Southern Cooking: Potato Soup, Carrot-Raisin Salad, Country
Apple Dessert

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By Andy Bedwell

Here in the South, and especially in Alabama, food is an important part of celebrating the holiday season. While everyone is beginning to be so busy, let’s highlight some easy, fun family menus.

Special Potato Soup

1 stick margarine

1 (8-ounce) container French onion dip

2 cans of cream

of chicken soup

2 soup cans of milk

1 medium onion, chopped

10 medium potatoes, chopped and boiled

Black pepper

Pepper Jack cheese

In a large boiler, sauté onion in margarine until tender. Add dip, soup and milk. Stir until soup is smooth. Add boiled potatoes. I always mash about half of the potatoes. This recipe will usually make about three quarts.

Andy’s Note: Any kind of cornbread is a must with this soup. My mother always said that it tasted like dressing when it was served over cornbread. Before serving, I like to top with grated Pepper Jack cheese. And of course, my choice of cornbread would definitely be Mexican.

Carrot-Raisin Salad

1 pound carrots,

peeled and trimmed

1 cup dark raisins

1 cup crushed

pineapple, drained

1 cup mayonnaise

½ cup powdered sugar

To plump raisins and make them moist and tender, soak in water several hours or overnight in the refrigerator. Drain well before using. Shred carrots, using the large holes of the grater. In a large bowl, combine carrots, raisins  and pineapple. In a small bowl, mix mayonnaise and powdered sugar until well blended. Pour over the carrot mixture. Toss lightly to coat. Cover and refrigerate at least two hours.

Andy’s Note: Carrot-Rai-sin Salad is one of my favorites.

Country Apple Dessert

1 box yellow cake mix

½ cup butter

2 eggs

½ cup brown sugar

¼ cup pecans

1 cup sour cream

1 teaspoon vanilla

1 (20-ounce) can

apple pie filling

Mix cake mix, butter, and one egg together. Pat in the bottom of a 9×13-inch pan. Pour apple pie filling over crust. Mix brown sugar and pecans together and then sprinkle over pie filling. Mix one cup sour cream, one egg and vanilla; drizzle over pie filling. Bake at 350 degrees for 40-50 minutes.

Andy’s Note: This apple dessert is the perfect sweet ending for any quick fall or holiday meal. It is easy to prepare with ingredients that you mostly have on hand. It is also absolutely delicious served with ice cream or sweetened whipped cream.

Happy Fall 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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