LITTLE ROCK — Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
We normally enjoy fried green tomatoes with a simple sprinkling of salt and black pepper, but this buttermilk dressing for fried green tomatoes from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee caught our eye.
Buttermilk-Lime Dressing
3 /4 cup buttermilk 5 tablespoons freshly
squeezed lime juice 2 tablespoons extra-virgin
olive oil 1 tablespoon honey 1 /4 cup finely minced fresh
basil 1 /4 cup finely minced green
onions 1 /4 cup finely minced fresh
flat-leaf parsley Salt to taste
In a small bowl, whisk the ingredients together until thoroughly combined. Serve immediately or cover tightly and store in the refrigerator up to 2 days.
Makes 1 1 /4 cups.
An unidentified reader sent these directions for boiling corn from The Mystery Chef’s Own Cookbook (1934).
“Try corn cooked this way and you will be delighted with the result.”
Boiling Corn: Remove shucks. Corn should be boiled for only 3 minutes. Place the corn into fast-boiling water with no lid on the pot and no salt in the water. Allow to boil 3 minutes, no longer.
Speaking of corn, Dave Johnson shares this recipe for fresh (and easy) corn chowder.
Corn Chowder Kernels from 3 large ears corn 1 tablespoon butter 1 tablespoon olive oil 1 large sweet onion, diced 1 /4 green bell pepper, diced 3 ribs celery, diced 3 chicken bouillon cubes 8 cups chicken stock 1 (11-ounce) can evaporated
milk Salt and black pepper to taste
Puree half of the corn kernels; set aside.
In a large pot, heat butter and olive oil over medium heat until butter melts. Add onion, bell pepper and celery and cook until vegetables are tender. Stir in pureed corn and chicken bouillon cubes and simmer 10 to 15 minutes. Add chicken stock, remaining corn and the evaporated milk and simmer 5 to 10 minutes more. Season totaste with salt and pepper.
Frances Ball sent this enchilada recipe in response to Orson Weems’ request for enchiladas like the former Casa Bonita’s.
“This recipe is our family favorite,” writes Ball.
Enchiladas Ole 1 to 1 1 /2 pounds ground chuck 1 large onion, chopped 1 (4-ounce) can chopped
green chiles, divided use 1 (16-ounce) can refried beans 1 (10-ounce) can Ro-tel
tomatoes 1 (8-ounce) jar Cheez Whiz Tortillas
In a large skillet, cook ground beef and onion until beef is no longer pink. Stir in half of the green chiles and all of the beans and mix well.
In a separate pan, heat Ro-tel tomatoes and Cheez Whiz with the remaining green chiles and mix well.
Top each tortilla with about 3 tablespoons of the meat mixture.
Roll up and place in a greased 11-by-13-inch baking dish, seam side down. Pour cheese mixture over filled tortillas.
Cover and bake 25 minutes at 350 degrees, then remove cover and bake until top is lightly browned.
REQUESTS
Turkey salad like that served at Burge’s for Mandy Warford. Warford writes that it is a mayonnaise-based salad that can be eaten as a sandwich filling or as a salad.
Double Chocolate Mocha Cake for Bruce Carter.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail:
Food, Pages 35 on 06/30/2010