Close-up of a cooked dish featuring slices of meat with mushrooms and a sprig of rosemary on the side, all placed on a wooden surface.

Delightful dinner and dessert dishes

By Paula Dream (AKA Kale Haygood)

Hey, guys and gals. I think we may have skipped spring and gone straight to summer. I’m not looking forward to sweating my @&$ off. I think I saw a water cooled bra on sale on eBay. I’ll have to have a fundraiser for it. 

Speaking of fundraising, I am hearing about a few good ones held by some good and reputable organizations. I really like knowing where my money is going. 

I have some very interesting dishes for you in this issue. Of course, my eye goes straight to the Fried Ice Cream Pie as fast as the calories go to my booty. 

Enjoy, and I’m sure our advertisers appreciate your patronage.

ROSEMARY PORK WITH MUSHROOMS AND SHALLOTS

2 pounds boneless pork shoulder, sliced ½-inch thick
1 tablespoon vegetable oil
1 cup chopped shallots
2 cups sliced mushrooms
1 teaspoon salt
1 tablespoon fresh rosemary
1 teaspoon black pepper
1 can (14 ounces) diced tomatoes

Heat oil in a skillet and brown the pork. Remove and drain and place in slow cooker. Add all ingredients and stir. Cover and cook on low for eight hours or on high for four hours.

CHICKEN AND SHRIMP CASSEROLE

1 and 1/4 cup raw converted rice
1/2 cup melted butter
2-1/2 to 3 cups chicken broth
3 to 4 cups cooked chicken, cut into one-inch pieces
1/2 pounds button mushrooms, sliced
1/3 cup soy sauce
1 pound shrimp, shelled and deveined
8 green onions, chopped
2/3 cups almonds slivered

Mix rice with melted butter in the slow cooker and stir to coat rice with the butter. Add all remaining ingredients, except almonds and green onions. Cover and cook on low for eight to ten hours, or on high for four to five hours. Sprinkle the almonds and green onions over top before serving.

FRIED ICE CREAM PIE

Crust:
 3 cups Cinnamon Toast Crunch cereal
2 tablespoons sugar
1/3 cup butter, melted
Filling:
 1 28-ounce container vanilla Haagen-Dazs* ice cream, softened
1 and 1/4 cup Cinnamon Toast Crunch
1/4 cup chopped salted almonds
Topping:
 2 tablespoons caramel sauce
Whipped cream (optional)

Heat oven to 350 degrees. Place three cups cereal in a food processor, processing until finely crushed. In a medium bowl, mix crushed cereal and sugar; then add melted butter and stir well with a fork. Add to a sprayed nine-inch pie plate, pressing mix evenly with bottom of spoon in pie plate up to the sides to form a piecrust. Bake seven to nine minutes, then let cool completely. Spread softened ice cream in crust. In small bowl, combine coarsely crush remaining cereal with almonds, stirring until well blended. Top ice cream with mixture, pressing evenly and firmly on top. Place in freezer for four hours. When ready to serve, remove from freezer and let stand 10 minutes before cutting. Top with caramel and optional whipped cream. *Any brand ice cream may be used. However, Haagen-Dazs is a richer blend and melts slower.

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

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