Shrimp Mold, Deviled Ham Cheese Ball, Aunt Sue’s Party Punch and The Best Ever Onion Rings


An appetizer is served before a full meal and it is supposed to stave off your hunger. I have always considered an appetizer as something extra and it also is a fabulous way of extending warm Southern hospitality to a group. I have tried to assemble recipes for appetizers that are prac-tically no work at all but are absolutely delicious!

Shrimp Mold
1 package gelatin dissolved in ¼ cold water
Heat 1 can of Campbell’s
Tomato Soup and add
gelatin.Then add:
1 cup mayonnaise
1 (8-ounce) cream cheese
1 teaspoon
Worcestershire sauce
1 tablespoon
chopped pimento
¼ cup chopped onion
½ cup chopped celery
1 tablespoon lemon juice
dash of Tabasco sauce
salt and pepper to taste
1 tablespoon
chopped parsley
2 can of chopped shrimp

Andy’s Note: This was my mother’s favorite appetizer and it is delicious! She would always put this in a large fish mold. While mother was helping me with my cookbook, she would ask me periodically, “Andy, you put my shrimp mold recipe in the cookbook, didn’t you?”
Bless her heart, she added so much to my cookbook and I am so happy that she lived to see it published.

Deviled Ham Cheese Ball
2 (8-ounce) packages
cream cheese
1 (8-ounce) package
sharp cheese, grated
1 small onion, grated
2 tablespoons lemon juice
1 tablespoon
Worcestershire sauce
1 tablespoon dry mustard
½ tablespoon red pepper
¼ teaspoon salt
1 small can deviled ham
2 tablespoons
chopped pimento

Mix ingredients together and roll in chopped parsley.

Andy’s Note: This is really tasty and very attractive. I wish all of you could see the envelope on which this “ole” recipe is written. It is priceless and is very close to my heart. When I see a recipe like this, I know it was enjoyed by many people.

The Best Ever Onion Rings
1 large egg
2/3 cup water
2 teaspoons
fresh lemon juice
1 teaspoon oil
1 cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper
1 large yellow onion, thinly sliced and separated
into rings
Vegetable oil for frying

In a medium bowl, beat egg, water, lemon juice, and one teaspoon oil. In a separate bowl, combine flour, baking powder, salt, pepper, and red pepper. Mix dry ingredients into the egg mixture. Dip onion rings, one at a time, into mixture and fry in an electric skillet or a Dutch oven at 375 de-grees until golden brown.

Andy’s Note: This recipe was submitted by a lady from Huntsville and she said her mother prepared this for years. She also said her family loved her Southern cooking. This recipe is delicious! Be sure and slice your onion very thin. Hey! Who doesn’t like onion rings?

Aunt Sue’s Party Punch
4 ½ cups sugar
1 large can pineapple juice
2 fresh lemons
4 tablespoons Citric Acid
1 large can frozen orange juice (do not dilute)
1 ½ gallons of water

Boil one quart water with sugar. Add the citric acid and mix. Bring to a boil and add cold water. Cool and freeze. This recipe makes two gallons.

Andy’s Note: You know I have to always end on a “sweet note.” You want to thaw this to a slush. My Aunt Sue Lankford served this punch at many events in Attalla and for many family gatherings. This can also be served as an adult beverage.

I am wishing for all of you the best this New Year 2020 has to offer.

Happy New Year’s Cooking, Andy Bedwell
“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and the Messenger on Rainbow Drive.

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