Maine Recipes

(Use this space to add your own favorite Maine Recipe. If we get enough contributors maybe we can make up a book to sell for charity. Here’s my contribution to start things off. If you don’t want to type it in yourself, just email me a copy and I’ll add it for you.)

LOOKING FOR APPLE TART RECIPES. SEND IN YOURS.

If you are brave and think you can manage making these gourmet soups, here’s a couple from iledefrance cheese. You can find more cheese recipes on their site: www.iledefrancecheese.com

PUMPKIN SOUP

The Soup:

1 tbp. Butter

1 tbp. Olive oil

1 small onion, very finely chopped

Salt and freshly ground pepper

3 15-oz, cans pumpkin (unsweetened)

6 cups chicken broh

¼ packed cup brown sugar

Herbed Goat Cheese Mousse:

1 cup chilled heavy cream

4 oz. herbed or plain goat cheese, at room temperature, such as Ile de France

Salt and freshly ground pepper

1 tbs. finely chopped fresh thyme

Melt butter and olive oil in a large soup pot over medium heat. When the butter has melted, add onion and cook, stirring occasionally, until onion is completely soft, about 4-5 mins. Stir in the pumpkin and cook another 3 mins. Season well with salt and pepper. Stir in the chicken broth and bring the soup to a simmer, stirring occasionally. Reduce heat to low and cook 10 mins. Add brown sugar, crushing it first in your hands to smooth out the lumps. Mix well.

Meanwhile, make the Herbed goat cheese mousse: using an electric or stand mixer, whip the cream until it holds together in soft peaks. With the machine off, crumble in the goat cheese, salt, pepper and thyme. Turn machine on to medium speed and whip goat cheese and cream together until uniform, about 1 min. scraping sides of bowl as necessary. Chill until ready for use.

Both soup and goat cheese mousse can be made several hours ahead of time. Reheat the soup and serve hot, topping each bowl with a tbs.-sized dollop of Herbed goat cheese mousse. Serves 4-6.

FRENCH ONION SOUP

I want to be invited to lunch at the home of whoever makes this soup.

305 lbs. of thinly sliced onions

7 tbs. butter or olive oil

2 tbs canola oil (optional)

4 cloves garlic, chopped

1 tbs sugar

¾ cup all purpose flour

9 cups beef broth

2 tsp. thyme leaves, ground, or to taste

3 bay leaves, whole or ground

2 tsp. black pepper

1.5 cup dry white wine

1 loaf French bread, sliced thick

2 cups Beaufort and Fol Epi cheese, grated and mixed

1.5 tbs. parsley, chopped

Heat butter and oil in large pot. Add onions, cook on low-medium heat for 30 mins., stirring every few minutes until onions are brown.

While the onions cook, place cheese on the bread slices, then place on a baking sheet. Broil on medium until cheese begins to bubble.

Add garlic and sugar to the onions in the middle of the cooking time.

Sprinkle flour on the onion mixture, stir to thicken. Add beef broth slowly. Stir over low heat until soup is thickened.

Add thyme and pepper, then simmer for 25 mins. Remove from heat and add white wine. Place a slice of bread with cheese in the bottom of bowls and pour the hot soup over it.

FAVORITE STUFFED MUSHROOMS

If you love mushrooms, you’ll love this recipe. It’s my own creation and was one of my father’s favorites. I never really measured exact amounts of these ingredients so you need to adjust accordingly to the size and amount of mushrooms you use.

1 pkg. of large mushrooms. Ideally, pick them out individually if possible. This recipe is for about 10-12 mushrooms.

1 to three slices of onion chopped fine

The stems from the mushrooms, detached from the mushroom, put aside

About 1/3 cup seasoned bread crumbs. I prefer Italian.

About ¼ cup finely chopped spinach leaves. (This is an ingredient I added recently. I think it worked well)

¼ cup melted butter

¼ cup parmesan cheese

Garlic salt or powder to taste

Chop up the mushroom stems finely. Combine the stems, chopped onion, bread crumbs, garlic powder or salt to taste, and spinach (if desired). Stir till blended well. Fill the mushroom cavities with this mixture.

Preheat oven to 350 degrees. Place mushrooms in glass dish sprayed with a small amount of cooking spray. Pour the melted butter over the top of each mushroom. Melt more if needed but don’t drown them. Cook for approximately 15-20 mins. At last 2 mins. take out and sprinkle with the parmesan cheese and continue heating till bubbly and the mushrooms are brown.

Hint: You can fill mushrooms with just about anything. Try crabmeat. Mushrooms contain a fair amount of water and it blends well with whatever you add to the mushroom. In this recipe, the onions also help to keep them moist. If you love the taste of mushrooms, whatever you add to them makes them even better tasting to the palette.

PUMPKIN STREUSEL CHEESECAKE BARS

This is a prize-winning recipe from Betty Crocker and a good one for the fall season.

Cookie Base

1 pouch (1 lb 1.5 oz.) Betty Crocker oatmeal cookie mix

½ cup crushed gingersnap cookies

½ cup finely chopped pecans

½ cup cold butter or margarine

Filling

2 pkgs. (8 oz. each) cream cheese, softened

1 cup sugar

1 cup canned pumpkin (not pumpkin pie mix)

2 tbps Gold Medal all-purpose flour

1 tbps. Whipping cream

2 eggs

Topping

1/3 cup chocolate topping

1/3 cup caramel topping

Heat oven to 350 degrees. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9” pan. Bake 10 mins. Cool 10 mins.

Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.

Bake 35-40 mins. or until center is set. Cool 30 mins. Refrigerate about 2 hours or until chilled.

Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Makes 24 bars.

TIPS: You can use a food processor also. Place cookie base ingredients in processor bowl; pulse until crumbly. Reserve 1 cup for topping. Press remaining cookie base mixture into pan. Place filling ingredients in processor bowl; pulse until well blended. Continue with rest of recipe.

To drizzle toppings easily, place each topping into a small food-storage plastic bag. Snip off a small corner of each bag and squeeze to drizzle toppings over bars.

CHICKEN MACARONI CASSEROLE

Here’s a tailgating recipe from NASCAR driver, Dale Earnhardt Jr.’s family.

 Find other similar recipes on the Hellman’s website, where this one came from.

1 cup Hellman’s or Best Foods Real Mayonnaise. I suspect you can use any mayo you want to, however please do not use Miracle Whip

1 can (10-3/4 oz.) condensed cream of chicken soup

1 can (3 oz.) mushroom pieces, drained

1-1/2 cups finely chopped cooked chicken

2 cups grated Parmesan cheese

¼ cup chopped green bell pepper

¼ cup chopped pimientos

¼ cup chopped onion

4oz. elbow macaroni, cooked and drained

½ cup cracker crumbs

Preheat oven to 375 degrees. Combine mayo, soup, mushrooms and chicken in large bowl. Stir in remaining ingredients except macaroni and cracker crumbs. Stir in macaroni. Turn into 13x9” baking dish, then evenly top with cracker crumbs. Bake 30 mins. or until bubbling.

FIESTA TACO CASSEROLE

Here’s another snack recipe for those football games in front of the TV.

This recipe comes from Old El Paso

1 lb. lean (at least 80%) ground beef.

1 can (15-16 oz.) spicy chili beans in sauce, undrained

1 cup Old El Paso Thick ‘n Chunky salsa (you can use any brand of chunky salsa)

2 cups coarsely broken tortilla chips

4 medium green onions, sliced (1/4 cup)

1 medium tomato, chopped (3/4) cup) (you can buy it already chopped in some stores, if you wish)

1 cup shredded Cheddar or Monterey Jack cheese (3 oz.)

Tortilla chips, Shredded lettuce, additional salsa, if desired

Heat oven to 350 degrees. In 10” skillet, cook beef over medium heat 8-10 mins., stirring occasionally, until brown, drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

In ungreased 2 quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.

Bake uncovered 20-30- mins. or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa. I’d be tempted to dip the chips in sour cream also.

TUNA TWIST CASSEROLE

Here’s a different tuna casserole for you from Betty Crocker

½ cup Alfredo pasta sauce

2 eggs

1 clove garlic, finely chopped

4 cups cooked tricolor rotelle pasta

1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained

1 can (5 oz.) tuna drained

1 cup seasoned croutons

Heat oven to 350 degrees. Mix Alfredo sauce, eggs, garlic in ungreased square baking dish, 8x8x2” Stir in pasta, broccoli and tuna. Press lightly in baking dish.

Cover and bake about 20 mins. or until set. Sprinkle with croutons.

Substitutions: drained chopped spinach for the broccoli and canned salmon for the tuna.

IMPOSSIBLE EASY BREAKFAST BAKE

(Crowd Size)

If  you end up with a crowd at your house for a weekend breakfast, serve this. You won’t need anything else except maybe some warm bisquits. Recipe is from Bisquick.

2 pkgs. (12 oz. each) bulk pork sausage

1 medium bell pepper, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

3 cups frozen hash brown potatoes

2 cups shredded Cheddar cheese (8 oz.)

1 cup Original Bisquick mix

2 cups milk

¼ tsp. pepper

4 eggs

Heat oven to 400 degrees. Grease rectangular baking dish, 13x9x2” Cook sausage, bell pepper and onion in 10” skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 ½ cups of the cheese in baking dish.

Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.

Bake uncovered 40-45 mins. or until knife inserted in center comes out clean. Spinkle with remaining cheese. Bake 1-2 mins. longer or just until cheese is melted. Cool 5 mins.

You can make a smaller recipe by using a 9” pie plate, cut all ingredients in half and bake 30-35 mins.

Here’s a couple pizza recipes that look like they might be good for a kid’s Halloween party or for weekend football watching on T.V. They both come from Pillsbury. If you are really into making homemade pizza, Food Network’s website has all the utensils, pans, stones, etc. that you will need. Go to www. Food Network Store.com@email-foodnetworkstore.com.

SLOPPY JOE PIZZA

1 lb. lean (at least 80%) ground beef

1 can (15.5  oz.) sloppy joe sauce

Cornmeal

1 can (13.8 oz.) Pillsbury refrigerated classic pizza crust

¼ cup sliced green onions (4 medium)

1 cup shredded Cheddar cheese (4 oz.)

Heat oven to 425 degrees. In 10-inch skillet, cook beef over medium-high heat 5-7 mins., stirring occasionally, until thoroughly cooked; drain. Stir in sloppy joe sauce. Reduce heat; simmer uncovered 5 mins.

Meanwhile, sprinkle cornmeal on 14” pizza stone (find a suitable substitute if you don’t have one). Unroll dough on pizza stone. Starting at center, press out dough with hands into 14” round, forming 1/2 “ rim. A hint: Try using already prepared pizza crust such as Boboli.

Spoon hot beef mixture over dough. Top with onions and cheese. Bake 18-23 mins. Or until crust is golden brown.

EASY TACO PIZZA

1 Lb. ground beef

½ cup chopped onion

1 (2-1/2 oz.) can sliced ripe olives, drained (again, I prefer black olives)

1 (8 oz.) can tomato sauce

1 (1.25 oz.) envelope taco seasoning mix

1 (10 oz.) can Pillsbury refrigerated pizza crust

4 oz. (1 cup) shredded Cheddar cheese

Shredded lettuce, chopped tomato, sliced avocado, chopped green onions.

Dairy sour cream

Heat oven to 425 degrees. In large skillet, brown ground beef and onion, drain. Stir in olives, tomato sauce, and taco seasoning mix. Prepare pizza crust according to package directions in 12” pizza pan or 13x9” pan. Spread ground beef mixture over crust, sprinkle with cheese. Hint: Try using already prepared pizza crust such as Boboli.

Bake at 425 degrees for 15-20 mins. or until crust is golden brown. Top with lettuce, tomato, sour cream, avocado and onions.

PASTA FRANCINE

This recipe was attached to the swiss chard I just bought. I usually cook my chard the Maine way by steaming and flavoring with vinegar, butter, and salt; however, this recipe looks like it might make a good lunch entrée. They call the chard, “Rainbow Chard.”

Tear Rainbow Chard into 2” pieces. Add to boiling water with 1 cup of penne pasta. Cook until pasta is al dente. Drain and toss in olive oil and 1 tsp. chopped garlic. Salt, pepper, parmesan, to taste. Give it a try or as they say, “Malto bene!”

ZUCCHINI AND ONIONS

This is my own recipe and one I enjoy from time to time. It’s a vegetable side dish that goes with just about any meat dish.

1 medium zucchini

1 medium onion

1 small can Hunts or Del Monte diced tomatoes with special spices (try Italian or Mexican)

1 Tbsp. cooking oil

This recipe is for 2 people. Add more ingredients as necessary to feed more.

Cut off the ends of the zucchini and cut the rest into thick slices. Slice the onion into similar slices. In a large skillet, wok, or electric frypan, heat the oil till hot. Add vegetables and quick fry making sure all pieces are coated with oil. Turn down heat and cook till almost tender, stirring often.

Add about 4 oz. of the canned tomatoes. Stir in and continue cooking until vegetables are tender and the mixture is hot evenly. You can add more spices if you want, but I find that the spices in the tomato mixture is enough.

SUMMER PASTA SALAD

This is a recipe from Marzetti, who makes salad dressings. It can be eaten at any time of year and is one of my favorites. Use it as a side dish to serve 6 to 8 people or as a lunch entrée for about 4 people.

¾ cup Marzetti Classic Ranch Dressing

8 oz. fusilli pasta, or any fancy pasta

1 cup broccoli florets

1 cup artichoke hearts, quartered. (Buy a small jar in the canned vegetable aisle as they are usually already quartered).

1 zucchini, diced

½ red onion, thinly sliced

½ cup frozen peas, thawed

1 cup cherry tomatoes, halved

½ cup grated Parmesan cheese

¼ cup pitted and halved kalamata olives (I like black olives better. Just get the ones without the pits.)

Cook pasta according to package directions. Place broccoli in a strainer; drain cooked pasta in same strainer. Run cool water over all and drain well. Transfer pasta and broccoli to a serving bowl. Add Marzetti Ranch Dressing and remaining ingredients and toss gently to coat. Serve or store covered in refrigerator until serving time.

Here’s a couple of apple recipes for the Fall season.  They come from myrecipes.com., a newsletter I get from time to time.

MAPLE BAKED APPLES

4 Large Apples

¼ cup golden raisins

¾ cup maple syrup

½ cup (about 2 oz.) walnut pieces

2 Tbsp. unsalted butter, cut into pieces

Ice Cream or Whipped Cream optional

Heat oven to 400 degrees F. With a paring knife, remove the cores and trim about a ½” slice from the bottom of each apple, so they are flat. Place the apples in an ovenproof skillet or 8- to 9-inch baking dish. Drizzle with the syrup. Divide the walnuts and raisins among the apples, filling the cavities, and place any extra in the dish. Dot the apples with the butter. Bake until tender, 40-50 mins.

If using a baking dish, pour the liquid from the dish into a skillet. Bring to a boil over medium heat. Cook until it thickens slightly, 2-3 mins. Spoon the sauce over the warm apples and serve with the ice cream or top with whipped cream, if desired.

They suggest using Gala and Rome Beauty apples because they retain their shape.

APPLE COBBLER

8 cups sliced peeled Granny Smith apple (about 2 3/4 lbs.)

1/3 cup apple cider

¼ cup all-purpose flour

½ cup packed brown sugar

½ tsp. ground cinnamon

½ tsp. chilled butter, cut into small pieces

½ (15 oz.) package refrigerated pie dough (such as Pillsbury)

1 tsp. water

1 large egg white, lightly beaten

1 tbsp. turbinado sugar or granulated sugar

Preheat oven to 350 degrees. Arrange apple in an 11 x 7-inch baking dish. Drizzle cider over apple. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over apple mixture.

Roll dough into a 12 x 8-in. rectangle. Place dough over apple mixture; fold edges under and flute. Cut 3 slits in top of dough to allow steam to escape.

Combine water & egg white, stirring well with a whisk. Brush dough with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 350 degrees for 40 mins. or until crust is golden brown.

CHERRY LIMEADE POKE CAKE

OK, so this isn’t a Maine recipe, but I know how you Maine cooks always love to find new and different recipes to impress your family and friends with. This is a Betty Crocker recipe that comes from my friend Rhonda in Orlando, Florida.  It looks like a lot of work to me, but try it out if you like. Warning: I don’t dare tell you the fat content and calorie count. Let me know how it tastes.

1 box Betty Crocker SuperMoist white cake mix

1 ¼ cups lemon-lime soda

1/3 cup vegetable oil

3 egg whites

1 Tbsp.  grated lime peel

1 box (4-serving size each) cherry-flavored gelatin

1 cup boiling water

Frosting

1 container (12 oz) Betty Crocker Whipped fluffy white frosting

Maraschino cherries, if desired

Lime peel twists, if desired

1.   Heat oven to 350 degrees F (325 for dark or nonstick pan). Spray bottom only of 13x9” pan with baking spray that has flour in it.

2.   In large bowl beat cake mix, soda, oil, egg white and 3 tsps of the lime peel with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pan.

3.  Bake 28-32 minutes or until toothpick inserted in middle comes out clean. Cool 20 minutes.

4.   Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.

5.  In small bowl, mix frosting, lime juice, and remaining 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with cherry and lime twists.

Makes 12 servings.

BAKED ACORN SQUASH

This is my own recipe and one I enjoy especially in the fall.

1 acorn squash

1 Tbsp. brown sugar

2 Tbsp. butter

1 Tbsp. honey

These ingredients are approximate depending on how big your squash is. Cut the squash in two horizontally. Scoop out the seeds with a spoon. Poke the bottom and sides with a fork.  Spread brown sugar on bottom, sides and top lightly. Cut up a small amount of butter and put it in the bottom. Add about ½ Tbsp. honey in each side.

Place the two halves on a glass dish. Do not cover. Cook in preheated oven at 350 degrees for 1 hour. Baking time will also depend on how big your squash is. Before serving, mix up the honey and butter that has melted in the middle with the squash keeping the shell intact. Eat from the shell. Serves 2.

ONION ON THE GRILL

You can basically do the same thing as above, only cooking it on the grill, with a sweet onion, or here in the south we use Vidalia onions.  Choose a nice big sweet onion from the store. Peel it. Cut the very top off and scoop out a good amount of the inside. Pack it with butter. Wrap well in aluminum foil and put on the grill with your other food. It takes a while to cook, so put it on first. Yummy.

BROWN BREAD

If you are a Maineiac living outside of Maine and can’t buy canned brown bread to go with your baked beans, here’s one I use all the time. I found it in a cookbook called “Sunshine Recipes,” which was given to me by my friend, Dot Gonyea, of South Portland. It was put together by the Golden Country Line Dancers & Company, an organization she belongs to. They sold copies of the book to benefit Camp Sunshine, a camp in Maine for critically ill children.

1 tsp. salt

1 cup white all-purpose flour                                                                          

½ cup sugar                                                                    

1 heaping tsp. baking soda                                                 

2 cups graham or pastry flour

  ½ cup molasses

2 cups buttermilk

2 eggs

(Hint: I couldn’t find graham or pastry flour here in the South so I sifted graham cracker crumbs instead. Works just fine.)

You may also add a few raisins if you wish. I do.

Mix dry ingredients together thoroughly. Combine and stir together wet ingredients separately. Stir wet ingredients into dry ingredients; pour into greased loaf pan and place into oven preheated to 350 degrees. Bake 1 hour. Tester should come out dry. Makes 1 loaf. Also tastes better than anything you can buy in a can.