rt66roys > Recipes

Since Roy's doesn't serve food anymore, you'll have to make some of it yourself if you want to have the experience of what the cafe used to serve.

Roy's Route 66 Double Cheeseburger

Rumor has it that the Route 66 Double Cheeseburger at Roy's was so popular that some people would fly to the airport right next to Roy's just to get one. Another one is that the burgers could be cooked on the '63 Mercury patrol car's hood. Equally stubborn but certainly less true is that the burgers were made of road-kill. Fact is that the Route 66 Double Cheeseburger was excellent and lured people to stop in the middle of the desert.

Ingredients

Preparation

Divide the ground beef in two equal parts and shape them in a patty.

Grill the beef to taste

Toast the sesame bun lightly

Before the beef is ready, throw on the cheese so it melts

Put the relish, ketchup, mustard and mayonnaise to taste on the bun

Assemble: one patty (with the cheese), one onion slice, 2 slices of tomato, one thorn leaf of lettuce, and repeat it for the second patty, the rest of the onion, tomato and lettuce.

Enjoy!

Roy's Cafe Chili

This is the actually use recipe at Roys. It originates with Velma Crowl, Roy's wife and Buster's mother in law. It creates a huge amount of chili so be ready to split it up in portions and freeze them. This freezing is exactly what Roy's second wife Bessy Burris did before she gave this recipe The Marianne Clark in 1991.

Many thanks to Marian Clark for permission to use this recipe out of her Route 66 cookbook

Ingredients

Preparation

Place the meat in a large roaster pan in a preheated 450 degree F (230 Celcius) oven to brown.

Stir frequently until done.

Add remaining ingredients and set oven at 375 degrees F (190 Celcius).

Cover and bake the chili for 3 hours in the oven.

Cool and freeze chili in blocks to be thawed and served later.

Keep a fresh pot of beans on the stove to add to the chili just before serving.

Henry's Hotter Than Hell Desert Chili

This Chili is rather hot, so take care while preparing and tasting it.

Ingredients

Preparation

Remove the seeds from the peppers and chop them coarsely. Be careful when handling the Jalapeno peppers.

Quarter the plum tomatoes

Drain the cans of tomatoes

Mince the garlic

Put the oil in a casserole over low heat

Fry the onions and garlic for 5 minutes

Raise the heat and add the ground beef

Stir frequently untill the meat if well broken up and brown

Add the peppers, and stir frequently for 10 minutes

Temporary remove from the heat and add all all the herbs and spices including the parsley, drained tomatoes and tomato paste

Cook slowly for another 10 minutes

Add the fresh tomatoes

Cook slowly for another 10 minutes

Serve with grated jack cheese, sour cream and green onions