More from the cookbook

FacebookGoogle+TwitterLinkedIn

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.

Latest News

Advanced Manufacturing Center now open
Chamber hosts legislative summit
Young ladies selected for Annual Bal d'Or
STEAM Camp inspires female innovators
ADEM funding for drinking water, sewer projects surpasses $1 billion

Latest Sports News

Ashville grad leaves mark in AHSAA record book
Gadsden State student-athletes make ACCC honor roll
New Gadsden State cross country coach excited for 2024 season
AHSAA names new executive director
Area players make ASWA All-State baseball