Chicken Pot Pie, Cajun Cabbage and Orange Sherbet Jello Cake

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By Andy Bedwell

My heart is so thankful for being raised in the South. I’m thankful for all the life lessons my precious family and my God has taught me. Have you ever heard the expressions, “Eat it and hush” or “Lord, what is this?” My chicken pot pie dish was one of the “Eat it and hush” recipes. After the first sample of the mystery dish, my family discovered it was delicious, and would gobble it right up. My daughter Mary Virginia now makes this dish for her family at least every two weeks.

Chicken Pot Pie

3 chicken breasts

1 can cream of chicken soup

2 cups chicken broth

Cornstarch to thicken

English peas

Cook and shred chicken and put in the bottom of a two quart Pyrex dish. Pour all other ingredients over chicken.

Andy’s Note: Let me stop right here. Mary Virginia and Matthew like it just like this, but I add a few English peas and canned carrots.

Topping:

1 stick margarine, melted

1 cup self-rising flour

¾ cup milk

Whisk all ingredients together and spoon on top of casserole. Bake at 350 degrees for about 45 minutes. Raise temperature to 400 degrees and bake until brown.

Andy’s Note: This is a quick and easy dish to fix. Be sure to save the broth from the cooked chicken. Cranberry sauce is a must to serve with this dish.

Cajun Cabbage

1 pound ground chuck

1 pound cabbage

1 large onion, chopped

1 clove garlic, chopped

1 can diced tomatoes

1 can Rotel tomatoes

1 can sliced potatoes, drained

Brown ground chuck, on-ions and garlic. Drain fat from meat. Boil cabbage. Add meat, diced tomatoes, Rotel tomatoes and potatoes. Simmer for 30 minutes.

Andy’s Note: This dish is different and so easy. I am always looking for new recipes that include cabbage. A big iron skillet of cornbread is wonderful with this recipe.

Orange Sherbet Cake

1 box Duncan Hines orange cake mix

1 small box of orange Jello

Mix together and bake as directed on box. Cool and split layers with a knife.

Filling:

1 cup sour cream

2 cups sugar

1 (12-oz.) package of coconut

3 tablespoons orange juice

Mix together and save one cup for icing.

Icing:

1 cup filling

1 small Cool Whip

Mix together and put on cake. Keep refrigerated.

Andy’s Note: This is delicious. I throw this cake in a 9×13-inch pan and cover it with the delicious filling. Top with that wonderful icing and stick it in the refrigerator. After it has cooled and refrigerated, cut into squares.

Happy Cooking,

Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and The Messenger on Rainbow Drive.

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