Subj : Route 66 was: Rarebit (Be
To : Mike Powell
From : Dave Drum
Date : Fri May 05 2023 06:01:00
-=> Mike Powell wrote to DAVE DRUM <=-
DD> One of my town's (Springfield, IL) claims to fame is the "Horseshoe" an
DD> open-face sandwich which uses a very similar sauce and French-fries as
DD> a topping.
MP> Visited Springfield in 2021, traveling US 66 from Chicago to St Louis.
MP> Stopped a couple of times at the Cozy Dog Drive-In. I did not try a
MP> Cozy Dog, but did have their cheese burger (very good!) and their onion
MP> rings, also good.
MP> If you get there too late in the day, they will likely be out of the
MP> rings, though!
I was friends with the originator of the Cozy Dog, Ed Waldmire. In the
60s and 70s before they moved to the current location they were joined
at the hip with a Dairy Queen. I used to get a double cheeseburger and
fries then cross the dining room for DQ chocolate shake as my beverage.
Ed was also an anti-war activist and had a huge library of books on the
subject which he lent freely.
MP> South of Springfield, in Litchfield, is a place called the Ariston
MP> Cafe. IIRC, it has been there since before Route 66 was there. Food
MP> was excellent there also. Not "fast food" as the Cozy Dog, it is a
MP> sit-down place where a waitress takes your order and brings out your
MP> meal.
I've et there many times. It was originally in my Grandparent's home
town (Carlinville, IL) before moving to its current location on the
original Route 66 (pre-I 55). The founder was a Greek guy named Pete.
It's where I was introduced to two of my favourite Greek dishes -
Avgolemono Soup and Moussaka. They also have killer Mexican entrees -
although their chilli sucks.
Too bad the Pig Hip restaurant in Broadwell, IL (just south of Lincoln)
was destroyed by a tragic fire before you made your trip. They also
had excellent food and were on the National Register of Historic Places.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Route 66 Pig Hip Sandwich
Categories: Pork, Sauces, Sandwiches
Yield: 4 Servings
8 sl Fresh ham; cooked
4 Seeded 8" buns; sliced,
- toasted
MMMMM---------------------------SAUCE--------------------------------
1 lg Egg
3 c Good quality oil
7 oz Heinz catsup
2 oz Worcestershire sauce
1/2 c Granulated white sugar
pn Salt
MMMMM-------------------------GARNISHES------------------------------
1 lg Yellow onion; sliced thin
2 md Tomatoes; sliced thin
4 Leaves of head lettuce
Dill pickle slices
MAKE THE SAUCE: Chill a stainless steel mixing bowl
until very cold. Take a large egg from refrigerator
and using an electric mixer, beat egg thoroughly.
While continuing to beat, slowly add vegetable oil and
Heinz catsup. To this, add Worcestershire sauce, sugar,
and pinch of salt. Serve over sliced fresh ham.
Makes 1 quart of sauce.
Toast the buns, spread the bottom of the bun with a
thin layer of sauce. Place two slices of fresh ham on
each bun bottom. Drizzle more sauce over ham, Dress out
the sandwich with the garnishes as desired. Place top
slice of bun over the garnishes and present to diner(s).
As served at the Pig Hip Cafe, Broadwell, IL
Recipe By: The Route 66 Cookbook; ISBN 0-933031-80-7
From:
http://www.astray.com
Uncle Dirty Dave's Kitchen
MMMMM
... Call me insane one more time and I'll eat your other eye!!!
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