Southern Cooking with Andy Bedwell – Comfort food and apple cobbler


By Andy Bedwell

Fall is the season for comfort food, and I can hardly wait to try some new recipes. Let’s climb out of our recipe rut with a few of my favorites.

Sloppy Joes
2 pounds ground chuck
1 large onion, chopped
½ cup bell pepper, chopped
½ cup brown sugar
2 cups ketchup
2 teaspoons 57 sauce
1 can pork & beans
2 teaspoons black pepper
3 shakes of Worcestershire sauce

Brown the ground chuck. Add all other ingredients together and put in the crock-pot. Cook this for hours on low.

Andy’s Note: I know I have put this recipe in my column so many times, BUT I am still not convinced that all of you have tried this easy and delicious recipe. It is fabulous for filling a group of hungry teen-agers! I like to serve this on an open-face bun with plenty of chips, trays full of chocolate brownies, my chocolate chip cookies (of course), sweet Southern tea and plenty of napkins. If you have extra guests, just add another can of pork & beans. It seems to grow with the crowd.

Beefy Corn Chip Skillet
1 pound ground beef
1 small onion, chopped
¾ cup water
1 package Taco Seasoning Mix
2 cups corn chips
¼ pound Velveeta cheese, cut into small cubes
2 cups shredded lettuce
2 tomatoes, chopped

Brown meat with onions. Add water and seasoning mix; cook as directed on package. Cover meat mixture with corn chips and Velveeta. Cover. Cook on low heat for five minutes or until cheese is melted. Top with lettuce and tomatoes. You can top the servings with a dollop of sour cream.

Andy’s Note: In my opinion, this is a classic comfort food. I have witnessed a bunch of adults dig into this like a bunch of kids. This is an easy and fun dish that everyone seems to adore. It is also so attractive to serve in individual bowls with just a little shredded cheese on top. I can also imagine a tray of my mother’s cheese biscuits close by.

Apple Pecan Cobbler
4 cups thinly sliced apples, Granny Smith
½ cup sugar
½ teaspoon cinnamon
½ cup chopped pecans
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
¼ teaspoon salt
1 egg, beaten
½ cup evaporated milk
1/3 cup margarine, melted
¼ cup chopped pecans

Grease a two-quart baking dish. Arrange apple slices in an even layer in the dish. In a bowl, mix together one-half cup sugar, cinnamon, and one-half cup pecans. Sprinkle mixture over apples. Mix together flour, one cup sugar, baking powder and salt. In a separate bowl whisk together egg, milk and margarine. Pour milk mixture into flour mixture all at once. Stir until smooth. Pour mixture over apples. Bake at 325 degrees for about 55 minutes.

Andy’s Note: By all means, this dessert deserves homemade whipped cream.

Whipped Cream
½ cup heavy cream, chilled
4 teaspoons
powdered sugar
1 teaspoon vanilla flavoring

Beat until foamy. When soft peaks form, beat from one to three minutes. Keep chilled until ready to serve.

Happy Cooking, Andy

“Southern Cooking with Andy Bedwell” may be purchased at The Messenger newspaper located at 1957 Rainbow Drive.

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