Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Ruth Glover answers Kimberly Brand's request for the tomato juice cocktail that was served at El Patio on South University Avenue in Little Rock so many years ago.
"I have had the following recipe many, many years," Glover writes. "It is very good and will be moved to a more current file."
"This recipe was submitted to the Arkansas Gazette food section by Mrs. R.M. Griffey, No. Little Rock, eons ago," notes Glover.
Tomato Juice Cocktail Like El Patio
4 tablespoons chili powder
2 teaspoons ground cumin (originally published as comino powder)
3 cloves garlic, crushed OR 1/4 teaspoon garlic salt
1 teaspoon caraway seed
1 teaspoon parsley flakes
1 (46-ounce) can tomato juice
Place all dry ingredients in a large container. Add enough tomato juice to blend spices together. Then add the rest of juice. Chill in refrigerator for several hours before serving.
Makes about 6 cups.
Bess Overton shares this delicious-sounding twist on banana pudding.
Overton describes it as "very good and easy."
Easy Pineapple Pudding
3/4 cup PLUS 6 tablespoons sugar, divided use
2 tablespoons cornstarch OR 1/4 cup flour
1 large can crushed pineapple with its liquid (see note)
1 cup sour cream
1 tablespoon lemon juice
3 eggs, separated
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Vanilla wafers
Heat oven to 350 degrees.
In a large microwave-safe bowl, combine 3/4 cup of the sugar, the cornstarch (or flour), the pineapple, sour cream, lemon juice and egg yolks (slightly beaten). Microwave on 100 percent power for 7 to 8 minutes, stirring every 2 minutes.
In a separate bowl, whip egg whites with vanilla and cream of tartar until stiff peaks form. Gradually add the remaining sugar, beating until stiffer.
Line the bottom of a 3-quart casserole with vanilla wafers. Carefully pour the hot pudding over the wafers. Arrange additional wafers along the sides of the pan, partially submerging them in the pudding. Top with meringue.
Bake 10 to 12 minutes or until meringue is golden.
Note: If pineapple is quite juicy, drain off a little of the liquid.
Barbara Sue Turner shares this slow cooker recipe that turns stuffed peppers into soup.
Slow Cooker Stuffed Pepper Soup
2 pounds lean ground beef
1 (28-ounce) can diced tomatoes with liquid
1 (28-ounce) can tomato sauce
3 cups chopped green peppers
1/2 cup chopped onion
1 cup uncooked rice (do not use Minute rice)
1/4 cup brown sugar
2 cubes beef bouillon
2 cups water or broth
Salt and ground black pepper
In a skillet over medium heat, cook beef, breaking it into crumbles, until browned; drain.
Transfer beef to the cooking vessel of a slow cooker. Add the remaining ingredients and still well to combine. Cover and cook on low for 7 to 8 hours or until rice is tender. Add hot water to thin to desired consistency.
Make about 8 servings.
REQUESTS
• Deviled crab like that served at Morrison's Cafeteria in Shreveport before Morrison's was bought by Piccadilly Cafeterias in the 1990s for Anita Colvin.
• Chiffon cheesecake like that made and sold by Bettendorf grocery stores in the 1960s for Scott Coffman.
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 02/04/2015