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

First, some follow-ups to recent requests.

Several weeks ago Mary Smith requested a recipe for spaghetti like that served at Tom and Andrews in the 1960s.

Tony Chamberlain, grandson of Thomas Musticchi, the Tom in Tom and Andrews, tells us the spaghetti was “a ladle of red sauce and a ladle of barbecue sauce over pasta.”

“They made the red sauce and … [used] the juice from the canned tomatoes to make a vinegar-based barbecue sauce. The restaurant was a fun place to be as a child,” Chamberlain writes.

Diane Plunkett tells us Mermaids in Fayetteville serves a very similar dish to the tortellini recipe from Belvedere Restaurant requested by Pam Redfern. If you have a similar recipe (tortellini, prosciutto and artichoke hearts in a light cream sauce) please pass it along.

And now, some recipes.

While looking for Joe Riddle’s recipe request for refrigerator rolls, Linda Power was reminded of this biscuit recipe.

“The recipe for Angel Flake Biscuits gave no baking time or temp, and I have not made them in about 40 years, but I remember them as quite tasty,” Power writes.

Angel Flake Biscuits

5 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

3 tablespoons granulated sugar

2 cups buttermilk

1 cup shortening, melted

1 (0.25-ounce) envelope yeast, dissolved in ¼ cup warm water

Sift dry ingredients together.

Add the buttermilk, melted shortening and yeast. Put in refrigerator for 12 hours, punching down if it rises. Roll out on floured board and use as desired. Keep remaining dough in refrigerator and use as needed.

No baking time or temperature was given.

Editor’s note: Other recipes we’ve seen call for baking the biscuits 15 to 20 minutes at 350 to 375 degrees.

Deb McCabe shares this dressing recipe in response to Carlene Vint’s request for a Smoky Dijon dressing like that served at Stoby’s.

McCabe notes the recipe is from Southern Living magazine.

Smoky Dijon Dressing

2/3 cup olive oil

1/3 cup red wine vinegar

2 tablespoons honey

2 teaspoons smoked sweet paprika

2 teaspoons coarse-grained Dijon mustard

Kosher salt and black pepper to taste

Whisk together olive oil, vinegar, honey, paprika and Dijon mustard. Add kosher salt and black pepper to taste.

Alyson Hoge shares this recipe for bran muffins. We were lucky enough to sample one a few weeks ago and it was delicious.

“I wanted a recipe that used both wheat and oat brans, plus had fruit and nuts for taste and added health benefit.

“Rather than look for such a recipe, I decided to modify an existing one from Kellogg Co. that uses All-Bran cereal and whole-wheat flour,” writes Hoge.

Double Bran Muffins

1 cup Kellogg’s All-Bran cereal

1 cup milk

1 egg OR ¼ cup egg substitute

¼ cup vegetable oil

1 cup dried cranberries PLUS 1 orange, peeled and cut into small pieces OR 2 ripe bananas, mashed

½ cup all-purpose flour

½ cup whole-wheat flour

½ cup oat bran

1 tablespoon baking powder

½ teaspoon salt

¼ cup granulated sugar

½ cup chopped pecans, optional

Heat oven to 400 degrees.

Grease the cups of a muffin pan or line with paper liners.

Pour All-Bran into a bowl and add milk. Stir in egg, oil and fruit.

In a separate bowl, mix flours, oat bran, baking powder, salt, sugar and pecans.

Pour the milk mixture into the flour mixture and mix until dry ingredients are moistened.

Spoon mixture into prepared muffin pans, filling each cup about three-fourths full.

Bake at 400 degrees (375 degrees if using a dark pan).

After 20 minutes, check the muffins. They are ready when lightly browned and a wooden pick inserted comes out clean.

If they need more baking, check every 5 minutes until they are done.

When done, remove quickly from pans so they won’t stick.

REQUESTS

Lemon cream pie and banana cream pie like that served at Chip’s Barbecue in Little Rock for Lauren Clark.

Yeast roll recipe from Baker News magazine for Vivian Dedrick. The Little Rock schools used the recipe for cafeteria baked goods through the early 1980s, writes Dedrick.

Mock meat from Back to Eden for Shirley.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

[email protected] Please include a daytime phone number.

Food, Pages 38 on 02/26/2014