Southern Cooking with Andy Bedwell – Mother’s Day favorites

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By Andy Bedwell

Happy Mother’s Day to all of our sweet mothers!

Perhaps one of the most comforting sights that I loved to experience was walking in my mother’s kitchen after school seeing a tall, beautiful pound cake under a glass dome. In my opinion, that is a true mother’s love for her family.

Andy’s Favorite Pound Cake
1 cup Crisco shortening
2 cups sugar
2 cups cake flour, sifted
6 eggs
1 add 1 tsp. Vanilla and
1 teaspoon almond

Combine all ingredients in your mixer and beat on medium speed for 10 minutes. Pour into a greased and floured tube pan. Bake at 300 degrees for 50-55 minutes.

Andy’s Note: After 35 minutes, begin to check with a toothpick. Do not over bake.

Mexican Chicken
1 (6-ounce) can RoTel tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
2/3 cup chicken broth (from boiled chicken)
1 teaspoon chili powder
1 teaspoon garlic salt
Several chicken breasts, boiled
12 corn tortillas
1 large onion, chopped
2 cups Velveeta cheese, cut into small pieces

To make sauce, blend soups, RoTel tomatoes, broth and seasonings. In a greased casserole dish, layer chicken, 1/2 tortillas, 1/2 onion, 1/2 sauce and 1/2 cheese. Repeat layers with remaining ingredients. Bake at 350 degrees for one hour.

Andy’s Note: use a metal or foil pan. Cover with foil making a tent. This will prevent sticking. We all love this dish.

Happy Cooking,
Andy

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

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