By Andy Bedwell
Oven Vegetables
I use a large roasting pan with two-inch sides. Pour enough oil to cover the bottom of the pan (not too much, just to cover). Slice any vegetable that you like into large pieces and place in a large bowl. Sprinkle a little water on top and mix. Cover vegetables with self-rising flour and mix well. Throw the vegetables in your greased pan and place in a 450-degree oven until you can see brown on the bottom of the veggies. Turn it over with your spatula and bake until they are as brown as you like. When brown, drain on paper towels and salt as you like.
Andy’s Note: My family loves vegetables mixed this way. They are so much better for you than all that grease that you use for frying. They taste wonderful. Just put together the vegetables you like. What I love is that it is so easy to fix this way and you can also feed a lot of people.
Tomato Pie
9-inch-deep dish pie crust
3 medium tomatoes, peeled and sliced
6 strips of bacon fried and crumbled.
1 cup cheese (cheddar, Monterey Jack or Swiss) graded
1 cup of mayonnaise
Bake frozen pie shell for five to seven minutes. Place tomato slices in the bottom of the pie shell and top with crumbled bacon. Combine cheese and mayonnaise. Pour over tomatoes and bake at 350 degrees for 35 to 40 minutes.
Stuffed Jalapeño Peppers
1 (8 ounce) cream cheese
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 of fresh jalapeños, halved lengthwise and seeded
½ cup dry bread crumbs
In a mixing bowl, combine cheese, bacon and seasonings. Mix well. Spoon about two tablespoons into each pepper half. Roll in bread crumbs. Place in a greased 15 inch by 10 inch by 1 inch pan. Bake uncovered at 300 degrees for 20 minutes.
Happy Cooking,
Andy Bedwell
“Southern Cooking with Andy Bedwell,” can be purchased at the Messenger on Rainbow Drive.
