Catalpa Cooking

Friday, April 16, 2010


It's poke sallet time, and Mrs. Hastings wrote a poem about it, as well as giving some advice for cooking and freezing it.


Now listen my friends and this is no joke,

There's much to be said about a sallet called poke.

It grows in the hollows, round the rocks and the rills,

It's grown in the valleys and on top of the hills.

A true sign of spring, now there is no doubt,

Comes will the first shoot of a poke sallet sprout.

So we grab our bonnets, and shut the latches,

And hurry right off to the poke sallet patches.

When the dinner bell rings. Oh! You'll never be late,

When you know there will be poke sallet on your plate.

So let Georgia have her peanuts which Jimmy holds dear,

But give us poke sallet in the spring of the year.


I wash it through 3 or 4 waters, pour a tea kettle of boiling water over it to wilt it down, let it come to a boil, let it boil a little bit, pour that water off, put more water over it, let boil until tender.

I put a bit piece of fat side meat in it. When tender I drain this water off, let cool completely and pack it in boxes (cottage cheese or Cool Whip boxes or Tupperware containers) and put in freezer.

When I get ready to cook it, I let it thaw and put in a skillet with at least inch of hot grease (usually side meat fried crisp). Sprinkle salt as needed. To a 10-inch skillet I break 3 eggs in the hot poke, stir well, and serve with onions and cornbread.

I have heard some say they only par-boil theirs one time and don't put eggs in theirs, but boil the eggs to eat with it. Just suit yourself.


Brown 1 pounds of ground beef in a skillet with 1 tablespoon shortening, cup chopped onion, cup chopped green pepper. Season to taste with salt, pepper and 5 teaspoons chili powder. Add 1 8-oz. can tomato sauce or tomato puree. Cover and cook over low heat or in a moderate oven for 15 to 20 minutes. Put in casserole dish and top with creamed potatoes.

I dip the potatoes in with an ice cream dipper. Sprinkle paprika over them and drizzle melted butter over them. Put in oven until the potato puffs are a little brown.

This recipe is one of Doylene's favorites. Children and young people like it especially, and it is a pretty dish to carry to potluck dinners, as well as very filling.


4 medium potatoes

teaspoon salt

dash black pepper

6 strips bacon

1 tablespoon oleo

1 medium onion, finely chopped

1 quart sweet milk

1 can oysters

Dice potatoes and boil until tender. Add salt, oleo and pepper. Fry bacon strips until crisp. Set aside. Brown the onion in the bacon fat. Break up bacon. Add milk, oysters, onion and bacon to potatoes. Serve hot.

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