Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
This spaghetti recipe is from Rhonda Banks Newsom via Facebook. I happened to see the recipe as I was scrolling through posts and it struck me as being right up our Alley in terms of ease and comforting, home-style flavor.
Newsom says the recipe was part of her mother's rotation and has been a longtime family favorite. The recipe was given to Newsom's mother by a friend, but it also appears in the Better Homes and Gardens cookbook with the red plaid cover.
"My mom made it in a large stainless-steel skillet," Newsom writes. "Sometimes she added a small can of sliced or button mushrooms."
Newsom notes it was usually served with salad and French bread.
Irish-Italian Spaghetti
1 pound ground beef
1 medium onion, chopped
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can condensed tomato soup
1/2 teaspoon chili powder
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon ground black pepper
Dash ground red pepper (cayenne)
1 pound dried spaghetti
1/2 cup finely shredded parmesan cheese
In a large saucepan, cook the ground beef and onion until meat is brown. Drain off fat. Add the soups, chili powder, bottled hot pepper sauce, black pepper and ground red pepper. Bring to a boil, stirring often; reduce heat. Simmer, covered, 45 minutes, stirring often.
Meanwhile, cook the pasta according to package directions. Serve sauce over hot cooked pasta. Sprinkle with cheese; pass additional cheese and sauce.
Makes 4 servings.
This recipe comes from Carolyn Clark. "Creamy and good," reads a notation with the recipe.
Easy Black Bean Dip
1 (15-ounce) can black beans, drained
1 (5-ounce) jar Kraft Roka blue cheese spread
6 tablespoons Cheez Whiz
2 tablespoons chopped jalapeno peppers
Chips, for serving
Combine beans, cheeses and peppers in a food processor and mix until smooth. Serve with chips of your choice.
REQUEST
• Cheesy potatoes with haddock like that served by the long-closed Granoff's restaurant at 10th and Main streets in Little Rock for Wade D. Bratton.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
Please include a daytime phone number.
Food on 02/22/2017