Hi, Ya’ll!
I was searching to see what other recipe forums I might find online and came across this site by accident. When I opened the Recipe Forum thread, I found this one looked interesting and read it.
I have never eaten at a Truck Stop. We did not travel that often when I grew up but when we did, we took picnic lunches to eat at roadside parks. Of course, they are a thing of the past now. We ate supper at a resturant near the motel. Fast food places were non existent.
I was raised on a farm where each Thanksgiving if it was cold enough, our family was killing hogs. My sister and I worked up the sausage in a large black kettle on the back porch. We were up to our armpits in grease. I always was a tom boy so I JUST HAD to be outside with Daddy and cut up the meat.
My job was cutting fat that had been trimmed away to make the hams, etc. lean, into small pieces to be rendered into lard. I loved to eat the hot cracklings when they have been pressed and cooled down some. They were so crispy!!!
We always had pigs feet, tenderloin, liver stew, midlins, backbone, ribs and such for lunch with sweet potatoes baked. The big treat was after we had worked up the sausage and Mother would fry some for us to taste. Of course, it was really for Daddy to make sure the seasoning was to his satisfaction but we got in on the eats!! 
Mother made souse, canned sausage and tenderloin. Daddy took care of the meat in the smokehouse. He had to tend the fire, salt the meat down and put it in the salt box, and later remove the hams and shoulders to rub them down with seasoning and bag them in the big heavy brown bags. the sausage, hams, shoulders (sometimes he would save some out and not smoke them), sausage , bacon and fat meat were smoked. The smoking preserved the meat. It was bagged so skippers would not bore into the meat. The pork chops and some of the sausage were taken to the Locker for storage in the large freezers. Mother canned some sausage patties and the tenderloin. My mouth is watering.
You wrote about red eye gravy. My Mama made the best I ever ate!!! Over biscuits, oh, boy! That is lip smacking good folks. Scrambled eggs, fried ham, red eye gravy and hot HOMEMADE bisuits.
There is a man about four or five miles from me who still makes the old fashion sausage. He smokes some both mild and heavy. He also has it seasoned both mild and fresh. I will be getting am order for a friend in Boston to pick up Christmas Eve on his way to KY. He takes a years supply home with him.
Before I forget, I apologize for bird walking off the subject, here is my Cheese Grit Recipe. We don’t have a Thanksgiving or Christmas diner that this is not on the table. I have had to make more of this dish for visitors to take home when them after having it at our table.
Yes, I will have it at Christmas. I will also have to have it daily for my sister who will be here visiting for two weeks. It is better the next day after it seasons. You can make it ahead and just not do the oven baking until ready to serve if you like. Make sure it is moist though and doesn’t get dry in the frig.
Thanks for letting me add to your diners thread. I have not read any others but I sure hope they are as nice as ya’ll are.
BTW, when I was at UT in Knoxville for college, there was a T Room Diner ina a trailer like building on Cumberland Ave by my dorm. It had all grilled food. What do I remember best? Their pecan pie warmed on the grill served with a scoop of ice cream. I am sure they had other food too but that is what I remember that I ate.
May each of you experience the blessings of the Christmas season.
Ladybug in TN
Garlic Cheese Grits
(I sometmes use two tubes of garlic cheese because we like it cheesy. I also sometimes add garlic buds or juice to it. We like garlic, too.)
Ingredients:
4 cups boiling water
1 teaspoon salt (garlic salt, if desired)
1 cup cheese, grated (garlic cheese is great) I use garlic cheese. It is in a roll made by Kraft in the dairy products with cheeses. IT IS USUALLY IN A SMALL BOX OF ROLLS/TUBES.
1 cup grits (The kind that comes in the bag.0
2 eggs
1/2 cup milk
1 stick-melted butter I use less than 1 stick. Probably ¾ stick.
Directions:
Spray the casserole dish with Pam or whatever before baking to keep it from sticking and washing easier.
Bring water and salt to a boil. Stir in grits and cook slowly for 15-20 minutes. Stirring frequently. Then add cheese, blending thoroughly. Beat eggs with milk and stir in butter. Add to grits and cheese. Stir constantly so it does not stick. Place in casserole and bake 35 minutes at 350 degrees.
Christmas Blessings
