Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
I don't know about you, Kats, but I'm loving this milder-than-usual August weather. That being said, I'm still on the lookout for cool and refreshing recipes.
And it doesn't get much more refreshing than this simple gelatin dessert from Joyce Williams.
"This is a favorite lite dessert for summertime, or anytime, really. You can make it with sugar-free Jell-O and light whipped topping to cut calories," writes Williams.
Simple layered Jell-O Mold
1 (6-ounce) package regular orange, lemon or lime Jell-O OR 1 (.6-ounce) package sugar-free orange, lemon or lime Jell-O
1 (6-ounce) can juice concentrate (in the same flavor as the Jell-O flavor), thawed
1 (8-ounce) container whipped topping, thawed
Prepare gelatin according to package directions, using 11/2 cups of cold water. Stir in juice concentrate and add whipped topping with wire whisk or electric mixer. Pour into mold and refrigerate 2 to 3 hours. The gelatin and cream will separate into two layers. This makes a tangy light side dish or dessert.
Makes 8 servings.
Williams also shares this cookie recipe.
"My mom made these all the time when I was a child back in the 1950s and I still make them today. I often add both chopped pecans and chocolate chips," Williams writes.
4 in 1 Cookies
1 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon, optional
1/2 teaspoon vanilla extract
3 cups oats (quick or old-fashioned)
Heat oven to 350 degrees.
Place shortening, sugars and eggs in a mixing bowl and beat thoroughly.
Sift together flour, soda, salt and cinnamon, if using. Add to the shortening mixture. Mix thoroughly. Mix in vanilla and oats with a heavy spoon.
Drop by teaspoonfuls onto greased cookie sheets 2 inches apart and bake 12 to 14 minutes. Cool 2 minutes, then remove from sheet.
Makes about 41/2 dozen.
Note: For variety, mix in 1 cup of raisins, 1 cup of chopped nuts or 1 cup of chocolate chips with the oats.
Mary Jo Thomas sends this zucchini pie recipe that sounds divine.
"I have had this recipe for 35 years or more. We have this every summer with fresh tomatoes," writes Thomas.
Zucchini Pie
1 (8-ounce) can crescent rolls
2 teaspoons mustard
4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup butter
2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs, beaten
8 ounces shredded mozzarella
Heat oven to 375 degrees.
Coat a deep dish pie pan with nonstick spray. Separate crescent rolls and cover pie pan, sealing seams (this will not be perfect). Spread mustard evenly over the bottom of the crust.
Saute zucchini and onion in butter for 10 minutes or until softened. Add parsley, salt, pepper, garlic powder, basil and oregano to vegetables. Combine eggs and mozzarella and stir into pan with vegetables. Pour mixture into crust.
Bake at 375 for 18 to 20 minutes or until center is set. Let stand 10 minutes before serving.
Next week: Smothered pork chops.
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 08/16/2017