Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
A word about last week's Bread In Jars recipe: The bread should be consumed within a week or so, just like any other quick bread. For longer storage, I recommend freezing the bread.
Even though the jars are sealed, the bread has not been preserved and is not shelf stable for an extended length of time.
It is important to understand bread and cake recipes are generally low in acid, and if Clostridium botulinum is present, sealing them creates the ideal environment for the bacteria to thrive.
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With the kids heading back to school this week in many parts of the state, it seems like a good time to publish this cookie recipe from Linda Young.
I remember a homemade cookie in my lunchbox always made my school day just a little bit better.
"Buffalo Chips is very good cookie recipe that everyone seems to like. It makes a lot of cookies if you make them with a somewhat smaller scoop, which I do," Young writes.
The recipe is from More Tastes & Tales From Texas With Love by Peg Hein.
Buffalo Chips
1 pound butter
2 cups packed brown sugar
2 cups granulated sugar
4 eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 cups crushed corn flakes
1 (12-ounce) package chocolate chips
2 cups chopped pecans or walnuts
2 cups quick-cooking oats
Heat oven to 350 degrees.
Melt butter and cool to lukewarm. Place butter in a large mixing bowl. Add sugars and mix well. Add remaining ingredients in order given, stirring after each addition.
Using an ice cream scoop (or smaller), drop cookies on ungreased cookie sheets -- 6 cookies per sheet if using a large scoop. Bake 13 to 15 minutes.
Makes 4 to 5 dozen cookies.
This recipe is for Pamela Johnson.
Hamburger Goulash
1 pound ground beef
2 onions, chopped
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes
Water
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 teaspoon chile powder
1 (16-ounce) package elbow macaroni
Cook beef and onions in a large pan, breaking the beef into crumbles as it cooks. Drain excess fat. Stir in crushed red pepper flakes, crushed tomatoes, about 1/2 cup water, the garlic salt, pepper and chile powder. Mix well. Simmer 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add macaroni and cook, according to package directions, until tender. Drain.
Add cooked macaroni noodles to the beef mixture and serve immediately.
Makes 6 to 8 servings.
REQUESTS
• No-bake Snickers pie and oxtail soup for Pamela Johnson.
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 08/15/2018