Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
A reader who wishes to be identified as "an avid reader" shares this salmon recipe that is going to the top of my to-make list.
Salmon With Brown Sugar and Bourbon Glaze
4 tablespoons butter
1/2 cup dark brown sugar
4 (6-ounce) salmon steaks
1/3 cup bourbon
Melt butter in a heavy skillet over medium heat. Stir in brown sugar. Place salmon pieces over brown sugar. Cook 5 minutes on medium heat. Turn salmon and pour bourbon over it. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over salmon and serve.
Makes 4 servings.
If shake-and-bake is more your style, this homemade version from Deanna Brooks can be made with gluten-free bread crumbs and contains no preservatives or artificial flavors.
Shake and Bake Mix
4 cups dry bread crumbs OR 4 cups gluten-free bread crumbs
1 teaspoon salt
1 tablespoon paprika
1 tablespoon celery seed or crushed celery leaves
1 teaspoon ground black pepper
1 teaspoon dry minced garlic
1/4 teaspoon dry minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano
Mix together and keep in an airtight container. Shake before dipping some out to use. Coat chicken or pork chop with the crumbs and bake. Do not put leftover crumbs back into the container as this could cause serious illness.
Makes about 4 cups.
And for a sweet finish, Jenny Ann Boyer shares this easy cake recipe.
Note it does not contain shortening.
Dolly's Wonderful Cake
2 cups all-purpose flour
2 teaspoons baking soda
2 cups granulated sugar
2 eggs
1 (20-ounce) can crushed pineapple, undrained
1 cup chopped pecans
Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
For the cake:
Heat oven to 350 degrees.
In a bowl, combine the flour, soda and sugar. Add eggs, pineapple with liquid and nuts. Mix well. Pour into a 9-by-13-inch pan. Bake 35 to 45 minutes. Cool.
In a medium bow, mix cream cheese and butter until smooth. Beat in sugar. Spread on cooled cake.
Send recipe contributions, requests 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 05/04/2016