66 Recipes – Flavors of the Mother Road

Litchfield's Ariston Cafe

Litchfield’s Ariston Cafe

From the Ariston Cafe in Illinois, to Roy’s Cafe in California, travelers along America’s Mother Road were treated to some mighty fine cooking along the way.

Route 66 enthusiasts to this day still enjoy some of that same hometown cooking as they revisit this important roadway.  We thought it would be good to share just a few of those delectables here in our Route 66 pages.

The person who has not traveled widely thinks his or her mother is the best cook. – Unknown

Route 66 Recipes

Ariston Cafe’s Baklava

Ariston Cafe’s Peach Cobbler

Blue Corn Pancakes from the Sled Dog Inn

Cactus Jack’s Amarillo Shrimp & Artichoke Pasta

California Jalapeno Shrimp Corn Dogs

Chambless Camp Salsa

Chambless Camp Guacamole

Claremont Inn’s Pumpkin Bread

Funk’s Grove Route 66 Sugar Cookies

Grand Canyon Green Chile Burro

Idle Spurs Steak House’s Black Bean Salsa

Impossible Sausage Pie from the Sled Dog Inn

Inn at 835’s Batter Dipped French Toast

It’s Not Your Mother’s Meatloaf from Bagdad Cafe

Missouri River Grilled Trout

Navajo Fry Bread

Oklahoma Beans

Oklahoma Steak Soup

Old Trails Inn Potato Cake

Ranchero Sauce from Old Smokey’s

Route 66 Cheese Ball

Route 66 Chili -1

Route 66 Chili -2

Roy’s Cafe Chili

Roy’s Route 66 Double Cheeseburger

Santa Fe Chicken Tortellini Casserole

Signature Soups at The Turquoise Room

Black Bean Soup

Cream of Corn Soup

Texas Pot Roast Recipe

For More On-Line Recipes, check these out: 

The Chuckwagon – Western Recipes

Campfire Recipes

Dutch Oven Recipes

Good Ole’ Fashioned Recipes

 

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

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

The Bagdad Cafe in Newberry Spring, California. Kathy Weiser-Alexander.

Combine seasoning mix and set aside. Melt butter in a 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 the bottom of the pan, scrape the 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).

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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
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 for 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 Tomatoes, 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 the sirloin. Cut into 1/2-inch cubes and saute in a 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 the side. Discard bay leaves and correct seasonings, if necessary.

Makes 12 servings.

Arizona Sled Dog Inn in Flagstaff Arizona

Arizona Sled Dog Inn in Flagstaff Arizona

Blue Corn Pancakes from the Arizona Sled Dog Inn

(Adapted from a Hopi recipe)

1 3/4 C blue cornmeal
3/4 C unbleached white flour
4 tsp baking powder
1/2 tsp salt
2 Tbs sugar
4 Tbs melted butter
4 eggs, slightly beaten
2 C milk

Combine dry ingredients in a medium bowl. Combine liquid ingredients in a small bowl.  Add liquid to dry and mix until moistened. Allow batter to sit a few minutes before cooking on medium-hot.

Idle Spurs Steak House’s Black Bean Salsa

The Idle Spurs Steak House is in BarstowCalifornia

15 ounces canned black beans, rinsed and drained
11/2 cups cooked fresh corn kernels
2 medium tomatoes, diced
1 green bell pepper, diced
1/2 cup red onion, finely diced
1-2 fresh green serrano or jalapeno peppers, thinly sliced, including seeds
1/3 cup fresh lime juice
1/3 cup extra-virgin olive oil
1/3 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pure ground red chile or a pinch of cayenne pepper

Combine all ingredients in a large bowl. Mix well. Set aside to let flavors blend until ready to serve.

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California Jalapeno Shrimp Corn Dogs

2 pounds raw shrimp, peeled and de-veined (sizing is not important)
4 Jalapenos minced finely
4 tablespoons chopped cilantro
2 tablespoons minced garlic
1 lime juiced and zested
thick wooden skewers (the kind that are used for caramel apples)
1 teaspoon kosher salt

Mix shrimp with all ingredients and grind them through a large holed grinder die (you could also use a food processor or hand chop them). With a damp hand, form the ground shrimp into 16 equal-sized balls. Insert a wooden skewer into the middle of each shrimp ball and form the ground shrimp into a round shape similar to a hot dog. Place shrimp dogs on a cookie sheet and freeze. Once frozen, place them into a sealed freezer bag and store until you are ready to serve.

Buttermilk corn batter for shrimp dogs:

2 cups yellow cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 tablespoon chopped cilantro
1 tablespoon Kosher salt
2 ½ cups buttermilk
whole eggs

Place all dry ingredients into a large mixing bowl and mix thoroughly. Add all of the other ingredients and mix until smooth. Mixture should look like a thick corn bread batter. You may need to adjust consistency with a touch more buttermilk.

Dip frozen shrimp dogs into a buttermilk corn meal batter and fry in hot oil @ 340* for approximately 8-10 minutes. Fry a few dogs at a time and place them on a cookie sheet once they are golden brown. Once all shrimp dogs are done warm them in a 350* oven for 5 minutes and serve piping hot with the mustard of your choice.

Serves 6-8

Route 66 Postcard Color Book

Route 66 Postcard Color Book, available at Legends General Store.

Missouri River Grilled Trout

1 large trout, cleaned and rinsed
Lemon pepper, to taste
1 cup cooked rice
Corn husks
2 Tbsp butter
1/4 tsp parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp lemon juice
1 drop Liquid Smoke
1 tsp Worcestershire sauce

Sprinkle inside of trout with lemon pepper and stuff belly with rice. Wrap trout in corn husks and place on large sheet of aluminum foil. Melt butter and mix well with remaining ingredients. Pour over corn husks. Wrap foil around fish loosely but so that the sauce cannot escape. Place wrapped trout over red-hot barbecue coals or campfire, and grill 10 minutes on each side. Trout should flake easily when done.

Nine foot wide road between Miami and Afton, Oklahoma.  Kathy Weiser-Alexander

Nine-foot wide road between Miami and Afton, Oklahoma. 
Kathy Weiser-Alexander.

Oklahoma Steak Soup

3 cups water
3 small chopped onions
3 stalks chopped celery
2 sliced carrots
1 can (1 lb.) tomatoes
1 teaspoon pepper
1 package (10 oz.) frozen vegetables
1 pound sirloin steak, cubed
3 tablespoons beef bouillon
1/2 cup butter
1/2 cup flour

Put all except butter and flour into a crockpot. Cook low 8 to 10 hours. 1 1/2 hours before serving, turn up to high. Make roux of butter and flour stirring until smooth. Add to soup to thicken.

Serves 6

Chambless Camp Salsa

Chambless Camp, California was once run by Gus Lizalde, sitting across from the jagged Marble Mountains and was known for its great Mexican food.

1 large onion, finely diced
3 tomatoes, diced medium-fine
2 fresh yellow chilies, minced
3 tablespoons cilantro, finely chopped
Dash of garlic powder
Salt to taste

Combine onion, tomatoes, yellow chilies and cilantro. Stir lightly to blend flavors. Add garlic powder and salt. Store in refrigerator until served.

Yield: 2 cups salsa

 

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Old Store in Chambless, California, December, 2004, Kathy Weiser.

Old Store in Chambless, California, Kathy Weiser-Alexander.

Chambless Camp Guacamole

3 ripe Haas avocados
1 tablespoon warm water
1 small tomato, finely diced
1 small onion, finely diced
pinch of salt

Spoon out avocado and mash. Add water to pulp and blend until soft and smooth. Stir in tomato and onion. Salt to taste.

Makes 2 ½ cups of guacamole.

Ranchero Sauce from Old Smokey’s

Owned and operated by Dan and Clara Barnes, Old Smokey’s Restaurant & Pancake House is located on Route 66 in Williams, Arizona.

1 can diced tomatoes
1 can tomato paste
1 large pepper
3-4 ounces chopped green chili
Medium onion (minced)
2 tsp. Garlic powder
4 tsp. Chili paste
2 tsp. Seasoning salt
1 1/2 Tbsp. Sugar

In a large skillet, saute green peppers and onions. Add the rest of the ingredients and bring mixture to a boil. Take off the heat and serve immediately.

To make Huevos Ranchero’s take 2 corn tortillas. Deep-fry them in oil and place on a plate. Add refried beans, 2 eggs (cooked any style), cheese tomatoes, lettuce and top with ranchero sauce.

Serves 6-8

Santa Fe Chicken Tortellini Casserole

9 ozs. cheese tortellini
1 tablespoon olive oil
2 cups broccoli flowerets
1/2 cup onion, chopped
1 cup red bell pepper, chopped
3 tablespoons flour
2 tablespoons olive oil
3/4 cup chicken broth
3/4 cup milk
1 teaspoon ground cumin
1/4 tsp cayenne pepper
4 cups cooked chicken, cut up
3/4 cup Monterey Jack cheese, shredded
1/2 cup Colby cheese, shredded
1/2 cup tortilla chips, crushed

Heat oven to 325. Grease a 3-quart casserole.

Cook and drain tortellini as directed on package. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Cook broccoli, onion and bell pepper in oil for about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet.

Cook flour and 2 tablespoons oil in the same skillet over low heat, stirring constantly, until smooth. Stir in milk, broth, and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat.
Stir in chicken, Monterey Jack cheese, the tortellini and broccoli mixture. Spoon tortellini mixture into casserole.

Bake uncovered 25 to 35 minutes or until bubbly. During the last 5 minutes of baking, sprinkle with Colby cheese and tortilla chips; bake until cheese is melted.

Servings: 8

Impossible Sausage Pie from the Arizona Sled Dog Inn

Best if prepared the night before and baked in the morning.

2 C seasoned croutons
1 C shredded cheddar, low fat
2 C sliced fresh mushrooms or
1- 4 oz can mushrooms
12 oz reduced fat bulk breakfast sausage
1/2 C diced onion
8 eggs, beaten well
2 C reduced-fat milk
1/2 tsp pepper
1/2 tsp dry mustard
10 oz can cream of mushroom soup
1/2 C milk

Layer croutons in a 13x9x2 lightly greased baking pan. If using fresh mushrooms, sauté mushrooms in a small amount of butter or oil until tender and then layer mushrooms and cheddar on top of croutons. Crumble the sausage and cook thoroughly in fry pan. Drain fat and add onions cooking until onions are soft. Layer crumbled sausage/onion mixture on top of the cheddar. Beat eggs with 2 C milk and seasonings and pour over casserole. Cover with plastic wrap and refrigerate overnight. In the morning, mix the mushroom soup with 1/2 C milk and spread over top of casserole. Bake at 350 for 45 to 60 minutes or until eggs are set and top is bubbly and brown! Serves 8.

Use prepared croutons or make your own from stale bread/bagels. When making your own, dice bread, layer on a baking sheet and dry out in the oven. Then add a touch of sage, salt, pepper, and other seasonings to taste.

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Cactus Jack’s Amarillo Shrimp and Artichoke Pasta

Flour to coat shrimp
7 shrimp
5 artichoke heart halves, cooked
2 ounces fresh diced tomatoes
10 ounces fettuccini
2 ounces sherry wine
1 ounce heavy cream
1 ounce clarified butter
1 ounce herb butter

Heat pan on high heat. Flour shrimp, and cook to golden brown and flip. Add artichokes, sherry, garlic and herb butter, and fresh diced tomatoes. Sauté for 1 minute to cook, then add heavy cream. Place of fettuccini and top with parmesan cheese and parsley.

Ariston Cafe’s Baklava

Baklava is a traditional Greek recipe. If you’re not sure about trying this recipe yourself, just cruise down Historic Route 66 and stop by the Ariston to sample a fresh batch. The Ariston Cafe is on Route 66 in LitchfieldIllinois.

Syrup:

2 cups water
3 cups sugar
1 teaspoon lemon
2 cinnamon sticks

In a medium saucepan, combine all ingredients. Bring to a boil; simmer 15 minutes or until candy thermometer registers 224 degrees. Remove from heat; cool; remove cinnamon sticks.

Nut filling:

1 1/2 cups Sugar
2 pounds walnuts, chopped
2 teaspoons cinnamon
Dash of ground clove

In a medium bowl, stir together nuts, sugar, cinnamon, and cloves. Set aside.

Phyllo preparation:

1 package of phyllo
3 sticks of butter

In a small saucepan, melt butter and keep warm. Brush bottom of a 9×13 or 13 inch round pan (not glass) with melted butter. Line pan with 3 sheets of phyllo, brushing each sheet with melted butter. Sprinkle with a handful of nut mixture. Place another sheet of phyllo on top of nuts, brushing each sheet with butter. Repeat this procedure until all nut mixture is used. Top with 3 or 4 remaining phyllo sheets, brushing each with melted butter while layering one on top of the other. With a sharp knife, carefully cut or score all layers of baklava into desired size with the tip of a sharp knife. Do not cut or score all the way through the phyllo. Bake at 350 degrees for 45-50 minutes or until golden brown. Remove from oven and while still hot, carefully spoon cooled syrup evenly over the baklava.

Makes 15-20 servings.

Cafe Peach Cobbler

1 can (29 oz.) sliced peaches, drained
3/4 cup peach juice
1/2 cup brown sugar
2 T. cornstarch
1/8 tsp. cinnamon
1 cup flour
1 tsp. baking soda
1/2 stick butter
ice cream

Drain peaches and reserve 3/4 cup of the juice. Arrange the peach slices in the bottom of a greased baking dish. In a saucepan, mix the peach juice, brown sugar, cornstarch, and cinnamon; cook until thickened. Pour half of the hot mixture over the peaches. Mix the flour, baking soda, and butter with the remaining hot mixture to form a sticky dough. Add more flour if needed. Drop by spoonfuls on top of the peaches. Add dollops of butter and sprinkle additional cinnamon over top of the dough. Bake at 350º for 30 to 40 minutes or until browned and bubbly. Serve warm. Garnish individual servings with a scoop of ice cream.

Funks Maple Sirup Sign

Funks Maple Sirup Sign

Funks Grove Route 66 Sugar Cookies

Funks Grove is a historic center for the production of maple syrup along Route 66 in Illinois.

1 cup margarine
1 cup granulated sugar
1/2 cup powdered sugar
3/4 cup corn oil
1/2 cup maple syrup
2 eggs
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
4 cups flour

Cream margarine and sugars together, add corn oil, maple syrup and eggs, and cream well. Sift together the soda, cream of tartar, salt and flour. Knead dry ingredients into creamed mixture to form dough. Chill dough for 1 hour.

Drop dough by teaspoonful on a cookie sheet and press with a glass dipped in sugar to flatten. Bake in preheated 350-degree oven for 12 minutes or until browned.

Yield: 7 dozen cookies.

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Claremont Inn’s Pumpkin Bread

The Claremont Inn in Claremont, California has been doin’ up business for years with New England Style charm in the midst of  Southern California beauty and warmth.

2/3 cup shortening
2 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
31/3 cups all purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cup each walnuts and raisins

Cream shortening. Add sugar and beat well. Add eggs then stir in pumpkin and water. Combine flour with baking soda, salt, baking powder, cinnamon and cloves. Add to creamed mixture, then fold in nuts and raisins. Pour batter in two 9 x 5 x 3 greased loaf pans. Bake at 350 F for 1 hour.

Inn at 835’s Batter Dipped French Toast

The historic Inn at 835 in Springfield, Illinois is listed on the National Register of Historic Places.

1 cup Shifted Flour
1 teaspoon Baking Powder
1 teaspoon Salt
2 Eggs
1 cup Milk
2 tablespoons Vegetable Oil
6 Slices Cinnamon Raisin Bread

Beat eggs, milk, and oil. Add flour and baking powder and stir until thoroughly combined. Dip cinnamon raisin bread into mixture as needed and deep fry until golden brown. Serve with warm maple syrup.

Amboy - Roy's Cafe

Roy’s Cafe in Amboy, CA. Photo by Dave Alexander, 2015. Click for prints, downloads and products.

Roy’s Route 66 Double Cheeseburger

At Roy’s AmboyCalifornia Café, they served up some mighty fine cheeseburgers that kept customers coming back time and time again. Roy’s Motel and Cafe in Amboy were owned by Herman “Buster” Burris, who named the place for his father-in-law. Here’s a coupla’ Roy’s personal recipes.

8 ounces of lean ground beef
4 slices of good ol’ processed American cheese
two thin slices of eye-watering red onion
4 thin slices of tomato
2 leaves of crisp lettuce, (torn)
relish, ketchup, mustard, mayonnaise to taste
sesame seed bun, lightly toasted

Divide ground beef in two, shape into patties and throw it on the grill to desired taste. Just before it’s ready, slap on the cheese. Dress up the bun with your condiments, then layer as follows:

One patty with cheese, one onion slice, two slices of tomato, one leaf of lettuce, then repeat with one patty with cheese, one onion slice, two slices of tomato, one leaf of lettuce. Now add the top of the bun.

Roy’s Cafe Chili

20 pounds of chili meat
2 #10 cans tomato sauce (#10 can is 6 pounds, 12 ounces)
12 tablespoons chili powder
6 tablespoons crushed chili flakes
2 tablespoons black pepper
4 tablespoons salt
3 tablespoons garlic
2 teaspoons oregano
2 teaspoons cumin
15 tablespoons paprika
8 cups diced fresh onion
Cooked beans, to add later

Place the cubed meat in a large roaster in a preheated 450 F oven to brown. Stir frequently until done. Add remaining ingredients and set oven at 375 F. Cover and bake the chili for 3 hours in the oven. Freeze chili in blocks to be thawed and served later. Keep a fresh pot of beans on the stove to add to the chili just before serving.

This obviously makes a whole bunch!!!

Signature Soups at The Turquoise Room in Winslow, Arizona

At the historic La Posada Hotel in WinslowArizona, the Turquoise Room serves up delicious Southwestern entrees that live up to their romantic surroundings. With any dinner entree, you will get these two signature soups — Cream of Corn and Smooth Black Bean served side by side and topped with a red chili signature.

Black Bean Soup

1 lb washed black beans (soak for 12 hours)
1/2 Tbsp. New Mexico mild chili powder
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp ground coriander
1/4 tsp ground white pepper
1 small bay leaf
1/2 cup diced onion
1 tsp salt
1 Tbsp fresh garlic
2 Tbsp unsalted butter
1 qt. water

Wash and soak the beans in cold water and leave to soak overnight. Place in a large thick bottom pot with all the ingredients. Bring to a boil and simmer for 1 1/2 hours till the beans are tender. Remove the bay leaf and discard. Place the beans in a blender until smooth. Dilute with water as needed. The soup can be made one day ahead and reheated.

Serves 6-8

Cream of Corn Soup

2 lb cut fresh yellow corn off the cob
12 oz sliced white onion
2 oz butter
3 cups heavy cream
2 cup water
1 level teaspoon salt

Find the freshest corn you can and cut it off the cob making sure you scrape the cob to extract all of the milk. This is the sweetest part of the corn. Saute the onions in a thick bottomed pan until soft but not brown. Add the rest of the ingredients and bring to a boil. Simmer for 10 minutes and remove from the heat. Place in a blender and puree till smooth. If the corn is not sweet you may add a little sugar to taste. This may be done ahead of time and kept warm in a double boiler.

Serves 6-8

Garnish both soups with a Red Pepper Stripe

Red Pepper Stripe

1 cup sour cream
1/3 cup roasted red peppers, peeled and seeded.
Canned pimentos may be used
1 tsp chipotle puree
Salt and pepper to taste

It is important for both soups to be the same consistency so that when they are placed in the bowl they stay separate. You may adjust them with hot water at the time of service. Due to the starches in both soups they will thicken as they sit. Have the soups hot and side by side.

Texas Pot Roast Recipe

1  roast
2 beef bouillon cubes
15 ounces can tomatoes with green chiles (Rotel)
1 tomato can water
1 envelope taco seasoning mix

Toss all ingredients into crockpot, and cook on LOW for 8 hours

Old Trails Inn

Old Trails Inn in Needles, California, courtesy National Historic Route 66 Federation

Old Trails Inn Potato Cake

The Old Trails Inn is in NeedlesCalifornia

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

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 powder, 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 a paste of water and cornstarch and add to the 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 February 2020.

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For More On-Line Recipes, check these out: 

The Chuckwagon – Western Recipes

Campfire Recipes

Dutch Oven Recipes

Good Ole’ Fashioned Recipes

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