Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Please keep the recipe submissions and requests coming. This column depends on your participation!
A Little Rock cook writes, "[This] is how I get my black-eyed peas on New Year's Day."
It may be a few days late to get your black-eyed peas in, but better late than never.
Black-Eyed Pea Dip
1 can black-eyed peas
1/4 cup chopped onion
3 tablespoons margarine
1 chunk Velveeta, to taste
Dash garlic powder
Dash Tabasco (or to taste)
1/2 cup sour cream
Celery sticks or chips, for serving
Drain black-eyed peas, reserving liquid. Mash the peas in a food processor or blender.
Saute onion in margarine until tender. Add cheese and stir until smooth. Add mashed peas, garlic powder and Tabasco. Stir in sour cream. (Add reserved liquid if needed to make proper consistency.) Serve with celery sticks or chips.
She also shares this hot sandwich recipe.
Bavarian Beef Sandwiches
1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons margarine
1 (10-ounce) can beef gravy
2 cups shredded cabbage
6 hamburger buns, toasted
1/2 cup shredded cheddar cheese
Cook beef, onion and green pepper in margarine until tender. Drain. Stir in gravy and cabbage. Cook over medium heat 15 minutes. Spoon about 1/2 cup mixture on bottom half of each bun; top with cheese. Top with other half of bun.
Makes 6 sandwiches.
Next week: Beef enchiladas and soup.
REQUESTS
• Fettuccine Villa like that served at the much-missed Villa Italian Restaurant for Marshall (last name not given). The dish featured green pasta dressed in an Alfredo-style sauce and shrimp.
• Turkey salad like Honey Baked Ham's or a low/no mayonnaise chicken salad recipe for Grace Honeycutt.
• Creme de Mint dessert and house vinaigrette like that served at the defunct Victorian Garden restaurant in North Little Rock for Darby Beranek.
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 01/04/2017