A collage of foods and drinks including mini quiches on the left, two watermelon cocktails with lime slices in the center, and a baked dish with breadcrumbs on the right.

Recipes for meatless Mondays

By Paula Dream (AKA Kale Haygood)

It’s hard to believe you’re hearing this from Paula Dream’s lips, but not everyone eats meat. I can’t imagine living in that world, but we all have friends who lead normal, happy lives without consuming animals.

But they can still eat real good, starting with breakfast, right on through supper.

And don’t forget happy hour! The other day I was cutting up a watermelon, and I noticed the massive amount of juice that had accumulated in the gutter of my cutting board. So I transferred it to a plastic container and placed it in the refrigerator to save for this recipe. It’s the perfect use for leftover watermelon juice.  This old broad’s still got it!

BREAKFAST EGG MUFFINS

 6 eggs
1/4 cup milk
2 teaspoons baking powder
Salt and pepper, to taste
1/2 cup spinach, cooked, chopped and drained
1/3 cup cheddar cheese, shredded
1/3 cup bacon, cooked and crumbled (optional)
Cooking spray

Mix eggs, milk, baking powder, salt and pepper in a medium-seized mixing bowl, whisking all ingredients thoroughly. Grease a muffin tin with cooking spray, or use cupcake liners. Fill each cup of muffin tin with egg mixture ‘til approximately two-thirds full. Place pinches of spinach evenly in each cup, pressing gently into egg mixture. Follow same process with crumbled bacon to satisfy those who absolutely need their meat. Finish top of each cup of egg mixture with cheese. Bake in preheated 350 degree oven for about 20 to 25 minutes or until well set and passes the toothpick test.

WATERMELON MARGARITA

1 cup silver tequila
1/2 cup lime juice
1/2 cup triple sec
1 cup watermelon juice
Honey

Shake it all up real good, then serve over ice. For the finishing touch, top each serving with one drop of honey.

SQUASH CASSEROLE

2 cups onion, chopped
2 cups squash, chopped
1 tablespoon margarine
1 10-ounce can cream of mushroom soup
1/2 cup cracker crumbs
1/4 cup cheese, shredded
3 eggs, beaten
Salt and pepper, to taste

Melt margarine in a skillet over medium heat. Add onions and squash, cooking until tender. Drain and mash. Combine vegetables with soup, cheese, eggs, and salt and pepper; place in square baking dish. Sprinkle cracker crumbs evenly over top. Bake at 350 degrees for about 20 minutes or until brown on top and done in center.

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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