A close up of some strawberries on a plate

Sweet and savory for summer’s end 

By Paula Dream (AKA Kale Haygood) 

What’s going on? We have actually gotten a little rain to cool off things a bit! It’s been so hot I haven’t even wanted to drive Bevo, my 1929 Ford Model A Roadster.  

In this issue I’m giving you some recipes that won’t keep in the kitchen too long. There are a lot of different cornbread recipes out there; I hope you like this one. The Salisbury steak is such an easy main dish that can be paired with any sides.  

And who doesn’t like strawberries? There has been a great crop of strawberries this year. Of course, it’s nothing like the fruit we used to by from the farmer at their roadside stands. Those were — and I say WERE — the days. 

Keep these dishes, and yourselves, cool. See you next issue. 

SOUTHERN CORNBREAD SALAD 
1 package cornbread muffin mix 
1 cup sour cream 
1 cup mayonnaise 
1 envelope ranch salad dressing mix 
2 large tomatoes, seeded and chopped 
1/2 cups sweet red peppers, chopped 
1 cup green onions, thinly sliced and divided 
1/2 cup green peppers, chopped 
2 cans (15 ounces) pinto beans, drained and rinsed 
2 cups shredded cheddar 
10 bacon strips, cooked and crumbled 
3-1/2 cups frozen corn, thawed 

Prepare cornbread in am 8″x8″ dish; when cooled, crumble. Mix sour cream, mayonnaise and ranch mix until well blended. In another bowl, combine tomatoes, peppers and one half of green onions. In a three-quart glass bowl, layer half of cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining onions. 

SALISBURY STEAK WITH ONION GRAVY 
1 egg, beaten 
1 can condensed French onion soup, divided 
1/2 cup dried breadcrumbs 
1/4 teaspoon salt 
pinch of black pepper 
1-1/2 pounds ground beef 
1 tablespoon flour 
1/4 cup water 
1/4 cup ketchup 
1 teaspoon Worcestershire sauce 
1/2 teaspoon prepared dry mustard 
6 cups hot cooked egg noodles (optional) 

In a large bowl combine egg, one-third cup of the soup, breadcrumbs, salt and pepper. Add beef and then mix well. Form into six oval patties. Brown in skillet over medium heat for three to four minutes, browning both sides. Remove meat from skillet, and then discard drippings. In the same skillet combine flour and water, stirring until smooth. Add ketchup, Worcestershire sauce, mustard and remaining soup. Bring to a boil. Cook and stir for two to three minutes. Return meat to skillet. Cover and simmer 15 minutes or until meat is fully cooked. Serve over egg noodles or mashed potatoes.  

GOOD ENOUGH TO EAT STRAWBERRY PIE 
1 refrigerated piecrust 
3/4 cup sugar 
2 tablespoon cornstarch 
1 cup water 
1 package (3 ounces) strawberry gelatin 
4 cups sliced strawberries 
Whipped cream 

Preheat oven 450 degrees. Unroll pie crust in a nine-inch pie plate. Place foil over crust and bake eight minutes. Remove foil and then bake five minutes longer. Let cool. In a small pot, combine the sugar, cornstarch and water, stirring until smooth, and then bring to a boil; cook and stir until thickened, about two minutes. Remove from heat and stir in gelatin until dissolved. Refrigerate 15 to 20 minutes. Place strawberries in crust. Pour gelatin mixture over strawberries. Refrigerate pie about an hour before serving. Top slices with whipped cream. 

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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