A close up of some food on a plate

Savory, sweet and spicy summer snacks 

By Paula Dream (AKA Kale Haygood) 

Howdy, guys and gals. Anyone ready to fry eggs on the hood of your car? Man, oh man, I spit on the sidewalk and it immediately went to boiling phase. Yes, I’m hot! 

Remember the old saying, “If you can’t stand the heat, stay out of the kitchenâ€? In this issue, I’m sharing some fun recipes that will keep you in a hot kitchen, but hopefully for just a short time. 

The Mexican cornbread casserole is a crowd pleaser; there are a lot of different ones out there. And Pig Ears is a fun recipe and a great summer project for the kids! Use your imagination — you can’t screw them up. 

Well, let’s make the best of this heated season. Protect yourself and your pets. See you next issue. 

» • Mexican Cornbread Casserole 
2 pounds ground meat 
1 box (8.5 ounces) cornbread mix 
2 packages taco or burrito seasoning 
2 cans diced tomatoes, drained 
1 cup water 
1 cup cooked rice 
1 (4 ounces) can green chiles 
1 (14 ounces) can whole kernel corn, drained 
1 cup sour cream 
2 cups corn chips 
1 cup Mexican cheese 

Preheat oven to 400 degrees. In a large skillet, brown ground meat and drain. Stir in seasoning mixes according to package directions, add rice, green chilies, stir together. Cook down liquids. Prepare cornbread mix per package instructions. Stir in corn. Pour half of batter in 13â€x9†baking dish. Layer with half of meat mixture, all sour cream, one cup of corn chips and cheese. Top with remaining batter, remaining meat mixture and optional sliced olives. Bake uncovered for about 50 minutes until cornbread is done. Sprinkle with remaining corn chips and cheese. Cook until cheese is melted. Remove from oven. 

Optional: Top with shredded lettuce and fresh diced tomatoes, diced red onion, salsa and/or guacamole. 

» • Zucchini Patties 
2 cups shredded zucchini 
1/2 cup shredded cheddar cheese (optional) 
1/3 cup biscuit/baking mix 
2 tablespoons onion, grated 
1/2 teaspoon salt 
1/2 teaspoon dried basil 
1/4 teaspoon pepper 
2 large eggs, room temperature, lightly beaten 
2 tablespoons butter 

Pat shredded zucchini dry between paper towels to remove all moisture or patties will not cling together. Combine in a large bowl with next six ingredients. Stir in eggs; mix well. Shape into six patties, about 1/4 cup per patty. In a skillet, melt butter over medium-high heat. Cook patties until lightly browned for about four to five minutes on each side. Remove from skillet and drain on paper towels. 

» • Pig Ears 
1 package refrigerated piecrust 
1-1/2 cup sugar 

Preheat oven to 400 degrees. Unroll piecrust on slightly floured surface. Spread sugar liberally over surface. From each end of the crust begin to roll tightly to have two rolls meet in the middle; rolls will be face to face. Slice like a loaf of bread into 1/4â€-1/2†slices. Layout slices on a prepared baking sheet lined with parchment paper, not touching. Bake for 10-15 minutes. 

Options: Before spreading sugar over pie crust, try brushing butter over crust, then add sugar, then sprinkle cinnamon over sugar to your liking. Or spread your favorite jam over piecrust before adding sugar. ¶ 

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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