Truck Stop and Diner Recipes

[Kitchen Witch]

Oh Sandman - Reuben sandwiches!!!! mmmmmmmmmmmmmm As a matter of fact reuben-anything is great!!!

I had an open-faced one once - I did not like that one at all - it was broiled and I feel that the broiling process dries out the kraut and turns the cheese rubbery. I prefer the typical 2-slices-of-bread reubens. Nor do I like them over-stuffed - you can't enjoy them and too much kraut ruins them. Just like Goldilocks - I like them JUST RIGHT!

Rinse and drain your sauerkraut well; set aside.

Start with 2 slices of rye bread - I prefer a nice jewish rye with the caraway seeds - it's absolutely perfect!

Similar to grilled cheese, butter (not margarine) one side of each slice of bread.

Place one slice, butter-side-down in your skillet and spread the "dry" side with about 1 T. Russian dressing.

(Russian Dressing: combine 1/2 cup of mayo with a tablespoon of ketchup, a teaspoon of grated onion, 1/2 teaspoon of horseradish, 1/4 teaspoon of Worcestershire sauce, and 1 tablespoon of parsley)

Evenly distribute some sauerkraut over the Russian dressing, top with an even topping of Swiss or Gruyere cheese, ditto with the corned beef (thinly sliced is best - there is something about the flavor being better - and you can add extra slices if you want).

Spread another tablespoon of Russian Dressing on the dry side of the second slice of bread and place on corned beef.

Place skillet over medium-low heat and let it grill, pressing gently with spatula until a beautiful golden brown and crisped; flip and repeat with the other side. The secret is NOT to keep turning but to only turn the sandwich once. After flipping, place a weight on top of the sandwich to press it well. Use a small cast iron skillet, or a cooking brick wrapped in foil set on an ovenproof/heatproof plate.

Sometimes I will add fresh ground black pepper to the rinsed and drained sauerkraut and caraway seeds.

A good "hard" Swiss cheese (not an overprocessed Swiss) give the best flavor.

For St/ Paddy's Day I love to make a big corned beef and the next day, slice thin and make these.

Serve old tavern-style with large whole kosher dills and a side of chips or fries.

The extra Russian dressing can be used in salads, deviled eggs, egg salad, etc.


I've made homemade bread stuffed with the makings of a reuben before baking and let it bake right in the bread as well.

but then again - I do love sauerkraut rye bread too - and that can be sliced for sandwiches stuffed with corned beef and swiss cheese, Russian dressing and grilled!

Fake reubens can be made on refrigerated crescent rolls, spreading dressing on each triangle, topping with chopped reuben ingredients and rolling and baking. Bake 350 till done.

Or you can make a casserole - squeeze the sauerkraut dry (using hands) and transfer to baking dish, top with corned beef slices, brush on dressing and top with cheese. Top this with rye bread slices, buttered and cut into cubes. Bake 350 till heated through.

Hope you try one of these - let me know how you like them made!

KW

[JanT1053]

KW...where I come from, that is called "Red Eye" gravy, lol.

[Southern Belle 2067]

Jan & KW I come from Red EYE Gravy to, Man have you got a good recipe for red eye gravy KW. YUMMY!!!

[Sandman...]

I knew I could count on you KW.
Keyboard wet from drool...LOL

[Sandman...]

Originally Posted by Kitchen Witch

Sandman - I really do love the fall and I dread the winter! I live in the snowbelt and it is pure h.e.l.l.

Blizzard of '77 - couldn't get out for a week - the stores had no food to sell because the trucks couldn't make it in - no power - no heat - it was bad.

Ice storm '78 - my house was encased in ice - couldn't open a door or window to save my life. They had to chisel me out with picks.

Bad snow storm during the early 80's - BURIED my house completely including my 6' fence and the tree in front of my house. Finally I heard the sounds of plows and waited - one finally hit the tree in front of my house - then they could judge where the house was to finally start digging me out and trucking away the snow.

Five years after than - wind chill factors of 40 - 50 below - more dead cars than anything.

Blizzard 2000 - more than 14 feet of snow in less than 24 hours - once again - no trucks could get through - no food in the stores - couldn't get out anyway with the driving ban. Train loads of snow were hauled out.

October Surprise - 10/13/2006 - no power, no phones, no nothing - couldn't drive anywhere because all the wires were down and the trees were down. A week and a half later we were finally able to get out - but the drving was limited because of downed trees and lines that the power companies and volunteers didn't get to yet. Couldn't buy any meat or dairy because of the outages - had to drive to the next state for food. I don't always have peanut butter in the house - but that and crackers for a week+ - well - haven't had any peanut butter since! Got to where I'd rather starve than eat it!

So living here - anything can happen!

It's not unusual to have snow in September here - it doesn't last - but it does happen. Several halloweens were cancelled because of snow and slush - 4 years in a row. But when we get it - we get it. And it is not unusual to be wearing your winter coat the end of May or the beginning of June.

Last winter was long and cold - the furnace ran from September thru June. I am dreading this year!!

I grew up in Toronto .. from that description, you MUST be in upstate NY
LOL you have bad winters.
Now, I just live in the sub arctic. REALLY Cold, some snow... but not south of the lakes praise the Lord

[Sandman...]

Originally Posted by hurricanroy

Hello All, I just happened upon this site and am so grateful I did! I want to compliment Sandman, Kitchen Witch and Southern Belle. You folks have touched on a subject very dear to my heart. The "Diner" meals. I have also found some of the best meals I have ever eaten and the true nostolgia and the atmosphere in some of these places. Sandman, it has been such a long time since I have even thought about the "juke box" in each booth. I do have a request. I see that. Red-eye gravy was mentioned and I would love to get some varieties of this. I appreciate all of the great input and friendly communications in this forum. By the way, I am in the deep south, Ms. Gulf Coast. Yes, right were Katrina came in! I do intend to add some of my seafood and plain ole country recipes I have had handed down from my Mom and Dad's families. I hope they will be welcomed. Thanks again for this great forum and may God bless!!!

HI Roy and a very warm welcome. I'm fairly new here too and if you like to cook like I do, you will go mental at the incredible recipes here. The people are great too, KW and Belle are an example.
My wife and I are Katrina victims too in a way. We were all set to move to Ponchatoula LA and set up our kennel of Catahoulas. We sold the house and everything in it and hit the road.
4 Dogs, 2 cats, 2 people, piled in a 1991 Aerostar Van - our "home" for almost 3 months!
In 2005 July 10 hurricane Dennis was in the gulf and a couple more were forming. By the time hurricane season ended, we ended up in Manitoba and remain here now, Thank the Lord, this really is a good place.
We used to travel to Winnfield LA every March for dog trials and we would travel the wavy / hilly interstate from Memphis to Jackson. We have a panoramic photo that we took in the middle of that highway framed on our wall. Then we'd head over to LA and to Alexandria and Winnfield

Once again, welcome to the forum.

[Kitchen Witch]

Originally Posted by Sandman...

I grew up in Toronto .. from that description, you MUST be in upstate NY
LOL you have bad winters.
Now, I just live in the sub arctic. REALLY Cold, some snow... but not south of the lakes praise the Lord

Sandman - YEP!!! And get this - we ALWAYS hear the words LAKE EFFECT in the winter - and I could not believe it a couple weeks ago when the local weatherman predicted LAKE EFFECT RAIN!!! OMG - it was bad!

One thing I've noticed - the past couple years our winds have increased, the cold is worse and as far as the snow goes - welllllllllll what can I say.

I love fall - I dread winter - and the ay after Thanksgiving - I start thinking SPRING!!!

[Sandman...]

OK all you Suthner's, showtime!
Any southern diner and especially truck stops serves this and all do it differently.

GRITS

Bacon Grits
Cheese grits
Grits au natural
Grits and jam
Syrup n' grits

Bubba Gump Grit Co ...LOL

How about some good grit recipes.
I have either loved or hated the preparation of this Southern staple.
The quakers instant grits that we tried in TN were not bad though.

[Kitchen Witch]

Sandman - check out the Recipe Exchange - use search - there is a thread for grits as well.

More recipes comin' up!!!

KW

[Southern Belle 2067]

Hi Sandman....

do ya know what Georgia ice cream is??? They are so good I can et ma weight in em, LMBO to....

Got some goood recipes I'll post later on!!!

[Sandman...]

Almost anywhere in Canada you will find this favorite, It is a Quebecois creation and consists of French Fries, Cheese and gravy.

Oh and by the way, Fries with gravy are standard fare in Canada as are fries with vinegar.

But this is Poutine

The serving dish should ideally be an old fashioned soup bowl - the ones that were as wide as a plate and shallower than a regular bowl.

Ingredients:

Crispy French Fries
Cheddar Cheese Curds
Gravy

Plate fries
Add cheese curds
Pour hot gravy over all.

The cheese will melt and blend the fries and gravy together
This is so good

Sandman's variation

I use mozzarella.
Take a hunk of the cheese, about 1/2 lb - split in half.
Grate half and toss with the fries. Cube the other half and sprinkle over fries.
Add gravy.

[Kitchen Witch]

hey Sandman - I've got plenty of relatives up in Canada - and they introduced me to this when I was really young and I love it!

I like the mozzarella on it as well - and there are times I use a tomato gravy (sauce) with this.

Try sprinkling your fries with taco seasoning, use pepper jack cheese and heat some salsa too.

Leftover taco meat filling ladeled over seasoned fries or seasoned home fries with pepper jack and monterey jack on top - place in broiler to melt the cheese and enjoy! It's a complete meal!

[Southern Belle 2067]

Cheese Burger Smothered in Onion Gravy with Mashed potatoes or Cheese Fries and Gravy. This recipe is just something I put together myself that taste like their burgers, comes close to it to.

Burger

1 lb. Ground chuck
1 medium yellow onion, minced
2 cloves garlic, crushed
1 egg
salt and pepper to taste
Tabasco hot sauce to taste
A little flour
4-8 slices sharp cheddar cheese
Peanut oil for frying

Mix the first 6 ingredients together gently, add flour just until meat holds together, make 4 large patties or 6-8 small patties fry until well done. Lay the cheese on top of patties until partially melted.

Pour off most of the oil, except for a tsp. and scrape the bottom of the skillet, deglaze with red wine or beef bullion pour enough water in to make a nice gravy, add 1 small minced yellow onion, put top on skillet and cook until onions are tender, thickened with 1/4 cup water and 3 Tbsp. cornstarch stir until well blended, pour over the patties with cheese the hot gravy will melt the cheese. Make mashed potatoes of your choice, or French fries pour melted Velveeta or pepper Jack cheese over the fries as much as is needed for the amount of French fries that you have, pour some of the onion gravy over the French fries.

I have used Cajun seasoning in my burgers and gravy as well. Sprinkle Cajun seasoning on the French fries before you pour the cheese and the gravy on them.

We have had these at a Truck Stop in Texas and they were very good we also had their mashed potatoes to don know how they fixed them but they called them smashed potatoes and they were the best smashed potatoes that I have ever put in my mouth. They were sort of hot and had something crunchy in them, no it wasn't bacon but what ever it was it was yummy. Hubbie had the fries with his so we sampled both kinds of potatoes he liked his fries and I liked my smashed potatoes.

Have gone to truck stops around here and they have never heard of the cheese burgers with gravy on them before but when we had them that was in the late 70"s. We do have them occasionally here at home still trying to figure what the crunches were.

[hurricanroy]

Sandman, I really enjoy your recipes and your wit. Keep them coming. It is great, to have found this site. I enjoy cooking and really love the " ole time recipes" and the diner recipes. Also, I am glad to see that there are some of us that still give credit to "THE FOUNDER of the feast"

[hurricanroy]

Sandman, Thanks for the welcome. I am very pleased with this site and its great recipes and contributors. I hope to post some of the recipes of mine and my family. But I cant remember the last time I have enjoyed the people in here. Everyone is so helpful that it actually reminds me of how people treated others, in the "good ole days". I look forward to your future contributions. Take care and keep on posting more of the good stuff.

[Kitchen Witch]

hurricanroy - we have a great group here! Just tell us what other kind of "good stuff" you would like to see!

[Sandman...]

A true Suthun' favorite that I experienced at a Hog Bay in Winnfield LA in 2000. This is truck stop

Ingredients

1 bowl full of Frito's corn chips - NO SUBSTITUTIONS
Hot dog chili - a good recipe is one of the first in this thread
Cheese sauce - like the cheap nacho cheese powdered sauce that you add milk to and boil.

Cover fritos in hot dawg chili.
Cover all of that in cheese sauce

Enjoy - it is really surprisingly good

Keep cell phone handy for 911 coronary call

[Southern Belle 2067]

Well Hi Sandman glad you are back with us.

We stopped at the same truck stop in 2001 and had that same dish was it ever delicious. I have tried to duplicate it but came no where close think it was the chili and the cheese to I used Hormel chili and Velveeta cheese it was a great BIG flop.

Thank you so much for the recipe. I think I will make it tomorrow for dinner, yummy and I will keep the phone handy as I use the really hot stuff Tabasco habanero boy is it ever HOT and I do mean HOT, wow, wow, ouch!!! Better have 10 gallons of ice tea to drink with this dish. But we do like it hot!!! May be some blisters after eating this and I have had some to on my lips and the roof of my mouth.

Thanks again.

Have a wonderful night!!!

[Kitchen Witch]

Sandman - I been in plenty of diners, truck stops and greasy spoons as well. Those fast meals were loved by all. Do you remember Woolworth's??

Woolworth's Frito Pie

2 slices bacon, cut into 1 inch pieces
1 clove garlic, crushed
1 medium onion, chopped
1 pound ground chuck
1 teaspoon salt (more or less to taste)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/3 cup tomato paste
1 1/2 cup water (more if necessary)
1 cup canned pinto beans, rinsed and drained
5 cups Fritos corn chips
1/2 pound Cheddar or Monterey jack, shredded
Optional: chopped onion and diced fresh jalapenos for garnish

Cook bacon in heavy skillet until fat is rendered. Add onion and garlic and cook until onion is softened.

Add ground chuck and cook over medium high heat, stirring and breaking up lumps, until browned, 3 to 4 minutes. Pour off excess fat and add salt, chili powder, cumin, and tomato paste.

Slowly add water and simmer 10 min, adding more water if necessary. Add beans until heated through.

Divide corn chips among individual wide shallow bowls, top with chili. Sprinkle cheese on top.

Garnish with onion and jalapeno if desired.


NOTE: I simmer mine longer than 10 minutes.

[Southern Belle 2067]

KW,

I have also been a lot of greasy spoons and truck stops and when I started (my first job) to work at Woolworth's at 16 years old I would get had the Frito pie a lot and it was Sooo Goood I would eat it at least 3 times a week. I had forgotten about it until you mentioned it.

Thanks for the recipe, I had never tried to duplicate the recipe either guess for one thing I had always been to busy studying and getting ready to go to Auburn University and I wasn't married yet just enjoying my freedom, LOL, LOL.

Thanks again!!!