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


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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