By Andy Bedwell
I love recipes of the 1980s along with the music of the decade.
Old Fashion Beef Stew
One package of stew meat (cook until tender)
3 peeled carrots,
cut into large pieces
4 peeled potatoes,
cut into large pieces
2 large onions,
cut into large pieces
¼ cup english peas
Salt and pepper
Cook until all vegetables are tender. Water will have to be added several times. After all is tender, add one cup of ketchup. Simmer for a few minutes and then mix two tablespoons of corn starch with enough water to dissolve the corn starch. Add slowly to the stew to thicken.
Andy’s note: I always cut my vegetables into large pieces. This is not a soup and I think that the large pieces are very appetizing.
Southern Cole Slaw
Cabbage shredded or
package already shredded
Chop cabbage with a sharp chopper into small pieces
Carrots grated, just a
small amount
Onion, chopped fine
Sweet pickle relish
Dried cranberries
Dressing:
½ cup mayonnaise
1 teaspoon vinegar
1 tablespoon sugar
Mix well and add to the slaw. Refrigerate!
Mound Cake
1 devils food cake mix Mix according to directions on package and bake in a 9x-13-inch cake pan. Cool.
Filling:
1 ½ cups sugar
18 large marshmellows
1 ½ cups evaporated milk
Heat slowly until bubbly. Add 14 ounces coconut. Cook two minutes. Add one teaspoon vanilla and beat with mixture. Poke holes in the cake and pour filling over it.
Icing:
4 tablespoons cocoa
6 tablespoons buttermilk
1 stick margarine
Heat until boiling on medium heat. Remove from heat ans add one teaspoon vanilla and one box of powdered sugar. Heat well and spread over cake.
I hope you will enjoy these 1980s recipes!
Roll tide & War Eagle!
Happy cooking, Andy
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger newspaper located at 1957 Rainbow Drive.