Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Okra season is coming to a close, but if you find yourself with a surplus, this recipe from Jenny Ann Boyer will help you preserve the bounty for months to come. Of course, you can always save it for next summer.
Boyer notes the recipe is from Cotton Country Collection Cookbook (1972 edition).
"This is really good," Boyer writes.
She also notes the recipe can easily be halved.
Pickled Okra
8 cups vinegar
8 cups water
1 cup salt
1/2 cup sugar, optional
For each jar:
1 teaspoon dill seed
2 cloves garlic
2 small hot peppers
Fresh okra pods, washed
Bring the vinegar, water, salt and sugar (if using) to a boil. Boil 10 minutes. Pack okra into sterilized pint jars. Into each jar add 1 teaspoon dill, 2 cloves garlic and 2 hot peppers. Pour the hot vinegar mixture over okra to cover. Seal. Allow 3 weeks to pickle. Refrigerate before serving.
Makes enough brine for about 10 pints.
Lari M.'s request for meat and rice recipes and substitutes for canned cream soups and mixes garnered several reactions.
"In response to the Idea Alley request for meat and rice dishes without cream soups, I am sending one my family enjoys," Jackie Starling writes. "I hope your readers do, too."
Note that this recipe requires a large skillet with a tight-fitting lid. And do not stir until directed.
Sausage and Rice
1 pound bulk pork sausage
1 cup uncooked white rice
1 (101/2-ounce) can condensed chicken broth PLUS water to make 2 cups liquid
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 bell pepper, chopped
1 sweet onion, chopped
2 or 3 ribs celery, chopped
In a large skillet with a tight-fitting lid, brown sausage. Drain fat, if necessary. Push sausage to outer edges of skillet, making an empty area in the center. Add rice, broth, Worcestershire sauce and salt. The rice should be completely moistened by the broth. Sprinkle vegetables over top of meat and rice. Do not stir. The vegetables will steam as the rice cooks. Cover tightly and simmer on low for 15 minutes. Remove from heat and let rest for 10 minutes. Remove lid and stir to combine. Serve.
W. Morgan shares this recipe as a substitute for canned cream soups.
Casserole Sauce Mix
2 cups nonfat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 tablespoons dried onion, flakes or chopped
1/2 teaspoon ground pepper
Put ingredients into a glass quart jar with a tight-sealing lid and shake to mix.
An herb sauce may be made by adding 1 teaspoon ground dried thyme and 1 teaspoon dried basil to recipe.
To substitute for one can of soup: Combine 1/3 cup mix with 1 cup water.
Anita Gatzke offers this suggestion for a substitute for packaged soup mixes used as seasonings.
"I use parsley, dill weed and basil -- dried or fresh. I keep on hand unsalted beef and chicken broth. Also, I like to use low sodium V8 vegetable juice," Gatzke writes.
REQUESTS
• Potato soup like that served at the defunct Chip's Barbecue in Little Rock for Louise Mourot.
• Carrot salad like that served at Franke's for Jo (last name not given).
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 09/27/2017