Tourtiere
Chef: Jean Gaba, St. Martha, Kennebunk
Ingredients:
1 ½ lbs. ground lean fresh pork
½ cup water
¼ tsp. garlic powder
½ cup shredded raw carrots
1 tsp. salt
¼ tsp. pepper
½ tsp. dry mustard
½ tsp. sage
½ tsp. thyme
1 cup chopped onion
1 cup mashed potatoes
½ cup roasted chopped almonds (optional)
Pastry for 2 pie crusts (9-inch) – (use your own recipe)
Directions:
Combine the pork, water, and garlic powder in a heavy frying pan, cover and simmer for 45 minutes.
While the mixture is simmering, make mashed potatoes (you can also make them ahead of time)
Add carrots, salt, pepper, mustard, sage, thyme, and onion into the pork and simmer for another 15 minutes.
Mix mashed potatoes into the pork mixture and cool.
Stir in almonds (optional)
Line a 9-inch pan with pastry
Spoon pork mixture into pie crust, cover with top crust. Cut slits in top crust to let steam escape.
Bake at 375 Degrees for 35 minutes or until golden brown.
Tips from the chef:
Jean often makes the pork mixture one day, then makes the crust and bakes the pie the next. This gives the pork plenty of time to cool.
Instead of the standard top crust, Jean uses a cookie cutter to make pig shapes which she then links together.
Italian Cookies
Chef: Theresa Walsh, Cathedral Parish, Portland
Ingredients:
4 large eggs
1 1/3 cup margarine (melted) or oil
3 tablespoons baking powder
½ cup milk
6 cups flour
1 1/3 cup sugar
1 teaspoon anise oil
For the filling:
1 quart grape jam
3 cups chopped walnuts
Cinnamon, allspice, orange zest (to taste)
Directions:
Beat eggs, melted margarine (or oil) and sugar together. Add anise oil. Sift together flour and baking powder. Gradually add to egg mixture alternately with half the milk. Put dough on bread board and continue to knead until silky – adding remaining milk if needed. Take a piece of the dough and roll out on a lightly floured board to the size of about a 5x7 rectangle. This recipe will make approximately four rectangles.
Cover entire piece of dough with a layer of grape jam and nuts. Sprinkle cinnamon, allspice and orange zest over the jam mixture. Fold one side of the dough up over the center and fold the other side over the center so that there are no gaps. Pinch the ends of the rolls. Place the dough seam side down on a wax paper coated cookie sheet. Repeat process for remaining dough rectangles.
Bake at 350 degrees for about 20 minutes or until golden brown. Slice when cooled.
Hot Cross Buns
Yield: 2 1/2 dozen
Ingredients:
2 packages active dry yeast (1/4 oz. each)
1 1/2 cups warm skim milk
1/2 cup sugar
1/4 cup softened butter or margarine
1 tsp vanilla
1 tsp salt
1/2 tsp ground nutmeg
6 1/2 to 7 cups all-purpose fl our
4 eggs
1 cup dried currants (the traditional
English choice) or raisins
Glaze:
2 Tbsp water
1 egg yolk
Icing:
1 cup confectioner’s sugar
4 tsp milk or cream
Dash of salt
Directions:
Heat the skim milk to 110-115°. In a large mixing bowl, dissolve the yeast in the warm milk. Add the sugar, butter or margarine, vanilla, salt, nutmeg, and 3 cups of flour. Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You’ll probably have more than you need; you may discard the unused glaze.) Bake at 375° for 12 to 15 minutes.
While the buns are baking, make the icing by combining its four ingredients. Stir until smooth, adjusting the sugar and milk to make a mixture that flows easily.
When the rolls are done, remove from the oven and cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross. Serve while the rolls are still warm.
Easter Egg Bread
Yield: 1 ring
Ingredients:
3 to 3 ½ cups all-purpose flour
1/4 cup granulated sugar
1 package active dry yeast
1 tsp salt
2/3 cup warm milk
2 Tbsp softened butter or margarine
2 eggs (plus 5 eggs for garnish)
1/2 cup chopped candied fruit
1/4 cup chopped blanched almonds
1/2 tsp anise seed
Directions:
In a large mixing bowl, combine 1 cup of fl our, sugar, yeast, and salt. Add the milk (warmed to 110-115°) and butter or margarine and beat with an electric mixer on medium for 2 minutes. Add the eggs and a 1/2 cup of fl our and beat on high for another 2 minutes.
Stir in the fruit, nuts and anise seed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly fl oured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
About 30 minutes before the dough has finished rising, color the 5 eggs (leave them uncooked!) with nontoxic dyes. When dry, lightly rub them with vegetable oil.
Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored, uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350° oven for 30 to 35 minutes or until golden brown. Remove from the baking sheet and cool on a wire rack before serving.
Herb and Garlic Mashed Potatoes
Chefs: Hilltop Gardeners in Lewiston
Ingredients:
2 heads of garlic
1 T olive oil
12-15 potatoes (peeled and cut into chunks)
2 packages garlic and herb soft cheese (reduced fat)
½ cup warm vegetable broth or milk
Directions:
Roast the garlic with oil at 400° for 40-45 minutes. Boil potatoes 20 minutes or until soft. Drain. Add roasted garlic cloves and garlic herb cheese to potatoes. Mash together using a masher or electric mixer. Add broth or milk to make mixture smooth and creamy. Add up to 1/3 cup minced chives, rosemary or any other herbs you would like.
Variation: Use cream cheese instead of soft cheese. Try adding in your own fresh or dried herbs. Our favorites are basil, chives, and rosemary.
To roast garlic: Cut off the top of a head of garlic so that each clove is exposed. Drizzle a small amount of olive oil over top so that it seeps down into the head. Wrap in foil and bake at 450° for 30-40 minutes. The cloves should be soft and easy to spread. Great on bread, crackers, pizza, in pasta, or with potatoes.
Helpful Hint:
To keep potato slices from discoloring, keep them in water with a little lemon juice.
Maine Yellow-Eyed Baked Beans (Bonus Recipe)
Chefs: Hilltop Gardeners in Lewiston
Ingredients:
2 lbs. Maine yellow-eyed beans
2 onions (chopped)
2 tablespoons of sugar
1 tsp. salt
1 tsp. pepper
2 tablespoons of molasses
½ tsp. dry mustard
2 1/2 cup boiling water
½ lb. salt pork cubed (optional)
Directions:
Wash beans in a pot of cold water and let soak overnight. In the morning, remove and discard any beans that have floated to the top. Rinse beans again. Place beans in an ovenproof pot or bean pot. Add onions, sugar, salt, pepper, molasses, and dry mustard.
Cover beans with boiling water. Add salt pork. Cover pot and bake for 8 hours at 225 degrees to 250 degrees. Stir occasionally, checking beans for water and tenderness.
Share the Harvest Cookbook
Cookbooks are available for $15. To learn more you can call 753-6955, e-mail: [email protected] or go to www.lotstogardens.org.
Polish Golumbkis (Made in a slow cooker)
Chefs: Justyna Coleman, St. Louis, Portland and her mother, Irene Bartnicka
Ingredients:
1 lb. ground beef (85% or 90% lean)
1 medium-large head of cabbage (leaves shouldn’t be too tight)
1 cup rice (cook as directed)
1 medium-sized onion
1 tsp. salt
1 egg
3 or 4 dashes of black pepper
1 small can of tomato paste
1 cup table wine
Directions:
Bring a large pot of water to a boil. Add salt. Poke holes around the stem of the cabbage and put it stem down in the boiling water. Turn down the heat and let it simmer for 15 – 20 minutes or until the leaves soften. (They should still have some firmness to them.) Pull off the leaves and separate them on a plate. If the inside leaves are still too firm, you can put the cabbage head or individual leaves back in the water for a few minutes.
Put the hamburger in a large bowl. Shred the onion into the bowl. Add 1 egg, 1 teaspoon of salt (more to taste), and 3 or 4 dashes of pepper. Mix it together with your hands. Add the cooked rice. Mix again.
Make the sauce by mixing 1 small can of tomato paste with 1 cup of table wine.
Holding a cabbage leaf in the palm of your hand, spoon in the hamburger mixture. The amount of hamburger depends on the size of the leaf, but you should be able to wrap the leaf around the hamburger.
Place the golumbkis side by side in the bottom of a crock pot or slow cooker. Put sauce on top of them, but don’t cover them completely. Place a second row of golumbkis on top and cover with sauce. You may have sauce left over. Heat them on high for one hour and then on low for six hours. Do not cook on high the entire time because it could dry them out.
Chefs' tips:
*The chefs recommend putting just a tiny bit of the raw mixture against your tongue to judge the taste and whether you need to add more salt.
*The recipe easily feeds a family of four with leftovers to spare. You can double the recipe by adding a second pound of hamburger and second head of cabbage. You do not need to double the other ingredients.
*Leftover hamburger can be turned into meatballs. Leftover cabbage can be tossed into the crock pot and cooked with the golumbkis.
*The golumbkis will vary in size because of the different sized cabbage leaves. The smaller ones are perfect for smaller children.
Back to Summer Smoothies
Chef: Jessica Madore, Basilica of Ss. Peter & Paul, Lewiston
Ingredients:
8 cups Ice Cubes
4 cups Frozen Strawberries
1/2 Tbls. Raspberry Extract
2 Bananas (unpeeled)
2 cups Apple Sauce
Chilled Glasses
2 Cups Fruit Juice of your choice
Directions:
Start by taking a few glass cups that are freezer safe and put them in the freezer to chill a bit.
In an electric blender, add half the ice (4 cups) and half the fruit juice (1 cup). Set the blender to "grind" and blend until the ice is finely chopped and the juice is mixed with the ice. Combine the strawberries, extract, and applesauce and add to the mixture in the blender. Next, peel and chop the banana into small chunks and set it aside. Set the blender to "pulverize" and blend for 30 seconds, or until well blended. Add the remaining fruit juice, ice, and all chopped bananas. Blend one more time for about 30-35 seconds, or until mixture looks smooth and finely chopped.
Remove chilled glasses from the freezer, pour mixture into the glasses, add your favorite garnish. Then, sit back and let yourself melt back into those beautiful days of summer.
Tomato Pudding
Chef: Judy Hochmuth, St. Maximilian Kolbe, Scarborough
Ingredients:
1 cup brown sugar
1 cup tomato puree
1/4 cup water
2 cups bread cubes, crust removed (about 6 slices Canadian white)
1/2 cup melted butter
Directions:
Cut the bread into cubes and set aside in a casserole dish.
Combine brown sugar, puree, and water over low heat on the stove top. Melt the butter. Poor the butter over the bread. Add the tomato mixture.
Bake at 325 degrees for 40 minutes. Serve hot. Serves approximately six.
Chef’s tip:
This is an easy recipe to double and it makes a colorful addition to your Thanksgiving or Christmas table. It's also an easy dish to take with you to a friend or family's house. Tomato pudding is an excellent side dish with ham, turkey, or chicken.
Whoopie Pies
Chefs: St. Andre, Biddeford (click to learn more about them)
Ingredients:
Cake:
1 cup sugar
1/3 cup shortening
1 egg
¾ cup milk
1 tsp vanilla
1/3 cup cocoa power
½ tsp. baking soda
½ tsp. baking powder
2 cups flour
Filling:
1 stick margarine
½ cup shortening
1 cup sugar
3 Tbsp. flour
2 tsp. vanilla
½ cup milk
Pinch of salt
Directions:
Cake: Heat oven to 350 Degrees. Combine 1 cup sugar and 1/3 cup shortening in a bowl and mix well. Add 1 egg, ¾ cup milk, 1 tsp. vanilla and mix well. Add 1/3 cup cocoa powder, ½ tsp. baking soda, ½ tsp baking powder, and 2 cups flour and mix well. Drop by tablespoon full onto greased baking sheeting. Bake for 12 minutes. Let cool before filling.
Filling: In a bowl add 1 stick of margarine, ½ cup shortening, 1 cup sugar, 3 Tbsp. of flour, 2 tsp. vanilla, ½ cup milk, and a pinch of salt. Beat vigorously with an electric mixer for 5 minutes or until smooth. You cannot overbeat. The sugar needs to fully dissolve. Cool in the refrigerator for 30 minutes before filling cakes.
Chef’s Tip:
A sprinkle of confectioner’s sugar on top will prevent them from sticking if you are wrapping them individually.
Maple Syrup Dumplings (Beignets)
Chef: Aurora Michaud, St. John Vianney
Ingredients:
½ cup white sugar
1 ½ - 2 cups maple sugar or brown sugar
3 cups water
2 cups flour
2 tsp. baking powder
2 eggs
2/3 cup milk
Pinch of salt
Directions:
Mix together maple or brown sugar, white sugar, and 3 cups of water in a four-quart saucepan. Bring to a boil over medium heat, stirring frequently until the sugar is melted and it appears to be syrup. Once it starts to boil, lower the heat so it doesn’t stick to the bottom.
While it’s cooking, make the dumplings by mixing together flour, baking powder and salt. Beat eggs lightly and add them and the milk to the dry ingredients.
Drop the dumplings by the tablespoonful into the mixture. When they’re light brown flip them over. Only put them in for about a minute on each side.
Mom's Molasses Cookies
Chef: Merilda Bernard, Nativity of the Blessed Mary in Presque Isle
Ingredients:
1 cup margarine, soft
1 cup sugar
1 egg
½ cup milk
1 cup molasses
4 cups flour
1 tsp. ginger
1 tsp. cinnamon
2 tsp. baking soda
Directions:
Mix together all ingredients and chill for one hour. Roll out dough using flour to prevent it from sticking. Cut out cookies using a cookie cutter. Place cookies on a cookie sheet about 1 inch apart. Pre-heat oven to 350 degrees. Cook for approximately 10 minutes.
Very Best Cheese Pie
Chef: Valerie Gamache, St. Jude in Freeport
Ingredients:
Crust:
18 Graham Crackers, rolled to crumbs (there should be 1½ cups)
¼ cup sugar
5 tablespoons melted butter
Filling:
2 (8 oz) packages cream cheese, softened to room temperature
2 eggs
½ cup sugar
1 teaspoon vanilla
Topping:
1 cup sour cream
¼ cup sugar
1 teaspoon vanilla
Directions:
Preheat oven to 375° F. Mix crust ingredients and pat firmly into the bottom and 1/3 way of the way up the sides of a 9” spring form pan. Beat filling ingredients until satiny and pour into crust. Bake 20 minutes, remove from oven, and cool 15 minutes. While it’s cooling, raise oven temperature to 475° F. Blend topping ingredients and spread gently over cheese filling. Return pie to oven and bake 10 minutes longer. Cool in pan to room temperature, then cover with foil and chill 10-12 hours before serving. Top with your favorite fresh fruit or fruit pie filling.
Morning Glory Muffins
Chefs: Youth at St. Ann, Bradley
Ingredients:
2 cups flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large apple grated
1/2 cup coconut
1/2 cup chopped walnuts
1/3 cup wheat germ
3 large eggs
2/3 cup oil
2 teaspoons vanilla
Directions:
Whisk together first six ingredients; add next five ingredients and stir. In separate bowl, whisk together last 3 ingredients, then add to dry mix. Bake at 350 for 25/30 minutes in greased muffin tins.
Old-Fashioned Puff Candy
Chefs: Giselle Lynes, St. Philip in Lyman & Elaine Michaud, St. Joseph in Biddeford
Ingredients:
1 16 oz. Bottle White Karo Syrup
1 Cup White Sugar
2 Tablespoons Baking Soda
Directions:
Combine the Karo syrup and white sugar. Bring to a boil over medium heat, stirring often until it turns to a light, golden color.
Add 2 tablespoons of baking soda and stir. Quickly pour into a buttered or non-stick 9 x 13” baking pan. Let cool.
Chef’s Tip:
Cooler temperatures are necessary to make puff candy. Giselle usually puts the baking pan on an inverted pot because the mixture, which hardens quickly, sometimes runs over the sides and that way she can just tap off the drippings and collect the bite sized pieces.
Chicken Soup
Chef: Dorothy Peters, Our Lady Queen of Peace, Boothbay Harbor & St. Patrick, Newcastle
Ingredients:
1-1/2 Tbsp vegetable oil
1 onion
3 stalks celery
4-5 peeled carrots
3 cans chicken broth
1 whole chicken
1 tsp salt
½ tsp pepper
1 Tbsp parsley
½ tsp dried basil
1 cup long-grain white or brown rice
Directions:
Chop onion, carrots and celery into small pieces. Sauté on medium in soup pot with vegetable oil until onion is translucent — stirring often. Put in chicken, rice and 3 cans of chicken broth. Add water until chicken is completely covered. Add salt, pepper, parsley and basil. Bring to a boil, reduce heat to medium-low, cook until the skin on top of the chicken easily slides off the chicken with a wooden spoon — about 1 1/2 hours. Take chicken out of the pot. Reduce heat to low to slowly simmer. Let chicken cool for about 30-45 minutes. When chicken is cool, pick all the meat off, cut into cubes and add to soup. Bring back to a boil again and then enjoy.
Chef’s tips:
If the top of the soup looks like a lot of grease, skim the grease out. Or let cool, put in fridge overnight for fat to harden and then skim the fat out the next day. Heat again and enjoy.
If the soup is too watery, let it cook down by simmering at a low boil for 30-40 minutes. If soup is too thick, add another can of chicken broth.
Irish Bread
Chef: Claire Foley, St. Patrick, Portland
Ingredients:
3 cups flour
½ cup sugar
1 Tbsp. baking powder
1 Tsp. baking soda
1 Tsp. salt (optional)
1/ ½ cups Buttermilk (Regular milk with 1 Tbsp. vinegar can be substituted)
2 eggs
2 Tbsp. melted shortening
1 ½ cups raisins
1 Tbsp. caraway seeds (optional)
Directions:
Sift together and mix well first five ingredients. Stir in raisins and seeds.
Combine beaten eggs, buttermilk, and shortening.
Add liquid mix to dry ingredients and mix well with wooden spoon. (Don’t over mix).
Turn batter into greased and floured pan
Bake at 350 degrees for about 50 minutes or until tester comes out clean. Remove from pan immediately. Cool on rack. Time varies depending on your oven.
Chef’s Tip:
Claire suggests using “Baker’s Joy” spray to grease the pan and recommends using a bundt pan because a traditional loaf pan is too small.
Chicken Salsa
Chef: Ana Almanzar, Sacred Heart / Saint Dominic, Portland
Ingredients:
1 whole chicken
1 teaspoon sugar
Lemon juice
1 ½ - 2 Tablespoons of Oil (depending on the size of the chicken)
Juice from ½ lime
½ onion
½ pepper (any color)
Directions:
Clean the chicken by squirting it with lemon juice and washing it in cold water. Remove the skin and break it into pieces (wings, drumsticks, split up the breast). You can leave the bones in or take them out.
Put it into a frying pan with sugar and corn oil. Cook on high for 15 minutes until sugar browns on the chicken. Reduce heat to medium and cook for an additional 15 to 20 minutes. (Always make sure chicken is thoroughly cooked.)
While the chicken is cooking, cut up the onion and pepper and sprinkle them with lime juice. When the chicken is done cooking, stir in the onion and pepper and cook on medium for an additional 5 – 10 minutes.
Potato Salad
Ingredients:
6 potatoes
3 eggs
1 can sliced beets
1 can sliced carrots
1 can of corn
½ yellow pepper (can use other colors)
½ onion
Juice from ½ lemon
½ teaspoon all purpose seasoning
2 tablespoons corn oil
Directions:
Peel and cut the potatoes into medium-sized pieces and boil them along with 3 whole eggs for approx. 15 minutes.
Place the beets, carrots, and corn in microwave containers with covers and microwave each for 3 minutes (separately).
Cut up the onion and pepper into thin strips, sprinkle with lemon juice and seasoning and place them in a pan with 2 teaspoons of olive oil. Mix and cook over medium heat for approx. 5 minutes.
After the potatoes and eggs are finished boiling and cool off, peel the eggs and cut the potatoes and eggs into small pieces.
Mix all ingredients togther in a large bowl, add approximately 2 tablespoons of mayonnaise and serve.
Peanut Butter Cookies
Chef: Antoinette Tarbell, Volunteer at Catherine's Cupboard
Ingredients:
1 egg
1 cup peanut butter
1 cup sugar (have ready a little extra sugar for top of cookies)
Directions:
Preheat oven to 350 degrees.
Mix ingredients well.
Form into one-inch balls or drop by rounded teaspoon onto ungreased cookie sheet.
Press with back of a sugared fork to make a crisscross design on top of each cookie.
Bake 8 - 12 minutes, until the cookies look dry on top. Let the cookies cool while on the cookie sheets.
Chef's tip:
You can freeze the cookies for later.
Shrimp Scampi
Chef: Sarah Hesseline, St. Gabriel, Winterport
Ingredients:
1 lb. whole grain spaghetti
Four cloves of fresh garlic (chopped)
3 Tbs. butter
3 Tbs. olive oil
1 lb. precooked, shelled shrimp
1 lb. broccoli florets
Parmesan cheese
Italian seasoning
Directions:
Cook the spaghetti in a separate pot, draining it and setting aside when it is done.
While spaghetti is cooking, melt butter and olive oil together in a big pan over medium heat. Add the chopped, fresh garlic, precooked shrimp* and broccoli. Stir everything together and cook for approximately three minutes, stirring occasionally to let the flavors blend together. Mix in the spaghetti. Add Italian seasoning and parmesan cheese for taste.
*Defrost frozen precooked shrimp in the refrigerator or by running cold water over it.
Chef’s tip:
For best results, stir together using two spoons. As soon as everything is mixed together, it’s ready to serve! It’s a great meal for the entire family to enjoy together and is perfect for leftovers.
St. John's Parish Punch
Chefs: The Parish / Family Life Commission, St. John the Baptist, Brunswick
Ingredients:
1 can (6 oz.) orange juice concentrate, thawed
1 can (6 oz.) lemonade concentrate, thawed
1 qt. apple juice, chilled
2 qt. ginger ale, chilled
1 pint lemon or orange sherbet
Directions:
Combine concentrates and apple juice. Stir in ginger ale. Spoon in sherbet. Serves 28. (1/2 cup servings).
Baked Kibbi
Chef: Najlia (Nash) Kerrigan, Tribunal at the Chancery
Ingredients:
1 ½ lbs. lean ground beef
1 ½ cups bulgar wheat (medium referred)
1 large onion – to be shredded
2 ¼ tsp. salt
¾ tsp. allspice
1 tbsp. pine nuts
1 small onion – to be sliced thin
3 tbsp. butter or margarine
Directions:
Put bulgar wheat in a bowl and cover with cold water. Let set for an hour until water is absorbed.
In a large bowl, mix meat, bulgar, salt, allspice and large onion that has been shredded. Mix with your hands until it is fully blended (almost like kneading dough). Wet your hands with cold water from time to time as you mix. At this point, the meat will no longer look red.
Divide meat mixture in half and spread half into a 9 x 13” baking pan, again wetting hands and spreading evenly.
In a small pan, melt butter and add the small, thinly sliced onion with the pine nuts. Sauté until the nuts start to brown but not burn.
Spread this mixture on top of the meat that is in the pan. (This is like a filling.)
Take the other half of the meat mixture and spread it on top of the onion and nut mixture. Again it helps to wet your hands and take small amounts of meat in the palm of your hand until the filling is covered. Smooth top of mixture. Score in a diamond pattern.
Bake at 350 degrees for one hour. Serves 6 to 8.
Mimi's Marinade
Chef: Linda Piper, Cheverus Mothers' Club
Ingredients:
1/4 cup soy sauce
1/4 cup vegetable oil
1 tablespoon brown sugar
1 tsp. minced garlic (more if you like)
1 tsp. oregano
Directions:
Mix all the ingredients in a small bowl or glass measuring cup and stir vigorously. Put meat into a sealable plastic bag and pour marinade over the meat. Marinade all day, turning the meat over often. We grill the steaks and chicken and it's heavenly!
Monkey Bread
Chefs: First Communion and Confirmation Class, Christ the Divine Mercy Parish
Ingredients:
4 rolls of refrigerated biscuits (regular size)
½ cup butter
1 cup brown sugar
½ cup white sugar
1 tablespoon cinnamon
Cooking spray
Directions:
Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray and set aside. Combine white sugar with cinnamon in a small bowl. Open the biscuit packages and cut each biscuit in four pieces. Coat each piece with the sugar and cinnamon mixture. Put the coated pieces into the Bundt pan.
Combine the butter and brown sugar in a saucepan over medium heat, stirring to make sure it doesn’t burn. Bring it to a boil and remove from the heat. Pour the mixture over the biscuit pieces.
Bake at 350 degrees for 30 minutes. Should be golden brown. To serve, invert the Bundt pan onto a serving tray. Break off pieces to eat.
Pecan Pie
Chef: Kimberly Sawyer, Women's Sodality at St. Joseph, Portland
Ingredients:
1 pastry shell
2 ½ cups pecan halves
4 large eggs
½ cup sugar
1 cup dark corn syrup
½ cup light corn syrup
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 350 degrees. Fit pastry shell into 9-inch pie plate, create edges of choice.
Coarsely chop 1 ¼ cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust.
Arrange remaining 1 ¼ cups pecan halves decoratively on top of pie. Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.
Homemade Whipped Cream
Ingredients:
½ pint (1 cup) heavy cream
1 tablespoon sugar
Directions:
In a medium bowl, with an electric beater on high speed, whip the cream for 1 minute. Add the sugar; continue whipping for 3 to 4 more minutes, or until stiff peaks form.
Chocolate-Oatmeal Chewies
Chef: Becca Pelletier, Member of ACTION Youth Ministry at St. Mary, Bangor
Ingredients:
1 ½ cups sugar
1 cup butter or stick margarine, softened
1/4 cup milk
1 large egg
2 2/3 cups quick cooking or old fashioned oats
1 cup all purpose flour**
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees. Beat sugar, butter, milk and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. **If using self- rising flour, omit baking soda and salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched in the center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack
Chef’s Note:
The cookies may seem a little underdone at the end of 10-12 minutes; this is perfectly fine. Don't put them in for extra time because it will dry out the cookie too much.
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Sister Bernadette's Hazelnut Shortbread
Chef: Sister Bernadette Kasinathan, Transfiguration Hermitage, Windsor
Ingredients:
1 cup butter, softened
½ cup sugar
2 Tablespoons maple syrup
2 Tablespoons vanilla extract
2 cups all purpose flour
1 1/4 cups finely chopped hazelnuts
Directions:
Cream together butter and sugar. Add maple syrup and vanilla. Add flour and mix until just combined. Fold in the nuts. Shape into two 1 ½” rolls and wrap tightly in waxed paper. Refrigerate overnight. Cut into ¼” slices & place on ungreased baking sheets. Bake at 325 degrees for 14 - 16 minutes or until edges begin to brown. Cool on wire racks.
Crumb Cake
Chef: Roberta “Bobbi” Cardone, St. Joseph, Bridgton
Ingredients:
Cake:
1 box yellow cake mix
1 1/3 cups water
3 eggs
1 1/2 tsp. vanilla
Topping:
1 lb. butter, softened
1 1/3 cups sugar
3 tsp. vanilla
4 cups flour
3 tsp. cinnamon
Directions:
Preheat oven to 350 degrees. Grease and flour a 12” x 17” pan. In a bowl, mix the cake ingredients and beat for four minutes. Pour batter into a pan and bake for 15 minutes.
Mix other ingredients in a large bowl until it looks and feels sandy and crumbly. If too soft, add a little flour or sugar. Spread topping on cake and bake for 14 minutes. Before serving, sprinkle confectioner’s sugar over entire cake. Enjoy!
Crab Cakes
Chef: Diane Paquette, Good Shepherd Parish, Biddeford
Ingredients:
1 small onion, finely chopped
1 medium red pepper, finely chopped
8 oz. crabmeat
2 Tbsp. butter
¾ cups bread crumbs
2 eggs
1 tsp. Dijon mustard
¼ cup chopped parsley
1 Tbsp. butter, mixed with 1 Tbsp. vegetable oil
Beurre Blanc:
¼ cups dry white wine
1 shallot, finely chopped
Juice of ½ lemon
1 stick butter, cut in 8 pieces
Salt and pepper
Directions:
Sauté onions and red peppers in 2 tablespoons butter. When they are soft, combine them in a bowl with crabmeat, the bread crumbs, and the eggs with mustard. Toss together with parsley. Form six patties and arrange on wax paper. Cover with plastic wrap and refrigerate at least 1 hour.
Just before serving, pan-fry patties in butter and oil mixture until brown on both sides. Serve with Beurre Blanc and thin lemon wedges.
Beurre Blanc: Boil wine and shallot in a wide saucepan until the wine almost evaporates. Take off the heat, add the lemon juice. Start adding the butter, 2 to 3 pieces at a time, with a whisk. Return pan to the heat for a few seconds. Do not simmer, just keep warm. Spoon over crab cakes.
Paccheri Alla Vodka (can subtitute penne)
Chef: Antony Girlando, Business Professor at Saint Joseph's College
Ingredients:
½ large can of plum tomatoes
½ quart heavy cream
1 pound pasta (or penne)
¼ cup vodka or less depending on your taste
3 Tbs butter
2 small mozzarella balls (bocconcini)
Salt & pepper
½ cup or more of parmesan cheese
Directions:
(Note: Stir sauce continuously throughout this process.)
Bring a large pot of water to a boil for the pasta and add salt. In a large skillet heat butter (careful not to burn) and then add heavy cream. Add mozzarella in pieces (a few at a time) making sure they blend in the cream sauce. In a separate pan simmer the tomatoes without any spices or oil. Add tomato to cream sauce a little at a time (after the mozzarella has totally been blended).Add pasta to boiling water and cook until al dente. Add vodka, salt to your taste, and a few grinds of pepper. Add the pasta and briefly toss in the pan to blend with sauce. Serve with parmesan cheese and freshly ground black pepper.
Crock pot Moose
Chef: Michael Paul, St. Ann Church, Indian Island, Parish of the Resurrection of the Lord
Ingredients:
4-5 lb. Moose roast
Dry rub seasoning
6 Medium potatoes
3 Cups baby carrots
3 Medium onions
4 Celery stalks
4 Cloves garlic
Salt & pepper to taste
2 ½ Cups beef broth
Directions:
Apply dry rub generously to moose roast, and allow it to set in the refrigerator overnight. The next day, brown all sides of the roast. Place the roast on the bottom of the crock pot. Add remaining ingredients.
Mini Tomato, Onion and Basil Quiche
Chef: Caroline Mende, Our Lady of the Angels, Berwick
Ingredients:
Ingredients for filling:
½ Cup red onion
1 Tomato chopped
1 Cup sharp cheddar cheese
4 Eggs
½ Cup skim milk
1 Tsp fresh chopped basil
Freshly ground peppercorn to taste
Pie Crust:
Make your favorite pie crust recipe.
Directions:
Preheat oven to 425 degrees. On lightly floured surface, roll crust to desired thickness and cut into circles using 2 1/2 inch biscuit cutter; place in lightly greased muffin pans. Prick bottoms and sides with fork. Bake crusts 10 minutes. Remove from oven. Reduce oven temperature to 350 degrees.
Mix filling ingredients together and spoon the mixture into pastry-lined muffin cups. Bake 15 minutes or until golden brown. Remove from pan immediately.
Raspberry Pie
Chef: Judy Smith, St. Joseph Church, Brewer (St. Paul the Apostle Parish)
Ingredients:
1 quart of fresh raspberries
1 package raspberry Jell-o
3/4 cup of sugar
1/4 cup cornstarch
1 cup cold water
1 baked 9 or 10 inch pie crust
Directions:
Combine Jell-o, cornstarch and sugar. Add cold water slowly and mix well. Cook at medium heat, stirring constantly until mixture thickens slightly and becomes clear. Cool until lukewarm.
Arrange berries in the bottom of the cooked pie crust. Drizzle Jell-o mixture over berries, add additional layer of berries, drizzle mixture again. The entire Jell-o mixture will not be used; only drizzle enough mixture to touch each berry. Pile berry layers as high as you wish. Discard left over Jell-o mix.
Refrigerate until Jell-o drizzle is set. Cut and serve with freshly whipped cream.
Fr. Bill’s Sweet n’ Savory Meat Stuffing with Walnuts
Chef: Father Wilfred Labbe, Parish of the Resurrection of the Lord, Old Town, and Diocesan Coordinator of Campus Ministry
Ingredients:
1 Lb. Jimmy Dean breakfast sausage
2 Granny Smith apples peeled and diced
1 Medium onion diced
4 Ribs of celery diced
1 Stick of butter
14 oz bag of Pepperidge Farm stuffing
2 Cups turkey broth (or 1 cup water)
1 Cup walnuts
Directions:
Place the sausage, apples, onion, celery and butter in a large pan. Sauté until sausage is brown and vegetables and apples are soft. Add one 14 ounce bag of your favorite Pepperidge Farm stuffing cubed and shredded, two cups of turkey broth or water, and 1 cup of walnuts. Cook inside or outside turkey.
My Sister's Fish Chowder
Chef: Sue Bernard, Communications Director
Ingredients:
3 large potatoes, cubed
Small to medium white onion, diced
¼ stick of margarine or butter
1 ½ lbs of haddock (or your favorite mild white fish)
One can of evaporated milk
6 oz. of 2% milk (1% can be substituted)
2 slices of white American cheese
¼ tsp. salt
Pepper to taste
Directions:
Use butter to sauté the onion in a large pot. Once the onions are transparent, add potatoes and cover them (nearly completely) with water. Add salt. Cover and boil gently for 15 minutes. Lay fish portions on top of potatoes, cover and continue to boil gently for another 10 minutes. Turn down the heat and slowly stir in the evaporated milk and the 2% milk. Tear the cheese into a few large pieces, put on top of the chowder. Heat through on low heat for at least 15 minutes. Stir occasionally.
Options:
Add scallops at the same time as the fish. You may like to try already cooked shrimp instead; if so, add at the same time as the milk.
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