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

We're taking a break from our throwback retro recipe series to respond to some recent recipe requests. But wait, these requests still fall under the throwback retro category as they've appeared here before. Many times before.

First up, fruit punch like Mexico Chiquito's for Jay Holsted.

Let's begin by saying the official punch recipe is a secret (same for the beloved punch served at Casa Bonita). But that hasn't stopped Alley Kats from asking for it or attempting to create their own versions. If you have a better one, please share!

Mexican Punch

1 (46-ounce) can pineapple juice1 bottle grenadine1 cup granulated sugar¼ cup lemon juice1 (1-ounce) packet instant tea powder5 quarts water

Combine all ingredients in a large pitcher and mix until sugar dissolves. Serve chilled.

While we're on the subject of Mexico Chiquito, before anyone asks, here's a copycat version of the beloved cheese dip.

Cheese Dip Like Mexico Chiquito

½ cup margarine OR butter4 tablespoons flour1 heaping teaspoon paprika1 heaping teaspoon salt¼ teaspoon dry mustard1 teaspoon chile powder½ teaspoon cumin powder1 tablespoon ketchup1 teaspoon jalapeno juice (from jarred jalapenos)1 jarred jalapeno pepper, chopped (or to taste)2 cups milk1 clove garlic, minced8 ounces American cheese OR Velveeta cheese, cubed

In the top part of a double boiler set over simmering water, melt margarine or butter. Whisk in flour to create a paste. Add remaining ingredients and cook, stirring, until cheese is melted and mixture is smooth. Use more jalapeno pepper for a spicier dip.

Makes 8 to 10 servings.

Next up, a request for carrot-raisin salad like the one that was served at Franke's cafeteria for Cindy Greene. We don't have that one. Alas. But we do have a recipe similar to Luby's Cafeteria carrot-raisin salad. If you have a recipe similar to Franke's, let us know.

Carrot-Raisin Salad Like Luby's

1 cup canned crushed pineapple1 cup raisins2 pounds carrots, peeled and trimmed1 cup mayonnaise½ cup confectioners' sugar

Drain pineapple, reserving juice. Combine the raisins with the reserved juice.

Shred carrots using large holes on box grater or using the shredding blade on a food processor.

Drain raisins.

In a large bowl, combine the carrots, raisins and pineapple.

In a small bowl, mix mayonnaise and sugar until well blended. Pour over carrot mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours.

Makes 8 servings.

And finally, Valerie Pike wants to know if we ever got the recipes for Dixie Cafe's green beans and chicken-fried steak. The short answer: no. But I did find a Dixie Cafe YouTube channel with nine videos showing how they prepared some of the restaurant's popular items.

There wasn't a video for the green beans, but the chicken-fried steak and gravy were featured. This is what I learned by watching:

Start with a 5-ounce beef cube steak. Coat the steak in flour seasoned with salt and pepper, and then dip the flour-coated cutlet in buttermilk seasoned with salt, pepper and undisclosed "spices"; return the cutlet to the flour and coat it, turning several times and pressing the flour into the batter. Deep fry for 5 to 6 minutes. Top with white gravy.

For the gravy, make a roux with vegetable oil, flour and undisclosed "seasonings". Have ready a saucepan of warm milk seasoned with salt, pepper and chicken base (bouillon). Slowly whisk the milk mixture into the roux, whisking and cooking until thickened to desired consistency.

Email recipe contributions, requests and culinary questions to: [email protected]