Southern Cooking with Andy Bedwell – Cozy fall recipes


By Andy Bedwell

I always look forward to “Cozy Fall Recipes” in the month of October. My family still enjoys sharing their favorites with all of you.

New River Chili
1/2 cup macaroni (uncooked)
1 pound ground beef
1 cup chopped onion
2 teaspoons seasoned salt
1/2 teaspoon black pepper
3 tablespoons chili powder
1 (28-ounce) tomatoes, undrained
1 (16-ounce) can tomatoes
1 (15-ounce) kidney beans, undrained
1 (15-ounce) can pinto beans, undrained
1 teaspoon hot sauce

Mix together and simmer for about 2 hours.

Andy’s Note: This is a delicious chili for a cold evening. It makes about two quarts.

Cornbread Skillet Casserole
2 eggs, slightly beaten
1 cup self-rising corn meal mix
2 teaspoon soda
1 teaspoon salt
1 (17-ounce) can cream-style corn
1 cup milk
1/4 cup oil
1 pound ground chuck
2 cups grated cheese
1 large onion, chopped
2-4 jalapeño peppers, finely chopped

Combine first seven ingredients together. Brown meat. Pour one-half cornbread mixture into a greased iron skillet. Sprinkle with meat. Top with cheese, onion and peppers. Pour remaining batter over top. Bake at 350 degrees for 45-50 minutes. Let stand five minutes before serving.

Andy’s Note: This is a hearty delicious dish that can be served with a vegetable and a beautiful salad. My son Mac loves this dish. You must try!

Cinnamon Pound Cake
1 box yellow cake mix
(8-ounce) sour cream
(8-ounce) cream cheese
1/2 cup sugar
4 eggs
3/4 cup butter

Cinnamon Mix
3 tablespoons sugar
1 tablespoon cinnamon

Mix cake mix and one-half cup sugar. Melt cream cheese in the microwave and blend with sour cream. Add to cake mix. Blend in melted butter. Add eggs one at the time. Pour batter in a greased Bundt pan and sprinkle cinnamon and sugar on top. Bake at 325 degrees for 50-60 minutes. Check with a toothpick after 45 minutes.

Andy’s Note: This is so easy and so good. It’s delicious with a hot cup of coffee in the mornings.

These are three of my favorite recipes and I hope you enjoy them.

Happy Cooking!

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

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