By Andy Bedwell
I grew up around women who recognized that there was no greater art form on earth than a lovingly prepared meal. As a matter of fact, there is nothing more rewarding to a Southern woman than to hear someone say, “My gosh, I ate too much!” or “Can I have that recipe?” Food is central to our gatherings, and it comforts when we are grieving. There is no greater way to bring people together than a good home-cooked meal. It wasn’t until I started putting my cookbook together that I really came to appreciate what Southern cooking really means. I realized that a recipe handed down was the sharing of the heart and soul of the one who took the time to write it down on paper. In my cookbook, I pulled together my own family’s recipes.
In sharing their recipes, I discovered the feelings and emotions that made the writing of my cookbook one of the most precious experiences that I have ever had.
Lettuce and Pea Salad
1 head of lettuce
½ cup diced celery
½ cup chopped onion
½ cup chopped
green pepper
1 (10-ounce) package
frozen peas, cooked
1 pint mayonnaise
6 0z. grated
Parmesan cheese
6 slices bacon,
cooked and crumbles
Break up one head of lettuce into the bottom of an oblong dish. I liked to use Pyrex for this. Add the following in layers in order given: celery, onion, green pepper, peas, mayonnaise, cheese and bacon.
Andy’s Note: This salad needs to be served really, really cold. I sometimes use the canned English peas instead of the frozen.
Cornbread Skillet Casserole
2 eggs, slightly beaten
1 cup self-rising cornmeal
1 teaspoon soda
1 teaspoon salt
1 (17 oz.) can
cream style corn
1 cup milk
¼ cup oil
1 ½ pounds ground chuck
8 (ounces) grated
extra-sharp cheese
(please grate it yourself)
1 large onion, chopped
2-4 Jalapeno peppers, finely chopped
Combine first seven ingredients together. Brown the ground Chuck. Pour one-half of cornmeal mixture into a greased iron skillet (I use a foil pan and then no clean-up). Sprinkle with beef. Top with cheese, onion and peppers. Pour remaining batter over the top. Bake at 350 degrees for 45-50 minutes. Let it stand five minutes before serving.
Andy’s Note: I have had this recipe in the column several times. It was part of my weekend meal so I decided I just had to share it again. My son, Mac, loves this casserole!
Quick and Easy Banana Pudding
7 bananas
1 can Eagle Brand milk
2 small boxes of
instant vanilla pudding
1 large Cool Whip
3 cups milk
Vanilla wafers
Slice bananas. Mix Eagle Brand milk, instant vanilla pudding, Cool Whip (leave enough for topping) and milk. In a large rectangular dish, layer vanilla wafers, sliced bananas and mixture. Continue until all ingredients are used. Cover top with Cool Whip and chill.
Andy’s Note: Of course, I love the homemade banana pudding the best but this is a good, quick and easy recipe.
Happy Cooking, Andy
“Southern Cooking with Andy Bedwell” can be purchased The Messenger on Rainbow Drive.