Not all recipes that appear in Idea Alley have been tested by the Arkansas Democrat-Gazette.
Alley Kats, the recipe file is running low. Send us your favorite fall and winter recipes.
Dave Johnson shares this recipe for dressing up jarred pasta sauce. Johnson suggests serving the sauce topped with grated parmesan over pasta with a fried boneless chicken breast, piece of veal or catfish filet.
Dave's Spaghetti Sauce
Olive oil
2 slices onion, minced
1 clove garlic, minced
1 link hot Italian sausage, casing removed
1 teaspoon granulated sugar
1 jar any spaghetti sauce
Heat just enough oil to coat in a saucepan over medium heat. Add the onion, garlic, sausage (pinching it into small pieces) and sugar, and saute until vegetables are tender and sausage is cooked through. Add the spaghetti sauce and simmer 10 minutes.
Fall is in the air, and this dessert from Joe Riddle is fitting for the season.
Pumpkin Pie Cake
1 (15-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk
3 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup brown sugar, packed
1 (18-ounce or similar) box yellow or spice cake mix
3/4 cup butter, cut into pats
1 cup pecans, chopped
1 cup coconut
Heat oven to 350 degrees. Coat a 9-by-13-inch glass baking dish with cooking spray.
Mix pumpkin, milk, eggs, spice, salt and sugar in bowl with electric mixer.
Pour into prepared baking dish. Sprinkle dry cake mix evenly over top.
Put pats of butter on top of cake mix. Sprinkle pecans and coconut on top of butter.
Bake 1 hour or until a wooden pick inserted near the center comes out clean.
Makes 12 servings.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Food on 09/17/2014