A bowl of soup and some slices of cake

‘Second chance’ recipes make for happier holidays

By Paula Dream (AKA Kale Haygood)

Happy holidays!

By the time you get this edition of MONTROSE STAR, Turkey Day is over and Santa is on his way. I am wishing everyone a safe and healthy Christmas, and I can smell the food cooking right now.

This year, instead of giving you traditional Christmas recipes, I decided to give you recipes to use before the actual holiday and after, when we are tired of turkey and ham. Enjoy these simple recipes — they’re great for leftovers!

See you next year, and praying that everyone has a better one.

CREAMY BACONY POTATOES.
8 cups russet potatoes, diced and peeled
3 cans chicken broth
1 can cream of chicken soup
1/3 cup chopped onions
1/4 teaspoon ground black pepper, or to taste
1 package cream cheese, softened and cubed
1/2 pound or more bacon, cooked and crumbled
Minced chives

Add the first five ingredients to the slow cooker. Cook on low for 8 to 10 hours. Add cream cheese, and then stir until well blended. Garnish with bacon and chives.

MEXICAN CORN CHOWDER.
10 ears fresh corn (about 5 1/2 cups)
1 1/4 to 2 cups water
6 bacon strips, chopped
2 small onions, chopped
2 small green bell peppers, chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground chipotle pepper
2 teaspoons salt
3/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 cup heavy whipping cream
1 medium lime, zested and juiced

Optional toppings: fresh cilantro, lime wedges, sliced jalapeno, and chopped red bell pepper
Cut corn off the cob. Scrape the edge of a table knife over each cob to remove milk. Add enough water to cob juice to make two cups. Add corn and liquid to a five-quart slow cooker.

In a large skillet, cook bacon over medium heat until crisp. Transfer to a paper towel to drain. Discard drippings, saving two tablespoons in the pan. Add onions, green peppers, and jalapeno to skillet; cook and stir over medium-high heat until soft. Add seasonings and cook for one more minute. Transfer to slow cooker. Cook on low for three and a half to four hours until corn is tender and the mixture has thickened a bit. Stir in cream and lime zest and juice. If desired, puree with an immersion blender to desired consistency. Garnish with reserved bacon and optional toppings.


EGGNOGG BREAD.
1 1/2 cup flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup eggnog
1/2 cup vegetable oil
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1/2 teaspoon rum extract
For the glaze:
1 cup powdered sugar
3 tablespoon eggnog
1/2 teaspoon vanilla
1/4 teaspoon rum extract
1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and then set aside.

In a large bowl whisk together the flour, sugar, salt, baking powder, cinnamon, and nutmeg. In another bowl combine the eggnog, oil, eggs, vanilla extract, and rum extract.

Slowly add the wet ingredients to dry ingredients, and then stir until combined. Pour batter into loaf pan. Pound bottom of the pan on the counter so batter is set in the pan. Bake for 65 to 70 minutes or until passing the toothpick test. Allow to cool 15 minutes, and then loosen side with a butter knife. Carefully remove loaf from pan and allow it to cool on rack or dishtowel. While bread is cooling, make the glaze by combining all ingredients in a small bowl and mixing well. When the loaf is cool, drizzle glaze over the loaf.

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.co

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