By Paula Dream (AKA Kale Haygood) 

Hello again, readers. I trust everyone is keeping their New Year’s resolutions. I am watching those vodka calories, glass by glass.  

And here we are at Valentine’s month. Instead of fighting the restaurant lines and reservations, perhaps you have decided to just stay home with your honey (or honeys, as the case may be) for a romantic evening, or to have a guest. So I am going to give you two entre recipes — one casual and the other, a little pissy.   

One last thing you need for your stay-at-home romantic evening is that special cocktail. In case you didn’t know, Paula does love her vodka. By the way, the best place to drink a vodka and water is in the shower. Don’t forget the lime. 

Have a great Valentine’s Day, everyone! Thank you all for your comments and questions. And thanks for supporting our family of advertisers who help make this publication possible.  

COLA BURGERS
1-1/2 pound ground beef 
1/2 cup cola, divided 
1/2 cup (12 or 15) saltines, crushed 
6 tablespoons French salad dressing, divided 
2 tablespoons grated Parmesan cheese 
1/4 teaspoon salt 
1 egg 
4 to 6 hamburger buns 

In a bowl combine the egg, 1/4 cup cola, crackers, two tablespoons salad dressing, cheese and salt. Mix well, and then add beef and mixing all. Shape into patties. In another bowl, combine remaining cola and salad dressing. Grill patties indoor or out door over medium-high heat for about three minutes on each side, then brush the cola mixture over patties each time you turn until patties are done to your satisfaction. 

CONFETTI SALMON STEAKS
2 one-inch-thick salmon steaks 
1/2 teaspoon Worcestershire sauce 
1/2 teaspoon lemon juice 
1/2 teaspoon Cajon seasoning 
1/2 teaspoon salt (to taste) 
1/2 cup diced green pepper 
1/2 cup diced red bell pepper 

Place salmon in an ungreased 8″ square glass baking pan. Rub salmon steaks with the Worcestershire sauce and the lemon juice. Sprinkle the Cajun seasoning and salt over steaks. Sprinkle peppers over top. Cover with plastic wrap, and microwave on high temp for five to six minutes. Turn once during cooking, or until fish is fork-flakey.  

PASSION POTION
4 ounce vodka (or more) 
4 ounce frozen passion fruit puree, thawed 
1 ounce coconut syrup 
1 maraschino cherry, for garnish 

Place all ingredients in an ice-filled shaker and serve in one of your most elegant martini glasses. 

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