Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Clarification:
The instructions for Cardamom Cream Pound Cake published in this column on Dec. 18 omitted when to add the cardamom. The cardamom should be folded in along with the flour, sugar, baking powder and salt.
Keeping with the theme of foods for snacking or serving at a party, this week's Alley is a collection of cream-cheese-based dips and spreads shared by Alley Kats recently.
First up is a recipe for Walnut Corn Dip from Mary Dillard.
Walnut Corn Dip
2 (8-ounce) packages cream cheese, softened
¼ cup lime juice
1 tablespoon cumin
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon ground red pepper (cayenne)
1 (8-ounce) can corn, drained (can use fiesta corn)
1 cup chopped walnuts
1 (4-ounce) can green chiles
3 green onions, chopped
In a medium bowl, combine all ingredients and mix well. Refrigerate until chilled.
Serve with wheat thins, Fritos or corn chips.
This chicken dip comes from Barbara Neal.
Chicken Pate
1 (5-ounce) can chunk white chicken
1 (8-ounce) package cream cheese (softened)
¼ cup crushed pineapple, well-drained
¼ cup chopped almonds
3 tablespoons chopped pimento
½ teaspoon dill weed
In a medium bowl, combine all ingredients and mix well. Refrigerate until chilled. Serve with your favorite crackers.
This cheese and cracker duo is from Linda Bennett.
The original recipe said to drain the cheese before serving but we love it with the dressing on it, Bennett notes.
"I've made these for so many years I don't remember where the recipes came from, maybe a magazine. They are demanded whenever our family gets together, and I've taken them to potlucks as well."
Marinated Cheese
1 envelope dry Italian dressing mix
½ cup vegetable oil (not olive)
2 tablespoons minced green onion
2 tablespoons water
1 ½ teaspoons granulated sugar
1 (8-ounce) package cream cheese
1 (8-ounce) block Monterey Jack or pepper jack cheese
1 (8-ounce) block sharp cheddar cheese
Small jar of diced pimientos, drained
Combine the dressing mix, oil, green onion, water and sugar, beating well with a fork; set aside.
Put cream cheese in freezer for about 10 minutes so it's easier to slice. Cut the block of cheese down the middle lengthwise and then slice into squares about ¼-inch thick. Do the same with the other cheeses so you have three stacks of squares. Alternate the squares and place standing on edge in a rimmed dish. (Bennett uses a square glass baking dish.) Once you have used up all the squares, stir the dressing mixture again and pour it over all. Make sure all the cheese is basted with the dressing. Cover tightly and refrigerate overnight. When ready to serve, sprinkle the pimiento over. Serve with Firecrackers or other snack crackers.
Firecrackers
1 (16-ounce) box saltine crackers (four sleeves, use unsalted if you wish)
1 cup canola oil
2 teaspoons red pepper flakes (or to taste)
1 packet dry Ranch Dressing mix
Place only whole crackers carefully in a large container that can be sealed. Bennett uses a big glass jar with screw-on lid. Place the oil, pepper flakes and dressing mix in a measuring cup, mixing well with a fork. Pour mixture over the crackers. Seal the container and immediately begin turning this way and that so that the liquid can coat the crackers as well as possible. Bennett says she usually does this while watching TV or talking on the phone. It takes a few minutes, but you will be able to see when there is no more liquid visible. Store crackers in the same container; they will keep for at least a week or more. Delicious by themselves or with the marinated cheese.
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 12/25/2019