A serving of apple cobbler topped with a dollop of whipped cream on a plate, with a glass baking dish filled with more cobbler in the background.

Perfect Balance: Spicy casserole and sweet cobbler


By Paula Dream (AKA Kale Haygood)

Hello again, STAR readers!

For this issue, I’ve got some interesting dishes for you that fit the fall weather that is coming on.

First, here’s a recipe that I concocted the other night. I had bought too much smoked sausage for a catering event, so needed to use it up because there was no room for it in either freezer. But it actually came out great.

Of course, we need an easy dessert to go with this easy meal. This recipe may sound a little off the wall, but works.

And as always, thanks for your comments and questions. And as Ellen DeGeneres says: “Be kind to one another.â€

SMOKED SAUSAGE MEXICAN RICE CASSEROLE

1 to 1½ pounds smoked rope sausage

2 cups brown rice

1 tablespoon vegetable oil

1 heaping teaspoon diced garlic

¾ to 1 cup of trio vegetable trio bell (chopped multi-color peppers and onion)

1 jalapeno pepper, chopped

1 teaspoon cumin (or chili or taco seasoning)

1 small can tomato sauce

1 can Rotel tomatoes

1 cube chicken bouillon

2 cups chicken broth

2 cups frozen broccoli florets

Cut sausage into ¼-inch cubes, and place in large bowl. Mix in remaining ingredients, except chicken broth/ Place into slow cooker or Crock Pot, add chicken broth, and stir gently. Cooking on low heat. Cook four to five hours, adding broccoli florets on top of the slow cooker ingredients in last 30 to 45 minutes of cooking.

SOOOOO EASY PEACH COBBLER

Filling:

6 tablespoons tapioca

6 or 7 cups sliced peaches (fresh or canned, drained)

1 cup sugar (optional if using canned peaches)

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Dough:

1 stick butter

1 cup sugar

2 cups flour

1½ cup milk

1 teaspoon baking powder

1 teaspoon salt

½ cup boiling water

Topping:

1½ cup sugar

2 tablespoon cornstarch

Preheat oven to 375 degrees. Combine filling ingredients in large bowl, dough ingredients in another large bowl, and topping ingredients (except the water) in a smaller bowl. Pour filling mixture into a greased 9-inch by 13-inch baking dish, then evenly adding dough mixture on top of fruit mixture. Pour boiling water evenly pour over top of dough (don’t stir). Evenly sprinkle topping mixture over all. Bake about 75 minutes to 90 minutes. So good!

Paula Dream (AKA Kale Haygood) owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

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