A close up of food with meat and vegetables

Put a little Pride on your palate

By Paula Dream (AKA Kale Haygood)

Guys and gals, it’s that time of year to let your hair or pants down, to celebrate our LGBT Pride! Looking back, the year has presented us with some challenges as well as many things to celebrate. 

Of course, nothing can spoil Paula’s appetite, so I am giving you recipes that can’t miss during Pride Month. This Banana Pride Punch drink is perfect for your carry-to-the-events jug. 

Also, remember the â€œfoam parties?†Am I the only one that broke out in a rash after a foam party and went home without their panty hose? Well, Pride Foam is a snack that is a salute to the residue you enjoyed when you lost your underwear. 

The Post Pride Breakfast Hangover Casserole a sober-me-up breakfast dish to make the day before going to a Pride event that needs little prep the day after. It makes enough for the 12 people you have crashed on your living room floor.

Enjoy Pride Month, everyone! Thanks for remembering to support our advertisers and supporters. And please use alcohol responsibly.

BANANA PRIDE PUNCH
6 cups water (or substitute vodka or rum)
3 cups sugar
3 (32 ounces) cans of unsweetened pineapple juice
1 (6 ounces) frozen orange juice concentrate, undiluted
1/2 cup lemon juice
3 cups mashed ripe bananas (usually about 9)
3 1-liter bottles chilled ginger ale (or substitute vodka or rum)

Bring six cups water (or vodka or rum) and sugar to a boil, stirring until sugar dissolves. Remove from heat, then stir in pineapple juice, orange juice concentrate and lemon juice.

Pour into a two-gallon container. Freeze for two hours or until firm. Let stand at room temperature 45 minutes before serving. Pour ginger ale (or vodka or rum) over banana mixture until slushy.

PRIDE FOAM
2-1/3 cups brown sugar
2/3 cup water
2 teaspoons vinegar
2 egg whites
1/2 teaspoon vanilla
1/2 cup nuts, chopped

Beat egg whites until stiff peaks forms. In heavy saucepan, cook brown sugar, water and vinegar to a firm ball stage. Allow syrup to cool about five minutes. Add vanilla, and stir well. Slowly pour syrup over egg whites, beating until candy holds its shape. Quickly add nuts. Drop from tip of spoon onto waxed paper. Makes about 50 pieces.

POST PRIDE BREAKFAST HANGOVER CASSEROLE
12 bread slices
1 Stick of margarine (1/2) cup
2 pounds pork breakfast sausage
3 cups cheddar cheese, shredded 
2 teaspoons baking powder
1 heaping tablespoon sour cream
12 eggs
4 cups milk
3 teaspoons salt Ground black pepper, to taste

Remove crust from bread. Heavily spread margarine on each slice. Line a greased 9″ by 13″ pan with bread. In a large skillet, cook and drain sausage. Sprinkle sausage over bread slices. Sprinkle cheese over sausage. Combine eggs, sour cream, baking powder, milk and salt and mix well with mixer or blender. Pour over cheese. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before cooking. Bake at 350 degrees for 45 to 50 minutes. Add pepper to taste. Serves 12.

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

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