2 (3 ounce) packages grape jello
1 can blueberry pie filling
1 large can crushed pineapple (juice and all)
1 cup chopped pecans
1 package 8 ounce cream cheese, softened
1 cup sour cream
¼ cup sugar
Dissolve grape Jello in 2 cups boiling water.
Add to blueberry filling, pineapple, and nuts. Let all congeal. For topping: Mix cream cheese , sour cream, and sugar. Spread on top of Jello mixture.
Andy’s Note: I can remember my mother having a huge bowl of Jello with fresh fruit. Congealed salads were real popular during the 80’s and 90’s.
4 ounces uncooked elbow macaroni
1 pound ground beef
1 can cream of mushroom soup
¾ cup milk
2/3 cup ketchup
½ cup shredded cheddar cheese
¼ cup green pepper
2 tablespoons instant minced onion
1 teaspoon salt
1 cup crushed potato chips
Cook macaroni as directed. Cook ground beef until brown and drain fat. After mixing all ingredients except potato chips, place in an ungreased casserole dish. Cover and bake 40 minutes at 350 degrees. Sprinkle top with potato chips and bake uncovered for 5 minutes longer.
Andy’s Note: This casserole had many different names back in the 80’s but everyone loved it. This is a perfect dish for a beginner cook to make and also be so proud of the results.
Sweet Potato Coconut Pie
2 ½ cups cooked mashed sweet potatoes
1 ½ cups sugar
¼ cup butter
½ teaspoon nutmeg
1 tablespoon lemon flavoring
4 eggs, well beaten
¾ cup milk
1 cup coconut
2 unbaked pie shells
Mix all of the ingredients together and bake at 325 degrees for 45 minutes.
Andy’s Note: I made these pies for my bunch last weekend and they loved them. We enjoy them cold right out of the refrigerator. In my opinion, a cold slice of pie and a hot cup of coffee is FABULOUS!
Have a great football weekend! ROLL TIDE and WAR EAGLE!
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger newspaper located at 1957 Rainbow Drive.