By Paula Dream (AKA Kale Haygood)

Wow! What a ride the year 2020 has given us. With the stay-at-home situation, all I did was watch TV, cook and eat and eat and eat some more. Yes, I did pay the price in pounds (no, not in British money).

I’m giving you some nice winter recipes for the colder weather to come: some soup, a casserole and a creamy corn dish. Since we can’t get our bonnets on to go to the cornfield and pick fresh corn, like I used to do, we use store-bought, frozen corn. And it’s up to you, but I usually use my immersion blender to break up the corn kernels a bit.

Cook them up and enjoy them all. Wishing everyone a healthier 2021!

SLOW COOKER TOMATO BASIL SOUP
2 cans (28 ounces) fire-roasted, crushed tomatoes (do not drain)1-1/2 cup vegetable broth
1 medium onion, finely chopped
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1/3 cup fresh basil, finely chopped

Add all ingredients, except basil and cream, to slow cooker and stir to mix. Cook on high for three hours or on low temperature for six hours. Add cream and basil and combine with tomato mixture. Cook another 15 minutes.

FARM-STYLE CREAM CORN
40 ounces frozen corn, thawed
1 cup Half-and-Half
1/4 cup butter, cubed
2 tablespoon sugar
2 teaspoon salt
1/2 teaspoon pepper
1/3 cup flour
2 cups fat-free milk
1/2 cup sharp cheddar cheese, shredded
Minced parsley to taste

In Dutch oven, combine first six ingredients. Cook over medium heat, stirring frequently for about eight to 10 minutes. Combine flour and milk, and then whisk until smooth. Stir into Dutch oven. Bring to a boil. Cook and stir until thickened, stirring often so starch from corn does not scorch. Remove from heat and top with cheese.

BAKED ZUCCHINI CASSEROLE
1 cup baking mix (like Bisquick)
1/2 cup grated Parmesan cheese
1 tablespoon dill weed
1 teaspoon salt
1/8 teaspoon pepper
4 large eggs, lightly beaten
1/2 cup vegetable or canola oil
3 cups zucchini, chopped
1 large onion, chopped

In a large bowl combine biscuit/baking mix, cheese, dill, salt, and pepper. Add eggs and oil. Stir in zucchini and onion until well blended. Pour into a greased 1-1/2 quart baking dish. Bake uncovered at 375 degrees for 25 to 30 minutes.

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.