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Prince of Wales resident shares original coleslaw recipe

Posted: Wednesday, June 25, 2008

Remember, it's all about the grill and your favorite side dishes.

RECIPE SHARED:

G.A., of Prince of Wales, said that coleslaw has many variations and goes great with brisket, ribs, hamburgers, steaks or chicken. You can make this slaw in advance and add the dressing shortly before serving. Great for taking to potlucks and picnics. Enjoy. Thanks, G.A., for sharing your recipe with our readers.

G.A.'s coleslaw

1, 10-ounce package coleslaw mix (I use angel hair fine shredded cabbage)

3 ears fresh corn (about 2 cups kernels)

6 to 7 scallions, green and white part, sliced

1½ to 2 ounces crumbled blue cheese

1 cup packed cilantro leaves, chopped

½ cup shredded carrots (optional)

Sea salt and pepper to taste

½ cup ranch dressing (such as Marie's Brand)

Place shredded cabbage in a large bowl. Using a sharp knife, slice corn kernels from the cob and place in a colander. Boil two cups of water and pour over the kernels to blanch. Let cool completely; then add the corn to the cabbage. Add scallions, blue cheese, cilantro and carrots, if using. Gently toss and season to taste with salt and pepper

When ready to serve, add chilled ranch dressing and toss to combine.

Makes four servings.

RECIPE CHALLENGE:

B.H., of Juneau, is looking for a custard rhubarb pie recipe that was published in "Alaska Magazine" sometime in the 1980s. B.H. thinks it was called Betsy Billberg's Custard Rhubarb Pie. Check your recipes and let's help B.H. find this lost recipe from the '80s! Thanks, B.H., for your submission.

K.B., of Ketchikan, responded to K.M.'s request for a lemon velvet ice cream. Thanks, K.B., for your response and keep them coming!

Lemon velvet ice cream

2½ cups of heavy cream

2½ cups of half and half

1 cup fresh lemon juice

1 teaspoon lemon extract

2 cups sugar

Grated rind of 1 lemon

Mix all ingredients together in a large bowl. Stir until sugar dissolves. Chill well.

Transfer the mixture to your ice cream machine and process according to manufacturer's instructions.

Variation: Substitute orange for the lemons and have orange velvet ice cream.

Yields 15½, one-cup, servings.

We are still looking for the following recipes: K.B., of Ketchikan, is looking for an ice box dessert recipe from the '50s.

• 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 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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