Lydia Mae's Hillbilly Jumble
This meal didn’t have a name, so we had fun throwing suggestions around with our friends. Their home is located on 16-acres in a hilly area of southern Michigan and they often refer to it as Hillbilly Hill, so the "Hillbilly Jumble" just made good sense. This easy, hearty supper can be cooked on the stove, but has a wonderful flavor when grilled. Usually comes out just as yummy when quantities and ingredients are adjusted to fit what you have on hand.
- 10 medium potatoes
- 1 large onion
- 2 cups carrots
- 1 Tbsp. oregano
- 6 chicken breasts
- 1 Tbsp. seasoning salt (like Lowry's)
- 24 oz. package polish sausage or kielbasa
- ½ to 1 c. salted butter (depnding on flavor preference)
Cut all ingredients to bite-size pieces. Grill or boil potatoes and carrots until just tender but not too soft. Add butter to metal (we used aluminum) 13 x 9 pan (or extra-large skillet if cooking at stove). Layer ingredients by adding half the veggies, meat and seasoning; then add the other half and toss all together. Set on grill and toss regularly until chicken is cooked through and veggies are tender (but not falling apart). This dish goes with a sauce or gravy or just by itself!
The meats and butter make the first layer of the jumble.
Add onions, herbs and seasoning salt, then pour in the cooked carrots and potatoes.
Add a final layer of meats and butter, then place on the grill (or stovetop). Toss until chicken is cooked through and veggies are tender. Add your favorite gravy or sauce and serve!
Oil lamps and candles lit our meal, and our meal was served up on simple cafeteria-style trays.
Fresh bread, home-made pies and ice cream rounded out our wonderful meal!
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