Catalpa Cooking

Friday, June 25, 2010


2 (10-oz.) packages frozen strawberries

4 eggs, beaten

1 1/4 cups vegetable oil

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

2 teaspoons cinnamon

1 cup chopped pecans

Combine first 3 ingredients in a large mixing bowl. Sift flour, soda, salt and cinnamon into a smaller bowl, add sugar. Mix into strawberry mixture; fold in pecans.

Pour into a greased 9 x 5 inch loaf pan, and bake at 350 degrees for 1 hour.


1 pound ground beef

1/2 pound sausage

1 cup soft bread crumbs

1 egg

1 tablespoon chili powder

4 tablespoons vegetable oil

2 (10 1/2-oz.) cans Franco American beef gravy

1 can (14 1/2 oz.) or 1 quart of canned tomatoes

3 1/2 cups potatoes, peeled and cut in 1-inch cubes

1 1/2 cups sliced carrots

1 onion, chopped

1 cup English peas

salt and black pepper

Mix meats, bread crumbs, egg and chili powder, and shape into about 24 meatballs. Brown meatballs on all sides in the hot oil in a 6-quart Dutch oven. Spoon off fat. Add gravy and vegetables, except peas. Heat to boiling, cover and simmer 30 minutes, or until vegetables are tender. Stir in peas and cook uncovered for 5 or 10 minutes. Season to taste. Serves 8.


3 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon soda

1 teaspoon cinnamon

3 eggs, beaten

1 teaspoon vanilla

1 1/2 cups oil

1 cup chopped nuts

1 small can crushed pineapple, drained

2 cups mashed bananas

Mix dry ingredients in a large bowl. Make a well in the center and add eggs, vanilla, oil, nuts, pineapple, and bananas. Mix well but do not beat.

Pour into a well greased 10-inch tube or bundt pan. Bake for 1 hour 15 minutes in a 350-degree oven, or until cake tests done. Cool in the pan.


You can make your graham cracker crust (I buy mine).

Crush 1 pint of strawberries with a fork. Stir in 3 tablespoons cornstarch, 2 tablespoons lemon juice, and 1 cup sugar. Cook at a moderate heat until clear and thickened. Remove from heat and let cool.

Cut 1 pint of strawberries in half and fold into cooled mixture. Refrigerate until well chilled, then pour into graham cracker crust and top with Cool Whip before serving.


1 cup butter

2 cups packed light brown sugar

1/2 cup white sugar

4 eggs

2 cups self-rising flour

1 cup chopped pecans

1 teaspoon vanilla

Heat butter and sugars in a saucepan over low heat. Add remaining ingredients in order given and mix well. Pour into a greased 9 x 13 inch pan and bake at 300 degrees for 45 minutes. Cool for 10 minutes. Cut in squares and roll in confectioners sugar if desired.