Our new challenge is springtime specialties. Ask Auntie Emo looking for spring flavors to awaken the taste buds. Send in your favorite savory and delightful sweet dishes to share with our readers.
Check your recipe boxes. We are looking for recipes, requests and participation. This recipe column needs you and belongs to you. There is a lot of fun to be had sharing recipes with neighbors.
C.M., of Juneau, e-mails: "What to do with all those Easter Eggs after the hunt? Here's a quick 'sunny' appetizer for brunch. In Spanish, Sonrise means to smile: it is the conjugation for you smile."
Thanks, C.M., for sharing your recipe with our readers. Please keep them coming!
Easy Easter Sonrise Ceviche
6 hard boiled eggs, peeled
1 can V-8 juice (regular or spicy)
1 can baby shrimp, drained
1 tablespoon dill pickle relish
1 tablespoon onion flakes
1 teaspoon parsley flakes
Remove whole yolks from eggs and set aside. Chop egg whites and combine with remaining ingredients. Divide mixture into six small bowls, then float a yolk "sun" in each serving and surround with Doritos.
Yield: 6 servings.
E.D., of Juneau, e-mails: "This is one of my favorite 'special' breakfast recipes. I got this recipe from my sister, Fran, who got it from a co-worker, who got it from? I am just glad it made it into my recipe box. This recipe is a big hit for a Mother's Day or Easter brunch."
Thanks, D.E., for sharing your "special" recipe with our readers.
Stuffed French Toast
8 slices raisin bread
4-ounces softened cream cheese
½ cup orange marmalade
¼ cup toasted pecan slices
5 eggs, beaten
¼ cup milk
1½ teaspoons almond extract
1 tablespoon butter
1. Spread cream cheese on one side of 4 slices of bread and sprinkle with the toasted pecans.
2. Spread orange marmalade on the other 4 slices of bread.
3. Press together forming sandwiches.
4. In a medium shallow bowl beat together the eggs, milk and almond extract.
5. Melt butter in a large heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in skillet and cook on both sides until golden brown.
6. Sprinkle with powdered sugar or serve with maple syrup.
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. Recipes are not tested by the Juneau Empire. To submit, 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.
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