The South is known for its "home cooking," and Arkansas is no exception with a rich heritage of family Arkansas recipes that have been handed down from one generation to the next. We hope that Grandma forgives us for using this space to share some of her southern style cooking recipes and culinary secrets. Here you will find a few southern style Arkansas recipes that have charmed our visitors through the ages and are the foundation for our famous "southern hospitality." Additional recipes, some from favorite Arkansas destinations, can be found on the Southern Cuisine page.
For more great recipes with Arkansas grown products as the focus, check out the Taste Arkansas blog courtesy of Arkansas Farm Bureau.
You can also find video tutorials for the following recipes:
These videos are featured on the main page of Arkansas Dining and are demonstrated by an Arkansas chef. Find out more about Arkansas chefs here.
Below you'll find our Recipe of the Month that has been submitted by
users just like you! These recipes are searchable by category or
keyword.
Recipe of the Month
No-Bake Lasagna
Preparation Time: 45 minutes
Total Time: 5-7 hours
Servings: 8
Ingredients:
-
1 lb. (or more) lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 oz Hunt’s tomatoes, chopped or crushed`
- 15 oz can Hunt’s tomato sauce
- 1 tsp. salt
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/4 tsp. crushed red pepper flakes to taste
- 1 c. (part skim) ricotta cheese
- 1 1/2 c. (or more) part skim mozzarella, shredded and divided
- 6 dry lasagna noodles, no-cook
- 1/2 cup (or more) freshly grated Parmesan
Preparation:
Brown beef in a large skillet.
Add chopped onion; cook until soft.
Add minced garlic; cook 3-4 minutes while stirring to break up the beef.
Stir in tomatoes, sauce, oregano, basil and pepper.
Simmer about 5 minutes. In a medium bowl, combine ricotta and 1 cup of mozzarella.
Spoon about 1/3 of the tomato mixture into a 5-quart slow cooker.
Break lasagna noodles in half and arrange over the sauce.
Top with half of the cheese mix.
Repeat with another layer of sauce, dry noodles and cheese and end with the beef/sauce mix.
Combine the balance of the shredded mozzarella (about a cup) with the Parmesan and set aside.
Cover and cook the lasagna on low for 4-6 hours until the noodles are soft.
When done, turn the heat off, cover with the mozzarella/Parmesan mixture, put the lid back on and let it stand long enough for the lasagna to set and the cheeses to melt.
Recipe Description & History
Adapted from a Weight Watcher recipe