a southern girl meets soul food

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there were a few times i thought we'd found it.

there was that little mexican diner on the outskirts of town, with the pineapple pork sopes. that time we ate in the rain after work, pablo waiting in the car. then there was that pizza joint right by the house, with the lotto machine against the dark back wall. the dim lights and the waitress with the ruby lipstick. after a horrendous day at work, the greasy dough went down like manna.

but two weeks ago, we finally found that little hole in the wall we've so desperately sought for so long.

it's called becky's and mary's. there is no sign out front and the only way you wouldn't just drive right past it is by word of mouth. oh, and this article. becky and mary are sisters and together, along with their brother dennis, they have been dishing up soul food in high point since 1961.

the first time we went, we discovered the fried chicken, with its crispy golden crust and buttery meat. there were black-eyed peas and collard greens. homemade potato salad and rice with a deep brown gravy. on saturday, we went back, for candied yams and more rice. moist cornbread. sweet tea with a splash of lemonade. robert tried the juicy porkchop.

the sisters write orders on post-it notes and the food comes out on styrofoam plates with plastic utensils.

it's become a weekend tradition, our new little spot. where people say bless your heart and there's no such thing as an empty cup. i think we found our little soul nook beside the worn out church. it's not fancy, but then again, neither are we.

a casserole with canned goods and cheez-its

in order to make most vegetables fit to eat, you must cover up the basic taste of vitamins with calories.

-peg bracken, the i hate to cook book

let it be known that the above quote does not entirely sum up my philosophy on healthy eating. i like to eat healthy, i really do. i like the snap of a good apple, the delightful grittiness of almond butter and the colorful display of a pretty salad. and i do like vegetables, and to cook. i'm leaning in the kitchen, and i love it.

but truth be told, i also really like cheez-its. and butter. melted butter, to be exact. and i love a good bargain. thus, this casserole is perfect. made almost entirely of canned vegetables, with fanciful toppings like sliced almonds and four-blend cheeses, it's a perfect go-to weeknight meal on a budget. and hey, it's chock-full of veggies, so the guilt is minimal.

a shout-out and thank you to my sweet neighbor suzanne, for pointing this recipe out to me from, what else, a church cookbook.

suzanne's favorite veggie casserole

you will need:

one 15 oz. can of mixed vegetables

one can of pinto beans

one can french-style green beans

one can of veg-all mixed vegetables

one can of gold and white corn (i could only find gold)

one 15 oz. can chicken broth (i only needed about 9 oz.)

one package dry onion soup mix

one 10.75 oz. can of cream of celery soup

two cups of four-cheese (mexican) blend

1/2 a box of cheez-its

1/2 cup melted margarine (jackpot)

one cup sliced almonds

what to do:

drain the pinto beans, green beans, mixed vegetables and corn. pour drained veggies in a 9x13-inch dish.

mix the chicken broth, onion soup mix and cream of celery soup over the vegetables.

pour cheese over casserole mixture.

lightly crush crackers and mix with melted margarine. pour over casserole mixture. cover cracker crumbs with sliced almonds.

 bake 20 to 30 minutes or until topping is browned.

serve with crusty bread, salad or just a glass of ice water, because this bad boy is a meal in and of itself.

robert and i ate this last night, the carolina sun beaming through the windows. and like most decadently perfect things in life, this kind of meal has to be had in moderation. but when the time calls for it, this type of meal is sublime. it's comfort food at its core, and everybody, even the most dedicated health nut, needs to be comforted every once in a while.

church cookbooks and chicken enchiladas

i love old church cookbooks. i love the font, the recipe names, the notes at the bottom like "serves four, but you might want to plan on just two." from their spiral binding to their simple, sweet covers, these are some of my favorite sources to find tried and true comfort food. there are tons of recipes i am storing away to make this weekend, next week and all summer long.

last night, i made chicken enchiladas from a 1980s church cookbook. i would like to thank a woman named karen abbott, who i never met, for the fabulous recipe.

Chicken Enchiladas

*You'll need 12 small tortillas (I used nine regular sized ones)

Filling:

4 cups cooked chicken (about three cans, or you can use cut up breasts, rotisserie, etc. whatever you have on hand)

1 tsp. salt

2 tsp. chili powder

sprinkle pepper

1/2 cup sour cream

Sauce:

2 Tbsp. butter

1 medium onion, sliced

sprinkle garlic powser

1/3 cup chopped green pepper

1 (1 lb) can tomatoes

1 (8 oz.) can tomato sauce

sprinkle salt

sprinkle pepper

grated cheddar cheese

Shred chicken and combine all filling ingredients, mixing well.

for sauce, melt butter in saucepan. saute onion and green pepper until tender. add remaining ingredients, except cheese and simmer, uncovered, about five minutes.

fill each tortilla with chicken mixture. fold in half and placed in greased 13x9 inch dish, overlapping tortillas slightly. cover with sauce. bake in preheated oven (350 degrees) for 20-25 minutes or until hot and bubbly. sprinkle with grated cheese and serve.

i suggest enjoying this dish with  some good friends. or a sweet husband. or a begging, precious puppy. whichever you prefer. either way, you're sure to have leftovers, and nothing, i repeat nothing, tastes better reheated than mexican food.