A close up of some cake with white frosting

Summer has (unofficially) arrived


By Paula Dream (AKA Kale Haygood)

Hello, everyone! Well, spring has definitely sprung, and so have the allergies, right? But spring break is over so let the summer fun begin. I hope we are blessed with a tolerable atmosphere for summer with more parties and more gatherings.
I’m bringing you some tasty 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.
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 skillet, adding flour and mixing 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.

Chickpea Breakfast Scramble
15oz can chickpeas
1 cup chopped spinach
1/4 onion
1/2 cup mushrooms
2 – 3 cloves garlic
1/4 tsp pepper, or more
to taste
1/4 tsp salt

Mix all the ingredients together in a food processor or chop by hand. Add the mixture to a pan and dry sauté in a non-stick pan from 5 to 7 minutes. Serve and top with fresh cilanto, tomatoes and avocados slices.
Try this recipe with your favorite veggies like kale, broccoli or cactus. Endless possibilities!

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 tomato soup
1/3 cup raisins or chopped nuts or both

Combine all ingredients in 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 toothpick test. Top with your favorite vanilla or cream cheese frosting._

Paula Dream (AKA Kale Haygood) owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email [email protected].

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