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Cheese Wafers and Elizabeth’s Pickled Okra

By Andy Bedwell

Cheese Wafers

2 cups of grated extra sharp cheese

1 stick of margarine

1 ½ cups of plain flour

1 level teaspoon of salt

1 ½ teaspoon of red pepper

1 cup of pecans

Mix all ingredients together. Be sure cheese and margarine are room temperature. I put my pecans in the food processor because you really want the consistency of a pecan meal. After you have mixed, roll them into logs about the size of a quarter or a little larger. Refrigerate for several hours. Slice thin and place on a greased cookie sheet. Bake at 325 degrees for 22 minutes. The time is very important. When they begin to brown around the edges, they are ready. You want these to be crisp!

Andy’s note. I could write a book on this recipe. My mother made and served these for years before I started making them. People have bought dozens of these from me through the years. I have served them at wedding receptions, teas, Gaston School, baby showers, and I cannot begin to tell you how many birthday parties. They are a little bit of trouble to make, but they are so good! They freeze well after being baked. I have just sent a batch of these cheese wafers to Gulf Shores with Mary Virginia, Matthew, Beth, Jon, Taylor and Joseph.

Elizabeth’s Pickled Okra

2 cloves of garlic

1 hot pepper

2 teaspoons of dill seed

3 cups water

3 cups vinegar

1/3 cup of canning salt

Use the smallest okra for your quart jars. You want okra to be tender. Let water, vinegar and salt come to a bowl. Pour this hot mixture over okra in quart jars and seal. You need to water bathe your jars for 15 minutes.

Andys note: Elizabeth Carter was a good friend of my sister-in-law Ruth. She was another good cook that I have had the privilege of discussing food and recipes with for years.  She canned everything you could think of in the summer.  We all love pickled okra in my family, and this is the best recipe I have ever used.  Elizabeth was a lovely person; I am so glad Ruth had such a dear friend.

Happy Cooking, Andy 

“Southern Cooking with Andy Bedwell,” can be purchased at the Messenger on Rainbow Drive.

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