Catalpa News

Friday, July 23, 2010


1 15-oz. box Raisin Bran cereal

5 cups flour

2 teaspoons salt

1 quart buttermilk

3 cups sugar

5 teaspoons soda

4 eggs, beaten

1 cup oil

Combine cereal and sugar with flour which has been sifted with salt and soda in a very large bowl. Add eggs, buttermilk and oil. Mix well. Cover, refrigerate, and use as desired.

When ready to use, put into muffin times which have been lined with paper lining cups. Fill cups a little more than half full and bake at 400 degrees for about 15 minutes.

This mixture may be refrigerated up to 6 weeks.

It makes a lot of muffins - you may want to halve the recipe.


Leave one stick of butter or oleo out to soften, then mix in 1/4 cup of honey and whip honey and butter together with a spoon until well mixed.


1 loaf cocktail rye bread

1 pound ground beef

1 pound hot sausage

1 pound Velveeta cheese

1/2 cup chopped onion

1/2 cup chopped green pepper

Brown ground beef and sausage with onion and green pepper. Add cheese and stir until melted throughout. Spread on slices of rye bread and arrange on a cookie sheet. Bake for 10 minutes or until hot. These can be frozen and baked later.


1 gallon ground pears (I peeled mine)

6 sweet green peppers, put through food processor

6 hot red peppers, put through food processor

4 large onions, put through food processor

1 rounded tablespoon salt

4 cups white sugar

1 cup prepared mustard

1 tablespoon turmeric

2 1/2 cups vinegar

Mix all together and boil for 25 minutes. Put in jars and seal.


2 cups sugar

2 cups grated pears (peeled)

3 eggs

3/4 cup vegetable oil

3 cups sifted all-purpose flour

1 teaspoon baking powder

1 teaspoon soda

1 teaspoon salt

1 tablespoon cinnamon

1/2 teaspoon nutmeg (optional)

1 cup chopped nuts

Mix in order given. Pour into two greased loaf pans and bake for 1 hour at 325 degrees.


1 cup chopped pecans

1/2 cup light or dark Karo corn syrup

2 tablespoons margarine, softened

2 cups Bisquick baking mix

1/2 cup sugar

1/2 teaspoon cinnamon

1/2 cup milk

1 egg, lightly beaten

1 teaspoon vanilla

In a 9-inch layer cake pan, combine pecans, corn syrup and margarine; spread evenly. In a large bowl, stir remaining ingredients until blended. Pour over pecan mixture. Bake in a 350-degree oven for 30 minutes or until done.