Pockyscorner, just saw your post.....the gum wall is still there and growing!
Welcome to the Quilting Board!

Pockyscorner, just saw your post.....the gum wall is still there and growing!
I've never heard of Maid Rite, but used one of the above recipes last night. Not sure how it's supposed to taste! but my son and I both liked them. The meat kept falling out of the bun, it seemed a nice change from sloppy joes. Maybe next time I'll put some cheese on them.
Maid-Rites were served with a spoon/fork just because the meat spilled out. I have a t-shirt from Tom & Rosanne's Loose Meat Cafe in Iowa.
Here's what I did and they were great: for 1 lb of gr. beef, I cooked but not browned. Break it up really well. Drain. Then, I added 3 TBSP of hydrated onion flakes, 1/4 c of beef broth and 3 TBSP of water, S & P. Simmer until most of the liquid is gone. That's it! Pile the meat on buns with mustard, and dill pickle slices. Prepare to fix a second one. You'll want it. If cheese is put on the meat on the bun it's called a Cheese-Rite.
Sandy
We just had a new Maid-Rite diner open up in town. I think the owner is from Iowa. There use to be one in Rochester , but it closed down.
Sure wish they'd come to Buckeye country!!
The original Mid Rite was in Muscatine, Ia. William Angell was the founder. I used to live next to his widow, Bea. I now luve in Marshalltown where Taylor's Maid Rite ships sandwiches all over the country.