*From Diane Bianco’s recipe book, “Let’s Party in Maine.”*1. 3 PILLSBURY PIE CRUST REFRIGERATED PACKAGEBring to room temperature.Pierce with forkCut with 2 Â¼ inch cookie cutterFit shells into mini quiche pansBake at 350 degrees for 15 to 18 minutes2. FILLING3 TOMATOES SEEDED-CHOPPED1/3 RED ONION CHOPPED1 CLOVE GARLIC CHOPPED1 TEASPOON DRIED CHIVES1 TABLESPOON FRESH BASIL CHOPPEDCombine all of the above3. TOPPINGÂ½ CUP MAYONNAISE2/3 CUP PARMESAN CHEESEÂ¾ TEASPOON DRIED BASILÂ¾ TEASPOOON DRIED OREGANO1/8 TEASPOON GARLIC POWDERCombine all of the above. The topping can be prepped 1 week ahead Place level teaspoon of filling into baked shells. Place Â½ teaspoon of topping on top of filling and bake 5 to 7 minutes till cheese topping is light brown.
*From Diane Bianco’s recipe book, “Let’s Party in Maine”RECIPE EQUALS 6 DOZEN1. 1 Â½ TBSP. UNSALTED BUTTER2. 1 POUND BAY SCALLOPS QUARTERED3. 1 TEASPOONS FINELY MINCED LEMON ZEST4. 1 Â½ CLOVES GARLIC, MINCED5. 1 1/2 TABLESPOONS CHOPPED FRESH DILL, OR 1 Â½ TSP. DRIED DILL6. 1 CUPS GRATED SWISS OR GRUYERE CHEESE7. 1 Â¼ CUPS HELLMANâ€™S MAYONNAISE8. FRESHLY GROUND PEPPER TO TASTE9. 6 DOZEN ROUND BREAD CUT OUTS LIGHTLY TOASTED10. DASH SWEET HUNGARIAN PAPRIKAMelt the butter in a medium skillet or saute` pan over medium high heat. Add the scallops, lemon zest, and garlic, Cook, stirring constantly until the scallops are just barely cooked through 2 to 3 minutes. Add the dill and cook 30 seconds longer. Let cool to room temperature. Add the cheese, mayonnaise, and pepper to the scallop mixture and stir to combine well. Refrigerate in a covered bowl until ready to use, but no longer than a week. Preheat oven to 375 degrees. Place the toast rounds Â½ inch apart on baking sheet. Top each toast with a heaping tsp. Of the scallop mixture and sprinkle lightly with paprika. Bake for 7 to 10 minutes till lightly brown. Serve hot.
*From Diane Bianco’s recipe book, “Let’s Party in Maine”*Place in sequence one layer on top of the other.1. 1 eight ounce container of whipped cream cheese with chive 2. 1 eight ounce container of hummus original style3. Â½ European cucumber chopped4. 3 plum tomatoes, seeded and chopped5. 1 four ounce container of crumbled feta6. 1 teaspoon of chopped fresh oregano7. Â¼ cup chopped red onion8. Â½ cup sliced Kalamata pitted olivesPita chips 350 degrees Slice open pita bread and lay flat, cut into wedges, brush with a combination of olive oil and butter (1/2 cup olive oil Â½ stick butter melted)Brush only white side and brush pan with oil/butter combo. Do not brush both sides of the bread. Top each triangle with parmesan cheese grated.Bake 7 to 9 minutes till light brown.Bon Appetit!
*From Diane Bianco’s recipe book, “Let’s Party in Maine”*Â½ cup dried cranberries2 tablespoons brandy or Cognac8 ounces cream cheese1 cup grated Stilton cheese1 teaspoon Worcestershire sauceÂ½ cup chopped walnuts or pecans1 cup chopped Italian parsleyFirm crackers1. In a small bowl, soak the cranberries in the brandy or Cognac for about 10 minutes.2. In a food processor or electric mixer, process the cream cheese, Stilton, and Worcestershire together until smooth. Stir in the cranberries and the soaking liquid.3. Combine pecans or walnuts in a small bowl. Tear off a sheet of plastic wrap about 15 inches long and place on a work surface. Scrape cheese mixture onto wrap and use the wrap and your hands to shape into a log about 1 Â½ inches in diameter. Open wrap, sprinkle log evenly with the walnut-parsley mixture and re-roll tightly to seal. Refrigerate for at least 4 hours. (Can be made up to 1 week ahead) Bring log to room temperature. Place on a platter and serve crackers.
24 graham crackers crushed 1/3 c sugar 1/2 butter 2 eggs beaten 3/4 cups sugar 8 oz cream cheese 2 cups pumpkin 3 egg yolks 1/2 c sugar 1/2 cup milk 1/2 teas salt 1 tbs cinnamon 1 env plain gelatin 1/4 c cold water 3 egg whites 1/4 c sugar 1/2 pint whipping cream =====Mix graham crackers, 1/3 c sugar and 1/2 c melted butter. Press into 9 x 13 pan. Mix eggs, 3/4c sugar and cream cheese and pour over crust. Bake 20 mins at 350. Cook pumpkin, egg yolks, 1/2 c sugar, milk, salt and cinn until mixture thickens. Remove from heat and add gelatin that was dissolved in cold water. Cool Beat egg whites till stiff add 1/4 sugar and fold in pumpkin mixture. Pour over cooled baked crust. Let it set over night. Serve with whipped cream or Cool Whip.Â Recipe submitted by Cathy Cummings, CorinthÂ
About a hour or so before cooking – Mix the following:Â 1 Cup of flour,Â add enough milk until it is the consistency of “Elmer’s Glue”.Â Then you can also add your favorite herbsÂ and spices.Â We have always added salt, pepper and garlic.Â Place turkey on tray or large platter and pour thisÂ mixture over it.Â It doesn’t look like much at this stage, but you will come to realize you will need an armed guard present when it comes out of the fat in order to keep the ‘crispy skin’ from disappering. =======Recipe submitted by Maryann Mincton
This recipe is thrown together depending on your taste. Cook about 1/2 LB bacon till done to your liking, some like it crispier than others, crumble and set aside. Cook potatoes as you would normally for mashed potatoes. Drain and stir in butter, milk, shredded cheddar cheese, chopped chives, sour cream and crumbled bacon to taste. This can be made ahead of time and put into a casserole dish and baked when needed.Â ====Recipe submitted by Tami Tims, NorridgewockÂ
1 16 ounce can fruit cocktail1 8 ounce can crushed pineapple1 small can of manderin oranges1 12 ounce contaner of Cool Whip (thawed)1 pkg. instant pistachio pudding=====================================Drain all of the fruit, add to the cool whip. Then, add the pudding mix. Stir altogether, then refridgerate till ready to eat.This can be doubled for a large group.*Recipe submitted by Jane Merrill, Dover-Foxcroft
3/4 cup cake flour 1/4 teaspoon salt 4 tablespoons cocoa 5 eggs(separate yolks from egg whites) 1 teaspoon vanilla 1 cup sugar Sift the cake flour, salt and coca together and set aside. Beat 5 egg whites until very stiff(about 5 minutes)then gradually add 1/2 cup sugar and set aside. Beat 5 egg yolks WITH 1/2 cup sugar until lemon color–then add 1 teaspoon of vanilla–mix well. Add both egg ingredients to the dry mixture, blend well. Use a 13 x 9 cookie sheet,oil bottom lightly and line with wax paper. Pour on sheet and spread and bake at 375 for 15 minutes. When done, take cake out of cookie sheet, remove wax paper from cake. Then place cake on a towel spread with confectionery sugar. Roll cake onto side with seam facing down and cover with towel. Once cooled, unroll the cake and spread a quart of your favorite ice cream(let it soften a bit)and refold roll into wax paper, then tin foil and place in freezer. Hot Fudge Sauce 3 squares. of unsweetened chocolate 2 table spoons butter 1 cup sugar, 1/4 teaspoon salt 1 can(6 oz) evaporated milk-undiluted 2 teaspoons of vanilla In heavy sauce pan, combine chocolate, butter and 1/4 cup water. Stir constantly over low heat to melt chocolate. Add sugar, salt and milk. Cook over medium heat, stirring constantly until sauce has thickened and smooth. remove from hear, stir in vanilla and serve warm on a slice of the frozen ice cream roll..heaven!Â Recipe Submitted by:Jane SearlesÂ BangorÂ
1 Whole Turkey Breast (Bone in, Skin on) 2 Bottles Balsamic Dressing 1 cup Parmasian Cheese 1 orange Sliced (whole Circles) 1 tbs Garlic Powder 1 tbs Onion Powder 6 Strips Thick Bacon Butter (Softened) Tin Foil Place Turkey breast in a Freezer bag. Add Balsamic, Parmasian, Garlic Powder, and Onion Powder. Marinate overnight. (The longer the better) When ready to cook pull out Turkey and pat dry. Pull skin away from meat. Fill with butter and orange slices. Put in pan and lay bacon slices over the top. Cover and put in a 250 degree oven for about an hour. Until Meat temp reaches 160. Bump Temp up to 400 uncover and cook until bacon is crisp. Remove Oranges and enjoy!!Â *If you are going to use a full turkey, don’t put the oranges in the skin, fill the cavity with it instead. Also you will have to multiply the ingredients by 4.*Â Recipe Submitted by:Kelly ByronÂ NewportÂ
Some of you mat remember Consurmer Credit Counseling. This national non-profit agency helped thousands of people working with creditors when they faced job losses, illness or other reasons to be in financial trouble. They are now called Money Management International and they offer web-based information on practical financial issues.I thought I’d show you their site to help you figure out your net worth.
1(29 oz) can pumpkin puree 3 eggs 1/2 cup packed brown sugar 1/2 cup white sugar 1 (12oz) evaporated milk 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/2 tsp salt 1 (18.25oz) spice cake mix 1/2 cup chop pecans 1/2 cup melted butter Preheat oven 350 grease 9×13 pan large bowl combine pumpkin, eggs, both sugars, milk, stir in spices and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin filling. Sprinkle with pecans. Drizzle melted butter over all. Bake for 50-60 mins or until edges are lightly browned. Allow to cool. Great top with whipped cream.Â Recipe Submitted by:Carol Paquette,Columbia FallsÂ
24 oz. dried cranberries2 cups water2 cups sugar1 cup raisins1 teaspoons cinnamon1/2 teaspoon gingerÂ cook over low heat until thickenedÂ Recipe by: Sherry French, Guilford
2 loaves of Focaccia Bread, cubed 7 strips thick cut bacon 3 Stalks Celery, chopped 2 Carrots, pealed and chopped 1 medium onion, chopped 1 Red bell pepper, chopped tsp mixed garlic 2 cups chicken broth 3 tbs. Bay seasoning olive oil Put cubes of bread on a baking sheet and bake at 425 till golden brown. Cut bacon into small pieces and add to a large pot. When brown remove bacon and set asside. To pot add about a tsp of olive oil. Add celery, onion, carrot, and bell pepper. Stir. Add 1 tbs of bay seasoning. (I eyeball it) Cook till slightly tender. Add Garlic and cook about 3 mins. In a large bowl combine all ingredients except chicken broth and bacon. Eyeball bay seasoning till it looks like enough. Add chicken broth till just moist. Put all in a Casserol dish. Cover with tin foil and bake at 375 for 20 mins. Uncover and add bacon to the top. Cook for about 10 more minutes or until top is crispy. Enjoy Recipe Submitted by:Kelly Byron,Newport
All you need: 1 Box Double Fudge Cake 2 tubs cool whip 1 Family size box instant Jello 1 Family size bag of Reeses Minis (choped into chunks leaving 8 whole) Make Cake and pudding as directed. In large glass bowl put one layer of cake, then pudding, then cool whip, then minis. Reapeat till bowl is full and add whole Reeses to the top. Enjoy. Recipe Submitted by:Kelly Byron,Newport
I’m sure you have plenty of recipes for this. We love poultry deep fried in peanut oil. The most important thing is to wash & dry (as much as you possibly can) the bird. Apply the spice rub then very, very slowly lower the bird into the hot oil. Accidents occur when bird is not dried enough or lowered too quickly into the hot peanut oil. The bird is ALWAYS moist and delicious. If you have further questions, my e-mail address is below. Recipe Submitted by:Linda Longley Bingham, Maine lindalongley@myfairpoint
wash turkey & pat dry. 1/2 cup fresh parsley 1/2 cup fresh sage all zest from two small lemons 1/3 cup extra virgin olive oil wash herbs ~ put everything in small food processor: pulse until broken into small pieces. ~ Use food prep gloves to put herbs as far under the skin as you can. ~ Place 5 or 6 bay leaves under the bird in baking pan and 3-4 inside the cavity. ~ Bake @ 350 degrees basting often with bay butter. Bay butter is made by melting butter with bay leaves (crush leaves to release more flavor) Recipe Submitted by:Linda Longley,Bingham, Maine