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Lynn Cummins says, “I love to cook and see people happy after they finish their meal.” And you’ll see lots of smiling faces at The Whistle Stop, a family-owned restaurant serving food since 1975 in Historic Glendale.

Lynn and husband Mike used to love to come to Glendale, shop, and then eat at The Whistle Stop whenever they had a day off. So when original owners James and Idell Sego retired, the Cumminses purchased the restaurant about 10 years ago and continued preparing many of the same recipes.

“That was one of the big reasons why they (the Segos) chose us when they retired,” says Lynn. “We also have a love for the restaurant business, the home cooking.”

Lynn loves to bake. Many of the new cake recipes at The Whistle Stop are hers. Their baker, Janey Knight, has been at The Whistle Stop for 25 years and makes the meringue pies that are so popular.

The Whistle Stop, located at 216 East Main Street, Glendale, KY 42740, (270) 369-8586,, is open Tuesday-Saturday from 11 a.m. to 9 p.m.

2-1/2 lbs ground beef
1 C whole milk
1-1/2 C ketchup
1/8 C Worcestershire sauce
2 tsps salt
1 Tbsp pepper
1 tsp garlic powder
1/2 C dehydrated onion flakes
1 tsp dry mustard
2 large eggs, beaten
2-1/2 cups quick oatmeal

Mix all ingredients by hand until well-blended. Let sit in refrigerator for an hour. (This step is not necessary, but the meatloaf holds together better when it sits for an hour or so.) Shape into 8-ounce sized, oval shapes and place them side by side in a greased baking pan. Pour sauce (recipe follows) evenly over the meat. Bake uncovered at 325° for 45 minutes (or until done, 155° – 165°). Serve cooked meatloaf topped with a heaping tablespoon of diced tomato topping (recipe follows). Tip: buy a 40-oz bottle of ketchup.

2 C ketchup
1/2 Tbsp dry mustard
1/3 C brown sugar
1 C water
1/2 tsp salt

Whisk together the ingredients and pour over meatloaves.

Diced Tomato Topping
1 (28 oz) can diced tomatoes
1/2 C sugar

Simmer slowly for about 1/2 hour. You do not want it to get dry. Just cook it down a little so the sugar permeates the tomatoes.


1 tsp olive oil
4 skinless chicken breasts
1 (14.5 oz) can Italian diced tomatoes (or with basil, garlic, and oregano)
1/3 C tomato paste
1/2 C diced green pepper
1/2 C diced sweet onion
1 tsp sugar
Garlic salt to taste
1/2 C 5-blend Italian cheese (or substitute mozzarella or Parmesan)

Heat olive oil in skillet and saute onion and green pepper. Add chicken breasts and brown on both sides, then sprinkle with garlic salt. Mix tomatoes, tomato paste, and sugar together. Add to chicken mixture in skillet and simmer until chicken juices run clear, about half an hour. Serve over cooked rice and sprinkle with cheese if desired. Serves 4.
Submitted by Jim Reid, Somerset, South Kentucky RECC.

4-5 boneless skinless chicken breasts (thin ones work best)
1 can cream of mushroom soup
1 can cream of chicken soup
1 small onion, diced
Jalapeno pepper slices to taste
1 (9-13 oz) bag nacho cheese chips
1 (12 oz.) pkg sliced American cheese

Boil chicken breasts until done and set aside to cool down, then tear into small strips and set aside. Preheat oven to 350°. In large mixing bowl, add both soups, diced onion, and pepper slices and stir until all ingredients are mixed well. Then add the chicken and stir to coat. Pour into a 13×9-inch baking pan. Crush about half the nacho chips (serve rest of chips with meal) and place on top of chicken and soup mixture. Cover chips with cheese slices; cover pan with foil and bake for 30 minutes. Serves 6.
Submitted by Tammy Reagan Lowhorn, Albany, South Kentucky RECC, who writes: “This recipe is one of my favorites because it is simple and easy to fix.”

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