By Andy Bedwell
“A mother is the truest friend we have, when trials heavy and sudden fall upon us; when adversity takes the place of prosperity; when friends desert us; when trouble thickens around us; still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.” – Washington Irving
Susie Tolbert’s Pecan Pie
1 9-inch unbaked pie crust
3 eggs
½ cup Golden Eagle
corn syrup
1 cup sugar
¼ cup melted butter
1 teaspoon vanilla flavoring
Dash salt
1 cup pecans
Preheat oven to 350 degrees. Add all ingredients except pecans to a medium mixing bowl. Beat well. Add pecans. Pour into pie shell and bake about 40 minutes or until done.
Submitted by her daughter, Susan Davidson
Amy Anderson’s Jello Pie
(Chill bowl and beaters)
1 cup sugar
1 small can
crushed pineapple
1 package strawberry jello
1 cup evaporated
milk (chilled)
Juice of 1 lemon
Bring sugar, pineapple and jello to a rolling boil. Cool to lukewarm. Whip milk and juice of one lemon. Add jello mixture to milk. Pour into crusts. Refrigerate.
Submitted by her daughters, Janice Anderson Rosser, Sherry Anderson Whiteside and Diana Anderson
Jackie Medlin’s Strawberry Gelatin Salad
2-3 ounce package
strawberry gelatin
1-10 ounce package
frozen strawberries
2 cups boiling water
2 large bananas
1-20 ounce can
crushed pineapple
1 cup sour cream
In a large bowl combine gelatin, 2 cups boiling water and strawberries. Set aside until strawberries are thawed. Mash bananas and mix with drained crushed pineapple. Add to gelatin. Pour half of gelatin mixture in mold and refrigerate until congealed. Spread sour cream over congealed mixture. Add remainder of gelatin mixture and congeal.
Submitted by her daughter, Ann Medlin Porter
Carrie Woodall’s Syrup Cake
2 cups all-purpose flour
1 cup Sorghum Syrup
2 large eggs
¼ cup buttermilk
1 stick butter, softened
1 teaspoon soda
2 teaspoons baking powder
Mix dry ingredients and set aside. Mix syrup, butter and eggs and add to dry in-gredients, alternating with buttermilk. Mix well and pour into a well greased iron skillet. Bake at 400 degrees until firm to touch.
Note: This recipe was invented about 1900 by Carrie Woodall for her little brother, John Miller. It won a prize in the Iron Clad Re-cipe contest in Cherokee County.
Carrie Woodall’s Frozen Cocktail Salad
2 ½ cans Libby Fruit
Cocktail, drained
2 3ounce packages
cream cheese, softened
½ cup mayonnaise
1 tablespoon grated
lemon zest
2 cups mini marshmallows
1 cup whipped cream
(make with a pint of whipping cream and two tablespoons powdered sugar)
Blend mayo with cream cheese and lemon zest then stir in fruit and marshmallows. Whip cream with powdered sugar and fold into fruit mixture. Pour into loaf pan lined with wax paper. Freeze till firm-at least four hours or overnight. Unmold and cut into 8-10 slices. Serve immediately on salad greens. Can add a dollop of mayonnaise or whipped cream on top with a pretty cherry.
Note: This was always to “go to” recipe for club meetings or parties.
Carrie Woodall’s Scalloped Potato Casserole
8-10 medium potatoes peeled, sliced thin
into rounds
½ block Velveeta cheese
1 cup grated
cheddar cheese
2-3 tablespoons flour
Salt
Black pepper
1 cup milk
1 stick butter plus to
grease pan
Grease a Pyrex dish with butter. Peel and slice potatoes. Layer potatoes, butter, salt, pepper and sprinkle of flour. Add layer of cheese. Repeat. Add layers until pan is full. Pour milk over all. Cover with foil. Bake at 350 degrees for 30-plus minutes. Remove foil for the last 10 minutes of baking to let brown.
Carrie Woodall’s recipes were submitted by her granddaughter: Becky Clayton
We love our mothers and grandmothers! Happy Cooking, Andy Bedwell
“Southern Cooking with Andy Bedwell” can be purchased at The Messenger newspaper located at 1957 Rainbow Drive in Gadsden.
