More from the cookbook


By Andy Bedwell

Spaghetti Salad

1 pound thin spaghetti, cooked, drained and cooled
3 large tomatoes, diced
1 large cucumber,
diced small
1 medium green bell
pepper, diced small
1 sweet red pepper,
diced small
1 large red onion,
sliced and chopped
2 cans sliced olives
(2 1/4 ounces)
1/2 cup parmesan cheese
1 tablespoon
sesame seeds
1 teaspoon paprika
1/2 teaspoon celery seeds
Sprinkle of
garlic powder
1 (16 ounce) bottle
of Italian dressing

Mix ingredients together and keep refrigerated.
Andy’s Note: Break your dry spaghetti into thirds before cooking. This is the best pasta salad ever. Also, makes enough to feed an army.

Stuffed Jalapeño Peppers

1 (8 ounce) cream
cheese, softened
1 cup shredded sharp cheese
1 cup shredded
Monterey Jack cheese
6 bacon strips,
cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 pound fresh jalapeños, halved lengthwise, seeded
1/2 cup dry breadcrumbs

Combine cheeses, bacon and seasonings in a mixing bowl. Mix well. Spoon about two tablespoons into each pepper half. Roll in bread crumbs. Place in a greased 15×10 inch pan. Bake uncovered at 300 de-grees for 20 minutes.
Andy’s Note: Elizabeth Mathis, I always think of you when I make these be-cause your stuffed jalapeños are fabulous!

Happy garden cooking, Andy

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

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