Ruth Flannigan’s The Country Gentleman’s Dish, Ruth Flannigan’s Cheese Straws and Ruth Flannigan’s Bean Soup


By Andy Bedwell

“All that I am and ever hope to be, I owe to my angel mother. I remember my mother’s prayers and they have always followed me. They have clung to me all my life.”

– Abraham Lincoln

During the next few weeks, this column will continue honoring our wonderful mothers and the delicious dished that the lovingly prepared for their families. I requested that readers of this column, friends, and family send me the favorite dish or recipe that they enjoyed the most that was prepared by their mother. I hope that you enjoy reading and preparing these beloved recipes that are real treasures.

Ruth Flannigan’s The Country Gentleman’s Dish

1 hen (cooked

and saved broth)

1 can tomatoes

1 can cream corn

1 can mushrooms

(mushroom pieces are ok)

1 small jar of pimientos

1 can green limas

(or frozen)

½ cup uncooked rice

2 cups chopped celery

1 large onion

2 tablespoons

Worcestershire sauce

Salt and pepper to taste

Remove chicken from the bone and chop into large pieces. Begin cooking with the one cup of broth. Put in everything else and bake at 350 degrees for one and one-half to two hours, adding more broth as needed. Just before serving, add chicken.

Submitted by her daughter, Jane Reynolds

Ruth Flannigan’s Cheese Straws

½ pound cheese

(extra sharp)

½ cup plain flour

1 stick butter (margarine)

¼ teaspoon salt

¼ teaspoon red pepper

Bake at 350 degrees for 18 minutes. Watch carefully.Do not brown. Yields 88 straws.

Submitted by her daughter, Ann Pierce

Ruth Flannigan’s German Spaghetti

1 ½ pounds of ground beef

½ onion (chopped)

½ green pepper (chopped)

1 cup elbow macaroni

1 can tomato soup

Cook macaroni. Brown meat, onion and green pepper. Mix all ingredients together. Bake at 350 degrees for 35 minutes. Serves six.

Submitted by her daughter, Patsy Flannigan

Ruth Flannigan’s Bean Soup

Ham Bone

Onion (medium)

2 cups dried peas or beans (pinto beans)



When there is a little ham left on the butt or shank portion of the ham, put it into a large pot with two cups of washed beans, eight cups of water, onion, salt and pepper. Bring to a boil, the simmer three hours. It makes a complete meal with cornbread.

Submitted by her son, John Flannigan

We will continue our mother’s wonderful recipes for the next several weeks.

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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