Midge Crawford’s Chicken Tetrazzini and Virginia McCleskey’s Custard Ice Cream


By Andy Bedwell

Midge Crawford’s Chicken Tetrazzini

1 broiler-fryer

(2 ½ to 3 lbs.)

cups water

1 cup dry white wine

carrots cut in pieces

1 medium-size

onion, chopped

2 sprigs parsley

½ teaspoon thyme

1 ½ teaspoons salt

6 tablespoons butter

or margarine

tablespoons flour

½ cup light cream

¾ cup shredded

Parmesan cheese

¾ pound mushrooms, sliced

Salted water

8 ounces noodles


Place chicken in deep pot and add water, wine, carrots, onion, parsley, thyme and salt. Bring to a boil, cover and simmer slowly for about 40 minutes or until chicken is tender. Pour broth through wire strainer and save. When chicken is cool enough to touch, remove skin and bones and discard.

Cut meat in thin slivers and set aside.  Melt two tablespoons of the butter, mix in flour and gradually blend in three and three-fourths cups of the reserved chicken broth (add water if you do not have quite enough broth) and cream. Cook, stirring for about three minutes after sauce begins to simmer. Stir in one-half cup of the cheese. Remove from heat. Measure out one cup of the sauce and blend remaining cheese with it. Melt remaining four tablespoons of butter in another pan and cook mushrooms quickly until lightly browned.

At same time, bring a quantity of salted water to a boil, add noodles and cook until they are just tender to bite but not soft. Drain noodles and combine with large portion of sauce, the chicken and mushrooms (save a few nice large slices for garnish). Pour into a large shallow casserole or individual casseroles. Spoon the reserved one cup sauce evenly over the surface and top with mushroom garnish.

Bake, uncovered, in a moderately hot oven (375 degrees) until bubbling.Allow about 15 minutes for large casserole and eight minutes for small dishes. Broil tops until lightly browned. Makes six to eight servings.

Submitted by her daughter, Donna Spraggins

Virginia McCleskey’s Custard Ice Cream

 2 ¼ cups sugar

6 tablespoons flour

½ teaspoon salt

5 cups milk, scalded

6 eggs

4 cups heavy cream

4 ½ teaspoons vanilla

Combine sugar, flour, and salt in a saucepan. Slowly stir in hot milk. Cook over low heat about 10 minutes, stirring constantly until mixture is thickened. Mix small amount of hot mixture with the eggs and add to saucepan. Cook one minute longer. Chill in refrigerator. Add cream and vanilla.  Makes one gallon.

Submitted by her daughter: Andy Bedwell

I hope all of you have enjoyed our Mother’s Day recipes. Thank you so much for your support and participation. Have a safe weekend!

Happy Cooking, Andy

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

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