Southern Cooking with Andy Bedwell: Shrimp Mold, Cheese Ball, Onion Rings and Party Punch


An appetizer is served before a full meal and it is supposed to stave off your hunger. I have always considered an appetizer as something extra and it also is a fabulous way of extending warm Southern hospitality to a group. I have tried to assemble recipes for appetizers that are practically no work at all but are absolutely delicious!

Shrimp Mold

1 package gelatin dissolved in ¼ cold water

Heat 1 can of Campbell’s Tomato Soup-add gelatin

Then add:

1 cup mayonnaise

1 (8-ounce) cream cheese

1 teaspoon

Worcestershire sauce

1 tablespoon

chopped pimento

¼ cup chopped onion

½ cup chopped celery

1 tablespoon lemon juice

Dash of Tabasco sauce

Salt and pepper to taste

1 tablespoon

chopped parsley

2 cans chopped shrimp

Andy’s Note: This was my mother’s favorite appetizer and it is delicious. She would always put this in a large fish mold. While mother was helping me with my cookbook, she would ask me periodically “Andy, you put my shrimp mold recipe in the cookbook, didn’t you?” Bless her heart, she added so much to my cookbook and I am so happy that she lived to see it published.

Deviled Ham Cheese Ball

2 (8-ounce) packages

cream cheese

1 (8-ounce) package

sharp cheese, grated

1 small onion, grated

2 tablespoons lemon juice

1 tablespoon

Worcestershire sauce

1 tablespoon dry mustard

½ tablespoon red pepper

¼ teaspoon salt

1 small can deviled ham

2 tablespoons

chopped pimento

Mix ingredients together and roll in chopped parsley.

Andy’s Note: This is really tasty and very attractive. I wish all of you could see the envelope on which this old recipe is written. It is priceless and is very close to my heart.  When I see a recipe like this, I know it was enjoyed by many people.

Best Ever Onion Rings

1 large egg

2/3 cup water

2 teaspoons fresh

lemon juice

1 teaspoon oil

1 cup all-purpose flour

1 ½ teaspoon

baking powder

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper

1 large yellow onion, thinly sliced and separated

into rings

Vegetable oil for frying

In a medium bowl, beat egg, water, lemon juice and 1 teaspoon oil.  In a separate bowl, combine flour, baking powder, salt, pepper and red pepper. Mix dry ingredients into the egg mixture. Dip onion rings, one at a time, into mixture and fry in an electric skillet or a Dutch oven at 375 degrees until golden brown.

Andy’s Note: This recipe was submitted by a lady from Huntsville and she said her mother prepared this for years. She also said her family loved her Southern cooking. This recipe is delicious. Be sure and slice your onion very thin.

Aunt Sue’s Party Punch

4 ½ cups sugar

1 large can pineapple juice

2 fresh lemons

4 tablespoons Citric Acid

1 large can frozen orange juice (do not dilute)

1 ½ gallons of water

Boil 1 quart water with sugar. Add the Citric Acid and mix. Bring to a boil and add cold water. Cool and freeze.

Andy’s Note: You know I have to always end on a sweet note. You want to thaw this to a slush. My aunt Sue Lankford served this punch at many events in Attalla and for many family gatherings. This can also be served as an adult beverage. This recipe makes two gallons.

Happy New Year and Happy Cooking,

Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and The Messenger on Rainbow Drive.

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