I grew up in a town in south Arkansas, Camden. My Mother grew up in the same town and her whole life ate at the Duck Inn Restaurant. It was a local haunt that originally was both a diner and a car hop but by the time I rolled into town it had become only a sit down restaurant. There were many staples on the menu that ranged from a hamburger with home cut fries to a veal cutlet plate special. I usually had the veal - but on toast. One thing that you could only get there was their "house dressing". Of course as a child I thought it was good but never thought of it as being obsolete - until the doors closed when I was in college. Years went by before I really thought about the special sauce again but last week it was the only thing on my mind. I emailed and called several people back home only to find mostly tight lips and dead ends. I did however manage to get the basic ingredients - but no proportions. The original recipe made over 5 gallons of sauce. Luckily my attempt weighed in just shy of 20 ounces. I'll continue to play with the recipe but I have to admit the first night I ate a whole sleeve of saltines with the glop on it and wanted more....the next step is to french fry some fresh cut potatoes and go to town. I don't know when I'll try to bread my own veal cutlet but I'll post pictures when I do.
Take a trip back in time this weekend with something delicious from your past - you never know what you might come up with!