Country/Trailer Park/Childhood Recipe Swap

[Lacunae_Matata]

@apollonia

This is the world’s best cheesy dip recipe. Ever.

Does anyone have a recipe for those little hot dogs in the grape jelly cocktail sauce with the little toothpicks, the kind that you get at church suppers and barbeques?

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.)

[Johnny_L.A]

Dad’s favourite.

SPAM® Salad Sandwiches

Run a can of SPAM® through a meat grinder. Add Miracle Whip® and sweet pickle relish. Chill. Serve on soft white bread.

[apollonia]

@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.)

I should have known. Grape jelly weenies are coming to my next party with me.

Dirt Cake.

1 package Oreos
1 small tub whipped cream/Cool Whip/whatever
1 package chocolate instant pudding
Gummy worms

Crush up the Oreos into “dirt.” Take a big pan. Put a nice thick layer of Oreo dirt at the bottom. Mix up the pudding, then mix it together with the whipped cream. Put a nice thick layer of the pudding in the pan, then put another layer of Oreo dirt. Lather, rinse, repeat, until you have enough dirt cake to serve your guests. Garnish with gummy worms, fake flowers, etc. Chill, serve, enjoy.

[Becky2844]

@ShelliBean

I’ve shared this before, but it’s too good to pass up.

Make either some boil in bag rice or egg noodles. Dump them in a casserole dish. Pour one can undrained Rotel tomatoes over that. Throw some cheese on it. I like cheddar but it doesn’t really matter what kind. Now put a can of chicken a la king over that. Sprinkle with some Tony Cachere’s and put in the microwave long enough to heat the whole thing and sort of melt the cheese.

Drink approx 2 liters of water per bite.

wow! my sons could “eat this with a spoon.” (that’s a good thing)

[Son_of_a_Rich]

No Mess Hot Egg Sandwich

Crack an egg into a baggie, add cheese, salt and pepper. Goosh it up, and lay it in the microwave such that it doesn’t run out. Zap it until it starts puffing up. Flip over and repeat. Place on bread and eat.

[Becky2844]

@Athena

Bacon Spaghetti:

Dice up a pound of raw bacon (doesn’t have to be tiny - just bite-sized pieces.) Fry in a big skillet. Add 2 15 oz cans of diced tomatoes. Salt & pepper if you want to be fancy.

Grate a pound or so of cheddar.

Cook 1/2 pound of spaghetti.

Put half the cooked spaghetti in a 8x8 baking dish. Cover with half the tomato/bacon mix, and half the cheese. Repeat with remaining ingredients.

Spray a piece of tin foil with nonstick spray, cover dish. Put in 350 oven for 20 minutes. Take off the tinfoil, cook another 10 min or so until top is melty & good.

Yum!

This sounds like serious dinner. thnx

[Becky2844]

@Lacunae_Matata

Even easier: I buy the frozen creamed corn now. And fried corn has to get just the tiniest bit scorched on the bottom to taste exactly right - not blackened, just lightly “tanned.”

My contributions:

Earthquake Cookies

1 (18.25 ounce) package devil's food cake mix
2 eggs
1/2 cup shortening
3/4 cup confectioners' sugar
1 tablespoon water

Mix cake mix, eggs, shortening, and water in medium size bowl; mix with a spoon. Chill for 1 hour.
Shape dough into balls, roll in powdered sugar. Place on cookie sheet and bake at 375 degrees F for 8-10 minutes; or until brown.

Boiled Peanuts

Green (raw) peanuts in the shell
Approximately 1/4 cup salt per pound of peanuts

Wash peanuts, and place in lidded pot. Add enough water to cover by 2 inches. Add salt, cover, boil for a long time, i.e. 3-4 hours. (Can be made in a pressure cooker - much faster, or in the crock pot. I’ve never actually written down the timing or quantities, so please pardon my approximations.)

Serve with sweet tea, cola, or beer. Preferably on a screened porch or out-of-doors. Can also be spiced up with cayenne, crab boil, jalapenos, etc. in the brine.

You are so right about the scorching. It’s the little touches like that that makes stuff GOOD.

[Becky2844]

I’m from East TN but live in the FL panhandle now which, oddly enough, has a Cajun influence. I brought the kidney beans & sausage recipe down with me and then added the rice to “be a little Cajun.” You all are right—the red beans would be more authentic, and down here Tony Chachere’s rules.

[Zeldar]

My guess is that all of y’all posting to this thread would love the stuff described in White Trash Cooking which has some of the same sort of recipes y’all are describing. The one I remember causing my mouth to water is very similar to (if not the same as) 2- Handed Kitchen Sink Tomato Sandwich.

[zoid]

1 (20 oz) can crushed pineapple, undrained
1 (20 oz) can cherry pie filling
1 box yellow cake mix
2 sticks of butter or margarine, each cut into 12 slices
Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.

Dump undrained pineapple baking dish or pan and spread it out evenly.
Dump globs of cherry pie filling evenly on top of the pineapple.
Dump the cake mix evenly over the cherry and pineapple layers.
Cut butter into slices with a butter knife and place slices evenly over cake mix.

Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it. To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.

[Becky2844]

@Zeldar

My guess is that all of y’all posting to this thread would love the stuff described in White Trash Cooking which has some of the same sort of recipes y’all are describing. The one I remember causing my mouth to water is very similar to (if not the same as) 2- Handed Kitchen Sink Tomato Sandwich.

I want it! But now I want all the other ones, too…

[Taomist]

oh dear lord my mouth is watering.

I so am going to try these! The no-mess egg sandwich thing is quite interesting, and I can’t wait to try it!

My favorite from growing up was strawberry-rhubarb cake pie, but I am not finding a recipe that seems to fit it. The neighbor had rhubarb plants and we had strawberries, so we’d get together and make half a dozen of these when the seasons were going. It was cake-pie, and not cake OR pie; while the center was typically pie-ey, the bottom layer was almost a sponge cake that soaked up all the juice. SO GOOOD!!

Ok now my mouth really IS watering.

[chaoticbear]

@charmstr

Oh, yeah, the exchange…

Monkey Bread

I have no idea where this recipe came from originally… probably off the back of biscuit package, but we’ve been making it for over 20 years.

4 cans buttermilk biscuits
chopped walnuts (or pecans if you prefer)
raisins
1 cup granulated sugar
12 tsp cinnamon
1 stick butter
1 cup brown sugar (light or dark, your preference)

[ul]
[li]Preheat oven to 350 degrees[/li][li]Grease Bundt pan [/li][li]Cut each biscuit into four pieces[/li][li]Mix granulated sugar and cinnamon in a bag or bowl[/li][li]Coat biscuit pieces in cinnamon-sugar mixture[/li][li]Place a layer of biscuit pieces in bottom of pan[/li][li]Add a layer of raisins and nuts[/li][li]Continue to layer biscuit pieces with raisins and nut until it’s all in the pan[/li][li]Melt butter in a small pan, add brown sugar and boil for 1 minute[/li][li]Pour resulting syrup over the bread[/li][li]Bake for 35 minutes and then let rest for at least 10 minutes before eating[/li][/ul]

It’s delicious and it’s a fun family activity.

12 tsp of cinnamon?! I’ll go broke!

[Biggirl]

Am I the first to mention Ambrosia?

Can of mandarin oranges
Can of fruit cocktail
Container of Cool Whip
Package of Baker’s Angel Coconut flakes
Package of mini marshmellows.

Drain the cans of fruit. Mix everything but the Cool Whip. Fold in Cool Whip. Put some maraschino cherries on top if you like.

[Johnny_L.A]

@Becky2844

Here’s a recipe I came up with that you might like. It’s fast and easy.

FWIW, and not keeping in the spirit of this thread, here’s the recipe I use for dirty rice. Only I leave out the gizzards. I don’t care for them. I use more livers instead.

[elbows]

Tony Cachere’s

I have no idea what this is.

Or what canned biscuits might be. Are they cooked? To be cooked?

[Lacunae_Matata]

@Ellen_Cherry

Try red beans instead of kidney beans. I also use red bean in chili.

I thought red beans and kidney beans were the same? What type of bean do you mean?

[SnakesCatLady]

@elbows

I have no idea what this is.

Or what canned biscuits might be. Are they cooked? To be cooked?

Tony’s is a Cajun spice mix.

Canned biscuits are found in the section of the grocery store usually near the butter and/or yogurt and the cookie dough packages. They are uncooked biscuit dough; open the can, slap on a cookie sheet and bake.
I’ll second the recommendation of White Trash Cooking - tucked away in between the funny stories and directions for how to cook a possum are some pretty good country recipes.

Here’s my favorite - got this from a lady in Hawai’i:

1 package imitation crab meat, chopped
1 cup mayo (can use light or lowfat)
1 cup sour cream (can use light or lowfat)
1 bunch green onions, chopped
1 bottle bacon bits
1 package dry ranch dressing mix
1 can water chestnuts, drained and chopped
1 package frozen chopped spinach, thawed and drained well
1 package flour tortillas

Mix all ingredients except tortillas. Spread on tortillas about a quarter inch thick. Roll tortillas jelly roll style and slice into half inch thick rounds. (Putting filled tortillas in the freezer for a bit makes them easier to slice withour distorting)

Top with fresh ground pepper.

Once filled and rolled, these can be wrapped in cling wrap and frozen until needed.

[charmstr]

@chaoticbear

12 tsp of cinnamon?! I’ll go broke!

There is a lot left over when you’re done, so you could use less as long as you keep the proportions about the same. We used to use the leftover cinnamon sugar to make cinnamon toast. These days I use it on my morning oatmeal. Damned cholesterol.

[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.

One from a friend’s mom she made when we were teenagers, she called them “porcupines”.

A quantity of meatloaf-ish recipe that you enjoy (ground beef/eggs/breadcrumbs or crackers, seasonings), add some dry white rice (perhaps 20-25% of the total volume of the beef?). Mix together, roll into 3/4"-1" balls and put in an oven-safe bowl (well, she used a bowl. I don’t see why any large pan wouldn’t work.) Mix enough cans of tomato soup according to directions on can to cover the pile, and bake until meat is done.

That’s the worst description of a recipe in the world, but it tastes delicious.