LITTLE ROCK — Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
The frosting recipes, in response to Bev Helms’ request, continue to pour in. Glenda Wright, Jane Marshall, Beth Patterson, Bertha Stipsky, Linda Bishop, Frances Price, Rachael Merritt and Peggy Prather all shared versions. Marshall and Stipsky noted that unsweetened cocoa powder can be added, about 2 tablespoons or to taste, for a chocolate frosting.
Patterson’s version, “Poor Man’s Icing,” calls for refrigerating the flour mixture overnight.
“The trick is the paste must be very cold (i.e. 40 degrees) or it will melt the butter and Crisco,” Patterson writes.
Constance Tripp recommends thoroughly draining a small can of crushed pineapple and folding the fruit into the frosting.
“You have no idea how wonderful a dark chocolate cake with this pineapple frosting can be,” she writes.
Tripp also suggests using the drained juice from the pineapple in place of the milk or water in the frosting.
Poor Man’s Icing 2 cups milk 3 /4 cup all-purpose flour 2 cups granulated sugar 1 /2 cup butter, softened 1 teaspoon vanilla extract 1 1 /2 cup shortening, Crisco recommended
In a heavy saucepan, combine milk and flour and cook, whisking constantly, over medium heat until mixture forms a paste. Remove from heat and transfer to a bowl. Cover and refrigerate overnight.
In a separate bowl, beat sugar, butter, vanilla and shortening for 3 minutes. Add the chilled paste and beat 4 minutes more or until fluffy.
Makes enough for 1 (three-layer) cake.
For some of us, chili never goes out of season. Dave Johnson shares this easy recipe for chicken chili.
Chicken Chili 2 tablespoons olive oil 1 large onion, minced 4 cloves garlic, minced 1 1 /2 pounds cooked chicken OR turkey, cut in small pieces 1 /4 cup chili powder 2 tablespoons ground cumin 2 chicken bouillon cubes Salt and ground black pepper to taste 1 (14 1 /2-ounce) can tomatoes with jalapenos, diced 1 (14 1 /2-ounce) can stewed tomatoes, diced 2 (15-ounce) cans chili beans, drained
In a soup pot, heat oil until hot, but not smoking. Add onions and cook, stirring frequently, until tender. Stir in garlic, chicken, chili powder, cumin, bouillon and salt and pepper. Add tomatoes and cook for about 30 minutes. Add beans and cook until heated through.
Nancy Kendall shares the following slow-cooker recipe, originally published in the Arkansas Gazette.
Pacific Rim Chicken 1 large onion, finely chopped 1 large green bell pepper, chopped 3 1 /2 pounds bone-in chicken breasts, skin and fat removed 1 (8-ounce) can crushed pineapple 3 /4 cup chicken broth 1 /4 cup dry sherry 2 tablespoons soy sauce 1 tablespoon packed light brown sugar 2 teaspoons rice vinegar 1 /2 teaspoon ground ginger Salt and ground black pepper to taste 1 1 /3 cups uncooked long-grain white rice
In a large slow cooker, combine onion and bell pepper. Arrange chicken over vegetables; set aside.
In a medium bowl, whisk together the pineapple with its juice, chicken broth, sherry, soy sauce, brown sugar, vinegar, ginger, salt and pepper. Pour over chicken.
Cover and cook on high for 1 hour, then reduce heat to low, stir once and cook 5 to 6 hours more or until chicken is cooked through.
Prepare rice according to package instructions.
Meanwhile, remove chicken from slow cooker to a medium bowl. Transfer liquid and vegetables to a saucepan. Over medium high heat, bring to a boil and cook, stirring frequently, until mixture thickens slightly.
Slice chicken. Arrange rice on a serving platter, then top with chicken and drizzle with sauce.
Makes about 6 servings.
Next week: Sangria recipes.
REQUEST
Hamburgers like those served at White Castle for Curtis Fleshman.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail: [email protected] Please include a daytime phone number.
Food, Pages 35 on 07/21/2010