Vittles & Such

This page was suggested by my Mother.  She was watching a cooking show and saw ole' Charlie Daniels on there showing off his Dressing recipe.  She mentioned that she bet that most of our Heroes probably had some awesome Southern Dishes.  So here it is Mom.  I decided to add the "& Such" as I have gotten notes on the recipes for the 190 proof gift I gave to Johnny Van Zant.  This is a ongoing work in progress so be patient, Email me at admin@downsouthjukin.com any good ole Southern dishes you may have.  I am waiting on several Recipes to be added REAL soon, Happy Eating or Such...... Bruce

Bruce's Roast Beef and Cheese Sauce:

This is really not a Southern Dish.  However, my kids would not let me hear the end of it if I did not put it on here as it is their favorite dish.  This is a dish I make to taste and not very technical so try it out, let me know what ya'all think. 

Ingredients: 

Hoagie Rolls

Roast Beef

Provolone Cheese

Mayonnaise (NOT Miracle Whip)

Garlic Salt

Whole Milk

 

The making of this is really simple.  Amounts are totally based upon # of Sandwiches you wish to make.  Take a sauce pan, begin melting the cheese.  Add a little whole Milk to thin it just a tad.  You want the texture to be thick enough to spread with out being watery.  Next add about 50% less Mayo than you have melted cheese.  In other words, if you have about 3 cups of melted cheese, add about 1.5 cups of Mayo.  Now, I do this by site and taste so you don't need to be precise.  Next season with Garlic Salt.  Add it to taste as to not get it too salty but has a good garlic zing to it.   Once the Sauce is made, turn heat down really low to keep it warm.  Now the meat you can either heat it up in Au Jas or use it cold, I like it both ways.  Simply add your meat to a sauce pan of Au Jas and warm it up.  Remove the warm meat.  Place meat on Sandwich Roll, top with lots of Cheese sauce.  I prefer mine just meat and Cheese.  However, Some folks like to add toppings like onions, peppers, etc.  Experiment and let me know what ya think.  Enjoy.

 

 

 

 

George McCorkle's Chicken Bog
Yield: 6 Servings

Ingredients

6 c water
1 tb salt
1 md onion; finely chopped
1 3-lb chicken or(3-4 whole ch
1 c long-grain rice
1/2 lb smoked sausage; sliced
2 tb herb seasoning
1 pk chicken and herb seasoning

Instructions

Measure 6 cups of water, salt, onion, and chicken. Boil until tender.
(About 1 hour.) Remove chicken, let cool and remove bones. Chop meat
in bite-sized pieces. Skim off fat from juices. Measure 3 1/2 cups of
this broth into a 6-qt saucepan. Add rice, chicken pieces and smoked
sausage, herb seasoning and "chicken and herb" seasoning. Cook these
ingredients for 30 mins. Let come to a boil and turn to low, keeping
covered the entire time. If rice mixture is too juicy, cook uncovered
until desired consistency. Yield: 6 servings

 

 

Sue Wall's Hillbilly Chili
This recipe my Mother calls Ham Chili or Nana's Ham Chili.  However, I always call it Hillbillie Chili.  I hope you don't mind Mom I labeled it Hillbilly Chili.

 

2 Tbsp. vegetable oil
4 strips diced bacon
2 lb of sliced ham
1/2 cup all-purpose flour
1 medium onion, chopped
3 cloves garlic or 1/2 tsp. garlic powder
1 1/2 Tbsp. chili powder
1 to 3 chopped jalapeno peppers (how hot do you want it?)
2 cups beef or chicken broth
1/4 tsp. salt
3 1/2 cups or 2 cans pinto beans
 
Heat oil in skillet and add bacon until brown. Remove from heat and drain. Reserve skillet and grease. Cut ham into 1/2 inch cubes. Place flour in paper bag, add ham and shake. Remove ham and shake off excess flour. Brown ham in skillet with bacon grease. Drain on paper towel and return ham and bacon to skillet.
 
Add onion and garlic, cook about 8 minutes. Dump into 2-quart saucepan and add chili powder, peppers and broth. Bring to boil, lower heat and simmer uncovered for 2 hours until meat is tender. Add water, if needed. Add salt and canned or precooked beans. Cook until beans are warm.
 
Serve with dollop of sour cream and a pan of corn bread.

 

 

Jenny's Hamburger Casserole (Bobby's wife)
 
Ingredients
 
I lb. Ground Beef (browned)
5 lg. potatos (peeled and sliced)
4 carrots (peeled & sliced)
2 lg. onions (sliced)
2 cans tomato soup
2 cans cream of celery soup
1-12 oz. pkg. cheddar cheese
 
preparation
 
butter casserole dish
layer sliced potatos on bottom
layer ground beef, carrots. onions
pour tomato & celery soup over
cover w/ foil
cook on 350 degrees for 1 hr-30 min.
take out, put cheese on top
cook uncovered 30 min.