Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
We think any time is a good time for fried pies, but there's something about autumn that really gives us the craving.
Darlene Manasco shares this recipe for fried pie dough. Manasco notes she got the recipe from her sister, Jeannie White.
Fried Pie Dough
4 cups all-purpose flour
1 cup cornstarch
3/4 cup granulated sugar
1 teaspoon salt, optional
3/4 cup vegetable shortening (Crisco recommended)
1 cup ice water
Mix together all dry ingredients. Cut in shortening until mixture has a mealy consistency. Add water until a soft dough forms. Roll out small sections of dough on an unfloured surface. (Loose flour on the crust will burn.) If the dough is too sticky to roll without flour, add a small amount of flour to the dough. You will be able to to cook all the pies without any flaking into your grease. Cut dough into small circles and fill with your favorite filling. Seal with a fork and fry at 375 degrees until golden brown.
The meat and rice recipes for Lari M. continue to pour in. This one is from Annette McKeen.
"This recipe is for Lari M., looking for an easy beef and rice oven dish with no soup," McKeen writes.
Italian Rice
Vegetable oil
1 medium onion, chopped
2 ribs celery, chopped
2 cloves garlic, chopped
1 pound ground beef
1 cup long-grain rice
2 (8-ounce) cans tomato sauce PLUS 4 cans of water
1/2 teaspoon salt
Grated parmesan cheese, optional for serving
Heat oven to 350 degrees.
In a large skillet heat enough vegetable oil to coat, add onion, celery and garlic and cook over medium heat until browned. Add ground beef, cook until half done. Add rice, and cook, stirring constantly, 4 to 5 minutes. Add tomato sauce and water. Bring to a boil. Add salt.
Coat a 9-by-13-inch pan with nonstick spray and pour in rice mixture. Bake 20 to 25 minutes or until rice is tender.
Let stand 15 minutes. Serve with parmesan cheese, if desired.
Makes 4 to 6 servings.
As with fried pies, we can eat chili just about any time, but those first cool days in the fall seem to beg for a big bowl of red.
Bella Shields shares her great-grandfather's (Johnny Shields) recipe.
Note the recipe calls for a small handful of oats, giving this recipe an unusual twist.
"This chili is even better the next day -- if you can wait that long," Bella Shields writes.
Papaw Johnny's Chili
2 pounds ground beef chuck
1 large onion, chopped
1 (15-ounce) can tomato sauce
1 large can diced tomatoes
Chili powder, to taste
Salt and ground black pepper, to taste
2 tablespoons vinegar
1/2 teaspoon garlic powder
2 to 3 cups water
1 (15-ounce) can hot chili beans
1 small handful old-fashioned oats
Brown beef and onion in a Dutch oven. Mix in tomato sauce, diced tomatoes, chili powder, salt, pepper, vinegar, garlic powder and water. Bring to a boil and cook 4 minutes. Stir in beans. Reduce heat to low and simmer 10 minutes. Add oats and stir well. Serve in bowls topped with your favorite condiments such as grated cheese, sour cream, chopped green onions, etc.
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 10/04/2017