Home » Food & Drink » Southern Cooking » RIBSTICKERS: Casseroles and One-Dish Meals

RIBSTICKERS: Casseroles and One-Dish Meals

© Lisa Casey Perry

As we continue to focus on comfort foods this month, we shouldn't forget the ribstickers; the hot, satisfying, one-dish meals that nourish our bodies and warm the soul. It's easy to understand why they are such a hit. With the pace of today's lifestyles and the biological need to eat, something has to give! Frequently making use of leftovers and most certainly eliminating a lot of extra dishes to wash, casseroles are the answer to a busy cook's prayers.

From Sukiyaki to Coq Au Vin the world loves a one-pot dinner and the southern region of the U.S. is no exception. I've included two classic recipes and a couple of meatless ones as well. All of these dishes are complete and nutritious (I didn't say low fat!) when served with a green salad.

A word of caution: For some reason, some men, my husband included, get sort of a glazed over appearance whenever they hear the word, "casserole". I don't know if that's because they've had bad experiences with them or what. That Tuna Casserole recipe from the old Imperial Sugar, My First Cookbook, comes to mind and I wonder if maybe they didn't just have one too many plates of potato chips, tuna and cream of mushroom soup! Try and make sure that any one-dish meal you prepare appears to be made with recognizable foods and whatever you do, just call it by its proper name. Names like "Mom's Surprise" or "Vegetable Medley" just don't seem to get any respect.

Also, you'll note that I did not include any chili recipes. Well, y'all, that's because chili is a whole subject unto itself and I plan to tackle that one next week!

And finally, while researching this article, I ran across two recipes that really intrigued me. One is a 120-year-old recipe for Turtle Stew and the other is, brace yourself folks, Louisiana Squirrel Stew! Now, I don't mean to sound intolerant, I know people, some time, somewhere eat squirrel. Southern soldiers in the civil war depended on them for survival and I've even seen them "cleaned" and cooked down in the deep East Texas backwoods by some hippies in the 70's, but really! Can you imagine? Please write us if you can! Space limitations and the necessary time to get reprint permission prevents me from including them here, but watch for a future Southern Cooking newsletter which will include bonus recipes as well as some ol' timey, just for grins "receipts".