Monday, January 4, 2010

Some Ol' South yummy goodness!

Here is a recipe that hubby got from a co-worker about a year ago, I guess. He brought a huge amount of it in to feed everyone at work (around 100 or so, I would reckon) and sent hubby home with enough left overs to feed the 4 of us with some left over. It was simple. It was delicious.

It was Chicken Bog (an old, down South traditional recipe that I, having been raised by Yankees, had never even heard of). It was also accompanied by a pickled cole slaw that was perfect.

Hubby, who is a real food snob, loved it and asked for cut down recipes. I am simmering "The Bog" as we speak. Here are the recipes with great thanks to hubby's former co-worker for sharing it with us.

Chicken Bog
1 cut up chicken
1 pound of Hillshire Farms smoked sausage (your choice of hot or mild)
1 palmful of salt
heavy sprinkle of pepper
1 can of cream of chicken soup
6 cups of water

Put in large pot, bring to rolling boil. Simmer for 45 minutes.

Debone chicken and return to pot.

Taste with plastic spoon (don't ask me, it's just written down here)
Add salt and/or pepper to taste.

Add 3 cups of long grain rice. Stir once and bring to boil.
Cover and turn heat to as low as possible for 30 minutes.

Mama's Cabbage Slaw
2 medium cabbage chopped
1/2 lb. carrots chopped
1 1/2 cup onions chopped
1 cup bell pepper chopped

Boil together:
3 1/2 cups sugar
3 cups vinegar (I use cider vinegar)
1 teaspoon mustard seed
1 1/2 teaspoon celery seed
1/2 teaspoon turmeric
1/2 teaspoon salt

Boil for one minute.
Pour over chopped veggies and mix thoroughly. Will keep 3 or 4 weeks if refrigerated.

Warning: this makes a huge amount of slaw. I used only 1 cabbage and have over a gallon of it!

Please let me know if you try and enjoy these!

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