A term used through much of the South but especially in Nashville, “meat and three” quite simply refers to a menu template that lists two to five entrees and one or two dozen side dishes. From these lists, a diner picks one entree and three sides. Among the sides will be vegetables, but also congealed salads, macaroni and cheese, spaghetti, and rice. Cornbread, hoe cakes, biscuits and/or dinner rolls are always provided on the side. Variations include meat and two or meat and three without the meat, meaning an all‑vegetable plate of three or four selections. While it is possible for a meat and three meal to be simplicity itself — meat loaf with mashed potatoes, glazed carrots and butter beans — the list of side dishes likely includes a number of souped-up vegetable casseroles in which squash, broccoli or spinach is transformed into a luxurious indulgence by use of butter or margarine and bread crumbs; also, greens and cabbage tend to be enriched by massive infusions of pig in the form of fatback, country ham or neck bones.