IDEA ALLEY: A corn casserole, brisket for dinner

LITTLE ROCK — Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Dave Johnson shares this recipe for corn casserole in response to a request from Pat Campbell.

Tony Roma’s Corn Casserole

2 boxes Jiffy corn bread mix 1 (15-ounce) can whole kernel

corn, drained 2 eggs, beaten 2/3 cup milk Vegetable oil 5 tablespoons butter, divided

use 1/2 cup diced onion 1/2 cup diced green bell pepper 3 chicken bouillon cubes 11/3 cups warm water Salt and ground black pepper

to taste

Heat oven to 350 degrees.

Coat an 8-inch square baking dish with nonstick spray or oil.

In a medium bowl, mix together the Jiffy mix, corn, eggs and milk; set aside.

In a nonstick skillet over medium-high heat, add just enough vegetable oil to coat the bottom of the pan. Drop large spoonfuls of batter into hot pan. Cook on each side until lightly golden. When done, place on paper towel to drain. You may need to add more oil while frying all of the corn fritters.

In a separate skillet, melt 2 tablespoons of the butter over medium-low heat. Add onion and bell peppers and cook, stirring frequently until onions are translucent. Remove pan from heat and set aside.

Combine chicken bouillon cubes and the 1 1/3 cups warm water and stir to dissolve.

Melt the remaining butter.

In large bowl, crumble corn fritters; add onions and bell peppers, the melted butter and mix well, then add the chicken bouillon and mix again.

Transfer mixture to preparedpan and cover with foil. Bake 20 to 25 minutes, remove foil and bake 10 minutes more.

Linda Mark shares this brisket recipe, named in honor of her father, which combines chili sauce, brown sugar and beer.

Dad’s Favorite Brisket

1 (4- to 5- pound) brisket 1 large onion, sliced 1/2 cup chili sauce 2 tablespoons brown sugar 1 clove garlic, minced 1 (12-ounce) can beer

Heat oven to 350 degrees.

Place brisket in a roasting pan and arrange sliced onions over meat.

In a bowl, combine remaining ingredients and mix well. Pour mixture over meat, cover pan and bake 3 hours.

REQUESTS

Saffron Chicken and Rice Creole like that served at Dizzy’s Grill in Little Rock for a Hot Springs reader.

Scratch recipe for Rum Cream Pie that does not contain uncooked eggs or maraschino cherries for Brenda Korb.

Hobo Stew made with beans, tomato paste, ground beef, corn and steak sauce, and Tamale Pie without corn for Judy Dacus. The stew was prepared by Dacus’ mother-in-law, Edith Dacus of Hot Springs. The tamale pie recipe was Dacus’ mother’s, Florinne Caylor of Little Rock. “Since both have passed on, the recipes have been lost or misplaced,” Dacus writes. “I’m hoping you can help.” 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:

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