Bena Mae’s Kitchen: The Rootbeer Stand

“In a world of Sonics, this little joint has some chow magic,” is a quote from a blogger who was talking about the A&W drive-in in Corbin. But he could have been talking about any small town in the US of A.  
It was a “must stop” for my family when we visited my mother when my son was growing up. We hardly got our bags unpacked before a chorus of “let’s go get a footlong” went up.
We’d pile as many as we could get into the car, and drive down to Eighteenth Street where we sometimes had to circle the drive-in several times before we found a parking place–it was always busy. Carloads of good country folks continued to pour in, circling and waiting as we had done. They knew, as we did, that you  could eat well and cheaply at the legendary drive-in. (Hamburgers $1.60.) And the service was always good.
We drooled as we waited for our order, watching the trays stacked high with burgers and fries and frosted mugs of root beer being carried to the other cars. Burgers like our grandmother used to make in an iron skillet and ice cold root beer that was worth the 90 minute drive over Jellico mountain.  But most everyone ordered a footlong.
Eating at the Root Beer Stand, which was only open from March to October, was one of our favorite experiences. The ambience wasn’t bad either. Looking at the Appalachian mountains at sunset while watching other families enjoying a night out added to the pleasure of what life can be in a small town. Burgers and footlongs and the best root beer you can find anywhere. Doesn’t take much.
Years later, when my son had his own home in the city, we would spend many Sunday afternoons on his screened-in porch talking about things of the past, stored memories that made us wish for those times to return.  Like playing stick ball with his cousins, seining for minnows and crawdads in the little branch that ran alongside Mama’s house, going down to Elsie Freeman’s store for a bottle of pop. But at the top of the list was the trip to the drive-in to get a footlong.
My grandson, who had been raised in the city, would listen intently, never having known the joy of such commonplace but memorable events in our lives. And it makes me wonder, what will this generation of would-be parents tell their own children.

These Spinach Balls can be frozen ahead and served on Big Game Day.

Spinach Balls

2 (10 oz.) pkgs. frozen chopped spinach, thawed
2 cups crushed crumbs made from herb seasoned stuffing mix
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
6 eggs, beaten
3/4 cup butter, softened
1/2 tsp. onion or garlic salt
1/8 tsp. pepper
1 tsp. dried thyme leaves
pinch nutmeg

Drain spinach well by pressing in colander and using paper towels to remove excess moisture.
Crush enough of the herb stuffing cubes to make 2 cups of crumbs. Mix with spinach and remaining ingredients in large bowl. Roll into 1” balls.
Preheat oven to 350 degrees F. Place balls on ungreased cookie sheets and bake for 10 minutes. Makes about 50 appetizers.
To freeze ahead, make appetizers and freeze unbaked. Bake, frozen, in preheated 350 degrees F oven for 14-18 minutes until hot and crisp.