Catalpa Cooking

Friday, February 5, 2010


2 sticks butter or oleo

2 cups plain flour

1 cup powdered sugar

1 can pecans, chopped

1 teaspoon vanilla

Cream butter, flour and sugar together. Add nuts and flavoring. Pinch off dough and roll in small balls. Bake at 250 degrees on a greased cookie sheet for approximately 1 hour. Roll in powdered sugar.


2 small boxes of strawberry Jell-O

1 small can crushed pineapple

2 cups sliced strawberries

3 bananas, sliced

8 oz. sour cream

Put 1 cup boiling water in Jell-O, then add juice from crushed pineapple. Next add pineapple, strawberries, and bananas. Pour two-thirds of mixture into a dish and let congeal. Then spread sour cream on top, and finally add rest of mixture. Chill.


2 large heads of cabbage

4 carrots

4 onions

6 sweet peppers

3 cups vinegar

4 cups sugar

1/4 cup salt

Chop all vegetables. Mix vinegar, sugar, and salt, and pour over vegetables. Mix and freeze.


1 package (8 oz.) cream cheese

1 small onion

3 tablespoons mayonnaise or salad dressing

3 small carrots

1 small cucumber

Salt and cayenne pepper

Grind or grate the three vegetables. Drain well. Add mayonnaise to the cream cheese and mix well. Add the well-drained vegetables, salt and cayenne to taste. This mixture keeps well in the refrigerator.


Parboil small yellow squash or zucchini for about 5 minutes or until tender. Cut squash in half long ways. Scoop out pulp. Mix regular chicken dressing mix with pulp and stuff squash halves. Sprinkle with salt, pepper, and paprika, and dot with butter. Bake at 350 degrees for about 20 minutes.

Sally Will Hemphill told me about this recipe; she has brought them over to some of our dinners and they are good as well as pretty. She said to put a little sage in the dressing.

Janice told me about frying chicken this way, and she says it is delicious. I plan to try it on the preacher Saturday night.


This can be oven-baked or deep fat fried. I'll probably fry mine, but Janice put hers in the oven.

1/2 cup butter or margarine

1 cup buttermilk

1/2 cup flour

1 cup finely ground pecans (or meal, if you can get it)

1 teaspoon salt

1 teaspoon pepper

1 fryer, cut up

Preheat oven to 350 degrees. Melt the butter in a 9 x 13 x 2 baking dish. Combine the flour, pecan meal, salt, and pepper in a plastic bag. Dip chicken pieces in buttermilk and then put in the bag of pecan meal mixture. Shake well until all chicken pieces are covered. Place chicken pieces in dish of melted butter and turn to coat all sides. Bake for 1 1/2 hours or until fork tender.

To fry: omit butter. Proceed as above to prepare the chicken pieces, then fry in deep fat until done.