Cheese crisps, Hungry Jack Casserole, Marinated Carrots and Delicious Caramel Cake

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By Andy Bedwell

These are some of my favorite recipes are from the 1980s and 1990s – oldies but goodies!

Cheese crisps

1 cup margarine, melted

8 ounces sharp

Cheddar cheese, grated

2 cups Rice Krispies

¼ teaspoon red pepper

2 cups self-rising

flour, sifted

Combine all dry ingredients; mix well. Add melted margarine. Form into small balls and place on cookie sheet. Press down with a floured fork in a crisscross fashion. Bake at 325 degrees for about 20 minutes. Remove from baking sheet and cool on wire rack.

Andy’s Note: These make about nine dozen. I remember when this recipe first came out and everyone was talking about how easy and good the crisps were. I know you get tired of me saying this, but don’t use the cheese hanging on the racks at the grocery store. There is a big difference in using that cheese and the cheese that you freshly grate.

Hungry Jack Casserole

1 pound ground chuck

1 teaspoon salt

16 ounce can pork-n-beans

½ cup bar-b-q sauce

2 tablespoons brown sugar

3 tablespoon onion, minced

1 can Flakey biscuits

1 cup cheddar

cheese, grated

Brown meat and stir in the next five ingredients and heat until bubbly. Pour into a two-quart casserole dish. Cut biscuits in half. Place cut side down around edge of casserole. Sprinkle with cheese. Bake at 350 degrees for 25 to 30 minutes or until brown.

Andy’s Note: I remember when we made this recipe in Home Ec many years ago. This would be a wonderful dish for children to make and one that they would enjoy eating. This would also be a good dish to double and feed a bunch of hungry kids (LOL)!

Marinated Carrots

2 pounds carrots

1 bell pepper, sliced thin

1 medium onion, sliced thin

1 cup sugar

3/4 cup vinegar

½ cup oil

1 teaspoon mustard

1 teaspoon salt

1 teaspoon black pepper

1 can tomato soup

Slice carrots in thin rounds and cook in salted water until barely tender. Drain, and when cool, place in casserole in alternate layers with pepper rings and onion slices. Mix together all other ingredients and pour over vegetables. Refrigerate at least 24 hours.

Andy’s Note: Many years ago, I can remember my cousin Cathye Townsend from Tuscaloosa bringing these carrots to a family Christmas party. Carrots are not my favorite vegetable, but I fell in love with these.

Delicious Caramel Cake

1 cup Crisco

1 ¼ cups sugar

1 cup milk

4 eggs, beaten

1 teaspoon vanilla

2 cups self-rising flour

Mix sugar and Crisco; blend well.  Add eggs, beating thoroughly. Add vanilla. Add milk and sifted flour. Mix well. Grease and flour four cake pans (makes four thin layers) Bake at 350 degrees for about 15-20 minutes.

Frosting:

2 cups sugar

1 small can Pet milk

½ cup sugar

2 sticks margarine

Mix two cups sugar and milk in saucepan. Put one-half cup sugar in iron skillet and heat until melted and dark brown (practically burned). Add to sugar and milk mixture. Cook about 10 minutes. Add margarine and stir until ready to spread. Delicious!

Andy’s Note: I’m sorry, but I throw this cake in a 9×13- inch greased pan and bake on 325 degrees for about 30-35 minutes. Times have changed, people – I don’t have time for four thin layers (LOL)!

This month is the beginning of some fabulous cooking and beautiful table settings for many family events. I love shopping in all of the different grocery stores during these months and seeing a lot of holiday items. Eggnog and cranberries are my favorites!

Happy cooking, Andy

“Southern Cooking with Andy Bedwell” may be purchased at The Messenger newspaper located at 1957 Rainbow Drive in Gadsden.

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