Calling all cooks! Look no further, this is where readers ask for and share recipes. Are you looking for a lost, forgotten or wish-you-had recipe? Ask Auntie Emo and let our readers help.
PICK OF THE WEEK:
Fuji apple and blue-cheese slaw
4 cups shredded green cabbage (about a 2-inch cut) 1 cup celery, ¼ inch-dice ¾ cup Danish blue cheese, crumbled ½ cup finely chopped parsley ⅓ cup apple cider vinegar ½ cup buttermilk ½ cup sugar ½ teaspoon sea salt Cracked black pepper, to taste 3 tablespoons olive oil 2 cups Fuji apples, ¼-inch dice ½ cup chopped roasted pecans
1. Combine cabbage, celery, blue cheese and parsley in a large mixing bowl. Set aside or refrigerate while making dressing.
2. Combine vinegar with buttermilk. Whisk in sugar, salt and pepper.
3. Whisk in olive oil slowly until well blended. Add apples.
4. Pour dressing over slaw mixture. Mix well and season.
5. Sprinkle top of slaw with pecans and serve.
Yield: 8 to 10 servings.
Do you have a Crock-pot recipe to share with our readers? Please send them in.
A.S., of Ketchikan, sent us a Crock-pot recipe via e-mail. A.S. said she has some really good recipe but shared one of her favorites with us. Thanks, A.S., for your response. Keep them coming.
Beef brisket with barbecue sauce
¾ cup water ¼ cup Worcestershire sauce 1 tablespoon vinegar 1 teaspoon instant beef bouillon granules' ½ teaspoon dry mustard ½ teaspoon chili powder ¼ teaspoon ground red pepper 2 cloves garlic, minced 2½ pounds beef brisket ½ cup catsup 2 tablespoon brown sugar 2 tablespoons butter
For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar, bouillon granules, dry mustard, chili powder, red pepper, and garlic. Reserve ½ cup of liquid for sauce. Set aside in the refrigerator. Place meat in cooker and pour remaining liquid over brisket. Cover and cook on high heat for five or six hours. For sauce, in small saucepan combine the ½ cup liquid, catsup, brown sugar, and butter. Heat and serve with meat. For 5 or 6 quart cooker, double all liquid ingredients.
M.A., of Ketchikan, also responded via email with not one but two yummy recipes. Stay tuned for the Recipe 2. Thanks for your two submissions, M.A.
Recipe 1: Slow-cooker macaroni and cheese
A 5-quart slow-cooker is needed for this recipe and cooking time is for 3 to 4 hours.
Cook a 1-pound (16 ounces) package of elbow macaroni as directed on the package.
Drain and place in the crock-pot.
Stir in ½ cup butter or margarine.
In a large bowl mix together:
2 beaten eggs 1 can evaporated milk 1 can cheddar cheese soup 3 cups sharp cheddar cheese
Mix all into the macaroni, cover and cook 3-4 hours.
Sprinkle with more cheese over top and cook to melt the cheese.
Sprinkle with paprika.
Note: For a creamier version, M. A. melts 2 pounds of Velveeta in 1 cup of milk and add to bowl mixture.
Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a semimonthly feature in Neighbors 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 email@example.com. 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.