By Paula Dream (AKA Kale Haygood)  

Hello to everyone! Do you think spring has sprung? I hope so. So bring on the allergies, right? Spring break is over so let the fun begin. I hope we are returning to a real post-Covid atmosphere for summer with more parties and more gatherings. 

I’m bringing you some tasty spring recipes in this issue, like the Tomato Soup Cake recipe. This is very old. According to my grandmother, this was a Depression recipe and is quite good. During the Depression, supplies were so limited you had to make do with what you had or what you could get your hands on. As a result, this recipe surfaced. 

I pray we never have to deal with what they went through.  

See you next issue! 
IN THE COUNTRY CHICKEN-FRIED CHICKEN & GRAVY 
3/4 cups corn flakes, crushed 
1/2 teaspoon poultry seasoning 
1/2 teaspoon paprika 
1/4 teaspoon salt 
1/4 teaspoon dried thyme 
1/4 teaspoon pepper 
2 tablespoons evaporated milk 
4 boneless, skinless chicken breasts 
2 tablespoons vegetable or canola oil 
Gravy: 
1 tablespoon butter 
1 tablespoon flour 
1/4 teaspoon pepper, or more to taste 
1/2 cup evaporated milk 
1/4 cup chicken broth 
2 tablespoons minced chives 

Get out the old iron skillet. In a large bowl combine all dry ingredients together, mixing well. Pour milk into a shallow dish (you will need more). Dip chicken in milk, and then roll in dry ingredients to coat well. Cook in skillet on medium-high heat until done and browned. De-glaze skillet for gravy.  

For the gravy, melt butter in a skillet, add flour and mix over medium-high heat. Stir in milk, getting rid of clumps. Gradually add chicken broth and seasons, continually stirring until gray, thickening to your desired thickness. Serve on the side or over chicken. 

CAJUN GRILLED CHICKEN 
10 boneless/skinless chicken breast, pounded to 1/2 inch thickness 
2 cups vegetable oil 
2 tablespoons Cajun seasoning 
2 tablespoons lemon pepper 
Garlic powder, to taste 

Combine all ingredients in a large bowl. Add chicken to well coat. Cover bowl and place in refrigerator for 30 to 45 minutes. Remove chicken and discard marinade. Cook on your outdoor grill or a stovetop grill. 

TOMATO SOUP CAKE 
2 cups cake flour 
1-1/2 teaspoon cinnamon 
1 teaspoon baking soda 
1/2 teaspoon nutmeg 
1/4 teaspoon cloves 
1/4 teaspoon baking powder 
1/4 teaspoon salt 
1/4 cup butter, softened 
1 cup sugar 
1 egg 
1 10-ounce can of tomato soup 
1/3 cup raisins, chopped nuts or both 

Combine all ingredients in a large bowl. Mix well. Pour into a prepared bunt pan, 13″x9″ baking dish, or two greased and floured cake pans. Cook at 350 degrees for 35 to 40 minutes until passing the toothpick test. 

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.