A plate of food with cabbage and carrots.

Cooking through the COVID

By Paula Dream (AKA Kale Haygood)

Greeting to everyone. Is it the Lone Ranger behind that mask? Who would ever have imagined the things we have to do right now? 

This whole situation has put havoc in my life. I lose track of where to run my traps. So, what do I do? Cook and gain weight and run up my vodka bill at Total Wine! 

I just had a birthday and my longtime friend, G.W. actually baked me a vodka birthday cake. It was quite amazing. And yes the glaze was a vodka glaze.

In this issue, the ol’ girl (not old!) gives you some good summer recipes for that little get-together, if we ever get to have one. 

Hope you are doing well. Oh, and one last question: Where’s Ed Emmett when we need him?

GRILLED ORANGE CHICKEN
6 boneless, skinless chicken thighs
1 cup orange juice
1/3 cup sugar
1/3 cup brown sugar, packed
1/4 teaspoon salt
1 tablespoon Dijon mustard
2 teaspoon orange zest, grated
1/2 teaspoon lemon pepper

In a small saucepan, combine juice, sugar, and salt. Bring to a boil, stirring to dissolve sugar. Cook uncovered, 10 to 15 minutes, or until mixture reaches a glaze texture. Remove from heat, stir in mustard, and zest. Sprinkle chicken with lemon pepper on a lightly greased grill. Place chicken on a grill covered over medium heat, about six to eight-minute each size. The temperature reading should reach 170 degrees. Brush chicken occasionally with sauce during the last several minutes of cooking. Serve chicken with the sauce on the side.

GRANDMA’S HOMEMADE COLE SLAW
1/2 small head of cabbage, cored and cut into 8 pieces (about 2 pounds)
1 small carrot cut into four pieces
1 tablespoon onion, finely chopped
2/3 cup mayo or salad dressing
1/3 cup sugar
1 tablespoon apple cider vinegar
1/2 teaspoon salt
Dash or two of paprika

If you have a food processor, add cabbage, cover, and pulse in short increments until finely chopped. Or chop it as Grandma did: by hand and the old hickory butcher knife. Transfer cabbage to a large bowl. Add carrot to processor and pulse (or chop). Empty carrots into a strainer and wash until water runs clear. Add to bowl with the cabbage. Stir in onion. In a small bowl add remaining ingredients to make the dressing. Mix well. Add dressing to cabbage and mix well. Refrigerate at least one hour before serving.

BLUEBERRY APPLE PINEAPPLE DUMP CAKE
1 can (21 ounces) apple pie filling
1 can (8 ounces) unsweetened crushed pineapple drained
1 package (12 ounces) unsweetened frozen blueberries
1/2 cup sugar
1 box white moist cake mix
2/3 cup melted butter
1 cup chopped walnuts
1/2 cup sliced almonds

Preheat oven to 350 degrees. Mix pie filling and pineapple in a greased 13″ x 9″ baking dish until combined. Toss blueberries with sugar and spoon over pie filling mixture. Sprinkle cake mix evenly overfilling. Drizzle butter evenly over top. Top with nuts. Do not stir. Bake 45 to 55 minutes.

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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