Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
A Kat wishing to be identified as Little Rock Cook shares this quick bread recipe.
"I cut out this recipe from a church magazine years ago," writes Little Rock Cook. "I usually make it at Christmas, but it's good any time. It's delicious with slices toasted, with butter."
Pineapple Nut Bread
1 cup crushed pineapple, not drained
1 teaspoon baking soda
2 cups flour
½ cup sugar
1 teaspoon baking powder
1 teaspoon salt
1 beaten egg
1 teaspoon vanilla
2 tablespoons cooking oil
½ cup chopped walnuts
Dissolve baking soda in pineapple; set aside.
Heat oven to 350 degrees.
Mix dry ingredients.
Then stir in egg, vanilla, and cooking oil. Add baking soda/pineapple mix and walnuts. Stir until blended. Pour into greased 9-by-5-inch loaf pan or two smaller loaf pans.
Bake about 1 hour or until done. [Editor's note: To test for doneness, insert a wooden pick or cake tester near the center. If it comes out clean or with a few crumbs it is done.]
"This recipe came to me from Kathleen Wesson but is originally from Jeanne Andrews, an old friend who passed away last year, Mary Dillard writes.
"This has been a hit at every event I've taken it to. I make half the recipe and it's plenty unless you have a really big gathering."
Cranberry Salsa
1 small red onion chopped
1 green pepper chopped
½ to 1 cup chopped pickled jalapeno peppers
½ cup fresh cilantro chopped
2 tablespoons cider vinegar
1 cup cherry jam
2 (10-ounce) bags dried cranberries (Craisins)
First 4 ingredients can be chopped in food processor.
In large bowl add vinegar, jam and Craisins to chopped ingredients. Mix well and let sit overnight.
Good served with Fritos Scoops.
Dillard also shares this soup.
"This recipe came from my sister Carol Perry and makes enough for a crowd."
Turnip Greens Soup
1 package kielbasa (size not given)
½ cup chopped onion
5 cups low-sodium chicken broth
1 package Knorr vegetable soup mix
1 teaspoon Tabasco hot sauce
1 teaspoon garlic powder
1 (16-ounce) bag frozen chopped turnip greens or equivalent in fresh greens
1 (16-ounce) can Great Northern beans
1 (16-ounce) can pinto beans
Slice kielbasa into pieces and brown slightly (without oil). Add onion and cook until soft. Add chicken broth and seasonings. Cook turnip greens in broth mix until tender. Add beans and cook until warm.
REQUESTS
■ Hello Dolly Cupcakes for Pat Hines.
■ Baba Ganoush like that served at YaYa's Bistro for Judy Wolf.
■ Frito pie like that served at Ness's Dairy House on the northeast corner of Eighth and Poplar in Rogers and coleslaw like that served at Hush Puppy Restaurant on Arkansas 112 in Fayetteville for Tammy Davis. Both restaurants are long closed. Davis describes the Frito pie as "sweet and beanless." The slaw was a "creamy type" and "unique-tasting."
■ Exquisite Paris Dressing for Frances Moore. "Cordell's was the only place I know that sold it (in quart jars). ... My family and I really miss it. Maybe someone out there has a copycat recipe," Moore writes.
■ Turtle poke cake for Pamela Johnson.
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 03/06/2019