Maple Glazed Squash

Updated 1 year ago

1 medium squash halved 1 1/2 cup water 1/4 cup maple syrup 2 tablespoons brown sugur 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon salt 1. Scoop out and discard seeds from squash. Place cut side down in a 13 X 9 in baking dish. Add water. Bake uncovered at 350 degrees for 45 min. 2. drain water from pan. turn squashcut side up. Combine the syrup brown sugar, cinnamon, ginger, and salt, pour into the squash halves. Bake uncovered for 10 minutes or until glaze is heated through. Recipe Submitted By:Sherry French 

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Sausage & Corn Bread Stuffing

Updated 1 year ago

Ingredients: 2-1/2 cups yellow cornmeal 1-1/2 cups all-purpose flour 1/4 cup sugar 6 teaspoons baking powder 1-1/2 teaspoons salt 2 eggs 2 cups 2% milk 6 tablespoons canola oil STUFFING:1 pound bulk pork sausage1 bunch celery, chopped2 medium onions, chopped1 cup chopped fresh mushrooms1/2 cup chopped sweet red pepper1/2 cup butter, cubed1 can (49-1/2 ounces) Chicken Broth2 to 3 tablespoons rubbed sage1 tablespoon poultry seasoning1/2 teaspoon pepper (Stuffs a 14-16 lb. turkey)In a large bowl, combine the first five ingredients. Combine the eggs, milk and oil: stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. baking pan. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cook sausage over medium heat until no longer pink: drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat: simmer, uncovered, for 10 minutes. Remove from heat. Cut corn bread into 1/2-in. cubes: fold into sausage mixture. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13-in. x 9-in. baking dish: cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Recipe Submitted By:Kimberly Mitchell 

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Savory Bake Stuffed Mushrooms

Updated 1 year ago

24 oz. lrg. stuffing mushrooms 3 tbls. butter 1 cup minced onion ¼ cup minced green pepper 1/3 cup finely chopped crispy bacon 1 clove garlic, minced ½ cup seasoned bread crumbs 3 tbls. parmesan cheese ½ tsp. seasoned salt dash black pepper 1/3 cup chicken broth 1 lemon, for juice Preheat oven to 325. Wash mushrooms well. Pat dry. Remove stems from mushroom caps. Remove outer skin from mushroom caps. Put stems and mushroom skin in food processor and process to a minced consistency. Melt butter in large skillet. Place onions, minced mushrooms, green pepper, bacon & garlic in skillet over medium heat. Cook until tender, (6-8 min.), stirring occasionally. Add bread crumbs, parmesan cheese, salt & pepper. Mix well. Stir in chicken broth.* Spray 13″ x 9″ baking pan with non-stick spray. Spoon stuffing into mushroom caps, adjusting amount of stuffing in each to accommodate all mushrooms. Bake @ 325 for 25 minutes. Remove from oven & sprinkle juice from one lemon over top of all. *At this point consistency of stuffing can be adjusted by adding either more bread crumbs or chicken broth as necessary. **Stuffing may be made ahead & refrigerated up to 3 days. Recipe Submitted By:Eileen Bemis 

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Turkey Stuffing

Updated 1 year ago

6-8 Potatoes 3-4 onions 1/2 loaf bread(DRIED) salt (to taste) Poultry Seasoning (2-3 spoonfuls) warm water Peel cooked potatoes and put thru grinder along with grinding onions. Use dry bread to help clean out grinder.Add salt, seas., water by the spoonful for dampness. Stir/mix well. ALL Ingredients are NOT specific amounts. Add more or less as you wish/also based on size of turkey. If you made too much, put in cassarole dish and bake it off. Recipe Submitted By:the Smith Family 

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Healthy Living: Reusable Grocery Bags- Shades of Green?

Updated 4 years ago

By- Dr. Amy MoviusEnvironmental awareness has increased dramatically in recent years – globally, nationally, politically and in about any other way one can think of. Some years ago, reusable shopping bags made their appearance. They are now a common sight – ready for purchase along side the tabloids and candy bars – at checkout counters of many grocery stores. As these bags have become more popular, they have become more fashionable and can be found in a variety of colors and designs. Attention has recently been directing toward an unwitting consequence of these bags: that some may contain significant amounts of lead.Earlier this month, a newspaper in Florida reported a story in which 2 dozen different reusable bags were obtained from the largest grocery stores in state. Each bag was tested for lead content twice. Some of these bags had lead levels that were quite high. These results are concerning as lead toxicity is no small manner. Lead is a neurotoxin and has been found to harmfully affect children’s IQ. This is why lead level screening of young children has been standard for many years.The (possible) presence of lead in reusable shopping bags poses 2 major concerns. The first is for contamination of food carried in these bags. There is good news on this count! Fortunately, the form the lead takes in these shopping bags is not easily extracted or leached, so the food carried should be unaffected.The second concern is, ironically, environmental. As these reusable bags wear out and are eventually disposed of, the lead can be released into the environment. The lead content of some of these bags was of a level at which the EPA would generally require further testing before accepting as suitable for landfill. There will undoubtedly be more information on this topic to come. In the meantime, however, it is still possible to be an environmentally conscious reusable bag shopper by following the “less is more” rule. In the Florida newspaper article, high lead levels were found in the more elaborately decorated shopping bags, especially those containing yellow or green paint. In contrast, plain nylon bags with little in the way of embellishment from multiple stores had lead levels near zero. If this isn’t reassuring enough, one can always ask for (and then recycle!) paper bags.

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What is Long-term care (LTC) insurance?

Updated 1 year ago

LTC is at least 12 months of continuous care for people suffering from cognitive or chronic ill health.Terms- There are many terms with which to become familiar, though once you understand them, they make good sense. Terms such as elimination period, benefit period, pre-existing conditions, home-health care and adult day care are some of the terms to learn so that you can really understand long-term care insurance.Basic benefits- A basic benefit means that your covered expenses, up to a certain daily amount and after the elimination period, will be covered for your care. A comparison of insurance companies and their benefits and premium costs are available at the State of Maine’s web site or in their hardcopy Consumer’s Guide to Long-term care Insurance. Resources:State of Maine Bureau of Insurance 10 Things You Should Know about Buying Long-term care Insurance A Consumer’s Guide to…Long-term care Insurance Phone numbers: (207) 624-8475(800) 300-5000 (Maine only)Marion R. Syversen, MBA – PresidentNorumbegaFinancial207.862.2952Marion@NorumbegaFinancial.com Check out our website that includes weekly streaming videosWWW.NorumbegaFinancial.com Voted Bangor’s Best Financial Planning Firm 2008, 2009 & 2010 by Market Surveys of AmericaIn compliance with requirements from FINRA, all e-mail sent via the WSFG domain will be subject to review and archiving by Wall Street Financial Group, Inc. Email management, archiving & monitoring technology powered by Smarsh, Inc. Disclosure:Only securities and advisory services offered through Wall Street Financial Group, Inc. Registered Investment Advisor. Member FINRA/SIPC. Wall Street Financial Group, Inc., Norumbega Financial and all other companies listed here are separate entities, independently owned and operated. Health and other non-variable insurance products are not offered through Wall Street Financial Group, Inc.

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Turkey Stuffing

Updated 1 year ago

Three (3) mashed potatoes TWO (2) bags of bread 1/2 cup oleo or butter salt & peper to taste Poultry seasoning to taste Recipe Submitted By:Linda Emmons 

Summer Squash Bread

Updated 1 year ago

2/3 cup Crisco 2 2/3 cup sugar 4 eggs 2/3 cup water 3 1/2 cup flour 1 teaspoon salt 2 teaspoon baking soda 1 teaspoon baking powder 2 teaspoon apple spice seasoning 4 teaspoon cloves 1 teaspoon vanilla cup of nuts 2/3 cup raisins Mix Crisco & sugar in bowl, add eggs, add squash and water. Then add flour, salt, soda. Baking powder and seasoning, vanilla, than nuts and raisins. Grease pan. Oven 350 for about 1 hr. until toothpick comes out clean. Can be made as muffins or squares.Recipe Submitted By:Barbara Leighton 

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Pumpkin Brownies

Updated 1 year ago

1- 15 oz. can of pumpkin 1 1/4 cup vegetable oil 4 eggs 1 cup brown sugar 1 cup granulated sugar 2 cups flour 1 tsp. baking soda 1 tsp baking powder 1 tsp cinnamon 1/2 tsp allspice 1/2 tst salt 1 container of whipped topping or cream cheese frosting(optional) Preheat oven to 350. Beat eggs, oil,pumpkin and sugars. Stir in remaining ingredients until evenly mixed. Pour into greased and floured 93 pan. Bake 30 minutes or until center springs back when touched. A great way to add pumpkin to the Thanksgiving menu instead of pie. Recipe Submitted By:Wendy Long 

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If the E.M.M.C. nurses go on strike would you choose another hospital to receive treatment?

Updated 4 years ago

Yes 66% (527 votes)No 34% (272 votes)

Zucchini Whoopie Pies

Updated 1 year ago

Preheat oven to 350 Butter 2 large baking sheets (use upper 1/3 and lower 1/3 rack positions) Cakes: 2 cups coarsely grated zucchini 2½ cups flour 1¼ teaspoons baking soda 1½ teaspoons ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt ¾ cup well-shaken buttermilk 1 teaspoon vanilla extract 1 stick unsalted butter, softened 1 cup packed light brown sugar 1 large egg 1 cup walnuts, chopped Squeeze handfuls of zucchini wrapped in kitchen towel to remove moisture. Whisk together flour, baking soda, spices and salt until combined. Whisk together buttermilk and vanilla in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour and mixing until smooth. Mix in zucchini and walnuts until just incorporated. Spoon ¼ cup mounds of batter 2 inches apart on baking sheets. Bake, switching position of sheets halfway through, until tops are puffed and golden and spring back when touched, 18 – 22 minutes. Transfer with a spatula to a rack to cool completely. Filling: 1 8oz package cream cheese, softened ½ stick unsalted butter, softened 1½ cups confectioners sugar 1 teaspoon vanilla extract Scant ¼ teaspoon salt Beat together at medium speed,about 3 minutes. Put ‘em together & enjoy! Recipe Submitted By: Shirlene Lindsey 

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Sweet Rolls

Updated 1 year ago

1 1/2 cups boiling water 1 cup Crisco 1 Cup Cold Water 1 1/2 tsp Salt 3/4 cup Warm Water 3 yeast cakes 2 eggs, beaten 10 1/2 cups flour 3/4 cup Sugar Boil 1 1/2 cup water and Crisco and let dissolve.Add 1 cup cold water. When water is cool add salt. Dissolve 3 yeast cakes into 3/4 cup warm water and add to the cool water. Add eggs, sugar, and flour. Knead it. Let it rise. Poke it down. Make rolls. Let it rise again. Bake in 400 degree Fahrenheit oven for about 30 minutes. Recipe Submitted by:Charles Braley 

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George’s Sweet Potato Pie

Updated 1 year ago

Preheat Oven to 4251 nine inch pie crust1 large egg yolkbrush egg yolk on pie crust & bake for about 10 minutes.Remove from oven.Pie FillingMix Together2 1/2 cups Pureed, cooked sweet potatoes (I use about 2 medium sweet potatoes that I bake first. Canned sweet potatoes or yams have a very different taste in the pie.)1 1/2 cup heavy cream1/2 cup sugar1/3 cup packed brown sugar1 teaspoon ginger1 teaspoon cinnamon1/2 teaspoon salt1/2 teaspoon nutmeg1/2 teaspoon allspiceAdd mixture to pie crust.Bake for about 45 minutes.Recipe Submitted by:Evelyn Anderson

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Evelyn Anderson’s Honey Buttermilk Corn Bread

Updated 1 year ago

Preheat oven to 400 degreesgrease 10”heavy iron skilletmix together1 cup corn meal1 cup flower2 tablespoons sugar1 1/4 cup buttermilk1 stick unsalted butter melted2 large eggs1/2 teaspoon salt1 teaspoon baking soda1 teaspoon baking powder2 tablespoons vegtable oil6-8 tablespoons honey….less if you want it not as sweetbake 20 -25 minutesRecipe Submitted by:Evelyn Anderson

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Updated 1 year ago

1-9″deep-dish piecrust 3-eggs,slightly beaten 1/2 cup white sugar, 1/2 cup brown sugar 1/2 teaspoon salt, 1-teaspoon cinnamon,1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cloves 2-cups well cooked mashed turnip 1/2 cup heavy cream garnish: whipped cream Heat oven to 450 deg. Line a 9″pie plate with dough and set aside. In a large bowl or blender, combine eggs, sugars, salt, and spices. Beat well. Blend in turnip.Add cream and mix well.(i”tl look soupy) Pour into piecrust and bake 10 minutes, then reduce oven temperature to 350 deg. and continue baking 40 to 45 minutes. Pie is done when knife is inserted into center and comes out clean. Serve with whipped cream and enjoy !! serves 8 people Recipe Submitted by: Donna Fennelly 

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Are you ready for snow yet?

Updated 4 years ago

Yes 32% (93 votes)No 68% (194 votes)

Do you think your local hospital is understaffed?

Updated 4 years ago

Yes 21% (88 votes)No 79% (323 votes)

Would you cross a picket line as a strike replacement worker?

Updated 4 years ago

Yes 81% (410 votes)No 19% (98 votes)

Apple Nut Salad

Updated 1 year ago

5 cups apples chopped fine 1 cup skinless peanuts chopped fine 1 cup heavy cream 1 cup sugar celery salt to taste 2 tablespoons vinegar Mix all together chill for 2 to 3 hours. My Grandmother made this every Thanksgiving, as did my Mother. And I made it for my family. Hope everyone enjoys this as much as we did Recipe Submitted by: Jean LaVerdiere 

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Take This Job and Love It: Bagel Central

Updated 4 years ago

In this edition of Take This Job and Love It Chelsey Anderson is rolling in the dough, and you might have her to thank for your morning bagel. Chelsey- “Bakers Scott Babcock and Josh Ivey were already busy at work when I walked into the Bagel Central kitchen. I put on my apron and joined in.”——–Josh Ivey, Baker- “We’re ready to take this one out of the mixer.”This is the majority of the bagel dough. It’ll make over 90 dozen bagels. To get to the dough we have to cut it out of the mixer and bag it up to rise. Josh shows me how it’s done, but when it was my turn I couldn’t even get the bag open.Chelsey- “Oh great. We’re off to a bad start.”Josh Ivey, Baker- “The bag’s finally open. There’s your knife. Put your left hand here and just start to pull it away as you cut it.”Chelsey- “Oh my gosh! You were so fast at this. This is hard!”Chelsey- “Oh! It’s binding. How do you stop it?” Josh- “Uh. You keep pulling it away with your left hand.”Chelsey- “Er. Ugh.” Josh- “You’re not a quitter are you?” Chelsey- “No! No, I’m not. I might get fired but I’m not a quitter.” (laughter)I finally finished cutting, but I’d bit off more than I could chew. Chelsey- “Rrr. Rrrr. Okay, I think I need some help here.” Josh- “Alright.”Once the bag was full, I had to carry it over to the table to rest. All 75 pounds of it.Chelsey- “Uh oh.” Josh- “Just put your arms underneath it and try not to drop it.” Scott- “It’s like a baby.” Chelsey- “A 75 pound baby. Okay here we go. Uh oh.” Josh- “We’re losing that one.”Josh came to my rescue this time but I had to cut and carry the next bag.Chelsey- “I’m feeling a little samurai now.”I finished filling the bag and now had to carry it.Chelsey- “I’m going to make a run for it. Ugh.” Josh- “There you go. Perfect.”Luckily I didn’t have to carry my bag all the way to the dining room.While the 5 bags of dough were left to rise I helped make buckwheat dough, marble rye dough, cinnamon raisin dough…Chelsey- “And it smells delicious!”Whole Wheat dough, water dough and focaccia dough.Now that all that was done it was time to form the bagels.Chelsey- “My bagel can fit in your bagel.”Josh Ivey, Baker- “You can take that one home.” (laughter) Chelsey- “Thanks guys.”Just when I thought my bagel career was over, things started looking up.My first good bagel.Now that the tray was full it was time to boil the bagels. This is done to kill the yeast and make them soft and chewy inside.Scott Babcock, Baker- “You have to get them out quickly. If they boil too long they’ll turn into a dumplin’.”Chelsey- “Okay. Err. Oh no! Three down!”Chelsey- “I’ve got almost half a dozen here in the garbage.” Josh Ivey, Baker- “Did you get them all?” Chelsey- “I think so.”Chelsey- “Oh no! I’ve got a dumpling. Aw.”Now I shaped and seasoned the bagels.Chelsey- “Oh no! You must smell like onions for days!” Scott- “You want to be all smelling like an onion.” Chelsey- “My husband will be so happy!” Scott- “You want to try it.” Chelsey- “Sure.”We filled the baking racks and started the oven.Scott Babcock, Baker- “See these.” Chelsey- “Yes.” Scott- “Line these right up with that right there.” Chelsey- “Oh my goodness. Good thing I’ve got my heels on, because you need those when you’re doing bagels and bread.”After all my work was done it was time to find out if through all the mixing, measuring, cutting, and rolling I’d be hired.Well, Josh fired me based on “more experience necessary.”Scott Babcock, Baker- “I’m overruling it and I say she’s hired.” Chelsey- “Even though I need to work on everything?” Scott- “Yes. Even so. She did a good job.” Josh- “The first day’s the hardest day.”Scott Babcock, Baker- “Okay, I’m going home now.” (laughter)———-Chelsey- “I’d like to thank Scott and Josh for all of their help, and I’d like to apologize to anyone who got bread or bagels they were unhappy with on the last Monday of October. Those would be my fault.”If you have an idea for the next Take This Job and Love It email me: canderson@wabi.tv

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