Catalpa Cooking

Friday, October 22, 2010



1 pound medium macaroni

1 large green pepper, chopped

3 carrots, shredded

1 onion, chopped

1 can Eagle Brand milk

1 cup white vinegar

1 cup sugar

1 teaspoon salt

1/4 teaspoon black pepper

1 cup mayonnaise or salad dressing

1 can English peas, drained (optional)

Cook macaroni according to package directions, drain and cool. Add green pepper, carrots and onion. Combine Eagle Brand milk, vinegar, sugar, salt, pepper, salad dressing and peas. Add to macaroni mixture. Salad will keep for 3 or 4 days, covered, in the refrigerator.



1 15-ounce can mackerel

1 cup mashed potatoes

1 whole egg

1/2 cup meal

1/8 teaspoon salt

dash of pepper

Mix all ingredients together; make into small patties. Fry in hot fat until brown, turning once. Serve hot. This will make 16 or 18 small patties.

I guess salmon could be used, but a can of mackerel is so much cheaper. We like them real well.


2 sticks margarine or butter

2 cups brown sugar, firmly packed

1/2 cup light or dark corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla

Melt butter, stir in sugar, syrup and salt. Bring to a boil, stirring constantly, then boil without stirring for 5 minutes. Remove from heat, stir in soda and vanilla.

Gradually pour over 6 quarts of popped pop corn, mixing well. Turn into two large shallow pans.

Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Break apart and store in a tightly covered container.

This is a favorite of mine when watching TV.


3 eggs

2 cups sugar

4 tablespoons buttermilk

1 cup lard

1 teaspoon vanilla

4 cups plain flour

1 teaspoon baking powder

1 teaspoon soda

1/2 teaspoon salt

Beat eggs, sugar, buttermilk, lard and vanilla together. Sift dry ingredients together and add to first mixture. Add more flour, if needed. Refrigerate for about 30 minutes for easier handling. Roll out on a lightly floured board, cut and place far apart on a greased cookie sheet. Sprinkle with sugar. Bake at 400 degrees for 10 to 12 minutes.

The tea cakes can be decorated with this frosting.

1/4 cup plus 2 tablespoons butter or margarine, softened

1 16-ounce package powdered sugar, sifted

1/4 cup milk

1 teaspoon vanilla

Food coloring

Cream butter, gradually add sugar, beating until well blended. Add milk and vanilla, mixing until smooth. Stir in food coloring. Will frost 3 dozen cookies.


1 pound pork sausage

3 cups hot cooked grits

2 1/2 cups shredded Cheddar cheese (I use American)

3 tablespoons butter or margarine

3 eggs, beaten

1 1/2 cups milk

Cook sausage until browned, drain well. Spoon into a lightly greased dish (9 x 13 x 2). Combine hot grits, cheese and butter. Stir until cheese and butter melt. Combine milk and eggs, stir into grits mixture. Pour into casserole over sausage. Bake at 350 degrees for 1 hour. This casserole may be made the night before, refrigerated, and baked the next day. It is good for a company brunch.