# Country/Trailer Park/Childhood Recipe Swap **URL:** \ **Category:** Cafe Society\ **Created:** [August 20, 2011, 6:48pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454 "2011-08-20T18:48:36Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![PalJuicy](https://avatars.discourse-cdn.com/v4/letter/p/a8b319/32.png) [@PalJuicy](https://boards.straightdope.com/u/PalJuicy)\ **Post date:** [August 23, 2011, 10:57am UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/61 "2011-08-23T10:57:42Z")
Sangwiches 1 lb. chipped chopped ham, one small Velveeta loaf (cubed), one bottle Heinz Chili Sauce. Mix together and scoop onto 12 white hamburger buns. Wrap in tin foil, heat at 350 degrees, 15-17 minutes. ---
**Author:** ![Snickers](https://avatars.discourse-cdn.com/v4/letter/s/5daacb/32.png) [@Snickers](https://boards.straightdope.com/u/Snickers)\ **Post date:** [August 23, 2011, 1:53pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/62 "2011-08-23T13:53:04Z")
> [@Lacunae\_Matata](#): > > One jar grape jelly, one jar cocktail sauce: Heat on stovetop or in crock pot. Add cocktail franks. Heat. Serve. (Honestly, it’s that easy.) A former home-ec teacher I know used a jar of mustard in place of the cocktail sauce (maybe dijon mustard? I don’t remember). Was much good. And you’d never guess the sauce was grape jelly and mustard. ---
**Author:** ![Snickers](https://avatars.discourse-cdn.com/v4/letter/s/5daacb/32.png) [@Snickers](https://boards.straightdope.com/u/Snickers)\ **Post date:** [August 23, 2011, 2:03pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/63 "2011-08-23T14:03:56Z")
You can make **charmstr** ’s cinnamon monkey bread into a savory version too, if you’d like. Like so (when I made this a while back, I pretty much winged it. Hence all the approximations and equivocations below): Biscuits inna can - I used Pillsbury, but not the Grands. Maybe 2 cans of the 8-biscuit variety? Butter - say 1/2 stick? Maybe 6 tbsp? Minced garlic - as much as you’d like; I think I used 3ish cloves Grease a bundt pan and cut the biscuits into fourths. Melt the butter and toss the minced garlic in the butter to flavor it. Roll the biscuits in the butter, then layer in the pan. When you’ve got a layer about inch, inch-and-a-half deep, pour a little of the butter/garlic over it. Keep on going until the bundt pan is about half full. Bake at 350 for 20ish minutes until it’s done. (It’s done when the biscuits have risen to the top of the pan and are golden and delicious looking.) You can then turn out the monkey bread onto a plate, or just pull 'em from the pan. You can also sub garlic powder (as my mom did when she made this), but real garlic is better. Some herbs (rosemary, or maybe thyme) would also be good, but that might be too fancy. ---
**Author:** ![rebeccasrevenge](https://avatars.discourse-cdn.com/v4/letter/r/3ec8ea/32.png) [@rebeccasrevenge](https://boards.straightdope.com/u/rebeccasrevenge)\ **Post date:** [August 23, 2011, 2:14pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/64 "2011-08-23T14:14:34Z")
``` I can't hard boil an egg without messing it up.Can I come over to your house?:( ``` ---
**Author:** ![rebeccasrevenge](https://avatars.discourse-cdn.com/v4/letter/r/3ec8ea/32.png) [@rebeccasrevenge](https://boards.straightdope.com/u/rebeccasrevenge)\ **Post date:** [August 23, 2011, 2:17pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/65 "2011-08-23T14:17:36Z")
> [@sitchensis](#): > > Lazy Chicken Enchiladas > > A few of the bigger cans of chicken > > A few cans of Cream of Chicken > > A few cans of green chilies > > Layer it all with shredded pepper jack cheese and tortillas (no need to roll up anything in the tortillas, just layer) > > Slather on a bunch of the green enchilada sauce, bake and serve ``` I actually think I may be able to pull this one off!:confused: ``` ---
**Author:** ![RoniaBorkason](https://avatars.discourse-cdn.com/v4/letter/r/9dc877/32.png) [@RoniaBorkason](https://boards.straightdope.com/u/RoniaBorkason)\ **Post date:** [August 23, 2011, 2:27pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/66 "2011-08-23T14:27:02Z")
Sausage rice - 1 pound pork sausage (for flavor) diced celery diced carrot 2-3 cups white rice Cook the sausage, drain it, then combine everything and cook the rice. Mmmm, poor food! My mom got to be a much better cook when we had more money, she used spices and everything! ---
**Author:** ![Becky2844](https://avatars.discourse-cdn.com/v4/letter/b/91b2a8/32.png) [@Becky2844](https://boards.straightdope.com/u/Becky2844)\ **Post date:** [August 23, 2011, 2:43pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/67 "2011-08-23T14:43:47Z")
> [@Lacunae\_Matata](#): > > Okay, I’ve done a little more reading, and discovered that “red” beans _may sometimes_ be the same as “kidney,” but not always. Still a little confused, but basically one is just a bit smaller and more tender than the other. I’ve had both, and thought that one was just a miniature version of the other… > > Back to the subject, though: > > One of my stepdad’s favorites - the classic Fried Bologna Sandwich (and I still have to sing the Oscar Mayer song to spell both the product and the company name right!) On white bread, of course, with cheap yellow mustard. > > And any casserole involving tater tots + Cream of Something soup. > > (Oddly enough, I definitely grew up country/trailer park/“po’ white trash,” and we ate almost none of this food when I was a kid. My father fished and hunted a good bit, and we almost always had a bit of livestock and a good-sized garden, plus fruit trees and a plethora of wild produce - blackberries and muscadines and such. A great deal of our food would be considered pretty darned “gourmet” today: Fresh, organic seasonal fruit and vegetables, fresh seafood, quail, frog’s legs, fresh eggs, homemade sausages and jellies and preserves, honey and pecans from my grandparents’ farm, and so forth. I thought we ate that stuff because we were too poor to buy Hamburger Helper and store-bought soups!) I love this! Do you remember damsons? It wasn’t until a few years ago that I realized my step-dad had practiced organic farming; he never used a pesticide. And we had our own cattle & pigs slaughtered (grandmother would just whip the chickens around over her head 'til their necks snapped.) Some days we were like, “Ho hum. What should we have for supper—steaks or ham?” I didn’t appreciate what we had but wish I had another “home-grown” Black Angus T-bone now. (And some years Daddy would take a first bite of beef & it it wasn’t tender enough he’d say, “This isn’t my cow.”) ---
**Author:** ![Becky2844](https://avatars.discourse-cdn.com/v4/letter/b/91b2a8/32.png) [@Becky2844](https://boards.straightdope.com/u/Becky2844)\ **Post date:** [August 23, 2011, 2:49pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/68 "2011-08-23T14:49:04Z")
> [@Snickers](#): > > You can make **charmstr** ’s cinnamon monkey bread into a savory version too, if you’d like. Like so (when I made this a while back, I pretty much winged it. Hence all the approximations and equivocations below): > > Biscuits inna can - I used Pillsbury, but not the Grands. Maybe 2 cans of the 8-biscuit variety? > Butter - say 1/2 stick? Maybe 6 tbsp? > Minced garlic - as much as you’d like; I think I used 3ish cloves > > Grease a bundt pan and cut the biscuits into fourths. Melt the butter and toss the minced garlic in the butter to flavor it. Roll the biscuits in the butter, then layer in the pan. When you’ve got a layer about inch, inch-and-a-half deep, pour a little of the butter/garlic over it. Keep on going until the bundt pan is about half full. Bake at 350 for 20ish minutes until it’s done. (It’s done when the biscuits have risen to the top of the pan and are golden and delicious looking.) > > You can then turn out the monkey bread onto a plate, or just pull 'em from the pan. You can also sub garlic powder (as my mom did when she made this), but real garlic is better. Some herbs (rosemary, or maybe thyme) would also be good, but that might be too fancy. Reading these recipes, I’m going to have to get another Bundt pan (was victim to the move) and try to remember Momma’s Rum Cake. It was so stout I’d eat it & pretend I was drunk. ---
**Author:** ![Annie-Xmas](https://avatars.discourse-cdn.com/v4/letter/a/ecc23a/32.png) [@Annie-Xmas](https://boards.straightdope.com/u/Annie-Xmas)\ **Post date:** [August 23, 2011, 2:57pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/69 "2011-08-23T14:57:05Z")
Sludge: Heat can of soup, any kind, until it boils. Pour into bowl. Stir in instant mashed potato flakes, any flavor, until it looks sludgey. Add butter, cheese, etc. if desired. Eat. ---
**Author:** ![Becky2844](https://avatars.discourse-cdn.com/v4/letter/b/91b2a8/32.png) [@Becky2844](https://boards.straightdope.com/u/Becky2844)\ **Post date:** [August 23, 2011, 3:00pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/70 "2011-08-23T15:00:57Z")
I used to make this for my husband to take to pot-lucks at work. 1-2-3 Sausage Balls 1 lb ground sausage (mild) 2 cups shredded cheddar cheese 3 cups Bisquick Cook the sausage & drain if you have to. Pour into good-sized bowl & add cheese immediately so it will melt; stir up. Gradually add the Bisquick, mixing it up Shape into balls about golf-ball size & place on ungreased cookie sheet, about 2" apart. Bake at 350 degrees (can’t find a little “o” key lol) for about 15 minutes or until golden brown My gf tried this & said she didn’t really care for it. Turned out she hadn’t cooked the sausage first. ewwww ---
**Author:** ![lost\_in\_cyberspace](https://avatars.discourse-cdn.com/v4/letter/l/6a8cbe/32.png) [@lost\_in\_cyberspace](https://boards.straightdope.com/u/lost_in_cyberspace)\ **Post date:** [August 23, 2011, 5:17pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/71 "2011-08-23T17:17:44Z")
The BEST Dip Package of cream cheese Can of chili 2 or so cups of grated cheese tortilla chips Spread cream cheese in 9 x 13 (or so) dish Add the can of chili to make the second layer Add grated cheese to make top layer Bake in microwave until hot & bubbling and serve with tortilla chips I make this whenever I need to take a dish anywhere and its always a big hit ---
**Author:** ![Silver\_Fire](https://avatars.discourse-cdn.com/v4/letter/s/a88e4f/32.png) [@Silver\_Fire](https://boards.straightdope.com/u/Silver_Fire)\ **Post date:** [August 23, 2011, 5:57pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/72 "2011-08-23T17:57:44Z")
> [@expectopatronum](#): > > cheese dip > > 1 block velveeta cheese > 1 can rotel tomatoes > 1 bag tortilla chips > > place velveeta and rotel in microwave safe bowl, microwave for a minute or so. open bag of chips. eat. This plus one pound of ground pork sausage. ---
**Author:** ![Yllaria](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yllaria/32/3452_2.png) [@Yllaria](https://boards.straightdope.com/u/Yllaria)\ **Post date:** [August 23, 2011, 7:03pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/73 "2011-08-23T19:03:57Z")
> [@elbows](#): > > I have no idea what this is. > > Or what canned biscuits might be. Are they cooked? To be cooked? You might not use the word can because the tube they come in is mostly made of cardboard. Only the ends are metal. They’re pre-mixed and pre-formed and need to be cooked. It’s what the Pillsbury doughboy is made out of. > [@rackety](#): > > . . . 1 16 oz. **ingot** of Velveeta > . . . I love that description! > [@Snickers](#): > > A former home-ec teacher I know used a jar of mustard in place of the cocktail sauce (maybe dijon mustard? I don’t remember). Was much good. And you’d never guess the sauce was grape jelly and mustard. I’ve also seen BBQ sauce used with the grape jelly. > [@Snickers](#): > > You can make **charmstr** ’s cinnamon monkey bread into a savory version too, . . . > > Biscuits inna can - I used Pillsbury, but not the Grands. Maybe 2 cans of the 8-biscuit variety? > Butter - say 1/2 stick? Maybe 6 tbsp? > Minced garlic - as much as you’d like; I think I used 3ish cloves > > Grease a bundt pan . . . ## This can also be made with frozen bread dough, but it takes a little longer. You need to defrost the dough, then cut it into chunks, dip the chunks in the butter/garlic (you can add basil, oregano, and/or other herbs, too), and layer in the bundt pan as described above, then let the dough rise before cooking. I think two loaves worth would fill our bundt to overflowing, but it’s been awhile. Bake per directions on the dough package, but expect it to probably need more time. Would a recipe for a liqueur called Alchemist’s Fire fit in here? It’s simple. ---
**Author:** ![Becky2844](https://avatars.discourse-cdn.com/v4/letter/b/91b2a8/32.png) [@Becky2844](https://boards.straightdope.com/u/Becky2844)\ **Post date:** [August 23, 2011, 8:00pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/74 "2011-08-23T20:00:07Z")
> [@Yllaria](#): > > You might not use the word can because the tube they come in is mostly made of cardboard. Only the ends are metal. They’re pre-mixed and pre-formed and need to be cooked. It’s what the Pillsbury doughboy is made out of. > > I love that description! > > I’ve also seen BBQ sauce used with the grape jelly. > > ## This can also be made with frozen bread dough, but it takes a little longer. You need to defrost the dough, then cut it into chunks, dip the chunks in the butter/garlic (you can add basil, oregano, and/or other herbs, too), and layer in the bundt pan as described above, then let the dough rise before cooking. I think two loaves worth would fill our bundt to overflowing, but it’s been awhile. Bake per directions on the dough package, but expect it to probably need more time. > > Would a recipe for a liqueur called Alchemist’s Fire fit in here? It’s simple. …turning from my spot at the bar…Yep ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [August 23, 2011, 8:18pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/75 "2011-08-23T20:18:30Z")
> [@chaoticbear](#): > > Wait, 12 tsp is for real? Thats… ::math:: 1/4 cup! I thought it was a typo of 1/2 tsp. Which would be lower than I’d imagine for 1 cup of sugar, so I guess that makes sense. I guess I’m just not used to seeing that large of a number of teaspoons in a recipe. > > My contribution: > > Salmon Patties (or croquettes, if you must. Mama called 'em “patties”. ) > > 1-2 cans salmon > 1-2 eggs > Enough crushed saltines to hold the mixture together > Pepper (if you’re feeling fancy) > Parmesan cheese (if you’re feeling really fancy) > > MIx together, and cook until golden brown in a skillet with enough oil to coat the bottom… I make something similar, except I use leftover mashed potatoes as the binder. For extra trailer-trash flair: using instant taters out of a box. ---
**Author:** ![Lacunae\_Matata](https://avatars.discourse-cdn.com/v4/letter/l/8491ac/32.png) [@Lacunae\_Matata](https://boards.straightdope.com/u/Lacunae_Matata)\ **Post date:** [August 23, 2011, 10:04pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/76 "2011-08-23T22:04:18Z")
> [@Becky2844](#): > > I love this! Do you remember damsons? It wasn’t until a few years ago that I realized my step-dad had practiced organic farming; he never used a pesticide. And we had our own cattle & pigs slaughtered (grandmother would just whip the chickens around over her head 'til their necks snapped.) Some days we were like, “Ho hum. What should we have for supper—steaks or ham?” I didn’t appreciate what we had but wish I had another “home-grown” Black Angus T-bone now. (And some years Daddy would take a first bite of beef & it it wasn’t tender enough he’d say, “This isn’t my cow.”) I don’t think I recall damsons - maybe it’s just too hot in very southeastern Georgia for them to grow well or to have much of a harvesting season? I think the local wild plums were different - chickasaw plums, maybe? We had a nice neighbor who’d always share a few jars of homemade mayhaw jelly, and Granny made persimmon jellies. Scuppernongs were great for jelly, wine, and “just plain eating,” and were readily available right down the road from the house - growing wild, at just the right level for a kid to pick. ---
**Author:** ![expectopatronum](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/expectopatronum/32/173_2.png) [@expectopatronum](https://boards.straightdope.com/u/expectopatronum)\ **Post date:** [August 24, 2011, 1:02am UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/77 "2011-08-24T01:02:32Z")
> [@howye](#): > > Can’t believe no one mentioned this, or maybe I missed it on scrolling through, but if you don’t care how long you live crumble up and brown up some sausage and mix in. Really doesn’t matter what kind, your heart is going to stop soon enough anyways. > > Frito Pie - Mom always made the fancy version. In a casserole dish layer fritos, Wolf brand chili, onions, and cheese. Two or three layers is good. Then bake till cheese is all bubbly. > > It’s hard to figure out why I need cholesterol medication. mom always made the cheese dip the way i described it so i never thought to add sausage or chili like so many are suggesting. sounds yummy though. i haven’t actually eaten this dip in years but i may have to sometime soon. i may also have to try to make frito pie like your mom! mmm. ---
**Author:** ![Becky2844](https://avatars.discourse-cdn.com/v4/letter/b/91b2a8/32.png) [@Becky2844](https://boards.straightdope.com/u/Becky2844)\ **Post date:** [August 24, 2011, 3:19pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/78 "2011-08-24T15:19:16Z")
This isn’t really a recipe; maybe it’s a Tip: Fake Fried Ham 1-2 packages of center slice ham steaks (I like Smithfield, & if you can get Low Sodium, even better) Trim off all the fat & cut into pieces. I’ve always used a cast iron skillet but if you don’t have one I bet the others would do. Heat pan on Medium Low & place in pieces–no bacon grease or oil. Soon the ham will start making it’s own “water.” Turn now & then. After awhile the water cooks away so start adding just a little water at time, as the ham “dries.” Turn often. There should start being a red-eye gravy forming & as the ham heats it starts turning a deep reddish brown–like a glaze—that looks & tastes delicious. ---
**Author:** ![Becky2844](https://avatars.discourse-cdn.com/v4/letter/b/91b2a8/32.png) [@Becky2844](https://boards.straightdope.com/u/Becky2844)\ **Post date:** [August 24, 2011, 3:27pm UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/79 "2011-08-24T15:27:45Z")
> [@Lacunae\_Matata](#): > > I don’t think I recall damsons - maybe it’s just too hot in very southeastern Georgia for them to grow well or to have much of a harvesting season? I think the local wild plums were different - chickasaw plums, maybe? > > We had a nice neighbor who’d always share a few jars of homemade mayhaw jelly, and Granny made persimmon jellies. Scuppernongs were great for jelly, wine, and “just plain eating,” and were readily available right down the road from the house - growing wild, at just the right level for a kid to pick. Come to think of it, we were in Virginia when we got the damsons so you’re probably right. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [August 25, 2011, 12:15am UTC](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454/80 "2011-08-25T00:15:47Z")
Today I read the top ten favorite deep-fried things sold at state fairs, and they are deep-frying, I don’t know how, Frito Pies in Texas. Hope they take it out of the bag first. [Previous page](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454.md?page=3) [Next page](https://boards.straightdope.com/t/country-trailer-park-childhood-recipe-swap/593454.md?page=5)