Catalpa Cooking

Friday, January 29, 2010


Mix together:

1 cup sugar

1/2 cup melted oleo

1 cup light corn syrup

3 slightly beaten eggs

2 tablespoons Bourbon or other flavoring (I used 2 teaspoons vanilla)

1/2 cup chocolate pieces

1 cup pecan pieces

Pour in unbaked pie shell and bake at 350 degrees for 40 to 45 minutes. Serve with Cool Whip or whipped cream.


1 can cherry pie filling

1 8-oz. can crushed pineapple, plus juice

1 can Eagle Brand milk

1 cup chopped pecans

1 tablespoon lemon juice

1 9-oz. carton Cool Whip

Mix and chill, or freeze if desired.


1 large package raspberry Jell-O

2 cups boiling water

1 (15 oz.) can blueberries

1 (8 oz.) carton sour cream

1/2 cup chopped pecans

Dissolve jello in boiling water. Add blueberries, juice and all. Put in refrigerator until partially set. Fold in sour cream and nuts. Return to refrigerator and chill until set.


1 cup all-purpose flour

1/4 cup brown sugar

1/2 cup chopped pecans

1/2 cup melted butter or margarine

2 egg whites

1 cup sugar

2 cups sliced fresh strawberries or 1 (10 oz.) package frozen strawberries, thawed

2 tablespoons lemon juice

1 (10 oz.) package Cool Whip

Mix flour, brown sugar, nuts, and butter together. Crumble onto a shallow pan or cookie sheet. Bake at 350 degrees for 20 minutes, stirring occasionally.

Combine egg whites, sugar, berries, and lemon juice. Beat at high speed for at least 10 minutes. Fold in Cool Whip.

Sprinkle two-thirds of the crumbs in a 9 x 13 pan. Spoon cream mixture over crumbs. Top with remaining crumbs. Freeze for 6 hours before serving.


3 cups cooked squash

3/4 stick oleo

2 eggs

1/4 cup chopped onion

1 cup evaporated milk

1 cup grated cheese

2 cups crushed cracker crumbs

2 teaspoons baking powder

Salt and pepper to taste

Add all ingredients to cooked squash, pour into a greased baking dish, cook uncovered at 375 degrees for about 40 minutes until lightly browned.

It makes a large casserole - or mine did, for I had 3 cups squash (the recipe says 2 cups). Just use your own judgment. This will serve 8-10 people. This recipe was sent in by Yevette Cishmore of Aiken, S.C., a neighbor of my sister.


Layers of green spinach, broken into pieces

Place in the bottom of a large bowl and sprinkle with salt, pepper and sugar

Layer of lettuce, broken into pieces

Spread on top of the spinach, sprinkle with seasonings

Continue with the following layers

Fried bacon, crumbled

Hard-boiled eggs, chopped

Grated carrots

Chopped green onions

Chopped green bell pepper

Frozen peas (do not thaw)

Salad dressing or mayonnaise

Shredded Swiss, Cheddar, or American cheese, grated

Refrigerate one hour before serving. This keeps well in the refrigerator. I got the recipe from the nice man in the produce department at Kroger, where I got the spinach.