IDEA ALLEY: Lido Inn dressing is from the source

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

CLARIFICATION

The Key Lime Cake recipe that appeared in last week’s Idea Alley called for 5 cups sifted all-purpose flour.

We received reports that this amount of flour produced a dense, heavy cake.

Our test of the recipe with 5 cups also resulted in a dense, heavy cake. We recommend reducing the amount of flour to 3 cups.

Rose J. Tipton answered Mary Cox Branch’s request for salad dressing like that served at Lido Inn.

“I requested Lido Inn’s Salad some years ago. Below is the reply,” Tipton writes.

Lido Inn Green Salad 1 can of tomato soup (see

note) 1 /2 cup olive oil 1 /2 cup vinegar 1 tablespoon sugar Salt to taste (a lot) Ground black pepper to taste 2 teaspoons Worcestershire

sauce 2 teaspoons Tasbaso sauce 1 small clove garlic, minced Juice of 1 lemon

Combine all ingredients and mix well. Cover and refrigerate until ready to serve.

Serving suggestion:

This dressing goes on a salad of shredded lettuce (light on the lettuce), chopped fresh spinach and watercress. Top with a few anchovies.

Note: The recipe does not specify the can size, nor if the soup is condensed or ready to serve.

Robin Ward shares this sandwich recipe made with a kidney bean spread. In addition to sandwiches, we think the spread would be good as a dip with vegetable sticks or crackers.

Red Bean Sandwich 1 (15-ounce) can dark red

kidney beans 1 small onion 3 tablespoons ketchup 1 /8 teaspoon ground red

pepper (cayenne) Seasoned salt Ground black pepper Tabasco, to taste 8 slices whole-grain bread,

toasted Sliced tomato, optional Sliced onion, optional Lettuce leaves, optional In a food processor, combine all ingredients except bread and blend until smooth.

If necessary, add more ketchup to thin. Season to taste with additional salt, pepper or Tabasco. Spread mixture on one side of each slice of bread, top with tomato, onion and lettuce as desired. Close sandwiches and serve.

Makes 4 servings.

REQUESTS Spicy tomato soup like that served at Best Impressions (in the Arkansas Arts Center) for Corita Boyd.

Salsa like the one served at the recently closed Browning’s Mexican Restaurant for Alice Adams.

Jambalaya and blueberry poppy seed dressing like those served at the Marketplace Grill for Jane Koran. “I have tried to make the sauce for the jambalya but just can’t get it right,” writes Koran. “I also have tried to make the blueberry poppy seed dressing. I do know that it starts out with blueberry pie filling. Please help.” House salad dressing like that served at Wiederkehr’s Weinkeller Restaurant for Karen (last name not given). 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.