IDEA ALLEY: Bread sticks, everything salmon, cherry bars - Northwest Arkansas Democrat-Gazette

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

My thanks to everyone who has submitted recipes in recent weeks — keep 'em coming.

"This recipe is over 40 years old and is a great change for holiday events because it is salty/savory rather than sweet. I'm addicted to them and have to limit myself when I make them!" Steven Long writes.

Joyce's Bread Sticks

3 packages hot dog buns

1 pound butter

1 tablespoon Tabasco

½ teaspoon garlic powder

1 tablespoon dried parsley flakes

1 tablespoon dried onion flakes

Parmesan cheese

Cut buns lengthwise to create 6 sticks from each bun. Place bread sticks very close together on a rimmed cookie sheet. Melt butter, stir in Tabasco, garlic powder, garlic and dried parsley. Spoon seasoned butter over each bread stick. Liberally sprinkle bread sticks with grated Parmesan cheese. Bake for 1 ½ hours at 250 degrees.

Once cooled, the bread sticks store well in an air-tight container.

This no recipe "recipe" is from Martha Jones.

"In celebration of the new Trader Joe's store that opened in Little Rock," Jones writes. "I haven't been yet but this seasoning is what my sister brings me as a 'souvenir' from Dallas."

Everything Salmon

Heavily sprinkle Trader Joe's Everything But the Bagel Seasoning on top of salmon filets (Jones likes to use fresh farm-raised Atlantic salmon). The seasoning should be so heavy as to resemble a crust. Bake at 400 degrees for 12 minutes.

And to finish with something sweet, Sue-Carol South shares this recipe from The Madison County Cookbook. It was compiled by members of St. Joseph's Church in Winterset, Iowa, and was published in 1998.

Cherry Nut Bars

2 ¼ cups flour, divided use

1 cup confectioners' sugar

1 cup butter, melted

4 eggs, beaten

2 cups brown sugar

¾ cup chopped maraschino cherries, PLUS 2 teaspoons of the juice

¾ cup finely chopped pecans or walnuts

Combine 2 cups flour, the confectioners' sugar and butter and mix well. Pat mixture into a greased jelly roll pan. Bake at 350 degrees for 12 minutes.

In a bowl, whisk together the eggs, ¼ cup flour, the brown sugar, cherries, nuts and reserved cherry juice. Pour over crust and bake for 25 minutes.

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

kbrant@arkansasonline.com

Please include a daytime phone number.

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IDEA ALLEY: Bread sticks, everything salmon, cherry bars - Northwest Arkansas Democrat-Gazette
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