Welcome to
The Cheddar Bay Diner

Decades before McDonald's, there was the American institution known as "the diner." Nothing says the 1950s quite like the old-fashioned Diner!

Diners serve American food such as hamburgers, French fries, and club sandwiches. Much of the food is fried, as early diners were based around a grille. There was often an emphasis on breakfast foods such as eggs (including omelettes), waffles, pancakes and French toast. Many diners will serve these "breakfast foods" any time of the day.

Welcome to our Diner ... I hope you find a recipe that will instantly transport you back to those good old days of juke boxes, poodle skirts and eating at the local Diner! And remember ... we're open 24 hours a day!

BUTTERMILK PANCAKES

3 c. white flour
2 tsp. sugar
1 tsp. salt
1 T. baking powder
1 T. baking soda

Wet Mix:

2 eggs
1 quart buttermilk
1/2 stick melted margarine

Mix dry ingedients, set aside. Beat eggs with buttermilk. Add dry mix to wet mix, then add melted margarine. Makes 10 pancakes.

CHEESE OMELETS

5 large eggs
1-2 tsp. milk (or substitute water)
1 tsp. butter
1 c. grated cheeses (jack and cheddar are good combined)
Salt and pepper to taste
Veggies or sour cream, optional (see below)
Butter for the pan

Beat the eggs well in a large bowl. Add air by flipping your wrist up as you beat, or use a whisk. Add a small amount of milk to the beaten eggs; mix in. Cook eggs slowly over low heat.

Melt butter in a pan over low heat, but don't let butter brown. Cast iron pans make great eggs but watch for sticking. When the butter is melted, add the eggs. Stir for half a minute or so and make sure the eggs do not get hard on the bottom (remove from heat now and then as needed). Add the cheese evenly onto the eggs.

Cook the omelet until the bottom is hard, but not brown and the top is cooked enough for you. Lift up the edges of the omelet now and again to let the most watery parts slip to the bottom and cook. Flip half of the omelet over on to the other half. Remove from pan and serve in halves. You can cut the omelet in half and then flip half of each half separately.

Additions: If you want to add vegetables, add them right after you add the cheese. If you want them cooked well, cook them before you add them to the eggs. Suggested additions: sauteed mushrooms, green peppers, green onions, bacon.

FRIED EGG SANDWICH

2 tsp. butter
4 eggs
4 slices American cheese
8 slices toasted white bread
Salt and pepper to taste
2 T. mayonnaise

In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.

After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise on remaining slices of bread and cover eggs with bread. Serve warm. Makes 4 sandwiches.

WAFFLES

1-3/4 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 T. sugar
3 eggs
7 T. vegetable oil
1-1/2 c. milk

Preheat the waffle iron. Sift the dry indredients into a medium-sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you can beat the egg whites first, then beat the batter without having to wash the beaters. The reverse is not true. If you beat the batter first and you have to wash the beaters before beating the egg whites.) Add the egg yolks, oil and milk all at one time to the dry indredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat utinsel. Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles.

If this makes too many waffles for you, freeze the waffles you do not eat. After the waffles have been cooked in the waffle iron, put them out on a cooling rack. When they are cool, place them in a plastic bag taking out as much air from the bag as possible. Then freeze the bag of waffles. The next time you want a quick waffle, microwave one from the freezer for about 45 to 60 seconds.

DINER-STYLE HASH BROWNS

2-1/2 lbs. boiled potatoes, unpeeled & quartered
Salt & Freshly-ground black pepper, to taste
2 T. unsalted butter
2 T. vegetable oil
2 T. finely-chopped fresh chives or parsley

Hash browns are really diced, but most diners make them with shredded potatoes. The hash browns can also be cooked in a nonstick frying pan or formed into patties. If you like, add some grated yellow onion with the salt and pepper.

Place the potatoes in a saucepan with lightly salted cold water to cover. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until parboiled, no more than 5 minutes; they should be barely tender when pierced with a fork. Drain well and set aside until cool enough to handle.

Shred the potatoes on the large holes of a box grater/shredder held over a mixing bowl. Toss lightly with a little salt and pepper to taste.

On a nonstick griddle over medium heat, melt the butter with the vegetable oil. When the butter melts and begins to foam, spread it and the oil evenly over the surface of the griddle and place the shredded potatoes on top. With the back of a spatula, gently press down on the potatoes to form a compact, even mass 1 to 1-1/2 inches thick. Don't worry if the edges are uneven. Fry until the underside is browned and crusty, about 5 minutes. Using the spatula, turn the cake over; continue frying until browned and crusty on the second side, 4 to 5 minutes longer.

Transfer the potatoes to a warmed serving platter or individual plates and garnish with chives or parsley. Serve at once. Servings: 6-8.

BLUE PLATE SPECIAL

l lb. lean ground beef
1/2 c. chopped onion
2 c. cold water
1 c. homemade beef gravy mix
Mashed potatoes, homemade or boxed

In a large skillet or dutch oven, brown the beef with the onions, and break up as finely as possible. Drain off any excess liquid. Remove to a bowl and set aside.

In the same skillet, combine the gravy mix and cold water. Stir constantly over medium heat until smooth and slightly thickened. Return the meat to the skillet along with the gravy; reduce heat and cook for a few minutes until everything is warmed through.

Serve over mashed potatoes. For a true blue plate special, serve with peas and carrots on the side. Serves 4.

DINER SALISBURY STEAK

1-1/2 lb. ground beef
2 scallions, finely chopped
1/4 c. Italian-seasoned bread crumbs
1 egg
1 T. yellow mustard
1 (12 oz) container beef gravy
1/2 c. water
2 tsp. prepared white horseradish
1/2 lb. fresh mushrooms, thinly sliced

Coat a large skillet with nonstick cooking spray. In a medium bowl, combine the ground beef, scallions, bread crumbs, egg, and mustard; mix well. Shape into four 1/2-inch-thick oval patties.

Heat the skillet over medium-high heat and cook the patties for 3 to 4 minutes per side, or until no pink remains. Add the gravy, water, horseradish, and mushrooms and cook for 4 to 5 minutes, or until the mushrooms are tender, stirring occasionally. Serves 4.

COUNTRY FRIED STEAK

3 c. water
2 c. flour
2 tsp. salt
1/4 tsp. black pepper
4 (4 oz) cube steaks, trimmed & flattened
1-1/2 T. ground beef, lean
1/4 c. flour
2 c. chicken broth
2 c. milk
1/4 tsp. black pepper
1/4 tsp. salt

Put water in medium bowl. Sift flour, salt, and pepper together in another bowl. Dip steaks in water, then in dry mixture. Repeat. Lay coated steaks on wax paper and freeze for 3 hours. Deep fry steaks in 350 degree oil for 8-10 minutes. Drain on paper towels. Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour gravy over steaks. Serves 4.

DINER MEATLOAF

1-1/2 lb. ground beef 1 c. Soft bread crumbs 3/4 c. Milk 1/2 c. Chopped onions 1/2 c. Parmesan cheese 1 Egg, slightly beaten 1-1/2 tsp. Salt 1/4 tsp. Pepper 1/4 tsp. Oregano 1 small can tomato sauce 3 slices Mozzarella cheese

Heat oven to 350-degrees. Combine all ingredients except tomato sauce and Mozzarella cheese. Mix lightly. In a loaf pan, shape loaf. Bake 1-1/2 to 2 hours. Drain excess fat. Pour tomato sauce over loaf during last 1/2 hour of baking time. Place Mozzarella cheese on top. Bake 5 to 10 minutes. Serves 4 to 6.

DOUBLE DECKER HAMBURGERS

1 lb. ground chuck
8 hamburger Buns
3 T. Double Decker Sauce per patty (see below)
Lettuce, shredded
American Cheese
Pickles

Divide ground chuck into 8 equal portions and shape into patties, keeping each quite thin. Sear briskly on lightly greased hot grill or griddle, turning only once, till medium well. Arrange each patty on bottom half of hamburger buns. Apply 2 or 3 T. of Double Decker Sauce to each patty and then arrange a little shredded lettuce over each. Place one atop the other and a slice of American cheese over the top patty. Apply top of hamburger bun and serve at once. Makes 4 double-deckers.

DOUBLE DECKER SAUCE:

1 c. Mayonnaise
1/4 c. Heinz Chili Sauce
1/4 c. Ketchup
3 T. Sugar
1/2 c. Pickle relish (Do NOT drain)
1 dash Garlic salt

Stir all ingredients together with fork. Refrigerate in covered container to use within 2 weeks. Makes about 2 cups.

DINER CHEESEBURGERS

2 lb. lean ground beef or chuck
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
8 oz cheddar cheese, sliced
1 pkg. hamburger buns, toasted
1 head romaine lettuce
1/2 lb. tomato, thinly sliced
1 onion, thinly sliced

Heat grill before cooking. Season beef with salt & pepper; divide into 6 equal patties. Adjust grill for cooking on medium-hot.

Place beef patties onto a medium-hot grill for about 5 minutes for medium-rare or 7 to 8 minutes for medium, turning twice. During last minute of cooking, place equal portions of cheese onto meat patties (for those who want cheeseburgers); allow cheese to soften.

Meanwhile split hamburger buns and toast on sides of grill or under broiler. Shake or spin excess water from Romaine leaves; tear or cut leaves as desired. Place a patty on each bun and garnish with a lettuce leaf, tomato and onion. Makes 6 servings.

FISHWICH

1 lb Cod fillets
3 oz pimentos
1 oz dried onions
4 hamburger buns
Pepper, to taste
Sweet pickle relish
Salad dressing
Paprika
4 slices American Cheese, if desired

Fry fish portions in 350-degree deep fat for about 3 minutes, or until lightly browned. Do not over-cook or over-brown. Fish will rise to the surface when done. Drain well in basket or on paper towels.

Prepare tartar sauce (pepper, sweet pickle relish, salad dressing and paprika) ... or use purchased tartar sauce.

Place 1 fish portion on bottom half of bun. Add 1 slice cheese, if desired. Spread 1 T. tartar sauce on top half bun. Add top half bun to make sandwich. Serve hot.

CLUB SANDWICH

1 tsp. light mayonnaise
2 tsp. fat-free sour cream
3 slices whole wheat or white bread, toasted
3 oz sliced turkey breast (deli-sliced)
2 large Romaine lettuce leaves
2 slices crisp cooked bacon
3-4 tomato slices (optional)

Blend light mayonnaise and fat-free sour cream together in a small cup and spread on one side of two of the toasted or untoasted bread slices. Arrange the turkey breast on one slice of toast. Tear one lettuce leaf to fit nicely on the sliced turkey. Stack another slice of bread on top of this with the mayonnaise facing up. Then break bacon to fit on top of the second slice of bread. Tear the remaining lettuce leaf to fit on top of the bacon. Place the tomato slices on top of the lettuce (if tolerated). Place the last piece of bread on top of the sandwich. Cut the sandwich into four triangles using a serrated knife then pierce each triangle with a long toothpick so that all the layers stay together. Makes 1 BIG sandwich.

BEST TUNA MELT

2 (6 oz) cans solid white tuna in water, drained 1/4 c. mayonnaise 1/4 c. finely chopped celery 1-1/2 T. finely chopped onion 1 T. chopped parsley 3/4 tsp. red wine vinegar 1 pinch salt 1 pinch freshly ground black pepper 4 slices seedless rye bread 8 slices ripe tomato 8 slices Swiss cheese Paprika, for garnish

Preheat the oven broiler. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.

Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted. Makes 4.

CRANBERRY CHICKEN SALAD SANDWICHES

4 c. cubed, cooked chicken meat
1 c. mayonnaise
1 tsp. paprika
1-1/2 c. dried cranberries
1 c. chopped celery
2 green onions, chopped
1 c. chopped pecans
1 tsp. seasoning salt
Ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. Serve on toasted bread with mayonnaise, tomato and cheese, if desired, and potato chips on the side. Makes 12 sandwiches.

FRENCH FRIES

4 or 5 large Russet baking potatoes (about 5-inches long X 2-1/2 inches across)
2-1/2 quarts fresh frying oil
salt

Wash and peel the potatoes, trim into even rectangles and cut into lengthwise slices 3/8-inch wide. Swish them in a basin of cold water to remove surface starch.

To prevent discoloration, drain them only just before frying; then dry thoroughly in paper towels. (May be prepared to this point several hours in advance.)

The first fry: Provide yourself with a bed of paper towels set on a tray. Heat the oil to 325. Take up 2 handfuls of the potato strips (about the equivalent of 1-1/2 potatoes) and scatter them into the frying basket. Lower carefully into the hot fat, avoidin oil splatters on your face & hands. Fry, turning the potatoes frequently for 4 to 5 minutes, or until the potatoes are soft through but not browned. Lift out the basket, let it drain briefly, then spread the potatoes on the paper towels and continue frying remaining potatoes. Let cool for 10 minutes or up to 2 to 3 hours.

Second and final frying: Just before serving, heat the frying oil to 375 to 400. Fry the cooked potatoes by handfuls, as describe above, turning frequently, only a minute or two, until golden brown. Drain on paper towels, salt lightly, turn the potatoes into a serving basket and continue frying the remainder. Serve as soon as possible. Makes 6 servings.

OLD-FASHIONED ONION RINGS

2 large onion, cut into 1/4 inch slices
5 c. all-purpose flour
2 tsp. baking powder
2 tsp. salt
Dash of Garlic Powder, to taste
2 egg
2 c. milk, or as needed
1-1/2 c. dry bread crumbs
Seasoned salt to taste
8 cups oil for frying, or as needed

Heat the oil in a deep-fryer to 365-degrees. Separate the onion slices into rings, and set aside.

In a small bowl, stir together the flour, baking powder salt and garlic powder. Dip the onion slices into the flour mixture until they are all coated; set aside.

Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve. Serves 6.

STRAWBERRY PIE

1 c. water
3/4 c. sugar
1/4 tsp. salt
2 T. cornstarch
1/4 tsp. red food coloring
1 c. all-purpose flour
1/2 c. margarine
3 T. confectioners' sugar
1 tsp. vanilla extract
1-3/4 c. fresh strawberries, hulled

Mix together the water, white sugar, salt, cornstarch and food coloring and cook in a saucepan for about 5 minutes or until thickened. Set aside to cool.

Make the crust by combining flour, margarine, sugar and vanilla - press this into a 9-inch pie pan. Prick all over and bake at 350 degrees until lightly browned.

When crust is cool, place berries in the shell and pour the thickened mixture over the top. Refrigerate. Serve with a dollop of whipped cream or whipped dessert topping.

Hot Fudge Sundae

HOT FUDGE SUNDAE

Vanilla Ice Cream
Hot Fudge (recipe follows)
Whipped Cream
1 lg Marichino Cherry
Chopped Nuts (Optional)

Place scoops of vanilla ice cream in a sundae dish. Pour hot fudge over ice cream. Top with whipped cream, add a marischino cherry and spirnkle with chopped nuts, if desired.

QUICK HOT FUDGE SAUCE:

1/2 c. Unsweetened Cocoa
1/2 c. Sugar
1/3 c. Light Corn Syrup
1/2 c. Evaporated Milk (NOT Sweetened Condensed Milk)
1 T. Sour Cream
4 T. Sweet (Unsalted) Butter
1 tsp. Vanilla Extract

Combine the cocoa, corn syrup, milk, and sour cream in a heavy saucepan. Heat over medium heat, stirring constantly, until the mixture begins to boil. Remove from the heat immediately and stir in the butter and vanilla extract. Serve warm over ice cream sundae. Makes enough for 4 large Hot Fudge Sundaes.

SAUCES FOR ICE CREAM SUNDAE

CHOCOLATE SYRUP:

6 oz. Semi-Sweet Chocolate
1/2 cup Evaporated Milk (NOT Sweetened Condensed Milk)

Melt the chocolate in the top of a double boiler, over hot but not boiling water. Gradually stir in the evaporated milk and if a thinner sauce is desired, 1/4 cup water. Stir over the hot water until well blended and smooth. Yield: 1 Cup.

CARAMEL SAUCE:

30 Caramel Squares
1/4 c. Water

Melt the caramels and water together in the top of a double boiler, stirring occasionally. Serve warm. Yield: Enough to top 4 to 6 sundaes.

PINEAPPLE SAUCE

1-1/2 c. Crushed Pineapple With Juice
1/2 cup Light Corn Syrup

Combine the ingredients in a deep saucepan, over low heat, blending well. Remove from the heat and chill. Yield: 1 1/2 Cups

STRAWBERRY SAUCE

16 oz fresh strawberries 1/2 c. granulated sugar 1/4 c. water or orange juice Juice and finely grated zest of 1/2 lemon 2 T. butter

Hull and slice the strawberries; rinse well and drain. In a saucepan, combine sugar, water, and lemon juice. Bring to a light boil. Add lemon zest, and strawberries. Heat through and then stir in the butter. Remove from heat and let cool. Chill for serving over ice cream or desserts. Serves 4 to 6.

BUTTERSCOTCH SAUCE

1 c. light brown sugar, firmly packed
1/4 c. half-and-half
2 T. butter
2 T. light corn syrup

Combine all ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Makes 1 cup.

ROOT BEER FLOAT

4 scoops premium ice cream
16 oz. bottle root beer

Pour about 1/2 cup root beer into the bottom of each glass. Carefully add one scoop of ice cream to each glass, then fill the glass with more root beer. The glasses will probably overflow - that's part of the fun! Eat slowly, starting with the cold frozen foam on top, scooping ice cream and root beer together with your spoon, then drinking the creamy, caramel colored root beer at the end. Serves 4.

FLAVORED COKES

8 oz. Coke

For Cherry Coke, add 1 T. of the Marichino juice.
For a Vanilla Coke, add 1/2 T. Vanilla Extract.
For a Chocolate Coke, add a thin chocolate syrup to taste.

Yield: 1 Serving

   

CHERRY SYRUP FOR CHERRY COKE

1 pkg. cherry flavored Kool-Aid
1-1/2 c.s water
1/2 c. granulated sugar

Stir together and keep refrigerated. To make a glass of good cherry coke, add 2 to 3 tablespoons to one glass of Coke.

CHOCOLATE SHAKE

4 Scoops Vanilla Ice Cream
1-1/2 c. Milk
4 T. Chocolate Syrup
1 tsp. Vanilla Extract

Combine in a blender container and blend until smooth and no white shows. Serve immediately.

MALTS

First, make the Basic Malt ...

2-3 scoops vanilla ice cream
3/4 c. cold milk
2 heaping T. Malted Milk Powder (or amount to taste)

In a blender or malt mixer, combine and blend until thick and smooth. Add more ice cream to make it thicker. Serves 1.

VARIATIONS ...

VANILLA MALT:

Add vanilla extract for added vanilla flavor.

CHOCOLATE MALT:

Use chocolate ice cream (instead of vanilla ice cream) or add chocolate syrup. For a richer flavor, use Fudge Ice Cream topping (Heat enough to pour into malt).

BANANA SPLIT MALT:

Add chocolate syrup, 1/2 banana, strawberries, pineapple, and do not forget to throw a cherry or 2 on top before you serve it!

STRAWBERRY MALT:

Use strawberry ice cream (instead of vanilla ice cream) or add fresh strawberries. If you don't have fresh strawberries on hand, just use strawberry ice cream.

PEANUT BUTTER CHOCOLATE MALT:

Chop up a peanut butter cup candy bar (or two) and mix "with a spoon" into the basic malt. Add chocolate syrup.

REECES PIECES MALT:

Mix Reeces Pieces in malt. Add chocolate syrup and/or peanut butter, as desired.

DUSTY ROAD ICE CREAM

Take a scoop of Ice Cream, put in sundae dish, sprinkle Malted Milk Powder over that. Take another scoop of Ice Cream and place on top of malt. Then top second scoop with more Malted Milk Powder.

HAWAIIAN MALT

Add coconut, crushed pineapple, banana and a cherry. Quickly blend to desired consistency and enjoy.

PISTACHIO MALT

Add a heaping Tablespoon of Pistachio pudding, crushed pineapple and nuts (optional).

HOT CARAMEL & CASHEW MALT

Heat caramel until it is soft enough to pour into malt. Add some chopped up cashews and mix with a spoon. Sprinkle with a couple cashew nuts/.

TURKEY DAY MALT

Use pumpkin flavored ice cream (instead of vanilla ice cream), crushed up graham crackers or vanilla wafer cookies, and add a little pumpkin spice. Put a few candy corn on top and serve to your guest. (Great Thanksgiving day recipe)

SANTA'S MALT

Use peppermint ice cream (instead of vanilla ice cream), and throw in some mini chocolate chips. Sprinkle some red and green M&Ms on top and serve.

BUTTERSCOTCH & WALNUT MALT

Heat butterscotch ice cream topping until it is smooth to pour. Drizzle desired amount in malt. Add chopped Walnuts and Butterscotch chips for a little crunch. Stir with a spoon. For chocolate lovers, add a few chocolate chips.

AFTER DINNER MINTY MALT:

Use Mint Chocolate Chip ice cream (instead of vanilla ice cream). Crush-up chocolate covered mint cookies or mint candy (Not too much), mix in malt with a spoon.