Dollars to Donuts: Comfort Food and Kitchen Wisdom from Route 66's Landmark Rock Café

Book by Welch Dawn Pelzel Raquel

the big bang relay

Cooking and shopping in bulk saves money, period, end of story. That's why when I see a deal on a pork shoulder or family packs of ground beef, I £ce, knowing that the $10 or $15 I'm investing today is going to give me three or four meals down the pike.

Cooking big today, whether it's a slow-roasted pork shoulder or a baked ham, means I've already cooked (and paid for) my main-dish protein for another day. When I serve up Chicken and Dumplings (page 6) or Chicken Udon Soup (page 11)--both of which are the delectable spinoffs of an original roast chicken meal--I get the rush of feeling I've gotten something for nothing. Having some cooked meat or a prepped dish stashed away in the freezer is really like finding a hidden treasure.

These main courses offer up brand-new meals to serve later in the week or stash in the freezer. Cook the Big Bang on day 1, then relay the leftovers into a whole series of main-dish spinoffs. Having an extra freezer in the house comes in handy for this kind of cooking, not just for stashing the leftovers, but also for stocking up when good deals hit your markets on turkeys or roasts (see page 137 for more information on buying a chest or standing freezer). This brings us back to the "free meals a day" concept. Whether you're storing an uncooked roast, portioned cooked meat, or a completely prepped dish, you will already have covered the bulk of that meal's cost. Just add a few veggies, herbs, or sides and you have a real meal deal.

THE BIG BANG THE RELAY Rosemary and Thyme Roasted Chickens Chicken and Dumplings Almond Chicken Salad Cheesy Baked Chicken Enchiladas Chicken Udon Soup Baked Honey-Glazed Ham Chef's Pasta Salad Ham and Provolone Melts Ham and Black Bean Soup Roast Pork Shoulder Pulled Pork Sandwiches Pork, Currant, and Pine Nut Ragout over Fettuccine Roast Pork, Beans, and Bangers Meatball Evolution Spicy Glazed Meatloaf Mozzarella-Stuffed Burgers Middle Eastern Kebabs Not-Just-For-Thanksgiving Turkey Turkey Pot Pie with Cheddar Streusel Turkey Tortilla Soup Turkey and Sausage Strata

Rosemary & Thyme Roasted Chickens

THE BIG BANG

SERVES 8

$15.75/$1.95

I love fresh herbs and use them liberally both at home and at the Rock, where they grow in great clumps all around the Cafe. After the building burned down in 2008, I was in shock; the day after, I stood staring at the burning wreckage for hours. What brought me around was the sight of neighbors and friends digging up the herb plants and taking them home to their own gardens for safekeeping until the restaurant could be rebuilt. Now that we've reopened, I once again have a thriving supply of herbs growing around the Cafe to use in dishes such as this fragrant, simple roast chicken. They're the basis of so many great family meals that I usually roast a couple of chickens at the beginning of every week, serving one and saving the other.

SALT RUB

1/4 cup kosher salt

2 garlic cloves, finely minced or pressed through a garlic press

1 tablespoon finely chopped fresh rosemary

2 teaspoons freshly ground black pepper

1 teaspoon finely chopped fresh thyme

1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano)

CHICKENS

2 whole chickens (3-4 £ds each)

1 large yellow onion, quartered

6 sprigs fresh rosemary

4 sprigs fresh thyme

4 tablespoons unsalted butter (optional)

Canola oil

MAKE THE SALT RUB . Pulse the salt, garlic, rosemary, pepper, thyme, and oregano together in a food processor, or chop together on a cutting board until the salt is flecked with green bits and it is very fragrant; set aside.

SEASON THE CHICKENS. Heat the oven to 375°F. Pat the birds dry, inside and out, with paper towels. Tuck the wings behind the birds (it should look as if they were putting their hands behind their heads). Divide the onion, rosemary sprigs, and thyme sprigs between the 2 birds and tuck them into the cavities. Slide 1 tablespoon of butter (if using) under the skin of each breast. Tie the legs together with kitchen string, then season each bird with 2 tablespoons of the herbed salt.

ROAST AND CARVE THE CHICKENS. Grease a roasting rack with some canola oil. Place the chickens breastside down on the rack in a roasting pan, or over a foil-lined, rimmed baking sheet. Roast for 30 minutes, then turn the chickens breast-side up, add 1 cup of water to the roasting pan (or 1/2 cup if using a rimmed baking sheet), and roast until an instant-read thermometer inserted into the thickest part of the thigh joint reads 170°F, about 1 1/4 to 1 1/2 hours. Remove the pan from the oven and let the chickens rest for 5 minutes before carving and serving. If you're saving 1 chicken to use in the recipes on pages 6 through 11, then let the chicken cool completely before removing the meat from the bone. Place the meat in quart-size, resealable bags and refrigerate for up to 3 days or freeze for up to 3 months.

MAKE IT A MEAL

+ Pilaf with Almonds and Golden Raisins (page 153)

Fresh or Dried Herbs?

In the summer and autumn, I have fresh herbs in abundance because they're growing on my windowsill and in my garden. With a quick snip-snip, their fresh flavor is mine for the taking. In the winter, I use mostly dried herbs. There's no shame in it--just halve the quantity called for in the recipe (so if a recipe calls for 1 teaspoon of fresh thyme, use 1/2 teaspoon of dried) and make sure to go through your dried herbs every fall. Weed out the old herbs and replace them with a new crop--of dried herbs, that is. Of course, you can dry your own fresh herbs, too. Just gather a bunch (still on the stem), tie them together with twine at their base, and hang them upside down in a dark, cool spot until they're dry. Crumble the leaves off of the sprigs and store them in bottles or airtight containers.

Chicken & Dumplings

THE RELAY

SERVES 6

$7.80/$3.95

I'm not one to get sucked into marketing lingo--I look for the best deal and use that to make my shopping decision. Sometimes, though, those marketing geniuses come up with a great idea--take baby carrots. Okay, sure, they're not really "baby" carrots; most often they're big whoppers that are trimmed down to mini size by machine. That aside, they're already peeled, cleaned, and cut. What a time-saver! It often doesn't cost me more than maybe a 20-cent difference to go for the cute little guys. I've got to say that sometimes the time I save in the kitchen is just as valuable (or more!) as money. I like my dumplings on the hearty side; if you're a fan of fluffy dumplings, add the extra teaspoon of baking powder.

CHICKEN

2 tablespoons unsalted butter

1/2 £d baby carrots

1 yellow onion, finely chopped

3 celery stalks, ends trimmed and thinly sliced

2 garlic cloves, thinly sliced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 cups chicken broth, homemade (page 36) or store-bought

1 bay leaf

About 2 cups bite-size pieces roasted chicken

DUMPLINGS

2 cups all-purpose flour

1-2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1/2 cup whole or low-fat milk

1/4 cup low-sodium chicken broth

SIMMER THE VEGETABLES. Melt the butter in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, celery, garlic, salt, and pepper, and cook until soft and just starting to brown, 5 to 8 minutes, stirring often. Pour in the chicken broth, add the bay leaf, bring to a boil, and then reduce the heat to medium-low and simmer until the carrots are nearly tender, about 10 minutes.

MAKE THE DUMPLINGS. While the vegetables cook, make the dumplings. Whisk the flour, baking powder (1 teaspoon if you like firm dumplings, 2 teaspoons if you like them fluffy), and salt together in a medium bowl. Whisk the egg, milk, and chicken broth together in a small bowl or liquid measuring cup. Slowly pour the liquid into the flour mixture, stirring with a large spoon to combine, until no dry spots remain and the dough forms a ball.

COOK THE CHICKEN AND DUMPLINGS. Stir the chicken into the vegetables. Spoon about twelve 2" mounds of the dumpling mixture on top of the chicken and bring back to a boil. Cover, reduce the heat to medium-low, and cook until the dumplings are firm, 10 to 12 minutes. Remove the bay leaf. Ladle into bowls and serve immediately.

Almond Chicken Salad with Honey-Mustard Dressing

THE RELAY

SERVES 4

$11.60/$2.90

I like the twang of flavor that olives add to this salad. I use mild, canned, sliced black olives, but if you're a real olive connoisseur, then go for the fancy oil-cured ones (they're pricier, but if you love olives, they're probably worth it to you).

1 tablespoon olive oil

About 3 cups shredded cooked chicken (page 3)

3/4 tablespoon salt

1/4 tablespoon freshly ground black pepper

1 tablespoon honey

1 head Bibb, Boston, or butterleaf lettuce, leaves separated and roughly chopped

1 head romaine lettuce, leaves separated and roughly chopped

1 ripe tomato, cored, halved, and finely diced

1/4 cup finely chopped pitted black olives (preferably cured olives)

2/3 cup honey-mustard dressing, homemade (page 180) or store-bought

1/4 cup croutons

1/4 cup finely grated Parmesan cheese

3 tablespoons sliced almonds

PREPARE THE CHICKEN. Heat the olive oil in a large skillet over medium-high heat. Add the chicken, salt, and pepper and cook until the chicken is warmed through, 2 to 4 minutes. Turn off the heat, stir in the honey, and set aside.

ASSEMBLE THE SALAD. Place the lettuces, tomato, and olives in a large bowl and toss together to combine. Add the dressing and gently toss again. Scatter the chicken, croutons, Parmesan, and almonds on top and serve. You can also plate the salad individually, in which case just divide the dressed salad among 4 plates and top each with some of the chicken, croutons, Parmesan, and almonds.

D2D

I remove rubber bands and twist-ties from leafy greens such as lettuce or spinach before bagging them in the market. The ties and rubber bands often bruise and tear the outer leaves, causing them to wilt and rot quickly. By getting rid of the tie, you'll be able to use all of the greens without wasting any leaves.

Cheesy Baked Chicken Enchiladas

THE RELAY

SERVES 4

$15.80/ $3.95

I never, ever order enchiladas in restaurants anymore, and neither will you once you've tried making them yourself. First, they're super simple. Second, they're really inexpensive. Third, they taste like a happy explosion of fresh, bright flavors that leave you feeling good, not heavy, after eating. For a quick take on this recipe, make quesadillas with the shredded chicken and cheese and serve with the sauce on the side for dipping.

About 2 1/4 cups shredded cooked chicken (page 3)

1 small red or white onion, finely chopped

1 jalapeno chile pepper, seeded and ribbed for a milder flavor, finely chopped (optional)

1 cup finely chopped fresh cilantro

3 cups No-Cook Garden Vegetable Sauce (page 58) or your favorite salsa

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 (8") flour or whole-wheat tortillas

2 cups (8 ounces) grated Cheddar and/or Monterey Jack cheese

Sour cream, for serving

MAKE THE FILLING. Heat the oven to 400°F. Place the chicken in a large bowl and gently mix with the onion, jalapeno (if using), all but 2 tablespoons of the cilantro, 1/2 cup of the vegetable sauce, the lime juice, salt, and pepper.

ROLL AND BAKE THE ENCHILADAS. Evenly spread 1/2 cup of the vegetable sauce over the bottom of a 13" x 9" baking dish. Place the tortillas on your work surface and divide the filling among them, arranging it in a strip down the center of each tortilla. Roll the tortillas around the filling and place the filled tortillas seam-side down in the baking dish. Cover with the remaining 2 cups of sauce. Sprinkle evenly with the cheese. Bake the enchiladas until the sauce is golden brown and bubbling, 20 to 30 minutes. Sprinkle with the remaining cilantro and serve hot with sour cream on the side.

D2D

In this recipe, and in the recipes on pages 6, 7, and 11, you can use a rotisserie chicken in place of leftover roasted chicken.

D2D

Ask your deli counter person if they sell cheese ends. These are the heels of the giant cheese logs they get for slicing, and they are often sold for considerably less than sliced cheese. You can slice them when you get home, or grate them and freeze for another time.

Chicken Udon Soup

THE RELAY

SERVES 4

$17.00/$4.25

This take on chicken soup is just as satisfying as traditional chicken soup, with a nice twist from the addition of Asian flavorings and ingredients. At the Rock, we get visitors from all corners of the world. Japanese diners go crazy when they see homemade udon soup on a restaurant menu right smack-dab in the middle of Oklahoma, but the locals are pretty sweet on it, too.

1 package (14 ounces) udon noodles (substitute spaghetti or bucatini in a pinch)

1 tablespoon toasted sesame oil

4 garlic cloves, finely minced or pressed through a garlic press

6 cups chicken broth, homemade (page 36) or store-bought

About 2 cups shredded cooked chicken

About 1 cup sliced fresh shiitake mushrooms, stems removed

1/4 cup soy sauce

1/4 tablespoon white or freshly ground black pepper

3 scallions, white and green parts, trimmed and sliced thinly on the diagonal

1 cup bean sprouts

COOK THE NOODLES. Bring a large pot of salted water to a boil. Add the udon noodles and boil according to the package instructions. Drain well and divide among 4 soup bowls.

MAKE THE BROTH AND SERVE. While the pasta cooks, place a medium saucepan over medium-high heat. Add the oil and garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth and add the chicken, mushrooms, soy sauce, and pepper, and bring to a boil. Lower the heat to medium and simmer the soup until the chicken is heated through, about 5 minutes. Pour the soup over the noodles and sprinkle with the scallions and the bean sprouts. Serve hot.

MAKE IT A MEAL

Stretch 1 leftover bowl of soup into a meal for 4 by adding a few cups of stir-fried vegetables (tossed with garlic, ginger, and soy sauce for flavor) and more boiled noodles.

Baked Honey-Glazed Ham

THE BIG BANG

SERVES 8

$19.00/$2.40

Ham is a crowd-pleaser, delicious, and a great value, so why save it for holidays? I like to bake one for a midweek dinner and use the leftovers for all kinds of dishes to serve throughout the weekend. Keep your eyes peeled for ham on sale, buy a few, and freeze them--they'll keep for up to a year. I prefer bone-in hams with a little bit of fat still on them, but this recipe will work with any kind of large, cooked ham.

1 bone-in ham (7-9 £ds), fully cooked

Canola oil

3/4 cup honey

3/4 cup light brown sugar

2 teaspoons dry mustard

1 tablespoon fruit juice, such as apple, cranberry, orange, or pomegranate

10-12 whole cloves