Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
"After reading the story about the firemen [in the Sept. 21 edition] I knew I had to send this recipe in," writes Jenny Ann Boyer.
"The recipe came from the late Roy Tainter, who was a longtime volunteer fireman in Marianna. This is the best pecan cobbler I have ever eaten in my life!"
Pecan Cobbler
3 cups sugar, divided use
3/4 cup white Karo (see note)
3/4 cup dark Karo (see note)
2 sticks margarine, divided use
1 cup plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
4 eggs, lightly beaten
2 teaspoons vanilla extract
2 cups pecan halves or pieces
In a 4-quart saucepan, combine 2 cups of the sugar, corn syrup(s) and 1 stick of the margarine. Bring to a boil over medium heat. Set aside to cool.
In a 13-by-9-inch baking dish, melt the remaining stick of margarine in a 350-degree oven.
In a mixing bowl, combine the flour, remaining 1 cup sugar, baking powder and salt. Mix well. Stir in milk. Pour batter into the prepared pan. Do not stir. To the corn syrup mixture, fold in the eggs, vanilla and pecans. Pour mixture over the batter in the pan. Do not stir. Bake at 350 degrees for 30 minutes, then reduce oven to 325 degrees and continue baking until the crust comes to the top and is golden brown, 15 to 30 minutes more.
Note: Can use all white or all dark.
Last week while researching egg jelly recipes, I remembered another unusual egg recipe request from a few years ago, egg cutlets.
Bridget Weiss was looking for egg cutlets in pea sauce like that served at the Arkansas Children's Hospital cafeteria in the 1980s. "[The dish] was breaded and sort of football shaped," Weiss wrote in 2013. "It was very light and airy, not dense."
Jo M. Rice answered Weiss' request with a recipe for egg cutlets using hard-cooked eggs from a 1950s Helen Corbitt cookbook.
But I decided to try searching for the recipe again. I found this one at the website domenicacooks.com that is worth sharing.
Egg Cutlets
1/2 cup unseasoned dry bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/3 cup finely chopped fresh flat-leaf parsley
1 clove garlic, minced
6 large eggs, lightly beaten
1/2 teaspoon salt
Ground black pepper
3 to 4 tablespoons extra-virgin olive oil
Combine the bread crumbs, cheese, parsley and garlic in a bowl and stir well. Stir in the eggs, salt and pepper to taste. Heat 2 tablespoons of oil in a 12-inch skillet over moderate heat until shimmering but not smoking. Drop 3 to 4 rounded tablespoons of egg batter into the skillet. Cook 2 minutes, or until the edges are set and the cutlet is nicely browned on the bottom. Using an angled spatula, turn the cutlets and cook another 2 minutes, until browned on the bottom. Transfer the cutlets to a paper towel-lined plate. Continue to cook the remaining cutlets in the same way, adding additional oil to the skillet if necessary.
The cutlets can be made in advance and refrigerated for up to 2 days and frozen for up to 1 month.
And this sauce recipe in the Sept. 18, 1952, Arkansas Gazette.
Green Pea Sauce: Make 2 cups medium white sauce, browning the butter or margarine and dissolving 2 bouillon cubes in the milk. Add 3/4 cup drained canned peas.
This more detailed recipe is from the Oct. 30, 1969, Arkansas Gazette.
Creamed Pea Sauce
1 (16-ounce) can peas
Milk
3 tablespoons margarine
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon Tabasco
Drain peas [reserving liquid]. Measure liquid. Add milk to make 11/2 cups.
Melt margarine in a saucepan. Add flour and salt. Stir to a smooth paste. Gradually add the reserved liquid and Tabasco. Cook, stirring constantly, until mixture thickens and comes to a boil. Add peas. Heat to serving temperature.
REQUESTS
• Recipes for cookies made with Grape Nuts cereal and applesauce pie for diabetics for Pat Hines.
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
Please include a daytime phone number.
Food on 10/05/2016