M.Mc., of Douglas, writes, "Every holiday I prepare my Holiday Clam Dip for guests, and they always ask for more."
Thanks M.Mc., for sharing one of your favorites with our readers.
McHoliday Clam Dip
1 un-sliced round French bread 2 (8-ounce) packages cream cheese, room temperature 2 cans (6½-ounce each) chopped clams, drained, see note! 1 tablespoon minced green bell pepper 2 tablespoons minced red bell pepper
Note: Reserve the claim juice. You might need to add to the mixture to make proper consistency for dipping.
Preheat oven to 325 degrees.
Slice top off bread (about ¼-inch from top).
Pull out chunks of bread to create a shell and reserve bread chunks.
In a large bowl, stir all ingredients together. Add a little clam juice if necessary to make mixture smooth and "dipable."
Scoop clam mixture into bread shell and put top crust on to cover mixture.
Wrap loosely in aluminum foil. Place on baking sheet and bake for 45 minutes.
Serve with reserved chunks of bread. Once all the bread chunks have been eaten, the bread shell can be consumed.
Serves about 12.
J., from Juneau, is still looking for that quiche recipe made from - she thinks - cheddar cheese soup.
L.R., of Juneau, responded, "To the reader who would like the quiche recipe using soup and Bisquick, I could not find one that used soup, but below is a recipe for Bisquick quiche from Cook.com, and you could experiment with replacing part of the milk with soup, if the soup is liquid. If the soup is dried, packaged soup, then you could probably just use the regular amount of milk and add the dry soup mix as seasoning. Good Luck."
Thanks, L.R., for your response. Keep those recipes coming!
1-2 cups fillings of your choice (example; broccoli, mushrooms, etc.) 1 cup shredded cheese ¼ cup chopped onion 2 cup milk 1 cup Bisquick 4 eggs ¼ teaspoon salt ⅛ teaspoon pepper
1. Heat oven to 400 degrees.
2. Grease 10-inch pie plate or 8-inch square.
3. Sprinkle fillings, onions and cheese in plate.
4. Beat remaining ingredients until smooth and pour into plate.
5. Bake 35 to 40 minutes or until a knife inserted comes out clean.
6. Let stand 5 minutes before serving.
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. 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.