A plate of food with meat, rice and vegetables.

Welcome Spring with quick and tasty recipes


By Paula Dream (AKA Kale Haygood)

Hello, hungry MONTROSE STAR readers. Well, Spring is almost upon us and I can’t wait. And what a year it has already been.

We have just opened a shop, VooDoo Daddy, inside The Eagle and it has kept me running in between the two stores. Not much time for cooking. So this issue I give you a couple of recipes that you can throw together quickly.  

See you next issue!

CHICKEN PATTIES
1-1/2 cup cooked chicken, finely chopped
1 can (10 ounces) cream of chicken
1/4 cup Italian bread crumbs
2 tablespoons celery, minced
1 tablespoon onion, minced
1/4 teaspoon poultry seasoning
1/2 cup Italian breadcrumbs
1 tablespoon butter
1/2 cup milk
1/8 tablespoon poultry seasoning

Combine chicken, one-third cup cream of chicken, and one-quarter cup of breadcrumbs in a large bowl. Mix well, and then shape into six patties. Chill in the refrigerator for one hour.

After chilling, roll the patties in breadcrumbs. Melt butter in a skillet over medium heat, and then cook patties until browned on both sides, about three to four minutes on each side.

For the gravy: In the same skillet, remove patties, and then combine the remaining soup, milk, and one-eighth teaspoon poultry seasoning and heat until just boiling.

 

A skillet with some food in it

MY FAVORITE CRAB DIP
1 package cream cheese, softened
2 cups sour cream
2 cans (6 ounces) crabmeat, drained and flaked with cartilage removed, or 2 cups imitation crab, flaked
2 cups cheddar cheese, shredded
2 green onions, thinly sliced
2 round loaves (1 pound each) of sourdough bread, unsliced
More green onions for garnish

Cut the top off of each loaf and remove the insides to create a bowl. In a large bowl, mix all ingredients, and then spoon evenly into both bread bowls. Place bowls on a baking sheet and place in a preheated 350-degree oven. Bake for 45 to 50 minutes. Garnish with onions.

A chocolate cupcake with a swirl of frosting on top.

DR PEPPER CUPCAKES
1 chocolate fudge cake mix
2 1/3 cups Dr. Pepper soda
1 stick butter
6 tablespoons cocoa
2 cups powdered sugar

Preheat the oven to 350 degrees. Combine cake mix and 2 cups of Dr. Pepper. Place cupcake liners in a muffin pan. Pour batter into liners. Bake for 15-17 minutes.

Frosting: Combine butter, 1/3 cup Dr. Pepper and coca in a mixing bowl. Mix using an electric mixer. Add powdered sugar and mix until peaks form. Frost cupcakes.

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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