By Paula Dream (AKA Kale Haygood)
It’s incredible how the how my Mystery Bread recipe always draws so much attention. It’s great as an on-the-run breakfast or just a snack. I made it in the mini foil loaf pans to share with friends, but you can also use full-size loaf pans.
Here is the recipe (if I can remember it) that I kind of improvised.
On to more good food. Summer is approaching, or so we hope, and we can smell the old grill’s flavorful aroma as we walk out our door. Whether you are grilling salmon, chicken breast, or pork chops, here is a relish that really brings your meat to town. A couple of spoonsful of this relish over the meat is so flavorful and makes a great presentation to your plate.
And finally, if you’re having guests over for dinner, you’ll need a quick appetizer. Here’s a great Tex-Mex dish to share.
‘Til next time, have a great one! And thanks for supporting all of the fine advertisers who help make MONTROSESTARpossible!
3 cups flour
2 to 4 teaspoons cinnamon
Generous dash of Mexican vanilla
2 teaspoons baking soda
3 cups sugar
1 can pumpkin
4 ounces (½ brick) cream cheese
1 ripe banana, mashed
1 very large baking apple, diced
4 large eggs
1 cup vegetable oil
½ cup apple juice and maybe a dash more
Preheat oven to 350 degrees. Grease baking pans, dust with extra flour. Combine flour, soda, salt and cinnamon in a bowl. Mix the remaining wet ingredients and sugar in a food processor, or in a larger bowl, using a mixer. Fold in the other dry ingredients. Spoon into prepared baking pans. Filling about three-quarters full. Place pans on a cookie sheet for baking, to catch any overflow. Bake approximately 35 minutes or until a nice brown color appears on the top. Allow loaves to rest and cool before removing from pans. Then take a kitchen butter knife around the perimeter of the loaf to release from pan. If you use the mini pans, turn them upside down onto foil or plastic wrappers and seal. Refrigerate for gradual use or freeze for future use.
FRESH CORN AND BLUEBERRY RELISH
2 teaspoons champagne vinegar
1 teaspoon fresh lemon juice
2 teaspoons minced shallots
2 tbsps extra virgin olive oil
Kosher salt and ground pepper to taste
1 cup fresh corn kernels, sliced off the cobb
5 cups loose arugula
1 cup fresh blueberries
3 tbsps fresh mint leaves torn into small pieces
1 tbsps sliced chives
To make vinaigrette, combine lemon juice, vinegar, and shallots in a bowl, whisking in the oil. Season with salt and pepper. Bring a small pot of salted water and set up a bowl of ice water.
Add corn to pot and cook for two minutes, then strain corn and place into bowl of ice water. Drain corn and set aside.
In medium bowl, toss together corn, arugula, blueberries, herbs and vinaigrette. Enjoy!