Catalpa Cooking

Friday, June 4, 2010


3 large potatoes, cubed

1 1/2 teaspoons salt

2 tablespoons finely chopped onion

2 tablespoons bacon drippings

2 tablespoons flour

1 cup sour cream

4 slices crisp-cooked bacon, crumbled

Boil potatoes in 1 1/2 quarts of water with salt in a saucepan for 15 minutes. Saute onions in bacon grease in a skillet until transparent. Blend in flour. Cook until it thickens, stirring constantly. Remove from heat. Add 1/2 cup water gradually, stir until smooth. Add to potatoes and water. Bring to a boil, stirring constantly. Cook for one or two minutes. Combine 1 cup hot soup with the sour cream in a small bowl. Stir sour cream mixture into the soup. Heat thoroughly, but do not boil. Serve immediately topped with bacon pieces.


1/3 cup sugar

1 tablespoon cornstarch

1 (8 oz.) can crushed pineapple with juice

Cream cheese layer

1 package (8 oz.) cream cheese, softened

1/2 cup sugar

1 teaspoon salt

2 eggs

1/2 cup milk

1/2 teaspoon vanilla

1 9-inch unbaked pie shell

1/4 cup chopped pecans

Combine sugar, cornstarch, and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Set aside to cool. Blend cream cheese, sugar and salt in mixer bowl. Add eggs one at a time, beating after each. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry - it bakes out.)

Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 degrees and bake for 50 minutes.


2 1-lb. cans of pork and beans

1 envelope dry onion soup mix

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon prepared mustard

1 pound wieners, sliced

Combine all ingredients with 1/4 cup water in a 2-quart casserole dish. Bake uncovered at 350 degrees for about 1 hour.


1/2 lb. hot bulk pork sausage

2 cups water

1/2 teaspoon salt (or to taste)

1/4 teaspoon pepper

1/4 teaspoon dry mustard

2 10-oz. packages frozen black-eyed peas

Brown sausage in a large skillet, drain. Add water and seasonings and bring to a boil. Add peas and return to a boil. Cover, reduce heat, and simmer for 40-45 minutes, or until tender.


1 angel food cake

1 pound powdered sugar

Finely chopped pecans

2 sticks butter or oleo, melted

1 tablespoon rum, or rum flavoring to taste

Mix sugar into hot melted butter. Add rum. Pour over cake and sprinkle with nuts. Let stand overnight.


1 lb. ground beef

1 onion, chopped

1 8-oz. can tomato sauce

1 cup water

1/2 cup chopped green pepper

2-3 tablespoons chili powder, or to taste

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

Dash of ground oregano

2 16-oz. cans kidney beans, undrained (I cook pintos, season them, and use about 3 cups in my chili.)

Combine ground beef, onion and green pepper in a Dutch oven; cook until beef is browned, stirring to crumble meat. Drain and add remaining ingredients, except beans, cover and simmer about 20-30 minutes. Stir in beans, continue to cook, covered, for 45 minutes. Let cook uncovered about 15 more minutes.