Fill Up At Bruen’s
Pamela Helton, co-owner with husband, Mike, of Bruen’s Restaurant in Stanton, echoes the sentiment of loyal customers who agree that “if you’re not full when you leave—it’s your fault.” This small, simple restaurant serves up delicious home-cooked meals at unbelievable prices.
Daily specials include baked chicken, fried chicken, salmon patties, pork tenderloin, and turkey with dressing. Nightly dinner specials include an entrée, two vegetables, salad, and bread for $5.75. Homemade side dishes include mashed potatoes, green beans, fried apples, mac and cheese, dumplings, and wilted lettuce and onions. Another plate popular with diners is the country-style rib dinner. Fresh vegetables from local growers are used whenever possible. And some tout Bruen’s as the home of the best deviled eggs around.
If diners have room left, there are homemade desserts for $2. Selections include pies such as butterscotch, chocolate, coconut, lemon, and peanut butter, along with fresh cobblers.
Bruen’s offers a variety of breakfast choices. In addition to made-to-order eggs, bacon, ham, and sausage plates, Helton serves omelets, pancakes, tenderloin, and home fries.
Bruen’s, located at 8 Sipple St., Stanton, (606) 663-4252, is open seven days a week from 5 a.m. to 9 p.m.
BRUEN’S SALMON PATTIES
1 (14 3⁄4 oz) can pink salmon
2 eggs
Salt and pepper to taste
1 sleeve saltine crackers, crushed
Drain salmon, transfer to mixing bowl, and clean fish, being careful to remove skin and all bones. Flake with fork. Lightly beat eggs and add to salmon, along with salt and pepper. Crush crackers and add to salmon. Mix well, form into 6-8 small patties, and sauté in pan with a swirl of oil, cooking until browned on both sides. Remove, drain on paper towels, and serve. Serves 4.
READER RECIPES
LAMB STEW
1 lb lamb shoulder
3 Tbsps flour
2 Tbsps shortening
2 C canned tomatoes
1 medium onion, chopped
1 tsp salt
1⁄2 tsp pepper
1⁄2 tsp celery salt
1 tsp onion salt or onion powder
2 C canned peas
Preheat oven to 350°. Cut lamb into pieces and dredge in flour. Brown in hot fat or shortening in a skillet. Place in buttered casserole dish and add tomatoes, onions, and seasonings. Add enough water to cover ingredients and cover casserole with lid. Bake for one hour, remove, and add peas. Continue baking for two more hours. Serves 6.
BEEF AND BEAN STEW
1 C red kidney or lima beans, dried
2 oz salt pork
1 lb round steak or boneless chuck
1 onion, finely diced
1 C canned tomatoes
1⁄2 tsp salt
1⁄2 tsp pepper
1⁄2 tsp celery salt
1 tsp onion salt
Wash beans and soak overnight. Preheat oven to 350°. Drain beans. Cut steak into small pieces. Cook pork in skillet until fat is fried out. Remove pork, leaving fat, then sauté onions. Add steak in the same skillet, browning well. Add beans, tomatoes, and seasonings. Place in buttered casserole dish, cover, and bake in oven for three hours. Serves 6.
Both recipes submitted by PATRICIA SEARAN, Nancy, South Kentucky RECC, who writes: “The Beef and Bean Stew is my original recipe and I have used it in larger quantities many times for groups, and it is always a hit. It’s tasty, and pretty simple to make and especially delicious on cold winter nights.”
