66 Recipes – Flavors of the Mother Road

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

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

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 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 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 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 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 cheddar. Beat eggs with 2 C milk and seasonings and pour over casserole. Cover with plastic wrap and refrigerate over night. In the morning, mix 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 baking sheet and dry out in oven. Then add a touch of sage, salt, pepper and other seasonings to taste.

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