AKA Kale Haygood


By Paula Dream (AKA Kale Haygood)

Well, STAR readers, as of this writing this old pots-and-pans girl is in the Astros clouds. What a season!
Plus, we are just now getting a taste of fall weather, so it’s only fitting that we throw some good fall recipes to you, like this Quick Crustless Quiche that will get your belly warmed up on a nippily morning. And here’s another butternut squash casserole—don’t turn your nose up! By the way, thanks for your comments from those who made the Eggplant Casserole, and loved it.
Next is an easy cheesecake dessert that anyone can make and, finally, a fruity “cran-tastic†cocktail you can serve at any gathering.
As always, please don’t forget that our advertisers appreciate your patronage, which helps bring this publication to you.

QUICK CRUSTLESS QUICHE
8 bacon slices
1 cup Swiss cheese, shredded
1-1/2 cup milk
1/2 cup flour
4 eggs, lightly beaten
1/4 cup finely chopped onion
2 tablespoons butter, melted
1/2 teaspoon salt

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally until evenly browned. Drain on paper towels, crumble and set aside. Preheat oven to 350 degrees. Lightly grease a nine-inch pie plate. Line bottom of plate with cheese and crumbled bacon. Whisk together milk and flour in large bowl, then whisk in eggs, onion, butter and salt until smooth; pour into plate. Bake until set, or for 35 to 40 minutes. Cut into six slices and serve hot or cold.

CREAMY BUTTERNUT SQUASH CASSEROLE
2 tablespoons olive oil
1 cup onion, chopped
6 cups (2-1/2 pounds) butternut squash, peeled and cubed
6 cloves garlic, minced
1/4 teaspoon salt
1 tablespoon water, or as needed
3 eggs, lightly beaten
1 cup Parmesan cheese, grated
1 cup whipping cream
3/4 cup sour cream
1/3 cup fresh basil
1/4 teaspoon black pepper
1 cup mozzarella cheese, shredded

Preheat oven to 425 degrees. Grease a 9-by-13 inch baking dish. Heat oil in very large skillet over medium heat; add onion and cook until softened, or for about five minutes. Add squash, garlic, and salt; cook, stirring occasionally and adding water as needed to prevent sticking, until squash is slightly tender, or for about 20 minutes. Transfer to prepared dish. Stir together eggs, Parmesan, whipping cream, sour cream, basil, and pepper in bowl. Pour over squash mixture. Bake 15 minutes. Top with mozzarella cheese. Bake until cheese is melted, squash is tender, casserole is set and edges browned, or for about 15 minutes.

SPICED MAPLE-WALNUT CHEESECAKE
8 graham crackers
1 cup chopped walnuts, roasted and divided
1/2 cup plus 2 tablespoons brown sugar, packed and divided
2 tablespoons butter, melted
4 8-ounce packages cream cheese (32 ounces, total)
1 teaspoon pumpkin pie spice
1 cup sour cream
1 cup maple syrup, divided
4 eggs
1/2 cup whipping cream

Pre-heat oven to 350 degrees. Using pulse action of your food processor or blender, combine graham crackers, 3/4 cup nuts and 2 tablespoons sugar until mixture forms fine crumbs. Add butter, and then mix well. Press into bottom of nine-inch spring-form pan or an 8×8 inch glass casserole dish. Bake for 10 minutes. Beat cream cheese, pumpkin pie spice and remaining sugar in large bowl with mixer until well blended. Add sour cream, 1/2 cup maple syrup, and mix well. Add eggs one at a time, mixing on low speed until blended. Pour over crust. Bake one hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim, if using a spring-form pan. Refrigerate for four hours. Bring cream and remaining maple syrup to a boil in a medium saucepan 10 to 12 minutes, or until reduced by about 2/3 cup, stirring frequently. Cool completely. Drizzle maple flavored sauce over cooled cheesecake.

CRANTASTIC CRANBERRY SANGRIA
1-1/2 cup water
1 cup sugar
4 or more lemon slices
6 whole cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
4 cranberry-flavored or cranberry blend tea bags
2 bottles white wine
1/4 cup apple brandy
2 apples, cored, and cut into thin wedges
1 cup fresh cranberries

Stir together water, sugar, lemon slices, cloves, cinnamon, nutmeg, and ginger in a two-quart saucepan. Add tea bags and bring to a boil over medium-high heat, then reduce to medium-low heat. Simmer covered for 10 minutes. Remove from heat and let stand at least overnight. Add the tea mixture and the brandy. Garnish with additional lemon slices.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based home-cooking catering company. For more information, call 713-805-4106 or email [email protected].

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