Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
The recipe for cheese wafers from Frances Kennedy that we published on Nov. 8 should have included 1 cup of margarine or butter.
The complete recipe is below.
Cheese Wafers
2 cups crisped rice cereal
¼ teaspoon ground red pepper (cayenne)
2 cups flour
1 cup margarine or butter, softened
½ pound grated sharp cheddar cheese
¼ to ½ teaspoon garlic powder
Combine all ingredients and mix well. Shape into balls; flatten with fork. Bake about 10 minutes at 400 degrees. Store in an airtight container. Kennedy notes a tin works best.
Carolyn Gassaway shares this cranberry salad recipe.
Gassaway says it is "just as good as a dessert as it is a salad."
Cranberry Salad Deluxe
1 (20-ounce) can crushed pineapple
1 cup water
2 tablespoons lemon juice (Gassaway uses frozen Minute Maid Lemon Juice)
2 (3-ounce) boxes raspberry gelatin
1 can whole-cranberry sauce
1 cup chopped celery
1 cup chopped pecans
In a bowl, drain pineapple, reserving the juice.
In a sauce pan, mix reserved pineapple juice, water and lemon juice. Heat to boiling. Remove from heat and stir in gelatin. Stir cranberry sauce with a fork to break up and then add to gelatin mixture.
Stir in drained pineapple, celery and nuts. Pour into a mold, if desired.
Chill until firm.
REQUESTS
• Pumpkin pie with amaretto for Sharon Trout. The recipe makes two (9-inch) pies and features amaretto in the filling and in the crumb crust.
• Thai Gazpacho that was on the menu during tomato season at Lily's Dim Sum for Nathania Sawyer.
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 11/29/2017