Truck Stop and Diner Recipes

[Sandman...]

Originally Posted by zootSA78

Greetings to all!
I'm new to the forum, but as a mom of 4 & grandma of 3, I'm certainly not new to cooking. Since my family roots are Texan & Oklahoman and I've lived my entire adult life in small-town Arizona, I have my share of diner/dive recipes to share.
While Sandman's Texas Twisters sound great, I am one of those older folk who can't handle quite that much fat. Over the years my kids and I have adapted a similar recipe from one I learned in Jr. High Home Ec. Original recipe called for same cheese filled, bacon wrapped dogs to be baked at 350 for 25 - 30 min. on a foil lined cookie sheet. We found we get a tasty crisp dog by using a cast iron grill pan and pump up the heat to 450-500 for just 10 - 15 min. & be sure to preheat the grill pan w/ no grease needed as bacon and hotdogs won't stick to a good hot cast iron pan. This is still a good greasy sin, but sticks around a bit longer for those of us with "Old People Gut".
We also like to add thin slices of sweet onion atop the cheese before wrapping in bacon.
This also works great on the backyard grill or campfire!
zoot

Welcome to the forum!
Yours sound as good as the twisters and I like the additition of sweet onion.
I'm looking forward to seeing more of your recipes.

[hurricanroy]

Yeah, I think you did kick up something but, that something sure is good. I also have some very fond memories of those diner,s. Great job man, keep up the good work!

[Southern Belle 2067]

Hi hurricanroy,

Sure have missed you on this site and FP hope that you are back for good this time.

Yes Sandman sure has done a great job on the Diners hasn't he and I have sure had my share of them some of them good some not so good.

So good to see you on site again!!!!!!

SB

[772844]

Growing up in Philladelphia, Pat's, Geno's & Jims steaks didn't exist. They somehow got taged with the "Original Phiily Cheese Steak" but they were made at home and in the Pizza joints long before P,G & J came along.

We NEVER used Wiz - The local butcher would simi-freeze Sirloin Tip and slice it to 1/16 inch thick - The closest thing that a retail store carries is from the Landis Brand from Maid-Rite originally from Quakertown PA.


Our recipie was simular

Steak Meat from the butcher
Veg oil to coat surface of pan
Onions for frying (and some raw) cooked till lightly brown in separate vessel
Amoroso's Italian Rolls
S & P to taste
American Cheese (melted while frying
Jam it into the roll and enjoy -
Add Lettuce, tomato,raw onion, and some Italian spices and you have a Steak-Hoagie (in Philly they are not Subs)

The best tasting sandwich is made from the fresh frozen beef
BTW - NEVER EVER use the chopped and formed meats that say Philly Steaks

Originally Posted by Sandman...

This recipe came courtesy of David Rosengarten on the Food TV nework program "Taste" back in 1999 or 2000 I think.

I love Philly Cheessteaks and I have made my own version BUT this is exactly the real thing that you would get in Philly

3 tbsp soy oil
1/2 c diced onion
6 1/8 thick slices of rib eye steak
1 Italian roll sliced lengthwise
1/4 c cheeze whiz - Hey... I heard that ! It's not my recipe you know!
Ketchup and relish optional
S & P to taste
Copious amounts of knapkins

Add 1 tbsp oil to hot skillet and cook onions, stirring, until they JUST begin to brown.
Add remaining oil to another HOT skillet and cook beef for 45 seconds on each side or until just cooked through.
Melt cheese like food substance (AKA Cheese Whiz ) in a microwave briefly so it pours like a sauce.
Put meat on roll , top with onions, and then smother in cheese whiz with s & p to taste. Add ketchup & relish if desired but this is considered bad taste... LOL.
Arm yourselves with stacks of knapkins and dig in!
You really have no idea how very good this simple recipe is!
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Does anyone know a good heart specialist . LOL

[Kitchen Witch]

772844 -

Amoroso's rolls are the best!

And don't forget - the cheese n those days was a good cheese - not this process crap they make today! Your recipe is very similar to mine.

What I wouldn't give for the old fashioned cheeses!

What wonderful memories!

KW

[Sandman...]

Anyone have a good cornmeal Pogo batter recipe?

[Kitchen Witch]

Mmmmmm - Sandman!

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons chili powder
2 eggs
1 cup milk
1/4 cup vegetable oil
oil or shortening for deep frying
1 pound hot dogs, about 10, or use 1 pound of cocktail hot dogs
wooden skewers, popsicle sticks, or toothpicks for cocktail hot dogs


In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth.
Heat oil in the deep fryer to 360°. Insert a wooden skewer or popsicle stick into each hot dog, to make a "handle" for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly. Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Drain on paper towels or heavy brown paper.


1 cup all-purpose flour
2/3 cup yellow corn meal
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
3/4 cup milk
1 large egg, beaten
1 package (16-oz.) hot dogs, patted dry
8 (6-inch) wooden skewers
1 cup or more vegetable oil

COMBINE flour, corn meal, sugar and baking powder in medium bowl. Combine milk and egg in small bowl. Add to flour mixture; mix just until blended (batter will be thick). Spread batter into shallow plate or dish. Insert skewers into hot dogs.

ADD oil to 2-inch depth in electric skillet or large skillet; heat to 350° F.

DIP hot dogs into batter, coating all sides. Add 3 to 4 hot dogs to hot oil, turning after 5 to 10 seconds to set batter. Fry, turning occasionally, until golden brown; drain. Repeat with remaining hot dogs. Serve with mustard and ketchup.







Wanna cheat????



1 package hotdogs (
8 large bamboo skewers
1 package Quick Corn Muffin Mix (mixed to a thick mix) (I prefer homemade mix to store-bought)
1 quart corn oil
yellow or spicy mustard


Preheat oil to 320-330 degrees. Skewer each hotdog. Dredge each hotdog with
Cornmeal batter.
Carefully drop corndogs into preheated oil. Fry each corndog until golden brown.
Remove corndogs with tongs, lifting by the exposed skewer; drain on paper towels.
Serve with mustard

[Kitchen Witch]

And don't forget - you can use sausage, breakfast sausage or brats; you can substitute buttermilk; you can add a dash of cayenne......................

[ems911brat]

Maine Baked Beans
Compliments of Dysart's Truckstop and Restaurant

Ingredients:

1 quart Maine Yellow Eye Beans
1 large onion
1/4 lbs salt pork
1/2 tsp white pepper
1/4 Cup brown sugar
2 Tbsp ground mustard
1/2 Cup molasses
1 tsp salt

Directions:

Soak beans overnight.

Add the rest of the ingredients the next morning.

Bake at 350 degrees all day.

Make sure to add water while they are cooking.

Nothing is better than a hearty dish of beans with breakfast. Great with Brown Bread too!

Up in Maine my grandfather-in-law used to eat these with cole slaw and brown for "supper"

[meetmohit88]

BHEL PURI

Ingredients:
2 cups puffed rice
1 cup cooked chickpeas
2 medium potatoes, cooked, peeled and cubed
1 small onion, finely chopped
2 oz. crushed potato chips
2 oz. salted peanuts
1 tbsp. tomato sauce
1/2 tsp. salt or to taste

Method:
Mix the puffed rice, chickpeas, potatoes, onions
and peanuts. Add tomato sauce, mix well and
then sprinkle salt and the sev/potato chips. The
mixture must be made immediately before
serving, or the puffed rice will turn soggy.