While searching for something else, I found the below recipe for Britling Cafeteria's squash croquettes.
There is another version here: Britling's Squash Croquettes
Britling's Squash Croquettes
2 lbs. squash, cooked in sm. amount of water until tender
1 lg. onion, grated
2 c. fine bread crumbs
2 tsp. salt
1 c. cornmeal
2 tsp. pepper
Drain squash well, mash and add other ingredients, except meal. Add more
bread crumbs if necessary to hand. Form into croquettes and roll in meal.
Fry in deep fat until brown. May be frozen before cooking.
I often come across interesting items while searching for something else. I get lots of requests for Howard Johnson's dishes,
and few are available.
At least a couple of people have copies of the old Howard Johnson's recipe manual, but I have not seen one for sale. It would
be great if one of those folks who have one would scan the pages in the manual and send me the scans.
Anyhow, I came across these items accidentally:
Howard Johnson's Clam Chowder recipe created by Jacques Pepin
This purports to be a recipe for Howard Johnson's famous fried clams
Key foods sells, or used to sell, a frozen version of Howard Johnson's Macaroni & Cheese.
It's not clear whether this is an old ad for a discontinued product or if they still sell it.
HoJoLand says Mama Mae's Frozen Mac & Cheese is very close to that of Howard Johnson's.
Mama Mae's has a website here.
Someone sent me a few Piccadilly recipes quite some time ago, and I filed them away for future requests. This is one of them.
Piccadilly Cafeteria Breaded Chicken Fried Steak
100 chicken fried steak cutlets 1 3/4 - 2 ozs. each
20 ozs. hard flour
4 1/2 lbs. crushed crackers
2 1/4 lbs shortening
For Batter Mix:
1 qt buttermilk
4 ozs. instant nonfat milk powder
1 qt water
3/4 oz. combination seasoning
1 TBSP white pepper
1. Combine all ingredients in batter mix, whip well and hold at 45° or below.
2. Run steaks through cuber twice; first with long side of steak horizontal so steak will flatten out more,
then the other way.
3. If necessary, shape and flatten steaks to uniform thickness with masticator. Do not lift masticator over
3 or 4 inches high and tap lightly so cube steaks will not be mashed or broken up.
4. Press steaks firmly into flour. Dip in butter then press firmly into crushed crackers.
Steaks may be breaded for one meal only. Store in refrigerator until needed. Discard leftover batter.
3. Place steaks in 350° fryer. Fry 1 1/2 minutes; drain.
4. Serve on platter with cream or brown gravy on the side.
Equals 100 orders
You'll have to cut the recipe down to family-sized portion yourself.
"Hard flour" - In general, bread flour, but for this, all-purpose flour is fine.
"Combination seasoning" - I have no idea. Some sort of kitchen mix, I presume.I would have thought salt & pepper,
but white pepper is a separate ingredient on the list.
"350° fryer" - You can deep-fry them or fry them in a skillet with a little oil in place of that shortening.
"Cream or brown gravy" - No idea exactly what they use. Basic, I'd think. Use your favorite gravy that you would
use with chicken or chicken fried steak.
"Run steaks through cuber twice." "Tap lightly with masticator." - A cuber is a machine used to tenderize meat.
A "masticator" is a hand-held kitchen implement that is also used to tenderize meat.
I wouldn't rush out and buy a cuber and/or a masticator. Just buy those pre-tenderized steaks sometimes called
"cube steaks" or "'minute' steaks" or buy round steaks and size them and tenderize them by whatever means you
would usually tenderize meat. Perhaps one of those tenderizers that looks like a hammer. (Maybe some call that a