix well and cook 15 minutes. Sprinkle grated cheddar cheese and server.

Makes 4 to 6 servings

Route 66 Cheese Ball

2 c cheddar cheese; grated
16 oz cream cheese; softened
1 c bleu cheese; crumbled
1/2 c onion; chopped fine
2 tb worcestershire sauce
1 ts salt
1 c chopped pecans

Combine cheeses with onion, Worcestershire sauce, and salt. Mold into a ball and roll in chopped pecans. Serve with toast, peasant breads, or crackers.

You may also add variations, such as: 1 cup chopped ham, substitute 1 cup Feta cheese for Bleu cheese, add green onions, chopped, etc.

Grand Canyon Green Chile Burro

2 cups Broth or Bouillon Cubes enough water to make 2 cups
1 tsp. Oregano
1 sm. Onion, chopped
2-3 cloves Garlic, pressed
1 can (16 oz.) Whole Tomatoes
2 cups Pork, cooked and diced
2 cups Beef, cooked and shredded
2 cans (4 oz.) Green Chiles, chopped
1 tsp. Salt, or to taste
2 Tbsp. Cornstarch
Flour Tortillas, warmed

Place broth or bouillon and water in a large dutch oven. Add oregano, onion, garlic and tomatoes. Cook until onion is tender. Add meat and chiles and stir well. Cook at medium heat for 20 minutes. Make paste of water and cornstarch and add to meat mixture. Cook slowly until thick. Spoon onto warmed flour tortillas.

Serves 4 to 6

Navajo Fry Bread

3 cups flour

shortening

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 1/3 cups warm water

Use either all white or half whole wheat flour. Mix flour, baking powder, and salt. Add warm water and mix. Dough should be soft but not sticky. Knead until smooth. Tear off a chunk about the size of a peach. Pat and stretch until it is thin. Poke a hold through the middle, and drop in sizzling hot deep fat, (Lard is the traditional shortening, but you might prefer to use vegetable oil.) Brown on both sides. Drain and serve hot. Eat with honey or jam.

Compiled and edited by Kathy Weiser/Legends of America, updated April, 2010.

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From the Rocky Mountain General Store

Route 66 Postcards - Legends of America and the Rocky Mountain General Store has collected numerous postcards for our Route 66 enthusiasts. For many of these, we have only one available. To see this varied collection, click HERE!