Hello, hungry MONTROSE STAR readers. Well, Spring is almost upon us and I can’t wait. And what a year it has already been.
We have just opened a shop, VooDoo Daddy, inside The Eagle and it has kept me running in between the two stores. Not much time for cooking. So this issue I give you a couple of recipes that you can throw together quickly.
See you next issue!
1-1/2 cup cooked chicken, finely chopped
1 can (10 ounces) cream of chicken
1/4 cup Italian bread crumbs
2 tablespoons celery, minced
1 tablespoon onion, minced
1/4 teaspoon poultry seasoning
1/2 cup Italian breadcrumbs
1 tablespoon butter
1/2 cup milk
1/8 tablespoon poultry seasoning
Combine chicken, one-third cup cream of chicken, and one-quarter cup of breadcrumbs in a large bowl. Mix well, and then shape into six patties. Chill in the refrigerator for one hour.
After chilling, roll the patties in breadcrumbs. Melt butter in a skillet over medium heat, and then cook patties until browned on both sides, about three to four minutes on each side.
For the gravy: In the same skillet, remove patties, and then combine the remaining soup, milk, and one-eighth teaspoon poultry seasoning and heat until just boiling.
MY FAVORITE CRAB DIP
1 package cream cheese, softened
2 cups sour cream
2 cans (6 ounces) crabmeat, drained and flaked with cartilage removed, or 2 cups imitation crab, flaked
2 cups cheddar cheese, shredded
2 green onions, thinly sliced
2 round loaves (1 pound each) of sourdough bread, unsliced
More green onions for garnish
Cut the top off of each loaf and remove the insides to create a bowl. In a large bowl, mix all ingredients, and then spoon evenly into both bread bowls. Place bowls on a baking sheet and place in a preheated 350-degree oven. Bake for 45 to 50 minutes. Garnish with onions.
DR PEPPER CUPCAKES
1 chocolate fudge cake mix
2 1/3 cups Dr. Pepper soda
1 stick butter
6 tablespoons cocoa
2 cups powdered sugar
Preheat the oven to 350 degrees. Combine cake mix and 2 cups of Dr. Pepper. Place cupcake liners in a muffin pan. Pour batter into liners. Bake for 15-17 minutes.
Frosting: Combine butter, 1/3 cup Dr. Pepper and coca in a mixing bowl. Mix using an electric mixer. Add powdered sugar and mix until peaks form. Frost cupcakes.
Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email firstname.lastname@example.org.
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