Mary’s Scalloped Potatoes and Fudge Plate Pie
Football season is here and I enjoyed every game that I watched this past weekend. It is so much fun now that Matthew is old enough to discuss a game with me. Grandchildren are such a blessing! Of course, my favorite part of the game is to know what all of you had to eat. We had a Boston Butt from the Northeast Community Center and Mary and Dale brought the rest. The traditional sides were baked beans, potato salad, lemon icebox pie and Southern sweet tea.
Mary’s Scalloped Potatoes
5 potatoes, sliced
1 large onion, sliced
8 ounces extra-
sharp cheese, grated
1 can cream of
mushroom soup
1 cup milk
salt and pepper to taste
Mix your soup and milk together and set aside. Layer with one-third of the potatoes, onions, and soup/milk mixture. Top with grated cheese. Keep layering until all is used and with the cheese on top. Use a buttered 9 x 13-inch Pyrex dish. Cover and bake at 350 degrees for 1 1/2 hours.
Andy’s Note: This is so good and so easy. I guess I would say this is one of Mary’s signature dishes. She makes this a lot and it is so quick to put together.
Fudge Plate Pie
1 stick margarine
1 cup sugar
1/2 cup plain flour
3 tablespoons cocoa
2 eggs, beaten
1 teaspoon vanilla
Melt margarine and cocoa together. Add sugar and remaining ingredients. Pour into a well-buttered pie plate. Bake at 325 degrees for 25-30 minutes. Serve warm and top with vanilla ice cream or Cool Whip.
Andy’s Note: I love this pie because you do not have to have a piecrust. When you need a quick, good chocolate pie, this is your pie! Mothers and grandmothers, please give this recipe to your children who are beginning to bake. So good and so easy! This is another recipe that is so close to my heart that I am overwhelmed with precious memories.
My Aunt Cora Dean and Uncle Jack Carr loved this pie. I would carry it to them and Cora would call and say, “Andy, you left your pie plate.” That meant for me to come and get the empty pie plate and make another one. Oh, how I wish they were both here and I could carry them a Fudge Plate Pie!
Fall is in the air and I cannot wait to start sharing French toast, waffles, pancakes, soups and hearty recipes. The best cooking season of the year is rapidly approaching.
The Messenger is preparing for their annual Holiday Recipe Guide that will be published Nov. 21. Deadline for submission is Friday, Oct. 31.
All of you wonderful cooks start deciding which recipes you would like to share. I hope this will be the best holiday cookbook ever!
Happy Cooking,
Andy Bedwell
“Southern Cooking with Andy Bedwell” can be purchased at Little Faces Doll Shop, Alabama Gift Company, and the Messenger on Broad Street.