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Would you like to share a recipe? Check your recipe boxes and send us a family favorite.

RECIPE CHALLENGE:

J., from Juneau, is still looking for that quiche recipe made from, she thinks, cheddar cheese soup. Check your recipe boxes and let's see if we can help our neighbor fine this recipe.

RECIPE SHARED:

K.N., of Juneau, via e-mail, writes, "Our family has served this salad during the holiday for many years. It is so beautiful and so delicious; it goes nicely with turkey, chicken or pork dishes. Believe it or not, ... the original recipe was found on a can of shoestring beets. Even the people who don't like beets seem to love this one!"

Holiday beet salad

1 (16-ounce) can shoestring beets 1 (8¼-ounce) can crushed pineapple 2 cups water, divided use 1 (7-ounce) box raspberry gelatin 4 tablespoons cider vinegar

Note: For additional crunch K. N. suggests adding ½ cup chopped celery to the beets and pineapple.

Drain liquid from beets and pineapple into medium sauce.

Add 1 cup water and bring to a boil on high heat.

Add gelatin, stirring to dissolve gelatin in the hot liquid.

Add vinegar and additional 1 cup of cold water.

Stir in beets and pineapple.

Pour into mold or bowl.

Refrigerate over night.

Yield: 6 servings.

E.D., of Juneau, wrote via e-mail: "I first tasted this rich salad at a wedding reception almost 40 years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals and many years. Oh yes...did I tell you that I have also shared it with many family members and friends. It's too delicious not to!"

Overnight fruit salad

3 eggs, beaten ¼ cup sugar ¼ cup vinegar 2 tablespoons butter or margarine 2 cups green grapes 2 cups miniature marshmallows 1 can (20-ounce) pineapple chunks, drained 1 can (15-ounce) mandarin oranges, drained 2 medium firm bananas, sliced 2 cups whipping cream, whipped ½ cup chopped pecans.

In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160 degrees. Remove from the heat; stir in butter. Cool. In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

Yield: 12-16 servings.

• 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 aae@kpunet.net.