Company Cheese Apples

Cheese Apples

Being a Southerner is more than just saying you were born in the South. In a world where all of our lives are penciled in or mentally booked for hours out of the day, that is not as true in the South. If there is one thing that every good Southerner knows, it's to always be ready for unexpected guests. One must be prepared at any time, unlike our Northern alternative neighbors who may choose to hide under the bed till the knocking at the door subsides.

When I was growing up, my grandparent's house was a popular location for the folks who happened to find themselves in the neighborhood. I should mention that “neighborhood” in the South could mean within a 100-mile radius. With no actual houses in between. It’s all relative. Speaking of which, when we would visit my grandparents in SC, all the relatives dropped by. Period.

Immediate family members tend to be the most frequent droppers and the most famished.

In the South, you just never know when someone will show up out of the blue, so it’s important to keep a clean house, stocked pantry, and company-friendly beverages. Also, you might want to put on something decent. Maybe not full makeup, but at the very least, pants. Remember, your friends and relations are happy to keep you on the straight and narrow.

When I was a kid, I occasionally tagged along when my grandmother went “visiting.” This was before I acquired analytical skills and consequently did not understand how the sudden, unexpected presence of one’s preacher might put a damper on one’s Saturday afternoon. We always received a warm welcome, but surely more than once someone must’ve dashed to the kitchen to make sure there were plenty of cokes in the icebox.

In a word, Southern hospitality is complicated and more than just a myth. Yes, we welcome you. We welcome you to come sit at our supper tables, stay awhile at our bed and breakfasts, and sleep late in our famous hotels. And we’ll give you a smile as big as you’ve ever seen. But abide by our manners, please. And don’t leave early, please. We might be a little offended if you do. Thank you for your kindness.

Despite what the U.S. Constitution says, Southerners have no expectation of privacy (reasonable or otherwise).

This single fact renders pointless all debate about whether to live north or south of the Mason-Dixon Line. You can talk about college basketball or NASCAR or barbecue or grits until the metaphorical cows come home — you’ll alienate as many people as you convince, I’m sure of it. Those are all topics that prompt debate, that profit from a debate. But when I moved to South Carolina from Virginia during COVID, within a week I realized I had come home. My awakening involved a coke.

In a cozy restaurant booth, I decided to give myself the treat of a second coke as I lingered over lunch with these newfound friends. The waitress refilled my glass and did an amazing thing — she did not pick up the bill and scrawl in another drink, the way Northern waitresses did to my lunch checks for a decade. I thought I’d found a special restaurant I’d return to for years. That happened to be true, but by the end of the first week of those welcome-to-town lunches, I realized something: That’s just how it works here in the South. You get as many sodas — or iced teas — as you want with lunch. You can get involved in a good conversation, decide the heck with work, and sit there until 3 p.m. And the drinks just keep coming.

To me, that tastes a lot like heaven.

Of course, I soon realized: That’s not heaven; it’s just the perfect expression of Southern hospitality. The endless drink refill is “Go on, set a spell” made flesh. The free refill says, “You had enough, Suger? You sure? Lemme just get you a little more. Stick around. Don’t hurry off. Be comfortable. Stay.”

Stay: that ultimate expression of hospitality, somewhere between request and command, not only the urge to a beloved guest, but also the rebuke to a misbehaving child or dog. In the lunch booth, with the free drinks and the ceiling fans and the chummy waitress, Southern hospitality is all it’s chalked up to be: It’s 12-molar, 190-proof distilled essence of welcome, and aren’t you sweet?

I have encouraged people to move to the South for the free drinks alone. I have grown so familiar with the free refills at some of my favorite haunts that I have been welcomed to go behind the bar and get it myself, like a houseguest finally, after a prolonged stay, no longer waited on but given free rein to the fridge and cupboards. Now that is hospitality.

Whatever its origins and however extreme its exaggerations, only a fool would claim that hospitality has vanished from the modern South. If you think I was thrilled when I first discovered the Miracle of the fountain drink, I only wish you could have seen me at my first NASCAR race, wandering the infield at Charlotte Motor Speedway from grill to grill, from cooler to cooler, getting fuller and more hospitable with every step. One almost had to duck to avoid the constantly proffered beer, the beckoning burger or barbecue. And if the cries at bikini-clad women in the infield strained propriety, nobody who has walked the infield trails can deny that in the face of such rudeness many a young woman has been moved nonetheless to show her … hospitality.

An even greater modern expression of Southern hospitality comes at the end of a pickup tailgate in the parking lot around, say, Death Valley at Clemson any time after 10 a.m. on a home Saturday in the fall. In these pregame parking rituals, that antebellum competitive hospitality has returned: Graciousness is both armor and weapon. The clang of battle rings, with SUVs rocking cookware that would make the chef at that restaurant that once held me hostage weep with envy. And high-end bourbon whiskey? You don’t even have to bring your own cup. These people want you to have a good time — and to admit how much better their Bloody Mary or barbecue sauce is than the one across the lane.

Yes, graciousness is armor and a weapon. But it’s also, simply, gracious. Southern hospitality may have started because Southerners were a rural people, and it may have codified into a fierce code and a laughable myth — how many steps from Scarlett to Clampett? It may cover our greatest sins and enable our most manipulative behaviors. But it also lets us, as a group, agree on something. Down here, in the South, we’re nice to each other. We’re nice to whoever shows up. We share; we’ve got enough. Stick around and enjoy a little more. Don’t hurry off. Sure, you’re a Yankee, but here you are, and here we are, and have a little more soda pop, and tell me something I don’t know yet. Be with us — be one of us. Be comfortable.

We’re glad you’re here. Welcome home.

Company Cheese Apples

INGREDIENTS

  • 3 (14.5 ounces) cans of fried apples (not pie filling)
  • 6 Tablespoons butter
  • 8 ounces of Velveeta cheese
  • 1 cup sugar
  • 3/4 cup all-purpose flour

INSTRUCTIONS

  1. Put canned apples in a greased casserole dish.
  2. Melt butter and Velveeta in a large skillet over low heat.. Add sugar and mix well. Add flour a little at a time and stir until thoroughly blended.
  3. Spread cheese mixture on top of the apples, layering if desired. Cook at 350F until the cheese browns slightly and the mixture is bubbly. Cover with aluminum foil halfway through baking if the top is browning too fast. Serve immediately.
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