U. S. Highway 42 was one of the most traveled routes in the United States because it was the connector between Cincinnati and Louisville before the Interstate 71 was opened in1970. There were many road houses, motels and restaurants located along the Hwy. 42 corridor. Chicken Trail Inn was a very popular restaurant noted for its delicious steaks and fried chicken. The following is taken from
from the history center’s cookbook, History by Food: Stories and Recipes about the Food and Families of Oldham County, Kentucky which is on sale at the Oldham County History Center gift shop:
Chicken Trail Inn
Anyone and everyone who lived in Oldham County during the 1940s through the 60s still remembers the great steaks (Rib Eye dinner @ $4!) served at Chicken Trail Inn. The Roquefort Cheese Dressing is a classic- if you can just find someone to share it with (makes up a gallon!!!!) The beautiful farm house with it’s inviting front porch is till standing (Located by The Bank and close to Hillcrest Elementary School on Hwy. 42.)
The restaurant was owned and operated by Ruth and Ted Heyser. Ruth Heyser was a long standing resident of Oldham County. She was very active in her community and church. She volunteered at the hospital and served on the Cooperative Extension Board. She was a member of the Honorable Order of Kentucky Colonels in 1971, helped organize the Crossroads Homemakers Club, and also supported and served for many years, senior citizens in LaGrange and Oldham County. Ruth also owned a business for several years and taught ceramics at the Chicken Trail Inn. Ruth was well known for her cooking and honored in April 1988 with a 2nd place win of the American Dairy Association with her pasta recipe, Noodles Southern Style. She will always be remembered for her Barbecue Meatballs at large family gatherings.
Ted Heyser was a native of Leitchfield, Kentucky. Ted graduated from Jefferson School of Law and was a practicing attorney in Louisville for several years. In 1942, he and Ruth purchased a farm at Prospect and began the well-known “Chicken Trail Inn Restaurant” which they owned and operated they retired in 1969. He was also a great lover of thoroughbred horses; which he bred, raised, and raced.
Ruth Heyser’s Meatballs and Sauce
Meatballs
2 lbs ground beef
1 can (12 oz) evaporated milk
1 cup old-fashioned oatmeal
1 cup cracker crumbs
2 eggs
½ cup chopped onion
½ teaspoon garlic powder
2 teaspoons of salt
2 teaspoons of chili powder
Mix all ingredients together and shape into walnut size meatballs. Can be frozen.
Sauce
2 cups ketchup
1 cup brown sugar
½ teaspoon liquid smoke
½ teaspoon garlic powder
¼ cup chopped onion
Mix sauce ingredients together. Can be frozen.
When ready to use meatballs and sauce:
Mix meatballs and sauce together in a roaster. Cook in 350 degree oven for 45-60 minutes.
Chicken Trail Roquefort Cheese Dressing
1 ¾ cup Treasure Cave brand blue cheese (cut in small chunks)
About 10 drops of Tabasco sauce
About 10 drops of garlic juice
2 tablespoons of Worchester sauce
1 pint buttermilk
2 ounces apple cider vinegar
Mayonnaise
Stir first four ingredients gently until thoroughly mixed. Do not beat! Leave very lumpy.
Stir in gently the buttermilk and vinegar. Gently fold in enough mayonnaise to make the mixture measure a gallon.
Better refrigerated three or four days before using