Category Archives: Trailer Park

Southwest Heart Attack

Posted on by
1

Ingredients:

1 lb bacon
12 medium-sized shrimp
2 medium-to-large white mushrooms
1 clove garlic
2 tablespoons roasted/diced green chilies
1 tablespoon butter
1/3 lb shredded colby-jack cheese
1/2 teaspoon kosher salt

Method:

Pre-heat oven to 400 degrees.

Weave the bacon into a bacon quilt. Place the bacon quilt on a cooling rack, and place the cooling rack on a cookie sheet.

Bake the bacon until it’s just about done, but not crisp.

If your chilie isn’t already prepped, now would be the time to do that. Roast them over an open flame (I use an element on my gas stove). Once they’re blackened everywhere, place them under a bowl for about 10 minutes to sweat. Then rinse under running water while wiping the skin away. Pat dry and dice.

While the bacon is in the oven, sauté the mushrooms in the butter and kosher salt. When they’re almost done, Add the shrimp and the garlic. Continue cooking until the shrimp is done.

When your bacon is almost done, spread the sautéed mixture over it. Dump the cheese on, roll it up, then bake for an additional 7-10 minutes. Just long enough to melt the cheese.

When done, let it cool for a few minutes, then slice and serve.

Spicy 16 Mexican Dip

Posted on by
Reply

I take the insulting of an entire culinary culture to a whole new level with the use of Velveeta in this tortilla chip dip gem.

Ingredients:

1 (16 oz) block of Velveeta Pepper Jack *
1 (16 oz) jar Pace (hot) Picante Sauce **
1 (16 oz) can refried beans
1/2 teaspoon ground cumin

Method:

Cube the Velveeta, and dump everything in a pot.

Heat to melt, stirring frequently.

Garnish with fresh ground black pepper, and serve with store-bought tortilla chips.

Variations:

* Velveeta Pepper Jack is hard to find. If you can’t locate any, Mexican Velveeta will do just fine.

** If you’re a wuss, go ahead an use Pace Medium Picante Sauce. If you’re such a wuss that you’d require the Mild version, go away. You have no business trying any recipe with the word “spicy” in it. If you’re a male, you might as well change your name to Nancy.

Trailer Park Burgers

Posted on by
Reply

This is a slightly modified version of Lovie Birch’s BBQ Party Burgers, from Ruby Ann’s Down Home Trailer Park BBQin’ Cookbook… and they are scrumptious! Let’s start with our ingredients:

Ingredients:

2 1/2 lbs hamburger meat
8 oz sour cream
1/4 cup mayonnaise
1/2 package dry onion soup mix
6 Ritz crackers, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
8 hamburger buns
6 slices cooked bacon (crumbled)

Method:

Mix everything but the bacon and buns together in a big bowl. Blend well with your hands.

Once it’s all mixed up, toss in the bacon crumbles and mix again.

Make into patties, and set aside to get happy for an hour or so.

Grill and serve with your favorite fixins.

Ghetto Sketti

Posted on by
Reply

This is it folks… Heavy Doody’s original recipe! This is the dish that (mis)lead me into thinking I could cook.

This ain’t no authentic Italian (pronounced EYE-talian) cuisine. This is down-home, po’ folks, good ol’ fashioned ‘Merican Sketti. The ingredients may be ghetto, but anyone who has tasted it can tell you how bitchin’ it is.

Ingredients:

4 Packets of McCormick Think & Zesty Spaghetti Sauce Mix
7 cups water
4 6 oz cans tomato paste
2 lbs hot Italian sausage
5 oz pepperoni (diced)
8 oz sliced mushrooms
1 tablespoon chili powder
1 tablespoon Italian Seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Toppings:

Grated sharp cheddar and monterey jack cheese
Parmesan cheese (canned)

Method:

Brown the Italian sausage. While that’s cooking up, dice your pepperoni and measure out all your ingredients. Once the sausage is browned, dump it in a colander to drain the excess fat.

In a good-sized pot, combine the water, tomato paste, McCormick’s packets, and all the other seasonings. It’s a good idea to whisk it up, just in case you’re McCormick’s packets have been sitting in the pantry for 10 years, like mine have.

Once that’s all blended, add the sausage and pepperoni. Bring it to a boil. Stir frequently enough to keep it from burning to the bottom fo the pan.

Reduce to a simmer and add the mushrooms. Simmer, covered, for 30 minutes (stirring occasionally). While the sauce is doing its thing, get your noodles ready and grate the cheese.

You’re pretty much done. Slop some noodles into a bowl, add the grated cheese.

Pour some sauce over the cheese, then shake on some parmesan cheese.

Serve with a fine beverage of your choice.