It’s the middle of summer, and temperatures aren't expected to drop anytime soon. You can still get out and have those picnics, though. We’ve brought four recipes from the Arkansas PBS original production “Cooking on the Wild Side” to the blanket that you’ll have to prepare in advance, but we promise they’re worth it!
Each Saturday at 2:30 p.m., “Cooking on the Wild Side” brings back Phyllis Speer and John Philpot with mouth-watering recipes and endearing banter from the original “Arkansas Outdoors” series.
Goose Fingers
Can you imagine geese having fingers? That would be terrifying! Thankfully, they don’t. If you like chicken fingers, then give these a try!
- 2 goose breasts
- 1 egg, beaten
- ¼ cup milk
- 2 cups Italian seasoned breadcrumbs
- Salt and pepper to taste
- Cooking oil
Cut the goose breasts into finger-length pieces. Soak in salted water for 30 minutes. Drain well. Combine egg and milk, and dip goose fingers in the mixture, then in breadcrumbs. Fry in oil until brown, five minutes or so, and serve. The recipe can also be used for venison, turkey or steak.
Loaded Baked Potato Salad
This delicious recipe takes everything you like about a baked potato, but places it in potato salad form. No mustard, no pickles, no problem.
- 4 lb. baking potatoes
- 1 lb. bacon, diced, cooked and drained
- 2 cups grated cheese
- 1 ½ cups sour cream
- ½ stick butter, softened
- ½ cup red onion, finely chopped
- ½ cup fresh chives, chopped
- Salt and pepper to taste
Scrub and bake potatoes in a 400-degree oven for about an hour, or until done. Remove from oven, and let cool.
Meanwhile, cook bacon, and drain on paper towels. In a large bowl, cube potatoes, and mix in remaining ingredients. Stir gently so as not to break up the potatoes. Serve at room temperature or cold.
Chocolate Chip Ice Cream Pie
July was designated as National Ice Cream Month by President Ronald Reagan. We can’t argue with that as the temperatures rise. This is the first of two ice cream recipes you will have to try as you work to keep cool this summer. The great blend of flavors will make sure you’re a hit at all barbecues.
- ½ cup chocolate syrup
- ⅓ cup semi-sweet chocolate chips
- 2 cups crisp rice cereal
- ¼ cup sour cream
- 1 quart chocolate chip ice cream, softened
Coat the bottom and sides of an 8-inch pie plate lightly with butter. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on high until hot, about 45 seconds; stir until smooth. Reserve ¼ cup of the chocolate mixture. Combine the remaining chocolate mixture and cereal in a medium bowl and mix to coat the cereal. Press mixture over the bottom and up sides of the prepared pie plate. Freeze until firm, about 15 minutes.
Combine the reserved chocolate mixture and sour cream in a bowl, and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream, and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about one hour.
Impossibly Possible Dutch Oven Ice Cream
The name of this recipe is a mouthful, but you’ll want a mouthful of this ice cream once you’ve finished making it. Break out your larger kitchen utensils, and cool off with this delicious recipe!
- 1 small package instant pudding (any flavor)
- 2 cups milk
- ½ cup sugar
- 1 egg
- ½ tbsp. vanilla extract
- ¼ tsp. lemon juice
- 1 cup whipping cream
- 1 (12 oz.) can evaporated milk
Chill a 12-inch Dutch oven in a cooler or refrigerator. Mix the pudding and milk. In a separate bowl, mix sugar, egg, vanilla and lemon juice. Add to the pudding mixture. Pour mixture into a dry and very cool Dutch oven. Add whipping cream and evaporated milk; stir. Put a lid on the Dutch oven. Place the Dutch oven in a 16-inch bowl or bucket. Arrange crunched ice and rock salt around the Dutch oven as you would an ice cream freezer (alternating 1-inch layers of ice and ¼- to ½-inch layer of salt). Placing ice on the lid (no deeper than the lip) will cool the Dutch oven down faster. Lift the lid, and stir every two to five minutes. It will go slowly at first until the oven cools off. Add ice and salt to the bowl as needed. Total freezing time is 30 to 45 minutes. The ice cream may be eaten soft or, if you prefer harder ice cream, you may replace the lid and cover it with ice and salt.
Note: any ice cream recipe may be frozen with this method; however, cooked ice cream may pick up a unique flavor from the cast iron of the oven. If a cooked recipe is used, make sure the oven is well cooled before placing it in the ice (a hot oven could crack or shatter if placed directly in ice).