Frito pie casserole gives family more of favorite

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Frances Kennedy shares two recipes this week.

Chili Frito Pie gets the casserole treatment in this take on the classic dish.

Chili Frito Pie

1 pound ground beef

2 tablespoons oil

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 tablespoon cumin

1 or 2 tablespoons chile powder

1 clove garlic minced

1 (6-ounce) can tomato paste

1 1/4 cups hot water

4 ounces Fritos

1 medium onion, thinly sliced

3/4 cup shredded cheddar cheese

Brown meat in oil; drain. Add seasonings, garlic, tomato paste and water. Simmer 1 hour. Place half of the Fritos in a casserole dish. Pour in half of the meat mixture. Add a layer of onions, then the remaining Fritos, followed by the remaining meat. Sprinkle top with cheese. Bake at 350 degrees until heated through and cheese is melted.

Cajun Cabbage

1/4 pound bacon, cut into small pieces

1 tablespoon margarine or butter

1 cup chopped onions

1/2 cup chopped bell pepper

3/4 teaspoon ground red pepper (cayenne)

2 cups canned tomatoes with juice, chopped

1 1/2 pounds chopped cabbage

Cook bacon until crisp. Add margarine and onion; cook over medium heat until onions are translucent. Add bell pepper and cook until softened. Add cayenne and cabbage and cook over low heat for about 30 minutes or until cabbage is tender.

REQUEST

• Diana Torte that was served at the Hamilton House restaurant when it was in operation many years ago for Ann West. "This rich and fabulous cold dessert was made from several ice creams -- maybe chocolate and coffee -- had a crumb crust, and I think included coconut," writes West.

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.