Southern Cooking with Andy Bedwell


By Andy Bedwell

Squash Croquettes
4 medium size squash
2 small onions
1/2 pound butter
3 eggs, well beaten
3 cups saltine
crackers, crushed
1/2 cup cracker meal
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons sugar
1/2 cup Crisco oil

Slice squash one-half inch thick and boil until soft and then drain. Sauté onions with butter. Allow onions to cool. After they have cooled, place squash, onions and butter in a large bowl. Add together eggs, crackers, cracker meal, salt, pepper and sugar. Mix well and roll into medium size balls. Deep fry on medium.
Andy’s Note: These are so delicious!

Pecan Cheesecake Pie
2 unbaked pie crust
8-ounce cream cheese
1/3 cup sugar
1 teaspoon vanilla
1 egg
1 1/4 cup chopped pecans
3 eggs
1 cup light Karo syrup
1 teaspoon vanilla
1/2 cup sugar
Blend the first four ingredients until smooth. Pour into unbaked pie crusts. Sprinkle pecans on top. In another bowl, blend next four ingredients until smooth, then gently pour mixture over nuts. Bake at 325 degrees for 50-60 minutes or until center is just set and pastry is golden brown.
Andy’s Note: This pie is kind of unusual and so good. A friend of mine in Centre told me that her husband loves this pie. She bakes two at a time and they eat one and freeze the other. There is nothing like an extra dessert in the freezer!

Happy cooking!

“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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