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Maid Rite Recipe

post #1 of 52
Thread Starter 
There are a lot of recipes on the internet for Maid Rites. I've tried a 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
post #2 of 52
OK Doc,
I know I'll sound stupid, but what is a maid rite? I know a lot of times here the pan drippings are called the vinegar
pan

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post #3 of 52
Thread Starter 
Read all about them

www.maid-rite.com

www.maidrite.com

They were featured on Great Sandwiches on PBS a few years ago ( at least the one in Marshalltown, IA).

doc
post #4 of 52
Not to sound elitist, or anything, but the picture on the Maid-Rite website doesn't look very appetizing. I sure hope that the flavor makes up for it.

Could you describe what they're like?

(Meanwhile, I'll consult with a Iowa refugee co-worker.)

Thanks.
post #5 of 52
OK Doc,
Your pulling legs,eh
The maid-rite site domain has not been renewed. At least that's the message I'm getting from network Sol.
The other maidrite site looks like a roll with steamed meat:eek:

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post #6 of 52
Doc,
Sorry. I didn't realize I could browse the Taylor site. I understand what they are now.
1st. ?...any sauce?
2nd.?.. how does it stay in the bun?
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post #7 of 52
It doesn't, Pan! It's a loose meat sandwich at its best: savory, juicy, a bit of grease soaked up by the bun..... :lips:
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post #8 of 52
Thread Starter 
All I can say is this: If you ask anyone, and I mean anyone, who has ever eaten a Maid Rite, no matter how long ago it was, this question:

If you had your choice of the best hamburger ever made or the worst Maid-Rite, what would you choose?


For those who have tasted one, the answer is always "The Maid-Rite".

If you've never had one, then you just can't imagine what you're missing!


Sincerely!!

doc
post #9 of 52
Doc,
Do you think it is worth ordering some? or do you think it will not be the same?
I'd like to order some and have some friends over. Y'all have any local famous drinks? Dp etc.
pan
what would I call the event?

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post #10 of 52
Thread Starter 
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
post #11 of 52
Doc,
I'm game! As soon as I get out of the country and back to civilization I'm going to make it.
Heck, It may be on our lunch special board by the end of the week.
I assume we're going topartially cover and slow steam till most of the liquid is gone? No crocks.

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post #12 of 52
The recipe looks good! Will it work with Diet Coke? :rolleyes:

Doc, I don't think this is a valid comparison. You don't have to choose between a Maid-Rite and a great burger. They are different creatures with different flavor profiles and mouth feel. Both are yummy, each in its own way. :lips:
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post #13 of 52
Thread Starter 
Well, it's an analogy that I've used for over 35 years with people who haven't tried a Maid-Rite. Usually we're on our way with them to try one for the first time.

And they always say "I know now what you meant!" The similarity is that its beef on a hamburger bun with hamburger fixin's, but you're right, thats where the similarity ends. A good burger is a good burger, and a good Maid-Rite (like Kathy's in Waterloo) is an excellent Maid-Rite.

doc
post #14 of 52
www.topsecretrecipes.com has a version of the sandwich too. It's not in my cookbooks of Todd Wilburs but he's been pretty reliable in recreating the taste of dishes. Unfortunately, the recipe will cost you $0.79. Cheap if you want to see what a professional cloner does for the recipe.

Phil
post #15 of 52

Maid-rite

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]
post #16 of 52
Didn't Alton Brown do a segment on Maid Rite in one of his Feasting on Asphalt episodes?

mjb.
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post #17 of 52
Archeomoos- so you're from Muscatine? I'm from Rock Island. I was there several weeks ago and the Maid-Rite was not in the location I remember it to be on Fifth avenue, but it's moved west to Fifth and 27th St. I was in town for a funeral so I had no time to see if it's still as good as it was. It looks like they've expanded quite a bit in the Quad Cities since I left in 1974.

I remember visiting Muscatine as a child and finding shells with holes punched in them, still there from the booming button factory era. Our trip was for the purpose of buying Muscatine melons. :lips: Must have been about 1963........

Mezzaluna
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post #18 of 52
Hey Messaluna,
Glad to hear from you! Yes, Muscatine was a great place to grow up. I still have Shells with holes in them and button blanks. If you know where to look you can still find them down near the water front in Muscatine. My whole family worked in the button industry and when that colapsed they went to work for H. J. Heinz. I grew up going to the watermelon festival. Cabbage floats! We used to play our version of water polo with cabbage in the ponds at the farm. Catfish from the mississippi.... Doc's recipe using buffalo instead of beef make a really good Maid-Rite.....
Archeomoos
Deadwood, SD
post #19 of 52



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 View Post

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
post #20 of 52

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 View Post

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


 

 

post #21 of 52

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.

post #22 of 52
Quote:
Originally Posted by archeomoos View Post

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.

 

post #23 of 52

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.

post #24 of 52

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

 

post #25 of 52

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

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post #26 of 52

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.

post #27 of 52

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

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      Well versed in all facets of Continental Cuisine...

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Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #28 of 52


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

 


Edited by IndyGal - 10/9/11 at 9:40am
post #29 of 52

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

post #30 of 52

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!  :)

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