Slaw from ‘mom’ in lieu of Shorty’s

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

“I saw that someone was asking for a slaw recipe like the old one without mayo from Shorty Small’s. Well, I can’t help you there, but I would like to send you the recipe my mom used to make her slaw,” writes a reader wishing to remain anonymous.

Mom’s Sweet and Sour Slaw

1 head cabbage, thinly shredded or sliced 1 onion, sliced into thin rings 2/3 cup white vinegar 1/3 cup vegetable oil

¾ cup sugar

1 teaspoon salt

1 teaspoon pepper

1 teaspoon mustard seeds

1 teaspoon celery seeds

½ teaspoon dry mustard

Place thinly sliced cabbage and onion rings in large bowl. Mix remaining ingredients in separate bowl, and microwave for 30 seconds.

Pour mixture over cabbage.

Refrigerate for at least 4 hours before serving.

Kay Patterson sent this delicious-sounding pasta recipe originally published in Woman’s Day.

Fresh corn season has passed, so I’ve added the option of using frozen corn kernels.

Creamy Corn Pasta With Bacon and Scallions

4 slices bacon

Kosher salt

6 ears corn, shucked OR 3 cups frozen corn kernels cooked

according to package directions

12 ounces orecchiette pasta (can substitute bow tie)

1 ounce Romano cheese, finely grated, plus more for serving 2 green onions (scallions), thinly sliced

½ cup fresh basil leaves, torn, plus more for serving

Hot sauce, for serving (optional)

Cook bacon in a large skillet on medium until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Break into pieces when cool.

Meanwhile, bring a large pot of salted water to a boil. Add ears of corn, if using, and cook 2 minutes. Transfer to a cutting board. Return water to a boil and cook pasta according to package directions in the same pot. Reserve 1 cup cooking water, then drain pasta.

When corn is cool enough to handle but while pasta is still cooking, cut off kernels (you should have about 3 cups). Transfer 2 cups to a blender along with cheese, ¾ cup pasta cooking water, and ¼ teaspoon salt; puree until very smooth.

Toss pasta with corn puree, adding some reserved pasta water, 1 tablespoon at a time, if pasta seems dry. Fold in reserved corn, green onions, basil and bacon. Serve sprinkled with additional cheese and basil and with hot sauce if desired.

Makes 4 servings.

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

Please include a daytime phone number.