By Andy Bedwell
I ran across some old recipes this past week that I wanted to share with all of you — salads and a soup that you can add to some of your Christmas gatherings.
2 pounds boneless chicken breasts
1 tablespoon olive oil
3 tablespoons oregano
1/2 teaspoon white pepper
6 cups chicken broth
4 cloves garlic
4 cans Great Northern beans
2 cans green chili peppers
1 can juice from Rotel
1 teaspoon red pepper flakes
3-4 teaspoon cumin
Cook chicken until tender. Remove and shred chicken. Heat oil, add onions, garlic, chilies, cumin, oregano and white pepper. Cook two minutes. Add beans, chicken broth, Rotel juice. Simmer for one hour. Add chicken and simmer for about 15 minutes longer.
Andy’s Note: I had written by this recipe, “This is fantastic for a large event.” I am definitely going to make this while cold weather is on its way.
Easy Fruit Salad
21 ounce can peach pie filling
21 ounce can apple pie filling
8 ounce can pineapple chunks, drained
15 ounce can fruit cocktail, drained
10 ounce package frozen strawberries
2 bananas, peeled and sliced
Combine all ingredients. Serve immediately or chill.
Andy’s Note: This is what I call my Cold Weather Salad. Easy and good!
1 small package orange Jello
1 large can pears, chopped
2 cups pear juice
8 ounce cream cheese, softened to room temperature
Large carton Cool Whip
Bring pear juice to boil, then dissolve Jello in hot juice. Let cool and congeal a little. Combine cream cheese and Cool Whip and mix well. Add this to the partially congealed Jello. Add pears and stir gently. Place in refrigerator to set.
Andy’s Note: This is an easy and tasty side salad for a ham or turkey. I love my Cold Weather Salads!
Happy Christmas Cooking, Andy
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger newspaper located at 1957 Rainbow Drive.