Catalpa News

Friday, February 18, 2011



2 packages chopped frozen broccoli

1 can mushroom soup

2 eggs, beaten

1 cup cheese, cubed or grated

1 cup mayonnaise

2 tablespoons chopped onion

Ritz crackers

Cook broccoli according to directions on package; drain. Add mushroom soup, eggs, cheese, mayonnaise, and onions. Mix together and put in a buttered casserole dish. Top with crushed Ritz crackers and dot with butter. Bake at 350 degrees for about 45 minutes. Note: for just our family, I cut the recipe in half.



2 eggs

1 cup sugar

1 stick margarine

1/2 cup chopped pecans

1/2 cup self-rising flour

3/4 cup chocolate chips

1 teaspoon vanilla

Mix all ingredients together. Pour into an uncooked 9 or 10-inch pie shell and bake at 300 degrees for 40 minutes.


1 cup melted butter or margarine

2 cups sugar

4 eggs

1 1/2 cups self-rising flour

2 cups chopped pecans

1 tablespoon vanilla

1 1/2 cups miniature marshmallows

Chocolate topping

Combine butter, sugar and eggs; beat slightly. Add flour and pecans; mix well. Stir in vanilla. Spread mixture in a greased 13 x 9 x 2 inch pan and bake at 350 degrees for 30 to 40 minutes.

Sprinkle marshmallows over hot cake and return cake to oven until marshmallows are melted. Pour chocolate topping over hot cake; let cool.



2 tablespoons melted butter

1/2 cup evaporated milk

4 tablespoons cocoa

1 1-pound box powdered sugar

Combine butter and milk; mix well and bring to a boil. Sift together cocoa and powdered sugar; stir into hot milk mixture.


3 large potatoes, cubed

1 1/2 teaspoons salt

2 tablespoons finely chopped onion

2 tablespoons flour

1 cup sour cream

4 slices crisp cooked bacon, crumbled

Boil potatoes in 1 1/2 quarts water with salt in saucepan for 15 minutes. Saute onions in bacon drippings in skillet until transparent. Blend in flour. Cook until thickened, stirring constantly. Remove from heat. Add 1/2 cup 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. Stir this mixture into soup; heat through but do not boil. Serve immediately, topped with the bacon. This will make 6 servings.


2 unbaked piecrusts

2 sticks oleo

2 cups sugar

4 eggs, beaten

1 teaspoon vanilla

1 small can crushed pineapple, undrained

2 tablespoons cornmeal

2 tablespoons flour

Melt oleo, add remaining ingredients. Pour into the 2 piecrusts and bake at 350 degrees for 45 minutes or until done.


1/2 cup chopped Vidalia onions

2 tablespoons butter or margarine

1 package corn muffin mix

1/2 cup sour cream

1/2 cup shredded cheese

Saute onions in butter until tender but not brown. Prepare mix according to package directions. Pour into a greased 8 x 8 x 2 inch pan. Sprinkle with onions. Mix sour cream and cheese, spoon over top of above. Bake in a 400-degree oven for 25 minutes, or until done. This is good with all kinds of vegetables.