Remember 5 recipes from Rike’s Dining Room

Search icon
  • 1/2 pound margarine
  • 1/2 pound flour
  • 1 liter of milk
  • 1 tablespoon salt
  • 1/2 tsp white pepper
  • 3/4 pound aged English cheese, grated
  • 14 egg yolks
  • 14 egg whites

Directions: Melt margarine in a large saucepan and mix in flour. Gradually stir in milk. Cook, stirring constantly, until mixture boils and thickens. Add spices and cool slightly. Beat egg yolks until thick and lemon-coloured. In a separate bowl, whip the egg whites until stiff. Add plums to light colored milk mixture. Add cheese, stir until cheese is melted. fold in beaten egg whites. Transfer to a greased 8 x 10-inch baking dish. Put the pan in hot water. Bake in a preheated 325 degree oven for about an hour or until golden brown. Serve with a melted hot cheese sauce and garnish with a strip of crispy bacon. Makes eight servings.

Here are other Rike recipes:

🍽 Rich bran muffins – Courtesy of Jennifer Rang, who said her late mother once had a cooking column in the Beavercreek News Current.


  • 1 cup All Bran cereal
  • 1 cup crushed pineapple
  • 1/4 cup raisins
  • 1/4 cup butter
  • 1 egg
  • 2 tablespoons of milk
  • 1 cup of flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 tsp baking soda
  • 1/2 cup brown sugar

Directions: Cream butter, add eggs, mix well, add cereal, milk, pineapple and raisins. Mix flour, baking powder, salt, baking soda and brown sugar. Add to the wet ingredients and mix until moistened. Pour into paper-lined muffin tins. Bake at 400 degrees for 25 to 30 minutes. Makes 12 muffins.

ExploreDayton recipes: Peasant salad is still served at the Kettering restaurant

🍽 Sloppy Joes — Courtesy of Leslie Sachs.


  • 1 lb. ground cartridge
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 tablespoons of sugar
  • 1 tablespoon vinegar
  • 3/4 to 1 cup ketchup
  • 1 tablespoon dry mustard
  • 1 teaspoon of salt

Directions: Brown ground chuck, onion and green pepper. Add the rest of the ingredients. Simmer for 30 minutes (uncovered).

🍽 Rike’s grill — Printed in the March 12, 1971, issue of the Dayton Daily News. The recipe came from Dorothy Sanders, who was once Rike’s special events director.


  • 2 lbs. ground beef
  • 1/2 lb. onion, chopped
  • 1/8 lb. green pepper, diced
  • 1 1/2 cups catsup
  • 1 teaspoon of salt
  • 1/4 cup sugar
  • 1/8 cup vinegar
  • 1/4 cup dry mustard

Directions: Brown the meat, add green pepper and onion. Add catsup, salt, sugar, vinegar and dry mustard. Mix and simmer until thickened, about an hour. Makes about 12 sandwiches.

ExploreDayton Recipes: Remember a favorite garlic salad dressing

🍽 Celery seed dressing for fruit salad — Printed in the November 4, 1999 issue of the Dayton Daily News. Carol Accrocco of Kettering sent the recipe for Rike’s popular celery seed dressing, which was printed on cards and distributed to the public.


  • 1/2 cup sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon of salt
  • 1/4 onion, grated
  • 1/3 cup vinegar
  • 1 cup salad oil
  • 1 tablespoon celery seed

Directions: Measure the dry ingredients into a small mixing bowl. Mix sugar, salt, mustard, add onion juice and a small amount of the vinegar. Gradually add oil; then the remaining vinegar and celery seed.

ExploreDayton Recipes: Remembering a Hamburger Sauce That Was ‘Good Good’

Related posts

Vale Pet Foods adds new wet food recipes to its product range


Whole-food, plant-based meals are made easy with meal delivery from the entire harvest


New Henry Ford exhibit spotlights food innovator Julia Child – Macomb Daily


Leave a Comment