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Thursday, Aug. 21, 2014

Catalpa Cooking

Friday, April 23, 2010

FRIED PEACH PIES

Take one package (about 8 oz.) of dried peaches, apples, or apricots, and soak fruit in water to cover for several hours or overnight.

Cook the fruit in the water in which it was soaked until tender, stirring occasionally. Remove from heat and mash until smooth, add sugar to taste and set aside to cook.

Combine 2 cups all-purpose flour, 1 teaspoon salt, and 2 1/2 teaspoons baking powder in a bowl. Cut in 4 tablespoons shortening, add 2/3 cup milk and mix well.

Put out on a floured board and knead slightly. Roll as for pie crust. Use a saucer for a pattern and cut out circles of dough.

Put a heaping tablespoon of pie filling on one side of circle, dampen edges lightly with water and a pastry brush. Fold other side over and crimp edges together with a fork. Prick pies with a fork in 2 or 3 places to let the steam escape.

Fry in deep hot shortening until pies are a golden brown. Serve hot. This should make about 12 pies.

Good luck and happy eating. These pies are delicious and I guess about my favorite, but I can't make them often as the dried fruit is so expensive. We need to can or freeze the filling ourselves next summer when peaches aren't too high. We used to dry our fruit; maybe we need to bring back that almost forgotten way of preserving.

RUTH'S STEW

Brown 1 1/2 pounds ground beef and drain it. Cut up about 4 large potatoes, 2 carrots and 1 large onion, all in stew-size cubes. Start heating the crockpot.

Warm together 1/2 can tomatoes, 1 tablespoon chili powder, 1 tablespoon salt, 1 teaspoon black pepper, 1 can of mushroom soup, 1/2 can water, and two cups green peas.

Layer the meat and vegetables into the crockpot and stir in the hot liquid mixture. Let cook until the vegetables are tender.

We ate all we wanted and froze the rest.

OLD FASHIONED TEA CAKES

3 eggs

2 cups sugar

4 tablespoons buttermilk

1 cup shortening

1 teaspoon vanilla

4 cups plain flour

1 teaspoon baking powder

1 teaspoon soda

1/2 teaspoon salt

Beat eggs, sugar, milk, shortening (I like to use lard), and vanilla. Sift dry ingredients together and add to first mixture. Add more flour if needed. I like to put the dough in the refrigerator for about 30 minutes so the dough will handle easier.

Roll out on a lightly floured board and cut out with a cutter.

Place on a greased cookie sheet about 1/2 inch apart. Bake at 400 degrees for 10-12 minutes.

These are good plain or decorated

It was my mother's tea cake recipe. I can remember snitching some of the raw dough when Mama's back was turned and was it good!

TEXAS HOMINY

4 slices bacon

2 large onions, chopped

1 green pepper, chopped

1 (4 oz.) can mushrooms, drained

1 (29 oz.) can hominy, drained

1 (10 oz.) can Ro-Tel tomatoes and green chilies mixed

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon pepper

1 cup grated cheese

Fry bacon until crisp, drain and crumble. Add onion and green pepper to drippings, saute until tender. Stir in mushrooms, hominy, tomatoes, sauce, and seasonings. Cook for 20-30 minutes. Stir in bacon.

Alternate layers of hominy mixture and cheese in a greased 2-quart casserole, ending with cheese.

Bake uncovered at 350 degrees for 20 minutes. Serves 6 to 8.

This recipe was given to Mrs. Hastings by Joanne Davis of Austin, Texas, a big fan of the Catalpa News column.