Top 5 Lost Restaurant Recipes of Macon - Part 2



What are the dishes that take you back to a special place in your life? How long has it been since you've had them?  Take this nostalgic trip back to the old days with our collection of classic recipes from some of Macon's once well-known, popular restaurants.

1.  len berg's

homemade fresh peach ice cream

1 Quart of Fresh Locally Grown Peaches, Pureed

3 Cups of Sugar

7 Cups of Half-and-Half

3 Tbs. of Lemon Juice

¼ Tsp. of Salt

1 Tsp. of Almond Extract or Flavoring

Peel, slice and puree 1 qt. of peaches.  Pour the puree into a large bowl.  Next add 3 cups of sugar and stir.  Add the half-and-half, lemon juice, salt and almond flavoring.  Refrigerate the mixture in the fridge for 4-6 hours.  Once mixture has chilled, place it in an ice cream churn and follow manufacturer’s instructions.

For fans of Len Bergs, check out this book.

2.  james brown's gold platter soul food

golden platter coleslaw

1 Small cabbage (Mix ½ head of a Green Cabbage and ½ head of a Red Cabbage)

3 Tbsp. Mayonnaise

2 Tbsp. Lemon juice

2 Tbsp. Apple Cider Vinegar

2 Tbsp. Spicy Honey Dijon Mustard

1 Apple 1/2 cup of raisins

1/2 cup of walnuts

Shred cabbage and apple. Mix mayonnaise, lemon juice, vinegar and mustard and pour over cabbage, apples, raisins, and walnuts and toss.  Chill for 1 hour and serve.

 

 

3.  T.K. tripps

greens "n" grille salad

1 Chicken Breast – Grilled

1 Bag of Mixed Green Lettuce

¼ Cup of Shredded Monterey Jack and Cheddar Cheese

¼ Cup of Cooked Bacon

¼ Cup of Diced Tomatoes

Almonds

In a bowl add the mixed green lettuce.  Place the grilled chicken on the bed of lettuce and sprinkle bacon, tomatoes and cheese on top of lettuce.  Serve with your desired dressing.

 

 

 

 

 

4.  the pig and whistle

pig special

2 Slices of White Bread

1 Cup of Pulled Pork

½ Cup of Shredded Lettuce

1 Sliced Tomato

2 Tbs. of Mayonnaise

Pig and Whistle BBQ Sauce

First, prepare the Original Pig and Whistle BBQ Sauce.  In a bowl, mix together 1 ½ cups of Ketchup, 1 cup of Vinegar ½ cup of Mustard, ½ cup of Worcestershire Sauce, 2 cups of water, 2 tbs. of salt and 2 tbs. of pepper.  Place the mixture into a sauce pot and bring to a slow boil and stir. 

Toast the bread.  On one slice of the toasted bread add shredded lettuce and tomato.  Next, add the pulled pork and pour the BBQ sauce on top.  On the other toasted bread slice add the mayonnaise. 

 

 

5.  yamatos

miso soup

4 Cups of Water

3 ½ Cups of Dashi (Fish Broth)

½ Cup of Bonito Flakes

1 Piece of Dried Kelp

12 oz. of Tofu cut into ½ inch Squares

3 Tbsp miso paste

1 Tsp.Dried Wakame

2 Finely Chopped Green Onions

Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir bonito flakes into kombu mixture until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside. 

Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.

 

If you like your Nostalgia served with a side of Arsenic, you will definitely enjoy this Top 5

top 5 recipes from anjette lyles' personal cookbook