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What’s so special?

In my last post I wrote about the Gooey Butter Cake which is a regional specialty in the St. Louis area. That started me thinking about other "regional specialties." For example, when I think of northwest Ohio I automatically think about Ballreich's Potato Chips and Vernor's Ginger Ale. When we visited Rob's Aunt Janet last month we took her a bag of Ballreich's and some Vernor's.

Another food item that was served often when we lived up there was Hot Chicken Sandwiches. I made them recently using a large can of boneless chicken that Megan bought me at Gordon Foods.

picture of Can of boned chicken

If you don't have access to a large can of boneless chicken you could cook a whole fryer in the crock pot and bone it out. I have done that in the past and it works quite well. Here's how you can make Hot Chicken Sandwiches for a crowd:

48 oz. can boneless chicken or 1 fryer cooked and boned
2 cans cream of chicken soup
Place in crockpot and heat on low for 3-4 hours. Serve on buns.

An alternate way to prepare these is to add some broth to the chicken instead of using the soup and then thicken the mixture with crushed saltines. These sandwiches are very tasty and I can remember eating them at school fairs, county fairs, girl scout picnics, etc.

picture of Chicken Sandwich

How about you? Do you have any regional favorites that are peculiar to your neck of the woods? Please share your unique culinary items with the rest of us.


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8 Comments on “What’s so special?”

  1. #1 Lynnette
    on Aug 4th, 2009 at 6:12 pm

    This favorite isn’t from NYC, but there is a lady in my church back home from Mississippi that loved Pecan Pie. I’ve made it before for several of our church lunches. 🙂

  2. #2 Bet
    on Aug 5th, 2009 at 6:51 am

    I’m going to try to keep thinking on this one, but what’s funny is most of the time we don’t think of our own dishes as “regional specialties”–they just seem normal to us until someone comments on them as being unusual! I’m pretty sure the South has lots of regional specialities.

    A friend of mine who is originally from the Low Country of South Carolina introduced me to “Chicken Bog”–I’d never heard of it. It’s a chicken and rice dish (and sometimes has sausage in it too). You can google the history and many recipes for chicken bog.

    And North Carolina is famous for Brunswick Stew. I thought everyone knew what this was, but found out that it isn’t as common in other parts of the country.

  3. #3 Deb
    on Aug 6th, 2009 at 7:08 am

    Becka ~ I’m interested in the chicken sandwiches…sounds like something good in the crockpot for our church crowd one Sunday. But…do they have any special flavor, any spices; what oomph could I give them?

  4. #4 Becka
    on Aug 6th, 2009 at 7:56 am

    The way I have always eaten them is just plain, with the flavor of the chicken. You could probably add some herbs or mushrooms, if your crowd likes them. Thyme or rosemary would add good flavor.

  5. #5 Rhonda
    on Aug 7th, 2009 at 10:27 am

    I’d like to know what that is that you’re serving with the chicken sandwiches. It looks yummy!

  6. #6 Becka
    on Aug 7th, 2009 at 2:57 pm

    Rhonda, the side dish with the chicken sandwiches is a bean dish. I’ll have to post it next!

  7. #7 Beth
    on Aug 8th, 2009 at 8:52 pm

    I am a native Buckeye, and my husband and I were church planters in the Toledo area for awhile. I ate these sandwiches frequently. I believe that you could also buy the chicken filling in the grocery stores around there. Was it Root’s Shredded Chicken? I believe it came frozen in a plastic container.

  8. #8 Becka
    on Aug 11th, 2009 at 10:49 am

    Beth, I didn’t know you could buy the chicken sandwich filling already prepared and in the freezer. Thanks for letting me know. I will have to look for it the next time we are up there. My husband was actually born in Fremont, Ohio where the company you mentioned is located.

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