Claremont Inn’s Pumpkin Bread
2/3 cup shortening
2 cups sugar
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
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.
Roy’s Route 66 Double Cheeseburger
At Roy’s Amboy, California 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 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 Winslow, Arizona, 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 til 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.
more about preparation of this soup next page