By Andy Bedwell
Nothing says summer like a grilled hotdog covered with a delicious sauce along with an ear of corn from the garden. Next week, we will celebrate the Fourth of July with some of our favorites.
Hotdog relish
3 cups Heinz ketchup
1 chopped medium onion
2 teaspoons mustard
3 tablespoons
sweet salad cubs
1 cup shredded sauerkraut
black pepper to season
In a two-quart boiler pan, combine ingredients and simmer until onions are tender or for about 30 minutes.
Andy’s note: I have been making this relish for years, and it is good on just about anything. Someone told me that they like to spread this relish on top of cornbread. I remember we sold hotdogs at the Glencoe baseball fields and always had a crockpot full of this relish. It is messy, but so good.
Andy’s baked beans
3 or 4 cans of pork & beans (do not drain)
1 medium onion, chopped
1/2 green bell pepper, chopped finely
1 cup Heinz ketchup
2 teaspoons Heinz 57
black pepper to season
4 or 5 slices of
bacon on top
Bake in a 400-degree oven for 45 minutes. Then switch to 325 degrees until bacon is nearly done.
Andy’s note: Add some deviled eggs, sweet southern tea and a big fat chocolate brownie for a perfect combination.
Happy cooking, Andy
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger at 1957 Rainbow Drive.