Goody Goody Recipes - When I was a child my parents would occasionally treat me to a special dinner at a nearby restaurant with carhop service.  In the days with a high hump (at least to a three- year-old) on the floor in the back, it was great fun to sit on the hump and use the backseat for a table.  The restaurant was the Goody-Goody, well known for several specialties, one of which was french fried shoestring potatoes, homemade, not frozen, not battered, and probably fried in lard.  They also served a butterscotch pie and a cream of onion soup that were wonderful.  I have not been able to come close to duplicating that soup, although I have a few great butterscotch pie recipes that are at least as good as Goody’s.
Their piece de resistance, however, was not even on the menu per se.  It was the special condiment served on their hamburgers.  Forget McDonald’s special sauce.  Forget catsup and mustard.  Goody-Goody’s hamburgers were served one way, with dill pickle slices, and their own tomato-based sauce, not really like catsup, not really like chutney, just it’s own category altogether.  When “The Goody” closed in the 70’s, many people had their gustatory hearts bent, if not broken.
The Goody was a favorite spot for highschool sweethearts to grab a bite after a game or a movie.  The ambience was casually elegant, a Tudor building not at all what one imagines nowadays for a restaurant with carhop service.  It was truly unique.
Several years ago, our local newspaper had  articles about local cooks and one of the articles featured a gentleman who also had fond memories of The Goody-Goody.  He had experimented with various ingredients and finally arrived at his best recreation of the famous hamburger sauce.  Naturally, I tried it and found it very close. I played with it some, subtracted this and addedthat, and now it is as close as I can get it to a 30-year-old memory.
If you want to try Goody-Goody sauce, prepare your favorite hamburger, fried, broiled, or grilled, butter and toast a good hamburger bun, add Goody sauce and a few dill pickle slices. (I sometimes use dill relish).  You must plan ahead.  The sauce needs at least 3 hours, mostly unattended, on the stove.
  • 3 T. butter
  • 15 oz. can tomatoes, whole or cut
  • 1 t. celery seed
  • 1/2 clove garlic, minced
  • 1 t. pepper
  • 1/4 t. salt
  • 1 small onion, minced (about 1/4 c.)
  • 1 T. lemon juice
Combine all in a small but heavy saucepan.  Cook low for 3-4 hours, stirring occasionally. The tomatoes will break up as they cook and will form a thick sauce.  Makes enough for about 8 hamburgers.
How To Make Swedish Meatballs Recipes
  • 2 Tbsp butter
  • 1 large yellow or white onion, peeled, grated (use the large holes of a box cheese grater)
  • 2/3 cup milk
  • 4-5 slices of bread, crusts removed, bread cut into pieces
  • 2 eggs
  • 1 pound ground pork
  • 1 1/2 pounds ground beef
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cardamom
  • 2 teaspoons black pepper
  • 6 Tbsp butter
  • 1/3 cup flour
  • 1 quart beef stock
  • 1/2 to 3/4 cup sour cream
  • 2 to 4 Tbsp of Lingonberry, red currant, raspberry or cranberry jelly, less or more to taste (optional)
How To Make / Method
  1. Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Set aside to cool.
  2. Place the pieces of bread in a large bowl and mix with the milk. Let sit for 15 to 20 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk put the bread in a food processor and pulse until it has been completely broken up. Return the pulverized milk soaked bread to the bowl.
  3. Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork and beef, salt, pepper, nutmeg, and cardamom. Use your (clean) hands to mix everything together until well combined.
  4. Use your hands to form the meatballs about an inch-thick and place them on a plate or sheet pan. This recipe should make between 40 and 50 meatballs.
  5. Heat 6 Tbsp of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan. Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Handle the meatballs gently so they do not break apart as you turn them. Once the meatballs have browned on all sides, remove them from the pan and set aside. You do not need to cook the meatballs all the way through at this point, you only need to brown them. You'll finish cooking the meatballs in the sauce later. Once you have removed the meatballs from the pan, keep the remaining butter in the pan. You'll use this butter to make the sauce. If the butter in the pan has become burnt through the browning of the meatballs, remove and discard it, and add 6 Tbsp of fresh butter to the pan. Otherwise use the existing pan butter, you should have 6 Tbsp total of butter in the pan. If not add more.
  6. To make the sauce, first make the roux. Heat the butter in the pan on medium heat. Slowly whisk in the flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee-with-cream.
  7. When the roux has cooked to a lovely shade of light brown, slowly add the stock to the roux, stirring as you add the stock. The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually the sauce will loosen and become silky.
  8. Return the meatballs to the pan with the sauce and lower the heat to low. Cover the pot and cook on low heat for 10 minutes. You may need to work in batches.
  9. Transfer the meatballs to a serving dish to serve. Stir in the sour cream. Either stir the jelly into the sauce or serve it on the side.[rc]
How To Make Snow Flake Pie Recipes
  • 3/4 cups sugar
  • 1/2 tsp. salt
  • 1 Tbls. unflavored gelatin
  • 1 1/4 cups milk
  • 1 tsp vanilla extract
  • 1/2 tsp coconut flavoring
  • 1 can (3 1/2 oz) coconut
  • 2 cups whipping cream
  • 1 baked pastry shell
How To Make / Method
Thoroughly mix together the sugar, gelatin and salt. Add the milk. Stir over medium heat until the gelatin and sugar are dissolved. Chill until partially set. Add the flavorings and fold in the coconut and whipped cream. Pile into a baked pie shell. Use a fruit topping, such as the Raspberry Topping (see next post), to spread on the top before serving.
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