What Andy Griffith Ate
We remember this beloved actor — and the good food that Aunt Bee gave Mayberry
Writer, producer, singer, and actor — these are a few of the ways we remember Andy Griffith and his life. Throughout his career he was a fixture in movies like A Face in the Crowd, Go Ask Alice, and most recently Waitress, television shows like Matlock and Make Room for Daddy, and even had some stints as a country and gospel singer. But as we look back on all of his accomplishments in American media in the wake of his recent death, we largely remember him as the warm and gentle sheriff from The Andy Griffith Show.
Playing a single father raising his young son in the town of Mayberry, N.C., Griffith made an everlasting impression on American culture, as the show was constantly ranked the most popular sitcom during its eight-year life span and continues to be celebrated today. While the show touched upon family values with the use of comedic relief, there was one elemental piece throughout its run that keeps us talking about it today: food. Aunt Bee, Griffith's affable aunt and housekeeper, is most fondly remembered for her skills in the kitchen — the very first episode demonstrating her knack for wholesome, home-cooked meals through her fried chicken, and her portrayal as the culinary provider at gatherings, charities, and, of course, the jailhouse are the defining traits of her character.
Here at The Daily Meal, we remember Andy Griffith for the laughs and entertainment, but we also remember that soulful cooking featured on The Andy Griffith Show. We’re not the only ones, and there’s a cookbook to prove it. Published at the start of the 21st century, Aunt Bee’s Mayberry features 100 recipes and honors Griffith and the fictional characters of his show, highlighting scenes and recipes from memorable episodes. We’ll always remember Andy Griffith with a smile, and we think our taste buds should, too. These two recipes featured in Aunt Bee’s honor Griffith and the legacy he made, not to mention the fact that they’re delicious and easy to make as well.
Kleptomenerac Cheese Krispies
One 12-ounce package sharp Cheddar cheese
1 cup margarine
2 cups all-purpose flour
1 cup self-rising flour
2 cups Rice Krispies
Preheat oven to 325 degrees.
In a large sauce pan over low heat, melt the cheese and margarine together. Remove from heat and stir in the flour. Stir in the Rice Krispies and mix thoroughly. Roll into small balls and place on a baking sheet. Bake in the oven for 6 minutes.
Mayberry Strawberry Pie
2 pints fresh strawberries, washed and hulled
1 cup sugar
4 tablespoons flour
1 cup water
One 9-inch baked pie shell
Whipping cream, for garnish
In a saucepan, mash about 5 or 6 ripe strawberries, and combine with sugar, flour, and water. Cook until thick, about 10 minutes. Remove from heat and refrigerate to cool.
Just before serving, place the rest of the strawberries in the pie shell, reserving a few for garnish. Pour the glaze over the berries. Cover with whipped cream and garnish with reserved berries. Slice and serve. (Photo Courtesy of flickr/dudus maximus).
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce
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