Truck Stop and Diner Recipes

[Sandman...]

I grew up in Toronto Canada and my family took the annual Ontario March break pilgramage to Florida down I-75 every year. We ate a great deal of fabulous truck stop and diner meals.
These simple yet incredible meals are a neglected part of Americana, mainly I think because of the food police who regard such fare as artery stopping badness. Although this may be true, it just tastes too good to ignore... in moderation by all means.
Roughly back in 1999 or 2000, while in Toronto, my wife, my son and I were watching a PBS show out of Bufallo NY about diners across America and they revealed this one to us. My son and I literally ran to the local grocery store for the ingredients while my wife got everything ready.

I am not being flippant here... this is very simple and so very very tasty.
Only um ... LOL... do it only once or twice a year for your arteries sake.
As a disclaimer, we do cook really fine meals, only, this type of food... like bisquits and sawmill gravy(which is to follow) is so very heart warming and worthy of sharing. I know someone will do as my boy and I did and will run
out for the stuff to make this delicious treat.

Texas Twisters

Ingredients:

Hot Dogs & Buns
Processed Cheesse food slices
2 slices of bacon per dog
toothpicks
hot oil for deep frying

Slice dawgs lengthwise.
Fold cheese food product LOL LOL LOL and break into strips.
Slide cheese food strips into the slices in the dawgs.
Wrap bacon around the dawgs, 2 pieces for each. Secure ends and middle with toothpicks.
Deep fry until bacon is done and serve hot on buns with your favorite condiments.
You cannot resist them and you cannot eat enough of them.

[Sandman...]

We did get to spend 5 glorious years living in the great, and blessed by God, state of Tennessee. This is a taste of the south.
My wife got this one out of the Southern Living Magazine Cookbook.
It is so good over Southern Bisquits .. it almost tastes like Hardees.
We add a lot of garlic personally because we are garlic freaks.
This is so very simple and it is simply exquisite

Sawmill Gravy

2 Tbsp butter
2 Tbsp Flour
1 C scalded milk
Black pepper to taste
other seasonings to taste

In a saucepan, melt butter at roughly 300 deg.
Whisk in flour and blend well.
You are making a roux here so do not let it take on color.
Stir in pepper
Slowly stir in scalded milk and continue to cok and stir until thick and creamy
For sauce preferences:
Thin 1 tbsp ea butter / flour
Thick 3 tbsp ea
Rich Sauce - add 2 egg yolks before boiling

Our old freind Henry Miller from Sevierville TN said that this was as good as Mommas

[Kitchen Witch]

Sandman - there is a thread in the Recipe Exchange - I think it is called "A Trip Down Memory Lane" with many of the old diner recipes if you would like to take a look at more.

KW

[Sandman...]

Thanks KW, I'll have a look.
But ... honestly ... I can really cook REAL food, really... honest LOL
This is my fun food thread and I had not realized that there was already one on the go.
Perhaps a Mod can shoot my recipes over there. I'll ask, or maybe you can ?
Remember, I'm a newbee, I am just getting my spatula wet...but I do have REAL food to share.
I have been scoping the recipes, I reeeeeeeeeeealy like it here.
I am glad that I am active, otherwise I would become a very large person with everything I have seen so far.

[Kitchen Witch]

Dont worry about previous threads - with all the posting here you would not have known anyway!! And don't even worry about moving your recipes over there! It's just that you mentioned diner recipes and I shared a few that I had. It's nice to see some of the older recipes posted on the site. That is why this site is so popular - it's the great variety of recipes that have been shared by all! Stay active - I think you're going to find a lot here you may want to try!!!! ENJOY!!

[pmuhlhan]

Sandman,

You are too funny. I enjoyed reading your excerpts on eating the good / bad stuff. Truck stop diners are the best. I'll never forget a diner in Pittsburgh. You stood in a line and picked everything you wanted for breakfast, and they compiled it all between two large and mean pieces of texas toast. I'm talking everything you wanted for breakfast except for the juice and coffee, of course. The sandwiches were to die for, no pun intended. Can't wait to see some of your creative and memorable recipes.

10-4, over and out Paula

[Sandman...]

This is one we adapted from a place called Big Daddy's Diner, somewhere in the blessed US of A. We cannot get prepared hot dog chili up here in Canada. When we lived in Tennessee, we used to indulge our occasional base need for cruddy chili cheese dogs with Hormels Canned Hot Dog Chili. Well, these heathens in the great white north have no concept of this sort of thing so we had to make our own.

This is one good hot dawg / chili fry chili, if I do say so myself.

1 lb ground beef
1 MINCED onion
2 tbsp vegetable oil
4 tbsp chili powder
1 tsp salt
1 tsp cumin
1 tbsp paprika
1 tbsp garlic powder
2 tbsp Louisiana Hot Sauce
1 tbsp lime juice
2 8oz cans tomatoe sauce

Heat oil.
Add beef, onion and 2 tbsp chili powder
Brown beef and break up as small as possible.
Add remaining ingredients and simmer 30 min.

Serve on dawgs and/or fries and make it lasiviously good with the addition of that powdered packaged and prepared nacho cheese-like sauce substance.

[Kitchen Witch]

Memories of the good ol' days!!! Diners were "home" to many - those who did a lot of traveling or driving on the job and also for those that just wanted those diner-type meals. That was good ol' home-cookin' to many. Each diner had their "groupies" a/k/a "counter slime" - you know the ones - they seemed to be nailed to the counter stools 24/7 - always there telling stories, letting it all out, gossiping - you name it. The regulars kept those places interesting - always a fast good meal and a story or two. Everyone was friendly. Left many with memories that only others can try to imagine.

After the diners, it seemed that Deco and our Host became popular - but they were no match for the diners. Now it's just those that hang out in Tim Horton's, Dunkin' Donuts, the seniors that hold their morning meetings for coffee and McD's or BK and the ones who still "reserve" seats at the counters in Denny's and Perkins.

But it will never be the same - the diners were the best!

[Sandman...]

I know how you feel KW.
Some had the big Wurlitzer but, remember the mini juke boxes in each booth?
You always went with quarters so YOU could be the DJ for just a bit
AND ... nobody makes milk shakes like a diner, or root beer floats mmmmmmmm
And cheese grits
And ham steaks with redeye gravy
And 3 strips bacon, 2 eggs any style, toast with jam, and a bottomless cup of coffee.
And where serviettes are dispensed out of aluminum boxes, 50 per side
And stale peppermints at the cash in a fake crystal bowl as you leave
This is America
My mouth is watering again LOL

More on the touching side, my wife Dana remembers Mrs Bater who owned
"The Jet" diner in Hamilton Ontario Canada.
Dana worked there as a young teen. She remembers those locals you mentioned.
The guys who stayed all day long for the bottomless cup.
Homeless or lonely men in rooms and tennements.
And they told stories.
And, Mrs Bater and her chef used to perform a daily ritual.
Chef: " Mrs Bater, we have all of this food left over today, if nobody orders it, it will all go to waste.
Mrs Bater: Well, with all of the children starving around the world, that would be a sin.
who can help us here?
Chef: Well boys, whattaya say, can you help us get rid of this slop ?
Boys: Well , guess so, If that's what you need, we can help out.
Mrs Bater & Chefs: Thanks boys, we knew we could always count on you.

That is "diner"

[Kitchen Witch]

EXACTLY!!! There was always leftover food that went to those that needed it! Diner owners had good hearts - not once did you ever hear them mention portion control, profit-margins, etc. - nor did they have a fear of over-cooking anything because of waste! They had the food mentality of an old grandmother - EAT! And if there was a real "eater" in the house - they thought nothing of giving a bit extra on the plate! It always kept the customers coming back! Even a homeless vagabond got treated well.

If you were a counter "groupie" - then you were part of the diner "family" - and you know how that is - family is family. And if something bad happened to someone - everyone knew about it - not as gossip or cheap talk - but as something bad had happened in the "family". And if someone needed somthing - there was always someone to help - in any way they could!

After the war (WWII) many areas started to prosper and with all that - so many would help others and not even give it a second thought - nor did they regret any of it. That was the way it was.

And no matter what diner you went into - you were always greeted with a warm smile, a hot cup of coffee and friendly chit-chat! If you knew no one when you got there - you sure knew many by the time you left!

Those booth-style jukeboxes were the best! You were the DJ all right! And if someone played a song that you did not like - all you had to do was push the little red button on at the bottom - there were 3 buttons - OFF, LOW and HIGH. And what did we get for our quarter?? Several songs!!! And you thought nothing of pumping a few quarters in the box!

Meals were cheap, food was always hot and good - I don't remember anyone sending a thing back because they weren't pleased with it.

And don't forget the tips - if you left a quarter - you were a BIG tipper!

We have a few diners in the area - still with the hot "home" cooking, the counter groupies, and the following that will never change - but they just aren't like they used to be. Times have changed - people have changed. But the good memories are still there.

[Kitchen Witch]

by the way - of course no one makes a rootbeer float or a milkshake like a diner!!! Look how the main ingredients have changed! In the "good ol' days" you had foods that were made with REAL ingredients! Not only were ice creams much better, but even the rootbeer tasted better then - as well as so many other ingredients!!! Quality was much more important - but today it's the quantity for the profit - and that is a shame!!!

Do you remember American cheese from back then??? It was not over processed and tasteless like it is now! It looked better - it felt better - and it tasted great!

Even the milk tasted better - big deal - it didn't last 3 weeks after you bought it. You just shook those glass quart bottles because the cream was at the top - and you poured a glass of delicioius milk!

You could bake with any type of margarine too! Can't do that today!

You cooked and baked with lard - and your foods had great flavor!!

There is so much that was better then...............

[Sandman...]

Remember the incredible pies ... on the pedestal stand with the glass dome covers on the counter by the cash?

[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!
.
.
.
.
.
Does anyone know a good heart specialist . LOL

[Kitchen Witch]

oooh - that sounds so good!! The only thing I would change - soy oil to olive oil!!! Heck I could even do the Cheez Whiz for this!! Or I could change that to a blend of provolone and mozzarella (and don't forget lots of garlic!!) and slather on the mayo!!!

(send the name of the specialist!) LOL

[Kitchen Witch]

Originally Posted by Sandman...

Remember the incredible pies ... on the pedestal stand with the glass dome covers on the counter by the cash?

My grandmother used to make them for the diners! We have a "sort-of-a-diner" not too far from here - and they are always after my pies and cakes for their counter. Brings back all those wonderful memories of the diners.

Remember those HUGE stainless coffee urns??? Always two together - with the spicot to fill the pots. I swear they held GALLONS AND GALLONS of coffee - and you needed it. And everytime you made an urn of coffee - you couldn't serve it till you filled the pots and poured the fresh coffee over the grounds again. Then it was good to go!

Cops ate free - no charge - they got anything they wanted. Coffee cups were "topped off" for as long as you sat there. Cream for your coffee came in little stainless pots and if you wanted milk for your coffee or tea - you got a small glass of it on the side at no charge.

Truckers and travelers were given "something for the road" to eat later - after they ate their meal in the diner.

And in addition to the luscious pies, they usually had fresh danish to split and grill with your morning coffee. That was the "quickie" breakfast. That's where I had my first grilled danish - I'll never forget it!

Two eggs, toast with jelly, and coffee - the breakfast special - for under a buck!!! And that usually included the tip too!!! Add a slice or two of bacon - for what??? a dime or a quarter???

And I swear - the regulars never got charged for coffee! And many times a meal or two was "on the house" - as a thank you for your patronage.

What about those large pots of homemade soups and stews and chili???

Diners had that "home cooked" aroma with the wonderful variety of foods they would serve.

Can't find anything anywhere near it today!

[Southern Belle 2067]

Oh Sandman you are right about Diners their food is terrific and taste so good and they give you hardy portions. We have been in a lot of diners in our life time we really prefer them to to fast food places we have some around here that are just terrific and we still do go to them for a change of pace.

Yall have a good night!!!

[Sandman...]

Anyone have a good recipe for funnel cakes?
Oh now I am salivating.

I ate these mainly in the Suthun' diners, dusted with icing sugar

Oh ya, and hush puppies - good ones now, not the dry mealy ones... served with a good creamy slaw and fried catfish fillets.... I'm killing myself here, I am firrmly entrenched in the food craving zone. I hate it when I do this to myself.

Help me out all y'all - Sothern Belle - this is in your backyard now
Funnel cakes and hush puppies

Forget the spider - sense...
My cholesterol - sense is tingling
(or is that just the numbness on the left side of my body again) LOL

[Southern Belle 2067]

Hi Sandman,

I've got a few so let me dig them out well I mean let me get my CD,s rolling and I will send a few to you I love good Ole sole food yummy, now you have got me going and making me hungry and it is 9:15 a.m. now why did you have to go and do that this early in the morning, LOL, LOL, LOL. But yes this is in my back yard so I will have a look see. But first I've got to go grocery shopping and do a few other things, like laundry, house cleaning and cooking, ugh.

Until I get back with your recipes you and your wife have a good day, Oh don't worry I will be back for sure, You can't get rid of me this quick, no way, LOL. "I'll Be Back"!!!

TTYL

[Kitchen Witch]

Hey Sandman - will you take a couple from me????

Sure I'm Italian, but our family tree goes from Canada to Argentina, New York to Alaska. And getting recipes from them all is GREAT! Did you ever hear of an Italian Redneck Uncle??? LOL!!!!

Anyway - you may want to try some of these:

Funnel Cake with Lemon Icing

1 egg
2/3 cup milk
1 1/3 cup sifted flour
2 tablespoon sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda

Beat the egg and add the milk. Sift the flour, salt, sugar, baking powder, and baking soda together. Add the egg and milk mixture to this and beat until smooth. Holding your finger over the bottom of the funnel, pour some batter into the funnel. Drop batter into a pan of hot oil (375) swirling it into circles, from the center out. Make each cake six inches in diameter. Fry until golden brown. Drain on brown paper and serve. Note Funnel should have 5/8-inch opening. Serve topped with powdered sugar, ice-cream or anything else that you can think of.

Lemon Icing
4 cups (loosely packed) powdered sugar
1 cup shortening
1/2 cup unsalted butter
3 tablespoon milk
1 tablespoon water
2 tablespoon lemon extract
zest of 1 lemon
pinch of salt
3-4 drops of yellow food coloring.

Using an electric mixer, combine all the ingredient. Mix until moistened at low speed. Beat 2-4 minutes on high speed. Mix until smooth and creamy.


This recipe is a bit different:

Funnel Cakes

3 cups all-purpose baking mix
2 eggs, lightly beaten
1/2 cup milk
1 cup liquid vanilla coffee creamer, or other flavor of your choice
Vegetable oil, for frying
Confectioners' sugar, for dusting

1. In a large mixing bowl, combine baking mix, eggs, milk and coffee creamer. Whisk until smooth. Set aside.

2. In a deep-fryer, heat oil to 375 degrees F.

3. Cover the bottom of a funnel with your finger. Ladle 1/2 cup of batter into funnel. Holding funnel over oil, slowly release finger and move in a spiral motion, then cross over to create criss-cross pattern. Fry golden on both sides, about 2 to 3 minutes per side. Drain on paper towels and dust with confectioners' sugar.


These need no explanation:

AMISH FUNNEL CAKES

3 eggs, beaten
2 c. milk
1/4 c. sugar
4 c. flour, sifted
2 tsp. baking powder
1/2 tsp. salt

To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth. Heat oil to 375 degrees and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel.

Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm.



Now you know how women are with CHOCOLATE! So I just have to share this one with you:

Chocolate Funnel Cakes with Ice Cream and Chocolate

1 2/3 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1 quart oil, for frying
2 tablespoons white sugar
1 egg
1 cup whole milk
1/4 cup confectioners? sugar for dusting
1/4 cup chocolate shavings, for topping
Strawberry slices, for garnish
Vanilla bean ice cream, as side


In a mixing bowl- beat together egg and milk.

Next, beat in flour, salt, baking soda, cream of tartar, and white sugar until smooth.

Heat about 1 inch cooking oil in frying pan to 375 F, or 190 C.

Pour 1/2 cup batter through funnel into oil with a circular motion to form a spiral.

Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner?s sugar while still warm. Add chocolate shavings & strawberry slices & serve with your favorite vanilla bean ice cream.



FUNNEL CAKE

3-4 cups all purpose flour
3 eggs
2 cups milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar (for topping)
vegetable oil (for deep frying - heat to 375 degrees)

Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture.
Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!

Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round.

Check it with a pair of tongs and turn it when the bottom becomes golden brown.

When both sides are done, remove with tongs and let it drip on a paper towel.

Funnel cake is often served with powdered sugar on top. You could also use molasses, maple syrup, or fruit preserves

(I got more...........)