Tasty Recipes from Recipe Wizards

SOMEWHERE BETWEEN CHICAGO AND ST. LOUIS – Eventually, I’m told, Chicago and St. Louis will be connected by high-speed rail, enabling people to attend a Cubs-Cardinals day game and be home in time for dinner. At least, I assume that’s the reason they would build the thing.

But for now, it’s still sensible to get from one town to the other by car. And once upon a time, that meant cruising down Route 66, which ran from Chicago through St. Louis on its way, a couple thousand miles later, to Los Angeles.

As we all know, the interstate highway system made Route 66 obsolete. But the route still exists, historically speaking. You can’t find Route 66 on regular maps, but on illinoisroute66.org, you can find detailed maps, turn-by-turn directions and places of interest on the way.

And along the way, you’ll need to stop for a meal or two. I spent three days driving between Chicago and St. Louis (mostly on Interstate Highway 55, to be honest), stopping at various places on or near historic Route 66. Turns out, you can eat pretty well on this path, if you know where to look.

-Dell Rhea’s Chicken Basket

In the good old days, Route 66 ran right past this venerable restaurant, and the Blue Bird Coach Lines stopped here. The Blue Bird is gone, and Route 66 is but a memory here, but Dell Rhea’s survives, by virtue of its light, golden-fried chicken, available in baskets (with fries, biscuits and cole slaw, $10.95), full dinners (four pieces with rolls, vegetables, and soup and salad bar, $14.95) or boxes (to go). Start, if you dare, with the chicken livers, dusted with flour and fried in butter and very, very rich. The simple decor includes lots of Route 66 road signs, and live music likely will be playing. It has been owned by the Rhea family since 1963.

645 Joliet Rd., Willowbrook, Ill., 630-325-0780. Open for lunch and dinner Tuesday-Saturday.

-That 50′s Place

Billboards along I-55 ensure that you know about this place, a 27-year-old truck-stop restaurant (formerly Harvest Table) that adopted a new name and new decor four years ago. Though fixated on the ’50s, the decor strays across multiple decades; Near the front are statues of ’30s icon Betty Boop (though she was popular well into the ’50s) and the Blues Brothers, which drew its inspiration from music of the early ’60s. The decor is pure ’50s diner, and the menu is full of “Happy Days” references, including the Ralph Malph mac and cheese. Burgers are decent, just, but the big draw is the all-you-can-eat prime rib ($15.95), even though owner Laura Feddersen says customers rarely have room for seconds. The property includes a Shell gas station, a mini-mart and a parking lot big enough for 18-wheelers.

600 W. Mazon Ave., Dwight, Ill., 815-584-1065. Breakfast, lunch and dinner daily; open continuously from 5:30 a.m. Friday to 11 p.m. Sunday.

-The Palms Grill

Yes, Illinois has an Atlanta, and historic Route 66 runs through it. And back in 1934, there was a Palms Grill, a restaurant alongside a Blue Bird stop, named for the palm trees the owner used for decorations. The Palms closed years ago, but in April it reopened, with Art Deco look carefully re-created. Inside it’s appropriately and cheerfully old-timey, with a menu that includes fried bologna sandwiches, if you wish (actually “why” is more to the point than “if”), along with burgers and such. Go for the day’s blue-plate special, which is rarely more than $10; the day I visited, the special featured two slabs of breaded pork tenderloin, very tender, with lettuce and tomatoes on a bun. Central Illinois visitors often hunt for a superior pork-tenderloin sandwich; I nominate this one. If you have room, order a piece of flaky, homemade pie; if you don’t, get a slice to go. On your way out, take a peek at the Atlanta museum next door, and get your picture taken in front of the Paul Bunyan fiberglass sculpture (rescued from a suburban Chicago hot-dog stand) across the street.

110 SW Arch St., Atlanta, Ill., 217-648-2233. Breakfast, lunch and dinner daily; closes at 5 p.m. Sunday.

-Charlie Parker’s

This out-of-the-way Quonset hut in Springfield, about a five-block detour from Route 66, is known for two things: horseshoes – the signature sandwich of Springfield – and pancakes the size of pizza pans (they are, in fact, delivered to your table on 16-inch pizza pans). The former consists of white toast topped with a protein (turkey breast, walleye, chicken breast, ham or the more-common breaded pork tenderloin), a blanket of melted cheese and a pile of fries. It’s enough to sate an ox, for just $6.95 to $7.95. The 16-inch pancake is $3.95, and the infamous four-stack is $8.95; if you can eat the entire four-stack (more than 800 square inches of pancake), it’s free. “Only one guy has ever done it,” a manager told me, “and he’s also the only one who finished three. Most people don’t get past the first one.” The theatrical decor includes posters of jazz great Charlie Parker, as well as photos of Elvis Presley and even the Three Stooges. Other walls are hung with 12-inch vinyl records, including brothers (Doobie and Blues), sisters (Sledge) and the Mamas & the Papas.

700 North St., Springfield, Ill., 217-241-2104. Breakfast and lunch daily; 2 p.m. close.

-Erato on Main

There should be a nice reward at the end of a long journey, and this Edwardsville outpost, about a half-hour northeast of downtown St. Louis and three doors down from historic Route 66, is it. This is a serious, locally focused restaurant; chef Kevin Willmann gets his vegetables from nearby farmers and his breads and coffee from the artisanal bakery down the block (222 Artisan Bakery, which has killer croissants in the morning). I started with a terrific raspberry salad with house-made ricotta, delicious fried green tomatoes topped with goat cheese and a fillet of blackened mahi-mahi over souffle-light spoon bread with pickled vegetables and coins of andouille sausage. A trio of shrimp over creamed corn was drastically oversalted, but that was the only disappointment, and I washed it down with a selection from sommelier Tim Foley’s remarkably deep and reasonably priced wine list. Knowing and friendly service, unfussy but attractive decor – if you’re ever in the St. Louis area, this place should be on your list.

126 N. Main St., Edwardsville, Ill., 618-307-3203. Open dinner Tuesday-Saturday.

Mary Brownell of Modesto had a recipe for orange chicken that she found in the Modesto Bee a year ago. She cannot find it and was hoping someone had a good orange chicken recipe.

Doug Lee of Roseville shares this recipe, which he makes often. He loves this dish, which is close in flavor to the orange chicken served at Panda Express.

Prep time: 40 minutes

Cook time: 25 minutes

Serves 6 to 8

Note: The cook time includes the chicken cooked in three batches.

INGREDIENTS

2 pounds boneless, skinless chicken, cut into bite-size pieces

1 egg

1½ teaspoons salt

White pepper, to taste

1 tablespoon vegetable oil plus additional for frying

½ cup cornstarch

¼ cup flour

1 tablespoon oil

1 tablespoon gingerroot, minced

1 teaspoon garlic, minced

1/2 teaspoon crushed hot red chili pepper

1/4 cup green onion, chopped

1 tablespoon rice wine

1/4 cup water

1 tablespoon cornstarch

1/2 teaspoon sesame oil plus orange zest to taste, optional

Orange sauce:

1½ tablespoons soy sauce

1½ tablespoons water

5 tablespoons sugar

5 tablespoons white vinegar

Zest of 1 orange

INSTRUCTIONS

Place chicken pieces in a large bowl. Stir in egg, salt, pepper and 1 tablespoon oil, and mix well.

In another bowl, stir ½ cup cornstarch and flour together. Add chicken pieces and stir to coat all pieces.

Heal oil for deep frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry for 3 to 4 minutes or until golden crisp. Do not overcook chicken. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

Combine orange sauce ingredients in a bowl and set aside.

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic, and stir-fry until fragrant, about 10 seconds. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add orange sauce and bring to a boil. Add cooked chicken, stirring until well-mixed. Stir ¼ cup of water with 1 tablespoon cornstarch until smooth. Add to chicken mixture. Heat until sauce is thickened. Stir in sesame oil and orange zest, if desired.

Serve over jasmine rice.

Per serving based on 6 servings without rice: 382 cal.; 37 g pro.; 28 g carb.; 12 g fat (2 sat., 4 monounsat., 6 polyunsat.); 123 mg chol.; 1,021 mg sod.; 1 g fiber; 11 g sugar; 30 percent calories from fat.

Prep time: 20 minutes

Cook time: 20 minutes

Makes 12 one-half cup servings

Note: Even though this calls for cooking apples, just about any apple can be used in sauce, and a mixture can be wonderful. This recipe is from James Beard’s “American Cookery.”

INGREDIENTS

6 to 8 cooking apples, 4 to 8 ounces each

1/2 to 3/4 cup water

Sugar to taste

1/4 to 1/2 teaspoon spice such as cinnamon, nutmeg or allspice, optional

INSTRUCTIONS

Peel, core and cut the apples into sixths. Place in a heavy saucepan and add a small amount of water – just enough to create the steam necessary to soften the apples. Cover and cook over medium heat till the apples are done.

Then stir with a wooden spoon or spatula and add sugar to taste, along with whatever spice you like. Apples vary so much in sugar content that it is folly to sweeten them before they are cooked.

Per serving using six 8-ounce apples: 81 cal.; 0 g pro.; 21 g carb.; 0 g fat; 0 mg chol.; 0 mg sod.; 2 g fiber; 18 g sugar.

Adapted from “The Pioneer Woman Cooks” by Ree Drummond.

Prep time: 35 minutes

Cook time: 5 minutes per batch for steak and 5 minutes for gravy

Adapted from “The Pioneer Woman Cooks” by Ree Drummond.

INGREDIENTS

3 pounds cube steak

2 eggs

3 cups milk, divided, more as needed

2 1/3 cups flour, divided, more as needed

2 teaspoons seasoned salt

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper, more if you can handle it

1 teaspoon black pepper, plus extra for seasoning the steaks and gravy

Salt

Canola or vegetable oil for frying

INSTRUCTIONS

Begin with an assembly line of dishes for the meat, egg and milk mixture, and the flour mixture.

Pound the cube steaks until extremely tender (if already pounded, pound a little more to make sure they’re sufficiently tender), and cut the steaks into smaller pieces if they are larger than 5 to 6 inches in diameter (this will make them easier to bread and fry). Place the prepared steaks in the first dish.

Beat the eggs and 1 cup milk in the second dish with a fork.

In the third dish, combine 2 cups flour with the seasoned salt, paprika, cayenne and black pepper.

Lightly season a piece of meat with a pinch each of salt and pepper. Then dip the meat into the milk and egg mixture on each side to coat. Place the meat on the seasoned flour, turning to evenly coat both sides. Dip the meat in the milk and egg mixture once more to coat, then the flour mixture once more to coat completely. Place the prepared steak onto a rack on a baking sheet and repeat with the remaining steaks.

In a large cast-iron or heavy-bottom skillet, heat 1/3 cup oil over medium-high heat. When the oil is sufficiently heated (I drop a few sprinkles of flour – if it sizzles, it’s ready!), fry 2 to 3 pieces of meat at a time (be careful not to crowd). Cook on one side until the edges start to look golden brown, about 2 1/2 minutes, then flip over and fry until the other side is golden, another 2 to 3 minutes, adjusting the heat as needed.

Remove the steaks to a paper-towel-lined plate and keep warm. Repeat until all the meat is fried, adding a little extra oil if needed. Set the steaks aside in a warm place while you make the gravy.

To make the gravy, pour the grease from the skillet into a heat-proof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the pan, discarding any remaining grease.

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden brown paste or roux. You want the roux to attain a deep, rich color. If the paste seems more oily than pasty, sprinkle in additional flour, a tablespoon at a time, until the right consistency is achieved.

When the roux is golden-brown, whisk in 2 cups milk, then wait for the gravy to come to a slow boil. The gravy will thicken gradually, but if it seems too thick at first, add a little milk as needed, whisking to combine. The total cooking process should take 4 to 5 minutes.

Add additional salt and pepper as desired, tasting to ensure that it’s seasoned adequately. Underseasoned gravy is one of life’s great sacrileges.

Place the warm meat on a plate and drizzle over the gravy as desired. Serve this to a hungry cowboy and you’ve earned an admirer for life.

Per serving: 761 cal.; 55 g pro.; 49 g carb.; 36 g fat (10 sat., 16 monounsat., 10 polyunsat.); 201 mg chol.; 1321 mg sod.; 2 g fiber; 8 g sugar; 44 percent calories from fat.

This recipe is from Pillsbury.

Prep time: 25 minutes

Cook time: 45 minutes

Makes about 16 appetizers

INGREDIENTS

1 refrigerated pie crust, softened as directed on the package

2 tablespoons butter

1 cup coarsely chopped red onion, or more if desired

1 cup chopped apple (1 medium)

2 eggs

1/2 cup sour cream

1/4 teaspoon salt

1/8 teaspoon red pepper sauce

3/4 cup finely shredded cheddar cheese (3 ounces), divided

INSTRUCTIONS

Preheat oven to 400 degrees. Remove crust from pouch; unroll crust. Press crust into 10-inch tart pan. Bake 10-12 minutes or until light brown.

Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Cook 1 cup onion in butter for 5 minutes, stirring occasionally. Reduce heat to medium; add apple. Cook about 15 minutes, stirring occasionally, until onion and apple are softened and golden brown; remove from heat.

In large bowl, beat eggs. Stir in sour cream, salt and pepper sauce. Stir in onion-apple mixture. Stir in 1/4 cup of the cheese. Spoon onion-apple mixture into crust. Sprinkle with remaining 1/2 cup cheese. Bake 15-20 minutes or until golden brown and set in center.

Serve warm or at room temperature.

Per appetizer: 107 cal.; 3 g pro.; 6 g carb.; 8 g fat (4 sat., 3 monounsat., 1 polyunsat.); 39 mg chol.; 133 mg sod.; 0 g fiber; 2 g sugar; 66 percent calories from fat.

This is from Olwen Woodier’s “Apple Cookbook” (Storey, $10.95 paperback, 192 pages).

Prep time: 20 minutes

Serves 4

This is from Olwen Woodier’s “Apple Cookbook” (Storey, $10.95 paperback, 192 pages).

INGREDIENTS

4 cups small spinach leaves

1 small head of Boston or Bibb lettuce, torn into pieces

2-3 medium large apples, such as Golden Delicious, Granny Smith, Braeburn or Fuji

1/4 to 1/2 cup chopped walnuts

1/4 cup raisins or Craisins (optional)

Dressing:

1/2 cup plain yogurt

1 tablespoon honey

1/8 teaspoon coriander

1/8 teaspoon ginger

1/8 teaspoon turmeric

INSTRUCTIONS

Put spinach and lettuce in salad bowl. Core and slice apples and add to lettuce with walnuts and raisins, if using.

For dressing: Blend yogurt, honey, coriander, ginger and turmeric in small bowl. Add to salad, toss and serve immediately.

Per serving: 209 cal.; 8 g pro.; 28 g carb.; 9 g fat (1 sat., 2 monounsat., 6 polyunsat.); 1 mg chol.; 70 mg sod.; 5 g fiber; 20 g sugar; 38 percent calories from fat.