Juneau residents share pork roast, mushroom soup, shrimp recipes

Posted: Friday, January 09, 2009

Dust off those old cookbooks, get out your family recipe boxes and let's have some fun. Are you looking for a recipe? Ask Auntie Emo! Send in your request or share a family favorite.


C.F., of Juneau, writes, "This is a great time of year for this German dish. It's easy to prepare and the whole house smells wonderful as it is cooking in the oven."

Thank you, C.F., for your submission. Keep them coming!

Aromatic German Pork Roast

1 (4-pound) pork roast Garlic powder to taste 2 jars sauerkraut, Klaussen preferred 8-10 medium baking potatoes, peeled and cut in half 1-2 small bottles of beer, (start with one, add second if needed)

Preheat oven to 350 degrees.

Place pork in a large roasting pan. Sprinkle with garlic powder to taste. Arrange potatoes around roast. Pour sauerkraut over potatoes. Pour one bottle of beer over roast.

Cover with aluminum foil and roast for 2 hours and 40 minutes. Check after one hour; if additional liquid is needed, add another bottle of beer, cover and finish roasting.

Yield: 6 servings.


J.C., of Juneau, says, "This recipe is in a Betty Crocker cookbook that I have had for about 25 years. I always double the recipe to have leftovers. It's quick and can be used as a main course or an addition to a large meal. And it tastes great for lunch the next day. Hope your readers enjoy it as much as I have over the years."

Thanks, J.C., for sharing your recipe.

Mushroom soup

2 tablespoons butter or margarine 3 tablespoons chopped onion ¼ pound fresh mushrooms, sliced 2 tablespoons all-purpose flour 2 cups chicken broth ½ cup whipping cream Salt and pepper to taste

Note: J.C. says she likes to add ½ cup chopped celery to the soup.

Sauté onion in butter or margarine in a large saucepan or Dutch oven on medium-high heat, stirring frequently, until transparent. Add mushrooms and sauté for about 1 minute.

Add flour and mix thoroughly. Slowly add broth, stirring to mix all ingredients. Heat through but don't bring to boil. Add cream and stir until heated. Serve.

Yield: 2 servings.


D.S., of Douglas, writes, "Here's a quickie for your readers that's light in calories and yummy. I whip this recipe together before leaving for work and when I get home, dinner is ready! It can be served with a salad or rice. Enjoy!" Thanks D. S. for your quick fix recipe.

Five Spice Shrimp

2 teaspoons five-spice powder 2 tablespoons sesame oil ⅓ cup garlic oil or vegetable oil ¼ cup soy sauce ¼ cup rice wine vinegar 2 pound cooked, shelled medium or large shrimp

Combine all ingredients except shrimp in medium-sized bowl. Whisk to blend well, and then toss with the shrimp.

Marinate in refrigerator at least 4 hours and up to 24 hours.

Serve with toothpicks.

Yield: 8 servings.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to aae@kpunet.net. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.

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