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Wednesday, Aug. 27, 2014

Catalpa Cooking

Friday, February 19, 2010

SCALLOPED OYSTERS

2 cans oysters

2 cups cracker crumbs

1 stick butter

Milk

Place 1 can oysters in a 1 1/2 quart casserole dish buttered and lined with cracker crumbs. Cover with cracker crumbs, dot with butter and sprinkle with salt and pepper. Add other can of oysters, cracker crumbs and butter. Pour milk around edges to top of oysters. Bake in a 400-degree oven until cracker crumbs are lightly browned.

COCONUT SHEET CAKE

Bake 1 super-moist white cake mix (any brand) in a 9 x 13 inch pan, greased and floured. After baking let cool and punch holes in cake. Pour over top 1 cup Carnation evaporated milk. Cover with a 9 oz. carton of Cool Whip, then cover this with a 7 oz. package of Angel Flake coconut. Cover tightly and refrigerate.

APPLE CAKE

This cake is delicious and easy to make. Grease and flour a tube cake pan and heat the oven to 350 degrees.

3 eggs

1 1/4 cup oil

2 cups sugar

2 1/2 cups self-rising flour

2 medium apples, peeled, cored and chopped

1 cup shredded coconut

1 cup chopped pecans or walnuts

Blend eggs, oil and sugar until creamy. Add flour a little at a time. Blend well. Batter will be stiff. Fold in apples, coconut and nuts. Pour into tube pan and bake for 1 hour. Allow to cool for about 30 minutes before removing from the pan.

Top the warm cake with the following:

1/2 stick of butter

1/2 cup brown sugar

1/3 cup milk

Mix butter, sugar and milk in a saucepan. Boil for 3 minutes and pour over the cake.

You might have a topping or icing recipe of your own you might like better, or just eat without any at all. You know most of us fat folks like all those added calories though.

Here is an old-fashion fruit salad recipe that I have made every Christmas for over 40 years. Doyle's mother, Mrs. Pearl, always make this delicious salad for Christmas Day dinner.

FRUIT SALAD

1 can crushed pineapple

2 oranges, chopped

1 apple, chopped

bunch seedless grapes

2 bananas

marshmallows, optional

nuts, optional

Chop all up together and make the following dressing:

Mix 2 tablespoons flour and 1 cup sugar and add 2 cups sweet milk. Put on stove and let it get warm (I use a heavy saucepan). Add 3 whole eggs, well beaten. Let thicken, but don't cook too long. Add 1 tablespoon vanilla, let cool, and pour over fruit. Maraschino cherries and coconut can be added also.

CRANBERRY SALAD

1 box (3 oz.) cherry Jell-O

1 cup hot water

1 can whole cranberry sauce

1 small can crushed pineapple (use juice)

1 cup chopped nuts

1/4 cup chopped celery (optional)

Mix all ingredients in bowl and refrigerate.

CHERRY SALAD

1 large Cool Whip

1 can Eagle Brand milk

1 No.2 can crushed pineapple

1 can cherry pie filling

1 cup flaked coconut (optional)

1/2 cup chopped nuts

Mix Cool Whip and milk. Add other ingredients and mix. Place in refrigerator for several hours. It is better to make a day ahead.