By Andy Bedwell
I love recipes and music of the 1980s.
Old Fashion Beef Stew
One package of stew meat (cook until tender)
3 peeled carrots
cut into large pieces
4 peeled potatoes
cut into large pieces
2 large onions
cut into large pieces
¼ cup English peas
Salt and pepper
Cook until all vegetables are tender. Water will have to be added several times. After all is tender, add one cup of ketchup. Let this simmer for a few minutes and then mix two tablespoons of corn starch with enough water to dissolve the corn starch. Add slowly to the stew to thicken.
Andy’s Note: I always cut my vegetables into large pieces. This is not a soup and I think that the large pieces are very appetizing.
Southern Cole Slaw
Shredded cabbage
Carrots grated,
a small amount
Onion, chopped fine
Sweet pickle relish
Dried cranberries
Dressing:
½ cup mayonnaise
1 teaspoon vinegar
1 tablespoon sugar
Chop cabbage into small pieces with a sharp chopper. Mix dressing ingredients together well and add to the chopped cabbage, carrots, onions, dried cranberries and sweet pickle relish. Refrigerate before serving.
Mound Cake
One package Devil’s Food Cake mix. Mix according to directions on package and bake in a 9×13-inch cake pan. Cool.
Filling:
1 ½ cups sugar
18 large marshmallows
1 ½ cups evaporated milk
Heat slowly until bubbly. Add 14 ounces coconut. Cook two minutes. Add one teaspoon vanilla and beat with mixture. Poke holes in the cake and pour filling over it.
Icing:
4 tablespoons cocoa
6 tablespoons buttermilk
1 stick margarine
Heat until boiling on medium heat. Remove from heat and add one teaspoon vanilla and one box of powdered sugar. Heat well and spread over cake.
I hope you will enjoy these recipes from the 1980s!
Roll Tide and War Eagle!
Happy cooking,
Andy
Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and The Messenger on Rainbow Drive.