A Review by the Farmer (a/k/a Daddy)

My parents took the drive the other day to the Mayberry Cafe, and Mother sent me these pictures.

Mother said the food was good - especially the coconut pie!

The Farmer (a/k/a Daddy)

. . . Go back in time as you enter the cafe in downtown Danville on the charming square. Recently renovated to include a second floor, this Danville restaurant does its utmost to provide total Mayberry immersion. You expect to see Aunt Bee come out of the kitchen any second, what with all the memorabilia. Three televisions even air the show throughout the restaurant, so you never forget where you are in time or space.

But it’s the delicious comfort food that will keep you coming back. It’s your basic American diner cuisine, all good, all abundant. Gravy thick enough to cling to your fork slathers chicken fried chicken and fresh, perfect mashed potatoes, just like Grandma used to make. Try Barney’s Barbecue Ribs, served with a potato and vegetable side, or the Otis Stew, named for the funny town drunk in old Mayberry. They bring you a basket filled with brown bread and cinnamon butter to complement your meal. Take the little elevator down a floor and check out the fresh salad fixins.

Prices are down-home good at the wallet-friendly Mayberry Cafe in Danville, which is another excellent reason for a return trip. Fans rave about the place and schedule a trip with anyone who comes to visit. This nifty dining establishment is so popular it gives Indianapolis restaurants a run for their money; it is the number one Danville restaurant and is tops with many residents of other nearby towns. Maybe you should give it a try soon. Eating at Danville’s Mayberry Cafe is even more fun than watching reruns.

September, 2009 review by Cindy Paul

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7/26/10 Menu

Another crazy, busy, hot week here - which doesn't make spending a lot of time in the kitchen that appealing.

Did I mention it was hot?

Between the kids' work, school, dates, practices, and games - it is a toss-up as to which, if any, of the kids will be home for supper.

Maybe the lure of blackberry cobbler will be what it takes to get them all home on the same night for supper!

Monday - Levi's final in Interview and Interrogation. Joel soccer practice til 8pm. Megan guards til 4 pm then out with Adam. (Brian surprised me with steaks on the grill, Hawaiian bread, tomatoes, and red velvet cake!)
Tuesday - Joel's final summer league basketball game (eat out at Chick Fillet). Levi's final in Cultural Awareness then hang out with Hope. Megan guards til 8pm.
Wednesday - church (bacon and tomato sandwiches)
Thursday - Joel soccer practice til 8pm. Megan guards til 8pm. Mary Martha's (church ladies' group) here - salad pitch-in (chicken salad on croissants).
Friday - cheeseburgers on the grill, baked beans, Georginia's salad, blackberry cobbler with ice cream
Saturday - French Toast and bacon (brunch)
Sunday - venison roast, potatoes, carrots, left-over Georginia's salad, cake

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Pickled Beets

I love pickled beets! But . . . they have to be pickled beets made from this recipe.

I have tried beets on buffets, beets from the hospital cafeteria, beets at other people's houses . . . They are just not the same!

This recipe is from my mother's grandmother whom we always called Mom. I have eaten them since I was born.

When I was in second grade we were told to bring our favorite food to school with us one day. For me it was a toss-up between spinach and my mom's pickled beets . . . I picked the beets.

I can't remember if we were getting to know each other or if we were studying nutrition - all I know is that you had to at least try each item brought in.

Needless to say, I wasn't very well liked that day because, let's face it, most second graders don't like pickled beets.

But I did - and I still do.

4 cups sugar
2 cups water (can use beet juice)
2 cups vinegar
beets, sliced

Mix sugar, water, and vinegar in saucepan. Heat until sugar is dissolved. Add beets; heat but do not overcook the beets.

Using slotted spoon, dip out hot beets and put in pint jars washed hot water. Pour still hot sauce over beets. Put lid on jar and allow to seal.

Refrigerate before serving.

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Georgina's Salad

This salad gets its name from Brian's cousin, Georgina. She brought the salad to a church pitch-in several years ago and gave my mom the recipe . . . which was passed down to me.

It is essentially a vegetable salad that has a nice vinegar/sweet tang to it - which like most vinegar recipes is better the next day.

Be forewarned - this recipe makes a lot! Plan on taking it to a pitch-in or putting some in nice, pretty Mason jars to share with friends.

Did I mention this recipe makes a lot?

1 can each (drained):
french style green beans
sweet peas
white corn
yellow corn

1 cup each:
diced green pepper
diced celery
diced onion

1 jar (4 oz.) pimentos

Sauce:
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
3/4 tsp. pepper
1 tsp. salt
1/3 cup water

In large bowl, mix sauce ingredients until sugar is dissolved; add vegetables. Refrigerate. Best if made the night before.

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7/19/10 Menu

Life is back to usual - all the kids are home!

For two weeks that is . . . Joel goes to soccer camp the first week of August.

But for now - we are all here.

I love late summer - I always have. It was even better back in the day when school didn't start until after Labor Day.

Back then late July and August were full of hot and lazy nights, lightning bug catching, tomato and watermelon eating, bike riding, and running around the house with a dish soap bottle down your underpants.

We didn't have a pool growing up.

Anyway, one of the best things about late summer is the fresh produce - fruits and vegetables that taste the way God intended them to taste. Unlike those hot house varieties that Walmart sells.

I am going to do my best to incorporate as many of these into our menu this week as possible!

Monday - BLTs, corn on the cob, cantaloupe
Tuesday - fresh green beans and new potatoes, ham steaks, angel food cake with black berries and cool whip
Wednesday - egg salad sandwiches, chips, applesauce
Thursday - cheeseburgers (on the grill), corn (on the grill), relish tray, cottage cheese and chips
Friday - pulled pork, fried green tomatoes, Georgina's salad, cheesecake

Recipes I will highlight this week: Georgina's salad and pickled beets.

*I am still searching for recipes for Megan and Adam's reception. I will post them periodically as I narrow them down.

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Puppy Chow

I haven't done so hot posting ideas for Megan's reception menu as promised . . .

. . . I have been busy dating my husband!

We are heading down to church camp tonight to say hi to the kids, and then we are headed to Carl and Peggy's secluded cabin hide-away.

Well, that's not what Carl calls it. He calls it his hunting cabin.

I would hunt too if I had a cabin like this.

But for Brian and I - tonight it is a secluded cabin hide-away.

Before heading to the cabin, like I said, we are stopping by camp to see the kids and bring much needed supplies from the outside world to some of our church family who are counseling there this week.

And because I love each and every one of them SOOOOO much . . .

. . . I am making TWO batches of puppy chow to take down with us!!!!

9 cups Toasted Rice Cereal (I use Walmart Rice Chex)
1 cup of semi-sweet chocolate chips
1/2 cup peanut butter (smooth)
1/4 cup margarine
1/4 tsp. vanilla
1 1/2 cups powdered sugar

Pour cereal into large bowl.

Melt chocolate chips, peanut butter and margarine in a glass bowl in the microwave for 30 seconds. Stir until melted and smooth, microwaving longer if needed.

Stir in vanilla.

Pour over cereal. Stir gently until well coated.

Transfer to large plastic bowl with lid. Sprinkle powdered sugar over warm mixture. Put lid on bowl and shake well to coat.

Try not to eat it all before getting it to camp.

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7/5/10 Menu

The extended weekend meant meals this week have been ANYTHING but planned and organized. You would think that after my trip to Jungle Jim's we would be eating exotic and exciting food every night!

We did have a decent supper last night - ham steaks, green beans, Hawaiian bread, and fresh corn on the cob (from the Farmer, a/k/a Daddy, himself). Yummy!

Looking ahead, this next week is going to be all messed up too because the kids are all going to be gone at church camp.

A whole week of date nights!!!! Well we will see. Ha ha.

I have a Breast Cancer Support Group meeting on Monday night, church on Wednesday . . . BUT we are staying at a secluded cabin on Thursday night! And we STILL have an Olive Garden/Red Lobster gift card to use.

So . . . in lieu of posting our weekly menu for next week (I don't want to make anyone jealous with all of the lobster and caviar we will be eating - ha ha!) I plan on posting something different.

Since Megan is getting married in SIX short months, my thoughts lately have been on the wedding and reception.

And . . . since the wedding will be in January, I have dug out some of my holiday/winter cookbooks hoping to get some inspiration for the reception menu.

Talk about Christmas in July!

Paula Deen and Taste of Home have not let me down! Next week I will start posting some potential contenders for the big day!!

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Meatball Subs

I love a quick, hardy meal - and these meatball subs are just that. Quick and hardy.

I use home-style meatballs from Walmart (or the Evil Place as my friend Linda calls it - ha ha). There are so many things you can do with these pre-cooked, frozen meatballs:

spaghetti and meatballs, easy crock pot meatballs, and meatball subs . . . just to name a few.

1 package frozen home-style meatballs
1 jar/can spaghetti sauce of choice (I use Hunts)
hot dog buns
dill pickle slices
black olives, sliced
mayonnaise or Miracle Whip
Grated Parmesan cheese

Heat meatballs in sauce until well warmed. I usually stick them in the crock pot either on high or low depending on how quickly I need them done.

To make sub: Spread mayonnaise or Miracle Whip on opened hot dog bun. Lay dill pickle slices down one side of the bun. Place 4-5 meatballs with sauce in each bun. Add black olives. Liberally sprinkle with Parmesan cheese.

Looks fancy, tastes great, fills up empty stomachs, and leaves time to lie out on the trampoline and watch the stars.

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Lemon Poppy Seed Cake

Why settle for a muffin when you can have a cake!

1 box lemon cake mix
1 package instant lemon pudding
3 large eggs
1 cup water
1/3 cup vegetable oil
1/4 cup poppy seeds

Combine all ingredients in a large mixing bowl. Beat on medium speed for 2 minutes. Pour into a sprayed Bundt pan. Bake 50-60 minutes in a 350 degree oven.

Invert onto a pretty plate when mostly cooled.

Glaze

3/4 cup powdered sugar
3 Tbsp. lemon juice

Mix together until well blended. Pour over cake while cake is still slightly warm.

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