Catalpa Cooking

Friday, February 26, 2010


2 pounds beef stew meat, cubed

1 can English peas

1 cup sliced carrots

1 big potato, cubed

1 can cream of tomato soup

can water

Put all ingredients in a crock-pot or in a casserole or Dutch oven in a 275-degree oven for about 5 hours. We like ours served over cornbread squares.


1 cups sugar

3 tablespoons cocoa

2 tablespoons flour

2 eggs

stick margarine, melted

1 small can Pet milk

Mix and pour into an unbaked pie shell. Bake at 325 degrees for 40-45 minutes or until done. I add about 1 cup chopped pecans sometimes.


1 cup sifted all-purpose flour

1/8 teaspoon cream of tartar

cup shortening

2/3 cup brown sugar

1 egg, beaten

1/3 cup chopped pecans

Sift flour with cream of tartar. Cream the shortening; gradually add brown sugar and blend well. Then add egg and mix thoroughly. Add dry ingredients with nuts to the creamed mixture. Beat until smooth. Drop by level teaspoonfuls on to greased or oiled baking pans, and bake in a slow oven for 12 to 14 minutes. Remove from the baking sheets with a spatula while hot, and cool on wire racks. Makes about 48 cookies.


1 small package lemon Jell-O

1 cup hot water

1 small box Cool Whip

1 small can crushed pineapple, drained

1 can Eagle Brand milk

1 package frozen coconut, or a 3 oz. can of Angel Flake

1 cup chopped nuts, optional (I left these out)

1 banana, sliced

1 cup miniature marshmallows

Dissolve Jell-O in the hot water. Cool, then put in other ingredients. Mix well and chill.


1 ready crust (graham cracker)

8 oz. cream cheese, softened

cup sugar

2 eggs, beaten

1 21-oz. can blueberry pie filling

Preheat the oven to 325 degrees. In a small bowl, combine cream cheese, sugar and eggs. Beat until fluffy. Pour mixture into crust. Bake 30 minutes or until firm. Remove from oven and let cool. Spread blueberry filling on top, and then 1 small or medium box of Cool Whip on top of that. Let chill 2-3 hours before serving.


Mix in a heavy skillet

2/3 cup cocoa

3 cups sugar

1/8 teaspoon salt

Gradually add

1 cup evaporated milk

cup water

3 tablespoons white corn syrup

Stir over low heat, boil slowly, stirring now and then until a little bit dropped in water forms a soft ball, or 232 degrees on a candy thermometer.

Remove from heat and cool to 110 degrees, or until your hand can be held comfortably on the bottom of the pan. Do not stir.

Add 1 teaspoons of vanilla and beat until candy is thick and creamy. Pour into a buttered pan 8 inches square. When cool, cut into squares.

I make other candy, too, but this is the old-timey fudge made from scratch.