For recipes, ask Auntie Emo

Posted: Wednesday, January 23, 2008

Hey, Neighbors! Do you have a recipe to share? Dust off those old cookbooks and family recipe boxes, and get your search engines ready. Let's "Ask Auntie Emo." This feature in Neighbors includes sought-out and shared recipes from Southeast.

I'm sure all you cooks out there are anxious to see what mouth-watering family recipes will be featured in this column (as am I), so send us your requests and recipes.

How about sharing your favorite Super Bowl or Valentine's Day recipe with our Neighbors?

PICK OF THE WEEK:

"This is one of my favorite stress free recipes. It is delicious with a warm loaf of bread, good friends and family. It would be great for game day!

'Insanely Delicious'butternut squash soup

1 onion, diced4 tablespoon butter or margarine6 cups butternut squash, peeled and cubed3 cups water4 cubes chicken bouillon½ teaspoon ginger, minced¼ teaspoon black pepper⅛ teaspoon cayenne pepper1 package (8-ounce) cream cheese

In a large pot, sauté onion in butter until softened. Add squash, water, bouillon cubes and seasonings. Bring soup to a boil and then reduce heat. Simmer for 15 minutes or until squash is tender.

In batches, pour soup into blender with cream cheese. Blend until smooth. Serve.

Note: You can use an immersion hand blender in the pot instead of an ordinary blender. "

E. M., Ketchikan

RECIPE CHALLENGE:

Dear Auntie Emo: "Years ago while dining with some friends At a Macaroni Gill Restaurant, I ordered a chicken dish that had a lemony flavor, drizzled in a buttery sauce with those salty little capers. I'm always on the lookout for a great chicken recipe and wonder if anyone has run into something like that?"

I. B., Ketchikan

RECIPE SHARED:

"Hope this is what our neighbor is looking for. Thank you for your response and please keep them coming in!

Chicken piccata

½ cup all-purpose flour½ teaspoon salt¼ teaspoon pepper1 pound chicken breasts, sliced thin and pounded into cutlets3 tablespoons butter1 lemon, halved crosswise and seeds removed2 teaspoons capers

Sauce:

3 tablespoons butter3 tablespoons all-purpose flour½ cup hot chicken broth

Shake flour, salt and pepper into a plastic bag. Add chicken pieces in batches to coat. Heat butter over medium heat in a skillet and brown each side of the coated chicken. Squeeze fresh lemon juice over the chicken and add capers. Remove to a platter and set aside in a warm place.

To the same pan add butter for the sauce and mix with flour to make a roux.

Gradually add chicken broth and allow thickening. Strain sauce, if desired, and serve spooned over chicken."

D. W., Ketchikan

• Ask Auntie Emo is a semimonthly feature in Neighbors that includes sought-out and shared recipes from Southeast. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99901; or aae@kpunet.net. If you are responding to a requested recipe, include the publish 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. Recipes that appear in this column will not be tested by the Juneau Empire or Auntie Emo.



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