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Here are a couple of their recipes:
Durbin Hotel Sugar Cream Pie
1 prepared 8 inch pastry shell, baked and cooled
1/2 cup butter
1 cup white sugar
1/2 cup milk
1 cup heavy whipping cream
1/2 cup milk
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
Preheat oven to 400 degrees F (200 degrees C).
In the top of a double boiler, combine butter, sugar, 1/2 cup whole milk, cream. Heat until butter is melted and mixture is simmering, stirring occasionally.
In a small bowl, combine 1/2 cup whole milk and cornstarch. Whisk until smooth, then slowly pour into hot cream mixture, whisking constantly. Simmer mixture until thickened, about 5 minutes, stirring constantly. Pour into baked pastry shell and sprinkle with ground nutmeg.
Bake in preheated oven for 5 minutes. Allow to cool before serving.
Durbin Hotel Ham Loaf
2 1/4 pound ground ham
1/2 pound bulk sausage
1/4 cup minced onion
1/8 cup minced green pepper
1 tsp minced parsley
3 beaten eggs
1 cup milk
1/2 tsp white pepper
1 1/4 cup dry bread crumbs
(1/8 tsp ground cloves)
Basting sauce:
2 tbsp prepared mustard
1/2 cup brown sugar
6 tbsp water
Mix first nine ingredients together, shape into one large loaf or divide equally between two standard loaf pans. Bake for 30 minutes at 350F in oven proof glass container or ceramic. If using metal bake at 375F.
After 30 minutes pour the basting sauce over the loaf and bake for 30 more minutes.
To make the basting sauce: stir the ingredients together until sugar is dissolved. This will top two loaves. If you make only one large loaf, save half of the sauce to serve with the meal by thickening it with cornstarch.
They published a cookbook of their recipes back in 1979. Makes me want to go look for one in the used book stores in Indiana.
Here is an article about it:
Cuisine Lives on in Hotel's Recipes
