Eat your way across Ohio…then make the food at home!

CoconutCreampielow
Coconut Cream Pie

Author Karen Patterson visited more than 100 restaurants across the state doing research for her books Eating Your Way Across Ohio and Recipes From Ohio’s Must Places to Eat. Our story on page 26 of the February 2016 edition of Country Living features an interview with Patterson and focuses on several of the restaurants in her most recent book. Here are recipes from each of those restaurants.

Baked Tilapia
Print Recipe
From Mohican Tavern in Loudonville, published in the book Recipes from Ohio's Must Places to Eat by Karen A. Patterson
Servings
1 batch
Servings
1 batch
Baked Tilapia
Print Recipe
From Mohican Tavern in Loudonville, published in the book Recipes from Ohio's Must Places to Eat by Karen A. Patterson
Servings
1 batch
Servings
1 batch
Ingredients
  • 8 oz. Tilapia fresh
  • 1 cup sea salt
  • 2 oz. garlic powder
  • 2 oz. black pepper coarse ground
  • 2 oz. onions minced
  • 3 Tbsp. butter
Salsa
  • 4 tomatoes medium-sized, diced
  • 1 red onion diced
  • 2 oz. garlic minced in oil
  • 6 sprigs cilantro fresh
  • 6 sprigs basil fresh
  • 1/2 cup olive oil
Servings: batch
Instructions
Main Components
  1. Preheat oven to 350.
  2. Season the tilapia with salt, garlic powder and pepper.
  3. Pan sear with onions in butter over medium heat for 2 to 3 minutes on each side, then finish by baking for 10 minutes.
  4. Top with salsa. (See below.)
Salsa
  1. Combine the tomatoes, onion, garlic and fresh herbs and toss with olive oil.
  2. Pour a generous amount on top of the baked tilapia.
  3. Garnish with a sprig of parsley and serve.

 

Boy Scout Stew
Print Recipe
From Ashland-Wooster Drive-In, published in the book Recipes from Ohio's Must Places to Eat by Karen A. Patterson
Servings
2
Servings
2
Boy Scout Stew
Print Recipe
From Ashland-Wooster Drive-In, published in the book Recipes from Ohio's Must Places to Eat by Karen A. Patterson
Servings
2
Servings
2
Ingredients
  • 1/2 lb. ground beef
  • 2 white potatoes (use 3 potatoes, if needed)
  • 1 onion sliced (use 2 onions, if needed)
  • 6 small packages mushrooms fresh
  • 1 small bag peas frozen
  • 1 small bag carrots frozen
  • salt
  • pepper
  • Seasoning salt
  • Garlic pwder
  • 1 can cream of mushroom soup
Servings:
Instructions
  1. In a large piece of heavy-duty foil, combine ground beef, potatoes, onions, mushrooms, peas and carrots.
  2. Add salt, pepper, seasoning salt and garlic powder to taste.
  3. Pour 1/2 of the can of soup over the mixture.
  4. Tightly wrap the foil and place the package on hot coals for 25 to 30 minutes, or place on gas grill for 40 minutes (20 minutes per side).
  5. Remove the foil and serve.

 

Rib Rub
Print Recipe
From Boondocks BBQ & Grill in McConnelsville, published in the book Recipes from Ohio's Must Places to Eat by Karen A. Patterson
Servings
1 batch
Servings
1 batch
Rib Rub
Print Recipe
From Boondocks BBQ & Grill in McConnelsville, published in the book Recipes from Ohio's Must Places to Eat by Karen A. Patterson
Servings
1 batch
Servings
1 batch
Ingredients
  • 2 cups brown sugar
  • 1/2 cup chili powder
  • 1/3 cup liquid smoke
  • 2 Tbsp. kosher salt
  • 1/2 Tbsp. black pepper ground
  • 2 Tbsp. paprika
  • 2 Tbsp. granulated garlic
  • 1 tsp. onion powder
  • 1/2 tsp. cayenne pepper powder
Servings: batch
Instructions
  1. Whisk all ingredients together in a bowl and apply the rub evenly on raw ribs that have been patted dry. For the best results, let the rubbed meat sit for at least 6 hours before cooking.
Recipe Notes

This rub is easy to make and provides a good balance of saltiness and sweetness that brings out the flavor of the meat. The remaining unused rub can be refrigerated in an airtight container.

 

Cruisers Meatlof
Print Recipe
From Cruisers Diner in Seaman, published in the book Recipes from Ohio's Must Places to Eat by Karen A. Patterson
Servings
7 loaves
Servings
7 loaves
Cruisers Meatlof
Print Recipe
From Cruisers Diner in Seaman, published in the book Recipes from Ohio's Must Places to Eat by Karen A. Patterson
Servings
7 loaves
Servings
7 loaves
Ingredients
  • 10 lbs. ground beef
  • 7 1/2 cups oats
  • 5 cups onions diced
  • 4 cups tomato sauce
  • 6 eggs beaten
  • 1 3/4 cups ketchup
  • 2 Tbsp. salt
  • 1 Tbsp. pepper
  • Cooking spray
Servings: loaves
Instructions
  1. Preheat the oven to 350 degrees.
  2. Combine beef, oats, onion, tomato sauce, eggs, ketchup, salt and pepper. Mix well and form a ball.
  3. Turn the ball onto a cutting board and knead it until firm and all ingredients are blended. Divide into 7 separate balls and form a loaf from each.
  4. Line the loaf pans with foil and spray with cooking spray. Put a loaf in each pan and cover with foil.
  5. Bake for 1 hour and 20 minutes. Test the doneness by slicing the middle of a loaf. If the juice is clear, then the loaves are done.
  6. Can be frozen if wrapped in foil and placed in freezer bags.
Recipe Notes

Can be frozen if wrapped in foil and placed in freezer bags.

 

Coconut Pie
Print Recipe
From Cruisers Diner in Seaman, published in the book Recipes from Ohio's Must Places to Eat by Karen A. Patterson
Servings
1 pie
Servings
1 pie
Coconut Pie
Print Recipe
From Cruisers Diner in Seaman, published in the book Recipes from Ohio's Must Places to Eat by Karen A. Patterson
Servings
1 pie
Servings
1 pie
Ingredients
  • 2/3 cup sugar
  • 3 Tbsp. cornstarch
  • 2 cups milk
  • 3 eggs separated
  • 1 tsp. vanilla (real vanilla)
  • 2 Tbsp. butter softened
  • 1 cup coconut
  • 1 Precooked pie crust
Servings: pie
Instructions
  1. Preheat oven to 300 degrees.
  2. Mix sugar and cornstarch together.
  3. Add beaten egg yolks and milk and blend thoroughly.
  4. Combine the vanilla and softened butter and add to the sugar mixture.
  5. In a separate bowl, beat the egg whites into firm peaks and gently fold into the rest of the ingredients.
  6. Cook the mixture until it comes to a full boil, stirring constantly.
  7. Cool, then add coconut and mix well.
  8. Pour into a pie shell and bake for 1 hour or until a toothpick comes out clean.

 

Corn Salad
Print Recipe
From Old Y Restaurant in Winchester, published in the book Recipes from Ohio's Must Places to Eat by Karen A. Patterson
Servings
1 salad
Servings
1 salad
Corn Salad
Print Recipe
From Old Y Restaurant in Winchester, published in the book Recipes from Ohio's Must Places to Eat by Karen A. Patterson
Servings
1 salad
Servings
1 salad
Ingredients
Vegetables
  • 2 cups cooked whole-kernel corn fresh or frozen
  • 1 tomato medium-sized, chopped
  • 1 celery rib medium-sized, chopped
  • 1/4 cup green onions sliced
  • 1 Tbsp. fresh parsley fresh, minced
Dressing
  • 1/4 cup mayonnaise lowfat (Miracle Whip Lite works well)
  • 1 Tbsp. white vinegar
  • 1/2 tsp. sugar
  • 3/4 tsp. salt
  • 1/8 tsp. pepper
Optional Ingredients
  • Bread bowl
  • Lettuce
Servings: salad
Instructions
  1. In a medium bowl, combine the corn, tomato, celery, onions and parsley. Mix well.
  2. In a separate small bowl, mix the mayonnaise and vinegar until smooth.
  3. Add sugar, salt and pepper.
  4. Combine the vegetable mixture and the dressing.
  5. Serve in lettuce-lined bread bowls or just over a bed of lettuce.