Hawaiian Chicken is a family tradition

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

“This recipe is a chicken recipe my mother, Charlene Britt, used for many years. She got it from my grandmother, Mildred Faver, who got it when she lived in California,” Billy Britt writes.

“Paired with rice and some frozen egg rolls would be a great Chinese meal. It is a family favorite and is one requested at all of our family get-togethers.”

Hawaiian Chicken

¼ cup butter

1 (3-pound) fryer chicken cut into serving pieces (leave the skin on)

¼ cup brown sugar

1 teaspoon salt

1 teaspoon soy sauce ½ teaspoon Worcestershire

sauce

9 ounces crushed pineapple 2 tablespoons cornstarch

¼ cup vinegar

½ cup ketchup

Melt butter. Dip chicken in butter. Arrange, skin side up, in single layer in a casserole dish; set aside.

In a saucepan, combine the remaining ingredients and cook until thickened, stirring constantly. Pour sauce over chicken. Cover and bake at 350 degrees 1 ½ to 2 hours or until chicken is cooked through and very tender.

Britt also shares this Frito Pie recipe.

Frito Pie

1 pound ground beef

1 onion, chopped, divided use 2 (14- to 16-ounce) cans chili

without beans

1 (16-ounce) can chili beans 1 (15-ounce) can corn 1 (10-ounce) can Ro-Tel diced

tomatoes and green chiles 1 package original Fritos or

any brand corn chips Shredded cheddar cheese

Brown ground beef with half of the onion. Mix the chili, beans, corn and Ro-Tel, and add to beef.

In a 9-by-13 inch baking dish, layer corn chips, beef mixture, cheese, remaining onion in several layers with cheese and onions as the last layer. Heat in a 350-degree oven until hot, about 15 minutes. Serve with a salad.

Fruit cake season will be here in the blink of an eye. This recipe is from Joanne McLendon.

“My siblings and I have enjoyed [this fruit cake] every Christmas since the 1960s,” McLendon writes.

“It is good with lemon glaze or Cool Whip or just plain.”

Grace’s Fruit Cake

1 (8-ounce) carton sour cream 2 cups butter, softened

2 cups granulated sugar

6 eggs

4 cups all-purpose flour 1 teaspoon baking powder 1 (2-ounce) bottle lemon

extract

4 cups toasted pecans,

chopped

1 (15-ounce) box golden raisins

Position a rack in the center of oven. If necessary, remove upper rack to allow room for cake to rise. Heat oven to 300 degrees. Grease and flour a Bundt pan.

In a mixing bowl, cream sour cream, butter and sugar. Add eggs and beat well. Add flour, baking powder and lemon extract; mix well. Stir in pecans and raisins. Spoon batter into the prepared Bundt pan. Bake on center rack for 2 to 2 ½ hours. Let cool in pan on a wire rack. Remove cake from pan when cake is cool.

REQUESTS

Greens & Cornbread dinner appetizer like that served at Wilson Cafe in Wilson and Welsh rarebit made with egg whites for Julia Jones.

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.