This is where our readers share recipes, kitchen tips, and helps find a lost or forgotten recipe.
Take a moment to send your requests, tips or recipes. They are needed to keep Ask Auntie Emo going. If you want your own hometown food column, we need your participation because this recipe-sharing feature belongs to you.
I.B., of Ketchikan, sent in this recipe from "The Three Rivers Cookbook" from her hometown in Sewickley, Pa. The book was a gift from a dear friend many years ago. I love this recipe because it is easy, tasty and I could prepare it in my sleep. Thanks, I.B., for sharing another one of your great recipes.
Preheat oven to 375 degrees.
4 large boneless chicken breasts Salt and pepper to taste Garlic powder to taste ¾ cup sour cream ¾ cup Dijon mustard ¾ cup Italian seasoned bread crumbs
1. Season chicken with salt, pepper and garlic powder.
2. In a small bowl, mix sour cream and mustard. Dip each chicken breast in mustard mixture and dredge in bread crumbs.
3. Arrange pieces in a single layer in baking pan.
4. Bake in a 375 degree oven for 50 minutes or until thoroughly cooked and no pink color remains in thickest part.
Yield: Makes 4 servings.
I was on the phone talking recipes with my friend C.B., of Bend, Ore. C.B. sent me this recipe to share with our AAE readers and says, "This is a great recipe, and they make a great treat packed in a school lunch."
Happy Trails pecans bars
2 cups flour ½ cup powdered sugar ½ pound unsalted butter, cut into ½ inch cubes 2½ cups pecans
1. Combine flour and sugar in food processor. Add butter and pulse on and off six to eight times or until mixture is crumbly. Pat dough into 11-by-7-inch baking pan.
2. Bake at 400 degrees 30 minutes or until light golden brown.
3. Sprinkle with pecans and pour Pecan Topping in thin stream over pecans, covering entire surface.
1 egg 1 cup brown sugar, packed 2 tablespoons butter, melted ½ teaspoon vanilla ½ cup corn syrup
Mix together eggs, brown sugar, butter, vanilla and corn syrup in bowl.
Bake at 350 degrees 25 to 20 minutes. Cut into bars.
Yield: Makes about 24 bars.
W.D., of Wrangell, here's a favorite of mine that you can share with your readers. Thanks, W.D., for sharing your recipe with our readers, keep them coming!
Two-cheese stuffed celery
1 (7-ounce) round of Gouda cheese, shredded ¼ pound requeson or ricotta cheese, shredded 2 tablespoons mustard Salt, pepper to taste 8 to 10 stalks celery, cut in halves
Mix Gouda, requeson or ricotta cheese, mustard, salt and pepper into paste. Spread paste in center of celery sticks. Enjoy.
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 firstname.lastname@example.org. 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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