Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
We've seen plenty of cold weather so far this winter, but so far no snow. But there's no harm in being prepared.
"This is a hearty bean soup that comes from the Everyday Cheapskate website by Mary Hunt. I had to share this. I have been making it for years. It's so simple but always gets rave reviews," Joyce Williams writes.
"Served with piping hot cornbread, this will keep you warm even on a snowy winter weekend."
Snowy Weekend Turkey and Bean Soup
6 to 8 cups chicken or vegetable broth or water
2 cubes chicken or vegetable bouillon
1 (15-ounce) can diced tomatoes with garlic and onions
3 (15-ounce) cans beans such as black, Great Northern, navy, pinto, chili hot beans or any combination
1/3 cup barley
1/3 cup dry lentils
1/3 cup dry split peas
1 (14-ounce) package turkey sausage, diced OR 2 cups of leftover cooked chicken or turkey, omit the meat to make it vegetarian. (If using sausage, Williams dices it, cooks it in the microwave and drains it well before adding to the pot.)
Combine all ingredients in a large soup pot, bring to a boil; reduce heat and simmer 1 to 2 hours.
Makes about 8 servings.
Loretta Newberry shares this meatloaf she got from a church cookbook. It combines ground beef, cheese, oats and seasonings and bakes on a bed of sliced bread.
Meatloaf
2 or 3 eggs
1 1/2 cups milk
1/2 pound shredded cheddar cheese
1 cup quick-cooking oats
1 onion, chopped
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon pepper flakes
2 pounds ground beef
Several slices stale white bread
Topping:
1 1/3 to 1 1/2 cups ketchup
1 cup packed brown sugar
2 teaspoons prepared mustard
Heat oven to 350 degrees.
In a bowl, beat eggs with milk; stir in cheese, oats, onion and spices. Add beef and mix well using a fork. In a 9-by-13-inch pan layer the sliced bread. Shape meat mixture into 3 to 4 loaves 2- to 2 1/2 inches tall. Place loaves on top of bread slices.
In a bowl, mix together the ketchup, brown sugar and mustard. Spoon over loaves. Bake uncovered for 45 to 55 minutes.
REQUESTS
• Bread like that served at the Hotel Seville restaurant in Harrison 15-20 years ago for Becky May. "I ate a wonderful sandwich there with a homemade cornmeal yeast bread. It was very moist, tall, and much like a yeast bread, but had cornmeal. The waitress said it was made there or maybe local. I would love to have this recipe," May writes.
• Lemon Jumble Cookies like those from Jackson Cookie Co. (formerly in North Little Rock) for Glenda Hefley.
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 01/10/2018