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Destination: Comfort

Gladys Reed and her husband, Danny, who came from a long line of railroaders, operate The Kentucky Depot Restaurant in Stanford. Gladys is known for her down-home, comforting recipes, especially her Brown Sugar Pie. (It should be illegal.) �In the winter months, customers tell me they look forward to my homemade chili, vegetable soup, pinto beans, and fried cornbread,� Gladys says. �God has blessed me with wonderful employees and a great cook that has been with me for years. They follow a cookbook I wrote for them with my recipes years ago and the food is always consistent, which is something my customers rely on. They attribute my success to the wonderful, clean atmosphere, good food, and great service that we provide.� Lunch buffet is served Monday through Friday for $8.99, including dessert and drink. Evening and Sunday buffet is $11.99. The menu boasts a 10-ounce rib-eye, country fried steak, country ham, pork tenderloin, surf and turf, six seafood entrees, and 18 side dishes. The banquet room holds 110 guests, which you can call to reserve.

Layer ingredients in this order for each sandwich:
1 slice white toast
1 thin slice country ham
1 thin slice turkey
White sauce (recipe below)
Parmesan cheese
2 strips cooked bacon
Tomato slice

White Sauce
1 stick butter
6 Tbsps flour
6 Tbsps Parmesan cheese
1 tsp salt
1 tsp pepper
3-1â„2 C milk
1 egg, beaten

In saucepan over medium heat, melt butter, add flour, and stir. Add milk, salt, pepper, and cheese, stirring constantly until warm. Add beaten egg, tempering slowly with warm mixture, and whisk until blended. Cook 3 minutes more or until thick. Assemble sandwich according to directions above. Place sandwich under oven broiler until top is golden brown. Sauce makes about 4 cups, which will cover about 6 sandwiches.

1 C brown sugar
1â„4 C self-rising flour
1 (12-oz) can evaporated milk
3 egg yolks
1â„4 C butter
2 Tbsps Karo syrup

Mix brown sugar and flour in small saucepan over medium heat. Add enough milk to moisten. Add egg yolks and cream well. Combine remaining ingredients, stirring constantly, until thick. Pour into baked 9-inch pie shell.

3 egg whites, chilled
1â„2 tsp cream of tartar
1 Tbsp sugar

Preheat oven to 350�. For meringue, beat egg whites with cream of tartar and slowly add sugar until soft peaks form. Top pie with meringue and bake until golden brown. Cool at room temperature until set. Serves 8.


Easy Chocolate Covered
Cherry Cake

3 eggs, beaten
1â„4 C oil
1 1/2 C water
1 box devil�s food cake mix
1 (21-oz) can cherry pie filling
1 can fudge frosting

Combine eggs, oil, and water in a bowl; stir. Add cake mix; beat for 2 minutes. Fold in pie filling. Pour into a greased and floured Bundt pan. Bake at 350� for 35-45 minutes or until toothpick comes out clean. Cool and invert on cake plate. Frost cake. Serves 6-8.

Dunnville, Taylor County RECC

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