Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
As per the norm for springtime in Arkansas, it's hard to know what the weather will bring. And if you're anything like me, and the weather tends to influence what you crave to eat, this can be a particularly challenging time of year in the kitchen.
Cool rainy days call for cozy filling meals and soup, but warm sunny days are perfect for salads and grilling. Here in Arkansas, we're likely to have both on the same day.
Which brings me to today's recipes. An eternal optimist, I'm starting with coleslaw, which is technically a salad and goes great with most foods prepared on the grill.
The next dish is a bit heartier and appropriate for just about any weather, but is sure to comfort any rainy day blues.
This recipe comes from Bob Armstrong, who's wife, Donna, named the dish.
Bob's Savory Slaw
1 (16-ounce) package coleslaw mix
6 ounces mayonnaise
1/2 teaspoon garlic salt
Chopped fresh chives
Combine slaw mix, mayonnaise, garlic salt and chives in a bowl. Cover and refrigerate for 4 to 5 hours before serving.
"I often bake ham just so I have leftovers to make this pasta dish," writes Marilyn Goldsmith.
"For a larger quantity I use some of the pasta water instead of oil. It cuts the oiliness, gives better texture. For vegetarian, omit ham, use corn and/or bell pepper for texture and color.
I've often made this for 30 to 40 people."
Marilyn's Pasta
4 tablespoons olive oil
1/2 cup pecans, chopped
1 large garlic clove, minced
1/3 pound ham, shredded
1/2 pound pasta of choice, best is something with ridges
1/2 teaspoon pepper
1/8 teaspoon salt
1/2 cup shredded parmesan cheese
1/4 cup parsley for garnish, optional, finely chopped
Heat oil over medium heat, add pecans and garlic and saute 3 minutes. Stir in ham and saute 2 minutes. Keep warm. Prepare pasta. Drain and pour pasta back into pan. Stir in ham mixture, pepper, salt, parmesan and parsley.
Note: It's easy to drain pasta, rinse and hold, saute everything in the pasta pot then put pasta back in. Can be made ahead and parmesan added at last minute while reheating.
REQUEST
• Voodoo Pasta that is served at Trio's Restaurant in Little Rock for Lydia Isbell.
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 04/11/2018