Maid Rite Recipe

Maid-rite

Doc, Brilliant!  Tastes very close to what I remember.  I stuck to your recipe to the letter, except I about doubled the salt.  Next time I plan to add a little sweetness, probably a tablespoon of sugar, just to see if it gets a little closer to the mark.  But all in all, very close already!

Quote:

Originally Posted by deltadoc 

There's supposed to be some Maid-Rite establishments in Texas.

But last night, after reading about 20 recipes for so-called "original Maid-Rite" recipes on the internet, I came up with this.

In a crock pot set on low overnight with the vent open (if it has a vent):

3 lbs 85% lean hamburger
3 TBSP Worcestershire (Lea & Perrins)
3 TBSP Kikkoman regular Soy Sauce
1/2 tsp sweet paprika
1/4 C Apple cider vinegar
1 C Swanson's Chicken Broth
2 small yellow onions, finely diced
1/2 of a 12oz can Coca-cola
1/2 tsp Salt
1/4 tsp Black Pepper

Serve using a slotted spoon on hamburger bun with chopped onion, yellow mustard and dill pickle slices. Ketchup is optional.

After all these years, this actually did taste like the real thing!

Can't wait for you to try this Mezzaluna!

doc

This is what I am waiting for. After reading some comments, at last you posted it. :)
I don't know what's "made-rite" either. But since I'm good at cooking, testing it for a taste will do for me.
 

Quote:

Originally Posted by deltadoc 

There's supposed to be some Maid-Rite establishments in Texas.

But last night, after reading about 20 recipes for so-called "original Maid-Rite" recipes on the internet, I came up with this.

In a crock pot set on low overnight with the vent open (if it has a vent):

3 lbs 85% lean hamburger
3 TBSP Worcestershire (Lea & Perrins)
3 TBSP Kikkoman regular Soy Sauce
1/2 tsp sweet paprika
1/4 C Apple cider vinegar
1 C Swanson's Chicken Broth
2 small yellow onions, finely diced
1/2 of a 12oz can Coca-cola
1/2 tsp Salt
1/4 tsp Black Pepper

Serve using a slotted spoon on hamburger bun with chopped onion, yellow mustard and dill pickle slices. Ketchup is optional.

After all these years, this actually did taste like the real thing!

Can't wait for you to try this Mezzaluna!

doc

I'm from ohio, the only thing I know of ever putting in maid rites is a can of beer and sugar to taste,they have been made like that for as long as I can remember growing up. Oh , it's brown sugar you use not white. Try that , you might be surprised how close it is to the real thing.

Quote:

Originally Posted by archeomoos 

Hi Doc,
I have noticed the thread dates on Maid-rite information, and realize that I may be hooting into an empty can, but here goes anyway. I was born and raised in the town where Maid-rites were invented; Muscatine Iowa. In 1964 I joined the Navy and spent several tours off the coast of Viet Nam dreaming about Maid-rites. I spent 25 years in the Navy and was known to travel 1,000 miles out of my way for a Cheeze-rite and a rootbeer float (when I was a kid they called them "Brown Cows"). At any rate, I retired somewhere where they have never heard of a Maid-rite, the Black Hilld of South Dakota, so I used to keep traveling back to Iowa for a Maid-rite fix. I can say without a doubt that all of Muscatine's great Maid-rite stands have closed, and the folks running the ones there now have Mcdonalds worldview and a Burger king mentality. By far the best Maid-rite is found in Oskaloosa, Iowa. It is also the oldest Maid-rite in the state as far as I know. But as to you recipe for Maid-rites, it is the best home grown that I have ever had. I have tried it two different ways, one using buffalo and some olive oil to make up the fat difference and once using ground beef. I did not use the Coke in eith recipe and used vegetable broth instead of chicken. Is it fantastic. I am considdering trying a Maid-rite pizza now..LOL... I'll let you know how that goes. One thing I never realized untill I tried your recipe was that a Maid-rite must have pickle and yellow mustard in order to taste like the real thing. Thank You. few of them and they're not very close. Does anyone (hopefully from Iowa) have a recipe that really really tastes like the real thing?

Talking to an owner of a Maid Rite in Waterloo, she called the liquid that they add to the steamed meat "the vinegar". I've seen a few recipes that use vinegar.

I'm convinced the recipe has some soy sauce, worcestershire, chicken broth, and some vinegar.

Hopefully yours,
doc[/quote]

Sorry to tell you that Maid-Rite never closed in Muscatine. I know the current owners and he opened a few stands around town and the newest one is on HWY 61 north of  Park ave about a mile.

Those recipe's that you all gave were wrong wrong and wrong. I know before I moved out of town (couldn't stand the place) I worked at Maid-Rite and for the Meyer family. The new recipe is a silver bag of ingredients that has no markings on it that comes from the Maid-Rite HQ and you mix that with water and then pour onto the meat as soon as you start to cook it.

I worked at maid-rite through High School 01-03 and it's still that way. Rumors use to float around about Root beer being mixed into the meat but I can tell you that is true. Not much though, just a little.

Maid Rite Recipe for you:

Ingredients
2 tablespoons dried chopped onions
3 tablespoons water
1 lb lean ground beef
1 1/2 cups chicken broth (I use Swanson's)
1/2 teaspoon salt (less if broth is salted)
1/2 teaspoon pepper
6 hamburger buns
mustard, to taste
chopped fresh onion, to taste
Directions
1 Soak the dried onions in the water.

2 Crumble ground beef into a hot skillet and cook over medium high heat.

3 When the soaked onions have begun to soften and expand, add it and any remaining water (if any) to the beef.

4 Stir frequently as the meat browns, using a wooden spoon to break the meat into small crumbles.

5 When the meat has browned, add the chicken broth, salt and pepper.

6 Cook until liquid is ALMOST gone, about 10 minutes.

7 Serve meat on buns with mustard and fresh chopped onions.

Can you tell me the number of servings you either got out of this recipe or expected to get? I cook for our church suppers and plan to us this later this month and need around 50 servings.

Thanks

It looks like six servings, fbcmusicmark. A bit light for a real meal IMHO.

Personally, it's maid-rite. Why would you want to give out the recipe? No one would want to come there if they could make it themselves. Just like any other restaurants, its a secret recipe.

Don't know what this is. Not chili,not sloppy joe,almost a meat sauce base. Leave out the dry onion add more fresh instaed multply by 11 and you have enough for 50 good servings .You need 55 buns    includes 5 xxtra for breakage etc.  Probably good over pasta ,rice or cous cous

(Post deleted, I found answer to my question above)

Thanks MithenChowdhury for the recipe. Has anyone confirmed the 6 servings for it?

Hi, new to this website here.  Stumbled upon the Maid Rite forum, I know it was posted a long time ago, but I live in Marshalltown and make maid rites often as my family LOVE them!  I don't know how Taylors Maid Rite makes theirs, but my recipes is extremely simple, requires no time and is SOOOOO GOOOOD!  I have family request them whenever they come over for dinner.  

I use about 2 pounds beef, finely chopped.  They are very loose meat sandwiches.  I add 1 can of beer, about 1/2 cup finely chopped onion.  Let it slow cook for at least an hour, hour and a half.  Take lid off and let liquid evaporate a bit.    More is better.  That is it.  Add nothing more.  I do know some that add a bit of mustard or a few other things.  I know it seems too simple, but it is awesome.  You can use 1 can of chicken broth in place of the beer as well.  I personally like that flavor of the beer better.  I use Busch Lite, just because it is the kind my hubby drinks, so I have it on hand.  Just thought I'd share!   Sounds so good talking about it, I think I will make them tonight!  :)