I’ve always been intrigued with names for recipes that are a bit unusual. I also enjoy hearing what certain family members call dishes. As a child, my paternal grandmother always had homemade vanilla ice cream in her freezer. We just called it “homemade.” She often prepared orange sherbet, I called it “Orange Sherman.” That is still what we call it to this day.
I have a recipe for Chicken Spectacular that we now call “Happy Chicken.” I prepared it for a friend and her family when she had come home after surgery. I was teaching her son at the time. When he got to school on Monday, he told me how much he enjoyed the “Happy Chicken.” I asked him why he called it that. His reply was that when he was eating supper, the dish just made him happy.
Some dishes can have a deceiving name:
*Possum Pie – actually has a graham cracker crust with lots of pudding, whipped cream, and pecans – no possums.
*Grasshopper Pie – actually has an Oreo cookie crust, marshmallow cream, Crème de Menthe, and whipped cream – no grasshoppers.
*Pigs in a Blanket – hot dog pieces or smoked sausage baked in dough.
*Buffalo Wings – chicken wings in a BBQ sauce – originated in the city of Buffalo.
*Chicken Fingers – chicken meat cut into a long thin piece, coated with batter and fried – no real chicken fingers.
*Drunk Chicken – whole chicken cooked on the grill with an opened beer can stuffed up the rear to hold it up. Don’t forget to open the beer can or you will have “flying chicken”.
*Garbage Salad – lots of ingredients. I’ve also heard it called Kitchen Sink Salad because it has every ingredient you can think of, except the kitchen sink. Every vegetable you can imagine plus cheese and croutons.
Today I have three of my favorite recipe titles. They are all delicious as well. I hope you will give them a try. Thanks for reading.
DADDY’S FIFTH WIFE’S BLACK EYED PEA CASSEROLE
1 lb. sausage (hot or mild)
1 cup white cornmeal
½ cup plain flour
1 tsp. salt
½ tsp. baking soda
2 eggs
1 cup buttermilk
½ cup vegetable oil
1 (15 oz.) can black-eyed peas, drained
2 cups shredded Cheddar cheese
¾ cup creamed corn
1 (4 oz.) can diced jalapenos
1 (4.5 oz.) can diced green chiles
Preheat oven to 350 degrees; spray a 9 x 12 inch baking dish with Pam and set aside. In a skillet, brown sausage, drain fat and set aside. Combine corn meal, flour, salt, baking soda, eggs, buttermilk and oil; stir in sausage, peas, cheese, creamed corn, jalapenos, and green chiles. Mix well and pour into prepared pan. Bake, uncovered for 1 hour.
DAY BEFORE PAY DAY FRIED RICE
3 Tbsp. vegetable oil
3 beaten eggs
3 cups cold, cooked white rice
2 cups chopped cooked chicken
½ cup sliced celery
½ cup shredded carrot
1 cup frozen green peas, thawed
2 green onions, sliced
3 Tbsp. soy sauce
Heat 1 tablespoon of oil in a large skillet; pour in the eggs and cook until scrambled and firm, then remove and set aside. Put the remaining 2 tablespoons of oil in skillet and turn on High; stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas, and green onion; reduce to medium to cover and allow to steam for 5 minutes. Stir in prepared eggs and soy sauce; cook until heated through.
MY FIANCE’S EX-GIRLFRIEND’S CORN DIP
1 carton (8 oz.) sour cream
½ cup mayonnaise
6 green onions, sliced
2 cups grated Cheddar cheese
1 cup salsa
2 cans Mexicorn, drained
Mix all ingredients together and refrigerate before serving with corn chips.
