By Andy Bedwell
One of the things I really love about vacations are the people I meet. I never meet a stranger that I can not strike up a conversation with, especially concerning foods. I guess it is a common ground for nearly everyone. Most of my life, I have focused on food, recipe collecting and developing my own style of cooking.
I have always told my sister that I follow a recipe exactly the first time and then begin to “tweak” it according to my taste. The experimenting with a recipe is so much fun, and talking to people I meet about their cooking adventures is so interesting. My family still laughs about me being in line at Disney World and talking with a lady about a certain recipe. As hot as it was, I hated for the line to end!
Hot Bacon and Swiss Dip
1 cup mayonnaise
3 cups Swiss cheese, grated (please grate your own)
16 oz. cream cheese,
softened
½ cup green onions, chopped
1 cup Ritz crackers, crumbled
16 slices bacon,
cooked and crumbled
assorted crackers
(I love Wheat Thins)
Combine cream cheese, Swiss cheese, mayonnaise and green onions. Mix well. Spoon into a 9×13 inch baking dish. Top with Ritz crackers and bacon. Bake at 450 degrees for 15-20 minutes or until bubbling. Serve warm with crackers.
Andy’s Note: This is one of my favorite dips! Your dish will be empty before you turn around. Don’t you just love a good warm dip?
Mexican Tortilla Bake
1 pound ground chuck
1 onion, chopped
1 clove garlic, minced
½ tablespoon shortening
2 cans (8 ounces each) tomato sauce
1 ½ cups water
1-2 tablespoons
chili powder
½ teaspoon salt
9 tortillas
½ cup sour cream
2 cups Monterey Jack cheese, shredded
(8 ounces)
Brown meat, onion and garlic in shortening; drain off excess fat. Add tomato sauce, water, chili powder and salt. Simmer 20 minutes. Spoon one-fourth meat mixture into two quart casserole; spread tortillas with sour cream and arrange three over meat sauce; sprinkle with one-half cup cheese. Continue to layer meat sauce, tortillas and cheese ending with meat sauce and cheese. Bake 45 minutes at 350 degrees.
Andy’s Note: This is a layered casserole for Mexican food lovers. Add the amount of chili powder to suit your taste. I usually double this recipe and put it in a large foil pan.
Alabama Chocolate Nut Pie
1 cup sugar
½ cup flour
2 eggs
½ teaspoon vanilla
1 cup pecans, chopped
¾ cup chocolate chips
1 stick margarine, melted
1 9-inch pie crust
Mix sugar and flour. Stir in all other ingredients. Pour into pie shell and bake at 325 degrees for 45-60 minutes.
Andy’s Note: This is one of the easiest and best little pies that you will ever make, AND it is chocolate! Serve with a big spoon of vanilla ice cream and you will have a great dessert!
Happy Cooking, Andy
Southern Cooking with Andy Bedwell” may be purchased at The Messenger newspaper located at 1957 Rainbow Drive in Gadsden.