Chill out with zucchini and avocado soup.

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. Today brings more responses to Pamela Johnson’s request for recipes for no bake Snicker pie and oxtail soup. Anna M. shares two recipes for each.

Snicker Pie

1 (10.59-ounce) bag fun size Snickers bars 18 large marshmallows ½ cup milk Pinch salt ½ pint whipping cream 1 (9-inch) graham cracker crust In a double boiler set over barely simmering water, melt candy bars, marshmallows and milk, stirring until smooth. Stir in salt. Set aside to cool. Whip cream and fold it into the cooled candy bar mixture. Pour into the graham cracker crust. Chill 3 to 4 hours or until set before serving.

No-Bake Snicker Cheesecake

1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 2 (10.59-ounce) bags fun size Snickers bars, divided use 1/3 cup milk 1 teaspoon vanilla extract 1 (9-inch) graham cracker crust In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Slightly soften half of the Snickers bars and add to mixture. Stir in milk and vanilla. Pour into the prepared crust. Chop the remaining Snickers bars into small bite-size pieces. Scatter pieces over filling and press gently to cover the top. Chill 3 hours or until set. These are from Favorite Recipes From Country Kitchens: Meats Including Seafood and Poultry from the Washington County Extension Homemakers Council, 1966.

Oxtail Stew

2 pounds oxtail, disjointed 1 cup tomato juice ½ cup water 1 cup chopped onions 1 teaspoon salt 4 whole allspice 1 bay leaf 1 clove garlic, minced 2 tablespoons lemon juice Brown oxtail thoroughly in hot fat. Add tomato juice, ½ cup water, onions, salt, allspice, bay leaf and garlic. Cover and simmer for 3 hours. Remove allspice and bay leaf; stir in lemon juice. Serve with hot buttered noodles, if desired. Makes 4 to 6 servings. From Mrs. Carl D. Swisher, Golden Valley Ext. Homemakers Club, Pratt, Kan.

Oxtail Stew With Parsley Dumplings

For the stew: 1 (2 ½- to 3-pound) oxtail, cut into 1 ½-inch lengths Flour Salt and pepper 4 tablespoons fat 2 ½ cups water 1 cup sliced onions 1 No. 2 can tomatoes (20 ounces) 1 tablespoon lemon juice 1 clove garlic, halved 1 teaspoon Worcestershire sauce 1 teaspoon granulated sugar 1 ½ teaspoons celery salt 2 whole cloves 2 bay leaves 2 cups diced potatoes 2 cups sliced carrots 12 small whole onions For the dumplings: 2 cups flour 1 ¼ teaspoons salt 4 teaspoons baking powder ½ cup finely chopped parsley 1 ¼ cup milk ¼ cup melted fat or salad oil Dip oxtail pieces in flour seasoned with salt and pepper; brown in hot fat. Add 2 ½ cups water, the onions, tomatoes, lemon juice, garlic, Worcestershire sauce, sugar, celery salt, cloves, bay leaves and 1 tablespoon salt. Cover and simmer for 3 hours. Add potatoes, carrots and whole onions; simmer 30 minutes or until tender. For the dumplings: Sift flour, salt and baking powder. Combine parsley, milk and melted fat; add to dry ingredients. Stir just until blended. Drop by spoonfuls into hot stew. Cover and steam for 12 minutes without lifting cover.

REQUESTS

■ The Shack barbecue drivein coleslaw for Kay Trice. ■ Trio’s Cucumber Avocado soup for Judy Smithey.