66 Recipes – Flavors of the Mother Road

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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 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 June, 2016.

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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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