MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rarebit (Beer-Cheese Sauce)
Categories: Sauces
Yield: 6 Servings

3 tb Butter
3 tb Whole wheat flour
1 1.2 c beer or ale; room
-temperature
1 lb Cheddar cheese; coarsely
-grated
1 ts Dry mustard
1/2 ts Prepared horseradish
A few drops of tabasco sauce
A few grindings of fresh;
-black pepper
1 Clove garlic; crushed,
-(optional)

Rarebit is the old fashioned Welsh cheese sauce spiced with beer.

This sauce is definitely the backbone of a meal. It needs only a
piece of toast underneath to make it complete, although the list of
variations for serving is long.

If including crushed garlic, saute garlic in butter.

In a medium-large saucepan, melt the butter. Whisk in the flour and
dry mustard. Lower heat and cook, whisking, 5 minutes. Whisk in beer,
and cook and whisk 8-10 more minutes, or until thick. Add remaining
ingredients and cook over very low heat 8-10 minutes, stirring
occasionally with a wooden spoon. Serve on toasted bread or English
muffins, plain, or accompanied by apple or tomato slices, toasted
walnuts, steamed broccoli or asparagus or sauteed mushrooms.

Recipe by Moosewood Cookbook

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rarebit (Beer-Cheese Sauce)
Categories: Sauces
Yield: 6 Servings

One of my town's (Springfield, IL) claims to fame is the "Horseshoe" an open-face sandwich which uses a very similar sauce and French-fries as
a topping. It was "invented" in the early 1930s at the Leland Hotel. There
are almost as many variations of the sauce as there are places selling
the Horseshoe sandwich. One of my favourites is Ritz' L'il Fryer, whose
owner learned the sauce from one of the people who worked in the kitchen
at the Leland when the original was developed. His sauce is made fresh
every day .... where most other paces just tart-up a cheese sauce from
a Golden Age (food service) can. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef Joe Schweska's Original Horseshoe Sauce Recipe
Categories: Cheese, Beer, Sauces
Yield: 3 Quarts

1/2 lb Butter
1 tb Salt
1/4 lb (to 1/2 lb) flour
1/2 ts Cayenne pepper
1 ts Dry mustard
1 qt + 1 cup milk
3 tb Worchestershire sauce
3 lb Chopped Old English Cheddar
- cheese
1 pt Beer

Tom McGee shared this recipe. Tom says, "This is the
original recipe that I have from my bother-in-law,
Joseph E. Schweska Jr., (which was his father's recipe)

Melt butter, add flour and milk. Add rest of ingredients
except beer. Stir constantly, while cooking, to a smooth
cream sauce. Stir in beer to sauce just before serving.

Makes 2 1/2 to 3 quarts.

From: http://www.whatscookingamerica.net

Uncle Dirty Dave's Archives

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... Difference between a lawyer and a skunk? Nobody wants to hit a skunk!
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Re: Rarebit (Beer-Cheese Sauc
By: Dave Drum to Ben Collver on Wed May 03 2023 04:55:00

One of my town's (Springfield, IL) claims to fame is the "Horseshoe" an open-face sandwich which uses a very similar sauce and French-fries as
a topping.

I've heard of this sandwich! I didn't know it came from Springfield, IL. Thanks for the horshoe sauce recipe. I plan to try that one out some day
too. :-)
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Ben Collver wrote to Dave Drum <=-

One of my town's (Springfield, IL) claims to fame is the "Horseshoe" an open-face sandwich which uses a very similar sauce and French-fries as
a topping.

I've heard of this sandwich! I didn't know it came from Springfield,
IL. Thanks for the horshoe sauce recipe. I plan to try that one out
some day too. :-)

It's spreading (and changing) as it's "fame" grows. One of my favourite breakfast spots, Charlie Parker's Diner won a cooking competition put
on by Thomas Breads using their "English Muffins". The owner of the
diner (which was also featured in an episode of Guy Fieri's "Diners,
Dives, and Drive-Ins") split the $25,000 prize money among his staff.
A really class act.

https://www.charlieparkersdiner.com (and, yes, that's a re-purposed
Quonset hut - formerly a highway maintenance shed - used as the diner's
home)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Charlie Parker's Diner Breakfast Horseshoe
Categories: Pork, Breads, Cheese, Sauces, Potatoes
Yield: 1 Serving

1 English Muffin
2 lg Eggs; cooked as desired
4 sl Thick-cut bacon
6 oz Cheese sauce
6 oz Sausage gravy
12 oz Shredded hash browns

Butter and grill both halves of an English muffin to a
light gold appearance.

Place both halves of the English muffin on a plate,
buttered side up.

Place 2 strips of cooked bacon on each English muffin
half.

Ladle 6 oz of cheese sauce on one English muffin half.

Ladle 6 oz of sausage gravy on the other English muffin
half.

Cover entire plate with freshly cooked hash brown.

UDD Notes: I've et this critter. It's good. But, there
are better (I think) breakfast shoes in Springfield.
Nearly every breakfast joint around here has a version.
The secret (if there is one) is in the cheese sauce and
especially the sausage gravy.

Recipe from: http://thomasbreakfastbattle.com

Uncle Dirty Dave's Archives

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One of my town's (Springfield, IL) claims to fame is the "Horseshoe" an open-face sandwich which uses a very similar sauce and French-fries as
a topping.

Visited Springfield in 2021, traveling US 66 from Chicago to St Louis.
Stopped a couple of times at the Cozy Dog Drive-In. I did not try a Cozy
Dog, but did have their cheese burger (very good!) and their onion rings,
also good.

If you get there too late in the day, they will likely be out of the rings, though!

South of Springfield, in Litchfield, is a place called the Ariston Cafe.
IIRC, it has been there since before Route 66 was there. Food was
excellent there also. Not "fast food" as the Cozy Dog, it is a sit-down
place where a waitress takes your order and brings out your meal.

Mike

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Mike Powell wrote to DAVE DRUM <=-

One of my town's (Springfield, IL) claims to fame is the "Horseshoe" an open-face sandwich which uses a very similar sauce and French-fries as
a topping.

Visited Springfield in 2021, traveling US 66 from Chicago to St Louis. Stopped a couple of times at the Cozy Dog Drive-In. I did not try a
Cozy Dog, but did have their cheese burger (very good!) and their onion rings, also good.

If you get there too late in the day, they will likely be out of the 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.

South of Springfield, in Litchfield, is a place called the Ariston
Cafe. IIRC, it has been there since before Route 66 was there. Food
was excellent there also. Not "fast food" as the Cozy Dog, it is a sit-down place where a waitress takes your order and brings out your
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

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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.

Neat!

Ed was also an anti-war activist and had a huge library of books on the subject which he lent freely.

The current location still has a library in the center of the dining room.

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.

I will remember to avoid the chilli if I am back in the area.

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.

I stopped by the ruins to pay my respects and take a few photos.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Route 66 Pig Hip Sandwich
Categories: Pork, Sauces, Sandwiches
Yield: 4 Servings

Thanks. I will have to save this one. :)

Mike


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Dave Drum wrote to Mike Powell <=-

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.

I'm hoping to someday travel Route 66 before anything else on me gives out.
My little S10 can handle an ultra-light travel trailer (think a Scamp,
Casita, et cetera) nicely. I'd like to start in Chicago and go down to
Santa Monica then meander back to Tennessee via Interstates 10, 20, and 40. I've traveled cross-country many a time but always under very tight budget
and time constraints.

I'd love to get a satellite messenger like this Garmin inReach since there's places I want to go without any cell coverage: https://www.amazon.com/dp/B0BFBZR4KW

It'd give me some peace of mind being alone.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fuzzy's Fantastic South Texas Road Meat Chili
Categories: Mexican, Beef, Chili, Beans
Yield: 12 Servings

3 md Bell peppers; chopped
3 md Onions; chopped
2 Fresh Jalapenos; deveined &
Seeded
4 Garlic cloves
4 lb Chuck; coarsely ground
5 lb Venison; coarsely ground
6 Drops Tabasco
7 oz Green chiles; diced
28 oz Stewed tomatoes
Water
Salt and pepper to taste

Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the
vegetables in the oil a little, then add meat and brown. Stir in the
remaining ingredients, and cover with about one inch of water. Season
to taste with salt and pepper. Let it bubble slowly three to four
hours. Skim the grease after it's cooked two hours and taste again to
adjust the seasoning.

Forrest (Fuzzy) Goodhue

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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- Sean

... Why do they put Braille on drive-through bank machines?
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