Southern Cooking with Andy Bedwell

Cranberry Chicken and Peanut Butter Brownie

Your main dish is the cornerstone of every meal and signature of every cook. Pick your favorite meat and develop a dish that you perfect and that others enjoy coming to your home to eat. I will have to say that mine is my cranberry chicken.

Cranberry Chicken

1 package Lipton dry onion soup

1 16 ounce can Ocean Spray cranberry sauce (with or without berries; I prefer the whole cranberry sauce)

Small bottle Russian salad dressing (sometimes hard to find, usually at Walmart)

Place all of these ingredients in a saucepan and heat until cranberry sauce is mixed and melted. You can use as many chicken breasts as needed. I really like to grill chicken breasts on a hot grill just long enough to have grill marks on both sides. In other words, a little charred and partially burned. Then throw them in a long heavy pan and cover with the sauce. Bake at 350 degrees for 1 1/2 hours. Serve over white fluffy rice.

Andy’s Note: I have used this recipe for so many wonderful events. When my niece, Jennifer Warren, married, I used this sauce over meatballs. At a Christmas party I catered in Clubview, I served this sauce over chicken nuggets hot from a chafing dish surrounded by angel biscuits. This sauce is also great with any Chinese dish.

Peanut Butter Brownie Bar

1/2 cup margarine

1/2 cup peanut butter

1 1/2 cups sugar

1 cup all purpose flour

1 teaspoon vanilla flavoring

2 eggs, beaten

Mix together and bake at 325 degrees for 40 minutes in a greased 9 x 13 inch pan.

Andy’s Note: My family LOVES peanut butter and this is a favorite dessert. You know I always associate food with people. This brownie always reminds me of Jason Stinson, a former graduate of Gaston School. If I were to see him today, he would mention how he loved those peanut butter brownies. Thank you Jason for always complimenting me on my “treats.” I drizzle this brownie with white chocolate and sprinkle with crushed peanuts.

I hope some of you will send me your “signature” dish at andrbdw@aol.com 

All of my wonderful Southern cooking aunts had their “signature” dishes. One week I will list all of them for you.

Happy Cooking!

— Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Little Faces Doll Shop, Alabama Gift Company, and the Messenger office on Broad Street.

Note: In last week’s recipe, the number of eggs needed to make Coconut Pound Cake was deleted accidentally. You’ll have to break five eggs to make Andy’s Coconut Pound Cake.

 
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