Marshmallow Delight and Mexican Chicken Casserole
Some people say Southern dishes are just too rich or too sweet, but to me they are just “mighty good.” Nothing brings Southerners together like a big dinner.
I am so proud to share some of my Southern Secrets and most cherished recipes with all of you. They’ve been handed down through the generations and passed around from family to family. I want to thank all of you that have told me that my cookbook is on display in your kitchens. My heart is so full with joy!
Marshmallow Delight
1 package orange jello
1 cup boiling water
1 cup pineapple juice
14 marshmallows (cut fine) (before we had miniature marshmallows)
1/2 cup medium sharp cheese, grated
6 slices of pineapple, cut (this was before crushed pineapple)
1/2 cup whipping cream
1/2 cup pecans, chopped
Dissolve jello in boiling water. Add 1 cup pineapple juice and while hot, add marshmallows. Add cheese, cool and then add cut pineapple and pecans. When mixture begins to congeal, fold in whipped cream. Whip cream is so much better than Cool Whip.
Andy’s Note: I wish all of you could see the paper this recipe is written on. It is yellowed, faded, and barely legible. This is another recipe from Piedmont, Alabama.
My mother and sister stayed with a distant relative for the weekend in Piedmont years ago and she served this for lunch. Mary reminded me of this recipe the other day. It is definitely a must try!
Mexican Chicken Casserole
6 boneless chicken breasts
1 large package Doritos
1 1/4 cup chicken broth
1 cup extra sharp cheese, grated
1/2 cup bell pepper, chopped
3/4 cup onions, chopped
2 cans cream of chicken soup
1 can Ro-Tel tomatoes
1 teaspoon garlic powder
1 tablespoon chili powder
Cook chicken and cut into fairly large pieces. Put Doritos in a bowl and cover with chicken broth. Let them stand for five minutes, stirring occasionally. Grease large casserole. Put in casserole by layers, 1/3 Doritos, 1/2 green peppers, 1/2 onions, 1/2 chicken, and 1/3 cheese, ending with Doritos on top. Mix together two cans of soup, can tomatoes and peppers, garlic powder, and chili powder; pour over top. Bake at 350 degrees for 45 minutes. Sprinkle with remaining cheese after taking out of the oven.
Andy’s Note: I have carried this casserole to so many pot luck dinners. My family loves Mexican dishes! This makes a large and attractive casserole.
Mexican Chicken Casserole, small salad, fresh cream corn, huge slice of chocolate cream pie, and Icy’s sweet southern tea!
Next week, I want to tell you about Icy’s sweet southern tea!
Happy Cooking,
Andy (Andrea) Bedwell
“Southern Cooking with Andy Bedwell” may be purchased at Little Faces Doll Shop, Alabama Gift Company and the Messenger office on Broad Street.
