Marinated Vegetable Salad, Tomato Basil Chicken Pasta and Beach Wave Cake


By Andy Bedwell

Today’s menu:

Meat Loaf Plate

Mashed Potatoes

Turnip Greens

Corn Bread


Hot Dogs



Cokes, Pepsi, Tea, Coffee, Beer, etc.

I saw the above sign in front of a little café on our way to the beach a few years ago. Only in a Southern small town would you ever see this kind of menu. It seems like wherever I might be, the love of Southern food remains at the core of my being.

Marinated Vegetable Salad

¾ cup vinegar

½ cup vegetable oil

1 tablespoon water

1 teaspoon salt

1 cup sugar

1 teaspoon black pepper

Mix all ingredients above in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool.

1 (16 oz.) can French

style green beans

1 (17 oz.) can

small green peas

1 (12 oz.) can shoe peg corn

1 (2 oz.) jar

chopped pimento

1 cup chopped celery

1 green pepper,

finely chopped

1 bunch green

onions, chopped

Combine drained vegetables; stir in vinegar mixture.

Cover and refrigerate.

Andy’s Note: This is great to take to get-togethers, dinners and church reunions. You can prepare this salad the day or night before. It tastes better after being in the refrigerator for 24 hours. Sometimes I do not add the celery.

Tomato Basil Chicken Pasta

1 pound boneless, skinless chicken breasts cut into 1-inch pieces

1 teaspoon oil

½ teaspoon dried basil

½ cup chopped onion

¼ teaspoon black pepper

1 garlic clove, minced

½ teaspoon salt

2 cups coarsely

chopped tomato

4 cups hot cooked

fettuccine (eight ounces)

¼ cup grated fresh Parmesan cheese

Heat oil in a large nonstick skillet over medium heat. Add chicken, salt, basil and pepper. Cook chicken until no longer pink.

Add onion and garlic, sauté two minutes. Add tomatoes; sauté two minutes. Serve over fettuccine; sprinkle with Parmesan cheese.

Andy’s Note: This is a delicious dish and so easy. You basically stand the entire time you are preparing this recipe. I love the combination of all the flavors together.

Beach Wave Cake

1 cup coconut

1 cup chopped pecans

1 box lemon cake mix

Ingredients on

cake mix box

1 stick margarine, melted

1 (8oz.) package

cream cheese

1 box powdered sugar

Mix coconut and chopped nuts together. Spread in bottom of 9×13-inch greased pan. Mix cake mix according to directions on box. Pour cake mix batter over coconut and nuts. Cream melted margarine and cream cheese together. Add powdered sugar. Spoon margarine mix on top of cake mix. Bake at 350 degrees for 40 minutes to one hour.

Andy’s Note: This cake is not very attractive but a very good and easy to prepare.

Happy Southern Cooking, Andy Bedwell

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

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