Oscar's cook specializes in Southern fare

Julius “Doc” Campbell, longtime cook for Oscar's restaurant in Summerville.

Louise Beckmann of Summerville called a few weeks ago with praise for the banana pudding and the meatloaf served at Oscar's in Summerville. She wanted to see if we could shake the recipes loose from the restaurant.

Jennifer Carter answered the phone at Oscar's, and she was very accommodating as well as eager to give due credit. She wrote in an email, “Julius Campbell, Doc, is the wizard behind the Oscar's lunch buffet. With lifelong roots to the Lowcountry as a native of Ridgeville, Doc brings his heart to every dish he serves. For over 22 years, Julius has delighted guests with his homestyle Southern cuisine including: Doc's Famous Fried Chicken, Baked Macaroni and Cheese, Red Rice, Fried Okra, Slow Cooked Cabbage, Chipotle BBQ Meatloaf and Banana Pudding.”

Julius is used to cooking in large quantities. He kindly cut these recipes down to family size.

Ingredients 4 cups milk 2 tablespoons vanilla extract or 1 vanilla bean

6 large egg yolks 1 cup sugar Whipped topping

Directions Place milk and vanilla in saucepan and bring to a boil. Remove from heat and set aside. Beat egg yolks and sugar in a bowl with an electric mixer on high speed until pale and creamy. Gradually pour hot milk into yolks and stir until incorporated. Strain through a fine mesh sieve and return to pan and cook over low heat, stirring constantly until mixture thickens to a nice custard consistency. Add desired vanilla wafers and sliced bananas and cool in refrigerator. Finish with whipped topping.

Ingredients 3 pounds ground chuck or 80/20 ground beef

2 medium onions, chopped 1 egg per pound of meat

11/2 cups of bread crumbs 2 tablespoons seasoned salt

1 cup ketchup Directions Mix above ingredients and fill a loaf pan or mound on a greased baking sheet with a rim. Bake at 325 degrees for 1 hour or until internal temperature reaches 160 degrees Fahrenheit. Top with Sweet Baby Ray's Citrus Chipotle BBQ Sauce and bake for an additional 10 minutes until sauce becomes a glaze.

A colleague has a son who loves mangoes. She isn't well-stocked in recipes that include mango and would like to know of dishes that readers have tried and liked.

Lorie Land of Johns Island writes, “I did not come up with this recipe, but everybody likes it. It may be from The Post and Courier, or from the Indianapolis Star (where we lived before we were lucky enough to move to Charleston). I don't do the jerk chicken, just the mango topper. It goes well on pork, chicken, or ham. It would probably be lovely with fish and shellfish too, but I have not tried that.”

Serves 4 For spicy mango topper:

2 ripe mangoes, peeled, pitted and cut into ¼-inch dice

¼ cup lime juice 2 tablespoons brown sugar

½ teaspoon crushed red pepper ¼ teaspoon garlic powder

¼ teaspoon cinnamon ¼ teaspoon ground allspice

For the jerk chicken: 4 boneless, skinless chicken breasts, flattened slightly (about 11/2 pounds)

2 tablespoons Jamaican jerk seasoning blend

1 lime, halved Directions Stir together mango, lime juice, brown sugar, red pepper, garlic powder, cinnamon and allspice in a medium bowl; set aside.

Rinse chicken and pat dry. Sprinkle on both sides with jerk seasoning and let stand for 10 minutes. Cook on a well-oiled grill over medium heat for 5 to 7 minutes on each side, or until chicken is cooked through. Remove from grill and squeeze lime halves over chicken. Serve with mango topper.

Sylvia Miller of James Island passes along a recipe that she's made and enjoyed. She found it in the book “An Embarrassment of Mangoes,” which chronicles sailing in the Caribbean.

The recipe headnote reads, “The perfect dessert when you have an embarrassment of mangoes. (And when you don't, you can substitute berries — blueberries, raspberries, strawberries — for some of the mango.) ... The crisp is delicious with vanilla ice cream. Alternatively, serve with lightly whipped cream, lightly sweetened sour cream or yogurt, or creme fraiche.

For the topping: ½ cup flour

¼ cup quick-cooking or old-fashioned oats

2/3 cup packed brown sugar ¼ teaspoon freshly grated nutmeg

2 tablespoons fine chopped or crystallized ginger

1/3 cup cold butter For the fruit:

6 cups sliced ripe mangoes (about 3 to 4 mangoes, depending on size)

11/2 tablespoons freshly squeezed lime juice

¼ cup packed brown sugar (approximately)

2 tablespoons flour Directions

Preheat oven to 350 degrees. Butter a 2-quart (8-inch square) baking dish.

Prepare the topping: In a large bowl, combine flour, oats, brown sugar, nutmeg and crystallized ginger. Cut in cold butter until mixture resembles coarse crumbs. Set aside.

Toss the mango with the lime juice. Combine sugar and flour, and toss with fruit. Taste and adjust sweetness if desired. Spread fruit in the prepared dish.

Sprinkle topping evenly over fruit. Bake in preheated oven for about 40 to 50 minutes, until the fruit is bubbling and the topping is crisp and lightly browned. Serve warm.

Ernie Berger of Seabrook Island writes, “I have lost my really good shortcake recipe. It was real shortcake made with butter, that you rolled out and cut with a cookie cutter. It was so light it almost floated and is a knockout. Do you think since we are in the strawberry season your readers could send some in.

If there's a recipe you've lost, have one to share or have memories of a dish you are just wondering about, let us know. Email Food Editor Teresa Taylor at food@postandcourier.com or call 937-4886.