A close-up of a glass filled with red sorbet with mint leaves as garnish and a small bowl of white sorbet beside it.

Sweet and savory summer recipes 


By Paula Dream (AKA Kale Haygood)

Well, STAR readers. Paula was quite the talk of the block recently. The neighbors got to see something they obviously had never seen before. (No, not my fat a**.) Eight men hoisting concert grand piano to the second floor over a balcony because the couldn’t get it up the front or back stairs. Quite a nail biting event. I almost set up a refreshment stand out front.  

But on to cooking. First, a great summer refreshment adult beverage. The roll recipe is fun and well worth the time. Have some butter and jelly handy when they come from the oven. Now don’t turn your nose up at the sausage patty recipe until you try it! 

Well, that’s it for now. Remember our advertisers who help bring the STAR to you.

Keep cool!

CRANBERRY SLUSH

1 quart cranberry juice

1 small can frozen lemonade

Bourbon

Fill the same lemonade can with bourbon. Mix together and place in freezer. Serve in a glass as a cocktail.

NANNY’S HOT POTATO ROLLS

3/4 cup sugar

6 cups flour plus a tad more

1 package dry yeast

3 eggs

1 teaspoon salt

1/2 cup Crisco

1 cup mashed potatoes

1 cup potato water

1 cup milk, scalded

Put shortening in scalded milk to melt, add potatoes and let cool. Mix sugar, flour, yeast and salt together. When milk and potatoes and water are mostly cooled, mix all ingredients together. Let stand 1/2 hour, then work down and let rise about three hours. This can be put in refrigerator covered. You may use from it each day or you can put it in muffin pans or shape into rolls and place in a 9″x13″ pan of rolls. Be sure to spray muffin pans or baking dish. If refrigerated, they take four to five hours to rise before baking. Bake in a 350-degree oven for 15 to 20 minutes until browned. Very easy and fun to make.

SAUSAGE PATTIES IN FRUIT SAUCE ON TOAST

1 pound bulk pork sausage

1 can (16 ounces) fruit cocktail

1 tablespoon brown sugar

1 tablespoon lemon juice

1/2 teaspoon ginger

1-1/2 teaspoon cornstarch

1 tablespoon cold water

Buttered toast slices

Shape sausage into eight finger shaped patties, 1/2″ thick. Brown patties in skillet and pour of drippings. Add fruit cocktail, brown sugar, lemon juice and ginger. Cover and simmer for ten minutes. Remove patties from skillet. Pour in smooth paste made of cornstarch and cold water. Stir and simmer until thick. Place patties back in skillet into sauce. Now you are ready to serve, placing two patties on each butted toast and top with fruit sauce.

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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