Monday, July 21, 2008

What's For Supper Ya'll - "Meat and Three"

Let's just see how southern you are. When I say "meat and three" do you immediately know what I mean? Does a particular restaurant come to your mind? Or are you sitting there scratching your head saying "three what?"

"A meat and three is a style of food, a name for a restaurant that serves it, and a Southern tradition. A meat and three is a casual—frequently extremely casual—Southern diner that serves meat entrĂ©es accompanied by three side dishes. Your meat options frequently include fried chicken, roast turkey, roast beef and gravy, fried flounder, or perhaps a pork chop, though sometimes neck bones, chitlins, and fried bologna sandwiches appear on the menu. Sides might include collard greens, rice and gravy, macaroni and cheese, banana pudding, mashed potatoes, fried okra, turnip greens, squash casserole, steamed broccoli with cheese sauce, lima beans, carrot salad, and coleslaw. Cornbread and sweet iced tea are usually included in the price" (quote from

For me, when I think of a meat and three, I think about Jeneanes Cafe located in the heart of Macon, Georgia. I went to law school in Macon and clerked for a federal judge who ate there EVERY DAY. It was a way of life. Judge Fitzpatrick (or simply, "Judge" as he was called) used to gather his staff at noon each day to head on over for a meat and three. Jeneanes is famous for its meatloaf and fixins, but nothing tops her chocolate pie!

My favorites included the meatloaf, fried okra, collard greens and the mac and cheese. Don't forget to order the glass of tea (if you ask for anything else, you may get kicked out!)

Quite honestly, everything on the menu is devine! If you're ever in Macon, Georgia you'll have to be sure to stop in. Don't worry about the address, just ask any local to point you in the direction of "Jeneanes" and you'll get there - "it's just down the road a piece".

I found a great reference guide to "meat and threes" all over the country, check out (appropriate domain name don't you think?)

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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

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