Tea Cakes, Oatmeal Lace Cookies, Spaghetti Salad, Stuffed Jalapeños

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By Andy Bedwell

This week, I’d like to share with you some of my favorite recipes from my cookbook.

Pat’s Old-Fashioned Tea Cakes

1 3/4 cups sugar

2 sticks margarine

2 eggs, beaten

3/4 cup Crisco oil

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons vanilla

Cream margarine and sugar until light and fluffy. Add eggs and beat well. Add all other ingredients and mix well. Drop dough the size of a walnut on an ungreased cookie sheet. Mash flat with the bottom of a glass that has been coated with sugar. Bake at 350 degrees for 10-11 minutes or until lightly browned.

Andy’s Note: Pat Davidson is a cousin of mine who lives in Piedmont. Pat, this is absolutely a great recipe! Thanks for sharing it with me.

Frances’ Oatmeal Lace Cookies

1 1/2 cups oats

1 stick margarine, melted

3/4 cup sugar

1 teaspoon baking powder

1 tablespoon flour

1/8 teaspoon salt

1 teaspoon vanilla flavoring

1/2 cup chopped pecans

Pour melted margarine over oats. Add all other ingredients and mix well. Drop by tablespoon on a foil-lined cookie sheet. Be sure and separate cookies far apart on foil or they will run together. Do not remove from foil until completely cool and then peel off. Be sure they are brown. Bake at 375 degrees for 10-12 minutes.

Andy’s Note: This was Frances Blackwell’s signature cookie at Eastside Presbyterian Church. She was a beautiful lady and a fabulous cook!

Spaghetti Salad

1 pound thin spaghetti, cooked, drained and cooled

3 large tomatoes, diced

1 large cucumber, diced small

1 medium green bell pepper, diced small

1 sweet red pepper, diced small

1 large red onion, sliced and chopped

2 cans sliced olives (2 1/4 ounces)

1/2 cup parmesan cheese

1 tablespoon sesame seeds

1 teaspoon paprika

1/2 teaspoon celery seeds

Sprinkle of garlic powder

1 (16 ounce) bottle of Italian dressing

Mix ingredients together and keep refrigerated.

Andy’s Note: Break your dry spaghetti into thirds before cooking. This is the best pasta salad ever. Also, makes enough to feed an army.

Stuffed Jalapeño Peppers

1 (8 ounce) cream cheese, softened

1 cup shredded sharp cheese

1 cup shredded Monterey Jack cheese

6 bacon strips, cooked and crumbled

1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

1 pound fresh jalapeños, halved lengthwise, seeded

1/2 cup dry breadcrumbs

Combine cheeses, bacon and seasonings in a mixing bowl. Mix well. Spoon about two tablespoons into each pepper half. Roll in bread crumbs. Place in a greased 15×10 inch pan. Bake uncovered at 300 degrees for 20 minutes.

Andy’s Note: Elizabeth Mathis, I always think of you when I make these, be-cause your stuffed jalapeños are fabulous!

Happy cooking, Andy

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

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