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Chocolate  Pudding cake is an easy one dish cake. P. 39. If using an Instant Pot, mix all ingredients except water in topping in a microwave bowl. Place water in the bottom of Pot . Lower bowl on top of rack. Pour topping water on top of batter. Set cake on cake setting. Cook. When done and cooled , remove bowl. A sauce will form around cake  Serve with cool whip

Chili is a favorite 
Callaway Family recipe especially on snowy or rainy days. Buffalo, p. 5 , venison p. 6 or hamburger meat may be used. If using an Instant Pot, cook meat on sauté cycle. When done. Add recipe ingredients and cook on chili/bean setting. Keep warm until ready to serve. May serve with chili crackers or corn bread p. 27

Callaway cooks have adapted to more modern cooking. Net’s Spanish Rice p 12 can be made in an Instant Pot. Cook rice, with sautéed onion and bell pepper according to rice setting on the cooker. Cook hamburger meat in a skillet. Add cooked rice and meat and tomato sauce. Stir and serve with taco chips

Chicken Dip See Page 1 – garnished with pimento. Serve with chips

Coconut pie p 32.

Fresh Strawberry pie is served with whipped cream for special events or on Sunday. Recipe p. 33

Dedication of Cookbook:  Callaway Cookin’

Callaway Cookin’ is a collection of the Callaway Family favorite recipes.

      These recipes are from the descendants and relatives of Maude Lee Haney Callaway.  “Maudie” as she was called, was born October 9, 1876 in Pontotoc County, Mississippi.  On December 24, 1891, she married Jesse Render Callaway.  They had nine children.

   Maudie was renowned for her cooking.  Trunks laden with fried chicken and chocolate cakes were loaded into wagons or cars and taken to sick friends or relatives who lived in “far off” places like Houlka, Tupelo or Oxford.  Often she carried complete meals with fresh onion-potato salad and tea to local church picnics for “all day singings and dinners on the ground”. 

      Students at Campgound, Algoma and Pontotoc schools and Chickasaw College loved the lunches and snacks with cold ham on fresh homemade bread that her children shared.  Many of her grandchildren remember the smells of fried catfish caught from the local streams. They can still taste her blackberry cobblers or tea cakes that “keptthem from starving”.  Even when tripswere taken to other states, her red eye gravy and biscuits were the “talk ofthe town”. Maudie exchanged recipes with pen pals in the United States andabroad.  Her sons as well as herdaughters learned Maudie’s culinary skills. And passed them on to theirchildren and grandchildren. Memories of Maudie’s have been shared around theworld where descendants live, work and study.

      The Callaway family has shared their cherished favorites in the Callaway Cookin’.  It is the hope of the Callaway family that you enjoy using these time honored recipes as much as we have enjoyed collecting them.