Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Karen Trowbridge shares this stir-fry recipe she created. Trowbridge notes it has considerably less sodium and sugar than most stir-fry recipes.
Trowbridge's secret is to use garlic salt in place of the traditional soy sauce.
Editor's note: Trowbridge did not include detailed cooking instructions with her recipe; the instructions below are an approximation.
Karen's Simple Stir-Fry With Pork
1 pound boneless pork, cut into bite-size pieces
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground ginger
2 tablespoons canola oil
1 teaspoon minced onion
1/4 cup EACH chopped red, yellow and green bell pepper
1/2 cup chopped celery (strings removed)
1/2 cup chopped carrots
Hot cooked white rice or pasta, for serving
Season pork with garlic salt, black pepper and ginger. Heat oil in a large skillet. Add pork and stir-fry until pork is almost cooked thorough, then add the onion, bell peppers, celery and carrots and continue stir-frying until pork is cooked through and vegetables are to your liking. Serve over rice or pasta.
Makes 4 servings.
Jenny Ann Boyer can always be counted on to share a tasty recipe, and this week is no exception.
Both would make great additions to an Easter get-together or any party spread.
Cheese Dollars
1 2/3 cups margarine or butter, softened
1 pound sharp cheddar cheese, shredded
4 cups all-purpose flour
1 teaspoon garlic salt
1 1/2 teaspoons salt
1/2 teaspoon ground red pepper (cayenne)
In a large bowl, combine all ingredients and mix using a utensil (Boyer does not specify, but I would use a pastry blender) and then your hands until completely mixed. Roll dough into small balls. Place balls on a very lightly greased baking sheet. Flatten slightly with a fork.
Bake at 400 degrees for 12 minutes, or until bottom is golden brown. Don't over-bake. Cool completely before storing in an airtight container. Leftovers or extras can be frozen.
Sweet and Sour Meatballs
2 pounds pork sausage
1 cup ketchup
1 cup brown sugar
1 cup red wine vinegar or plain white vinegar
2 tablespoons soy sauce
1/2 teaspoon ground ginger
Buttered rice or noodles for serving, optional
Divide and roll sausage into walnut-size balls. Arrange balls on a rimmed baking sheet. Bake at 325 degrees for about 30 minutes; drain well.
Combine the ketchup, brown sugar, vinegar, soy sauce and ginger and mix well. Add the sausage balls; cover and marinate overnight in the refrigerator.
To serve: Transfer sausage balls and sauce to a large saucepan and cook until heated through. Serve as an entree over rice or noodles or on wooden picks as an appetizer.
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 04/12/2017