Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
The following recipes are for J. Gurley. They are from Sue's Pie Shop: Collection of Recipes by Sue F. Lopez. Longtime central Arkansas readers likely remember (and miss) the cafe that Lopez operated for roughly 20 years.
Sue's Pie Shop Tuna Salad Sandwich
1 can tuna (size not given)
½ cup sweet pickles
2 hard-cooked eggs
1 medium apple
½ cup Miracle Whip
Favorite bread
Drain tuna. Chop pickles, eggs and apple. Add to tuna and stir in Miracle Whip. Spread on bread.
Makes enough for 5 or 6 sandwiches.
Gurley also requested Sue's Cherry Pie. Included in the book are five cherry pie recipes: a standard double-crust cherry pie, a cherry cream pie, cherry cream meringue pie, chocolate covered cherry pie and Christmas cherry pie. For the sake of thoroughness and nostalgia I plan to print all of them in the coming weeks.
First up is the double-crust.
Sue's Pie Shop Cherry Pie
1 cup sugar, plus more for sprinkling
3 tablespoons flour
¼ teaspoon salt
1 can tart pitted cherries (size not given)
¼ teaspoon red food coloring
2 tablespoons butter
1 (9-inch) unbaked pie shell PLUS 1 unbaked for the lattice
Mix sugar, flour and salt together. Add cherries with juice and food coloring and mix well. Pour into unbaked pie shell. Dot with butter. Cut strips from unbaked crust and make a lattice top on pie. Seal edges and sprinkle with sugar. Bake in 425-degree oven for 10 minutes, then reduce temperature to 350 degrees and bake 20 minutes more or until filling begins to boil.
REQUEST
■ Tomato aspic like that served at Bryce's Cafeteria for a Hot Springs reader.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, AR 72203; email:
Please include a daytime phone number.
Food on 06/26/2019