Top 5 Lost Restaurant Recipes of Macon - Part 3



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.  Orange Twist Doughnuts - Woolworth's Lunch Counter

1 pkg. dry yeast

3/4 c. warm water (105-115 degrees)

3 tbsp. sugar

1 egg

2 tbsp. instant nonfat dry milk powder

2 tbsp. butter, melted

1/2 tsp. salt

3 1/4 c. all-purpose flour, divided

1 tbsp. all-purpose flour

Vegetable cooking spray

3 tbsp. sugar

3 tbsp. grated orange rind

1/2 c. sifted powdered sugar

1 tbsp. unsweetened orange juice

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 3 tablespoons sugar, egg, milk powder, melted butter, salt and 2 cups flour; beat at medium speed of an electric mixer until well blended. Gradually stir in enough of the remaining 1 1/4 cups flour to make a soft dough. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface and knead until smooth and elastic (about 8-10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 1/2 hours or until doubled in bulk.

Punch dough down and roll into a 14 x 12 inch rectangle. Combine 3 tablespoons sugar and orange rind, stir well, and sprinkle over dough. Fold dough in half lengthwise; cut into 18 (3/4 inch) strips. Twist each strip twice and place 2 inches apart on baking sheets coated with cooking spray.

Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 375 degrees for 12 minutes or until golden. Combine powdered sugar and juice; drizzle over twists. Yield 1 1/2 dozen

2.  LaVista Seafood - Pear Relish

12 large pears

3 large onions coarsely chopped

3 large green bell peppers (seeded and coarsely chopped)

4 jalapeno peppers, coarsely chopped

2 cups apple cider vinegar

2 cups of white sugar

9 oz prepared mustard

1 tablespoon salt

10 canning jars and lids

Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.

Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.

Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.

Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.

Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


3.  The Uncommon Market and Deli - Tuna Salad

1 12-oz can chunk light tuna; chilled, drained well 

1/4 cup finely diced celery 

2 tablespoons finely chopped scallion 

1 tablespoon finely diced onion 

2 tablespoons finely diced bread & butter pickles 

1 tablespoon finely diced sweet gherkins

 

1 finely chopped hard-boiled egg 

3 tablespoons mayonnaise 

1/3 teaspoon coarse ground mustard 

1 tablespoon bread & butter pickle juice 

1 teaspoon fresh lemon juice 

1/4 teaspoon celery salt 

1/8 teaspoon fresh-ground black pepper 

1/8 teaspoon dried thyme leaves

Thoroughly drain* and flake any chunks in the tuna.  Dice and combine the celery, scallion, onion, bread & butter pickles and sweet gherkins until well mixed.  Toss the vegetable mix with the flaked tuna.  Add the diced hard-boiled egg and toss the mixture until all the additives are evenly distributed.  Combine all of the remaining dressing ingredients in a bowl. Taste and adjust seasonings.  Gently fold the dressing into the tuna until the salad is well mixed and homogeneous.  Refrigerate tightly covered until ready to use in salads or sandwiches.  

*Note: In draining the tuna you are trying to prevent the tuna salad from becoming soggy. Beware the accumulated amount of liquid in the tuna and the amount of dressing used. This is especially important to prevent the sandwiches from being soggy. Use only enough combine moisture items to keep the tuna salad from making free liquid. The better drained the tuna the more dressing you can use.


4.  Chi-ches-ter's Pharmacy - The Chi-Ches-ter Smashed Dog

All Beef Hot Dogs

White Sandwhich Bread

Butter

Butterfly the beef hot dog down the middle of the casing, making sure that the cut does not sever the hotdog. Butterflying the hot dog before cooking prevents the moisture inside the hot dog to expand during cooking and allows the hot dog to cook through more evenly. Place the butterflied hot dog flat on a flat grill and cook the hotdog 5 minutes on each side.  While the hot dog is cooking, place a copious amount of butter on the white bread and toast it on the flat grill alongside the hot dogs.  Once the bread is toasted, add the hot dog on top of the bread and garnish with condiments of your choice.

 


5.  Len Berg's - Blue Cheese Dressing

1 medium onion 

2 cloves of garlic

1/2 cup of canola oil or vegetable oil

1/3 cup ketchup

1/2 up sugar

1/4 cup cider vinegar

1/4 cup lemon juice

1/2 teaspoon salt

1 teaspoon paprika

1/4 cup crumbled blue cheese

Pulse the onion and garlic in a blender or food processor until very finely chopped. With the motor running, slowly add the oil through the feed tube, then the ketchup, sugar, vinegar, lemon juice, salt and paprika. Pour into a jar with a lid, and stir in the blue cheese. Chill. Shake well before serving. Makes 11/2 cups.

For More Lost Recipes and Dining Nostalgia from Macon, Check Out This Top 5