Catalpa Cooking

Friday, August 20, 2010



1 can cherry pie filling

1 small can crushed pineapple, undrained

1 cup miniature marshmallow

1 cup flaked coconut

1 banana, sliced

1 can condensed milk (not evaporated)

1 cup chopped nuts, optional

1 medium-size box Cool Whip

Stir all ingredients together well. Fold in Cool Whip. Let stand in refrigerator a few hours. Makes a large salad, but keeps real well.


3 large potatoes, cubed

1 1/2 teaspoon 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 water with salt in a saucepan for 15 minutes. Saute onion in bacon drippings in a skillet until transparent. Blend in flour and cook until it thickens, stirring constantly. Remove from heat, add 1/2 cup of water gradually; stir until smooth. Mix with potatoes and water, bring to a boil, stirring constantly. Cook for 1 or 2 minutes. Combine 1 cup hot soup with the sour cream in a small bowl, then gradually add back into the soup, stirring all the time. Heat through, but do not boil. Serve immediately topped with bacon.


4 pounds pork spareribs

2 tablespoons vegetable oil

4 cups water

1 teaspoon salt, or as desired

1/2 teaspoon pepper, or as desired

2 potatoes, peeled and quartered

3 carrots, cut into chunks

1/2 small head of cabbage, cut into 4 wedges

1 bay leaf, optional

Heat oil in a large skillet or Dutch oven. Brown ribs on both sides over medium heat. Drain off fat, add water, salt, pepper and bay leaf. Bring to a boil, lower heat, cover and simmer for one hour.

Add potatoes, carrots, and cabbage; cover and cook 15 minutes or until meat and vegetables are tender. Arrange meat and vegetables on a platter, moisten with some of the broth and serve.


2 1/4 cups all-purpose flour

1 cup peanut butter

1/2 cup butter or margarine, softened

2 cups brown sugar, packed

1 cup milk

3 eggs

1 teaspoon baking powder

1/2 teaspoon soda

1 teaspoon vanilla

1 6-oz. package chocolate chips

In large mixer bowl, combine flour, peanut butter, butter, and brown sugar until crumbly, using mixer on low speed. Reserve 1 cup of this mixture for topping. To remainder of mixture, add milk, eggs, baking powder, soda, and vanilla. Blend at low speed until moistened, then beat for 3 minutes at medium speed, scraping bowl often. Generously grease and flour a 9x13 pan; pour batter into pan and sprinkle with reserved mixture and the chocolate chips. Bake at 350 degrees for 35-40 minutes, or until done.


4 cups milk

1 egg, beaten

1 4-serving-size package vanilla pudding (not instant)

1 cup minute rice

1 cup raisins

1/4 teaspoon cinnamon

1/8 teaspoon grated nutmeg

In a saucepan, gradually stir milk and egg into pudding mix. Add rice, raisins, cinnamon and nutmeg. Stir over medium heat until mixture comes to a boil. Pour into a serving bowl.