Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Burge's turkey salad is legendary and the recipe is, understandably, a closely guarded secret. It's also a frequent request in Idea Alley.
This copycat version comes from Myrtle Johnson.
"Often when I'm at the deli ordering smoked turkey, someone who overhears my order will ask how I'm going to use the turkey," Johnson writes.
"I ask if they have ever had Burge's Turkey Salad and then explain how I make Almost Burge's Turkey Salad. This recipe is a huge favorite in my home."
"It's delicious."
Almost Burge's Turkey Salad
1-inch-thick slice of smoked turkey (about 16 to 21 ounces)
3 ½ tablespoons Wickles relish (sweet-hot pickle relish)
1 hard cooked egg, chopped
½ cup Duke's mayonnaise, or more to taste
Grate the turkey in a food processor.
In a large bowl combine the turkey, relish and chopped egg. Add the mayonnaise until the desired consistency.
Chill before serving.
Two weeks ago we reprinted two recipes for fruit punch like those served at local Mexican restaurants, with a request that if anyone had a better version to share.
Our thanks to Wanda Gerke for answering the call.
"This recipe is printed in the Bible Church of Little Rock Around the Table cookbook published in 1996. The recipe is attributed to a lovely lady and sweet friend, Mrs. Jean Blair," Gerke writes.
"Below is my adaptation of the recipe that has worked well for me."
Browning's Mexican Punch
5 small tea bags
3 lemons
2 to 2 ½ cups sugar
1 (12-ounce) can apricot nectar
3 cans Hawaiian Red Punch
Brew tea. Add juice of lemons, sugar, nectar and punch.
Makes approximately 2 gallons.
Wanda's Variation
1 Family size Tea Bag (decaf tea is fine)
2 lemons
1 ¾ cups sugar
1 (12-ounce) can of apricot nectar
64 ounces of Red Hawaiian Punch
Brew tea, add sugar, juice of lemons, nectar, and punch. Do not add extra water.
Chill well before serving.
REQUEST
■ A dish made with pearl onions where the onions were cooked separately with sugar, then added to the meat toward the end of cooking for Dane Buxbaum. "I've been racking my brain to recall what recipe I made 3-5 months ago ... I might have seen it in the paper in one of your columns. Does this ring a bell? It was delicious!"
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, AR 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 04/10/2019