Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
"I am a member of Preceptor Psi Chapter of Beta Sigma Phi sorority and I have prevailed on each of the members of our chapter to submit a recipe for your consideration," Sally Goss writes.
Many thanks to Preceptor Psi Chapter of Beta Sigma Phi sorority. There's not space to use all of their recipes this week, look for more in the weeks to come.
First up is from Goss.
Chicken Parmesan Soup
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon crushed red pepper flakes
1 (15-ounce) can diced tomatoes with their liquid
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks OR 1 rotisserie chicken cut up
8 ounces penne pasta
1 ½ cups shredded parmesan cheese
½ cup shredded mozzarella
Coarse salt and ground black pepper
Fresh parsley for garnish
In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, about 6 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes. Add diced tomatoes and chicken broth; bring to a simmer. Add chicken and cook 10 to 12 minutes. Add pasta and cook 6 to 8 minutes or until al dente. Mix in cheeses and cook just until melted. Season to taste with salt and pepper. Serve immediately garnished with parsley.
Barbara Boyd shares this easy Southwest-inspired stew.
Santa Fe Stew
1 pound ground beef
2 cans pinto beans
1 can kidney beans
1 can whole kernel corn
1 can stewed tomatoes with green chiles
1 onion, chopped
1 can fat-free chicken broth
1 envelope Ranch dressing mix
1 envelope taco seasoning
In a large pot, brown hamburger and onion. Drain well. Return meat-onion mixture to pot. Add remaining ingredients and cook until heated through.
Ellen Outlaw shares this cake.
Mandarin Orange Cake
Cake:
1 box butter or yellow cake mix
3 eggs
¾ cup vegetable oil
1 (11-ounce) can mandarin oranges with juice
Frosting:
1 (15-ounce) can crushed pineapple with juice
1 (4-serving) box instant vanilla pudding
½ teaspoon vanilla extract
1 (8-ounce) tub Cool Whip
Combine cake mix, eggs, vegetable oil and mandarin oranges and liquid in a large mixing bowl. Mix well. Pour into a greased and floured 9-by-13-inch baking pan. Bake 25 go 30 minutes at 350 degrees. Leave in pan. Allow to cool before frosting.
For the frosting, combine the pineapple with juice, pudding mix, vanilla and Cool Whip and mix well. Spread on cooled cake.
Refrigerate any leftovers.
If chocolate is more your style, this recipe from Rebecca Miller will hit the spot.
No Bake Cookies
2 cups granulated sugar
½ cup butter (1 stick)
1 teaspoon vanilla extract
4 tablespoons unsweetened cocoa powder
½ cup milk
½ cup peanut butter
3 cups uncooked quick oats (see note)
Combine sugar, butter, vanilla, cocoa and milk in a pot. Bring to a boil for 1 minute. Remove from heat and stir in peanut butter and oats. Quickly drop by spoonfuls onto waxed paper.
Note: Nuts can be added, but subtract the volume of the oats. For example, add ½ cup peanuts, but reduce the oats to 2 ½ cups.
Next week: Cheesy vegetable soup, Chicken pot pie.
In two weeks: Meatball Bisquick casserole.
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 02/13/2019