Please send me yours!
New recipes as of 4/15/2007
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Recipes:
Recipe for Loon Soup
- a recipe not
for the faint of heart
Caipirinha -
Brazilian
National Drink
Pisco Sour -
Chilean National
Drink
Banana Colada
Pineapple Daquiri
Mango Margarita
Banana Mudslide
99 Bananas Colada
Kahlua Sour
Baked Buffalo Wings (or How to Heat Your Camp on a Cold Day)
Sweet and Sour SPAM
Texas Chili by V.
Rimoldi
Spanish Rice (old Minute Rice recipe)
Nancy's Ham Dish (best leftover ham
dish in the world)
Mama
Lobo's Beans
Steph's Recital Cheese Dip
Oven Fried Onion Rings
Grilled Pineapple Fruit
Salad
Maple Upside Down Cake
Needhams (candy made with
Maine potatoes!)
Kettle Popcorn
Molasses Popcorn (you'll love this!)
Having shared some dinners with a few of you, I know there are good recipes out there.
I will be posting my wife's Fresh Blueberry Pie recipe (you all probably have a similar one) and a few of my own.
Submit any recipes to
Summer Libations:
At our cabin and with our neighbors, we tend to end up having a Drink of the Summer. Four years ago (and always a favorite) it was Gin and Tonic, the next year Margaritas, last year was the Brazilian national drink the Caipirinha, and this year it will be the national drink of Chile (thanks Vivienne), the Pisco Sour. Who knows about 2007? I'm thinking Mango Margaritas. But I do love those Pisco Sours.
Caipirinha (Brazilian national drink) Serves 6
Ingredients
6 juicy limes, cut into small pieces
9 large tablespoons caster sugar
6 x ½ glass crushed ice
Cachaca (a Brazilian "rum" made from sugar cane)
Method
1. Crush limes, sugar and ice together and tip into glasses.
2. Pour liquor on top.
Pisco
Sour(National drink of Chile)
Three parts chilled Pisco
One part fresh squeezed lemon or lime juice
Powdered sugar to taste
One egg white
Mix all ingredients in a shaker with a few pieces of ice. Pisco is
hard to find, by the way, but worth the hunt!
Kahlua
Sour - this really is good! I found this recipe at a site about microscopy
and microscopes - click on link to see a neat pic of the drink!
1 1/2 oz. Kahlua
1 oz. lemon
juice (I use bottled)
1/2 tbsp sugar (try using Super Fine as regular
doesn't seem to dissolve)
Shake with ice, strain into sour glass, Cherry
and slice of lemon optional. (you might want to try
substituting a commercial
sour mix for the lemon and sugar)
Banana
Colada (a great source of
Vitamin
K!)
2 oz. Creme of Coconut
4 oz. Rum
8 oz. pineapple juice
2 bananas
couple of handfuls of ice
Put all in blender and
blend
30 sec or until smooth. Serve with slice of pineapple and a maraschino
cherry in wine glass.
3 oz. of white rum such as Rhum Barbancourt
1 packet Equal
2 slices canned pineapple
6 ice cubes
Put all ingredients in a blender and blend a few seconds till
frothy. Serve in a martini or similar glass.
Garnish with a wedge of
pineapple.
FOOD:
TEXAS CHILI - from Vivienne Rimoldi (Viv has sold her camp and moved to Florida - come up and visit, please, Viv)
1 lb. ground beef (sirloin - better flavor)
2 medium onions, chopped
4 cloves garlic
2-4 jalapeño peppers (fresh) remove seeds, chopped
1/5 tsp. fresh ground black pepper
Salt to taste
1 can crushed plum tomatoes (Italian best)
4-5 TBS cumin (These are done to taste,
2-3 TBS paprika on a 2:1
ratio)
1 can of beer (or 12 oz. bottle)
2 cans PINTO beans, NOT kidney beans
Add small amounts of cayenne, if you like it hotter.
Sauté onion, garlic and jalapeño (with olive
oil).
Pour into large pot. Brown meat
(add little Worcestershire sauce). Add to large pot. Add
crushed tomatoes, heat,
add spices and mix. Then add beer and simmer for 1 hour to reduce
moisture.
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Baked Buffalo Wings - or How to Heat Your
Camp on a Cold Day!
Put 1 bag frozen
wings in large covered disposable
pan at 325° for 1 hour; drain liquid (just use aluminum foil for a
cover)
(if
you start with thawed wings you should skip this step)
Melt together 1 small bottle Durfee’s hot sauce
(Laurie’s
original recipe called for Tabasco) and
1 stick butter; pour
over wings
(I plan to add a pouch of Italian dressing mix (the dry stuff) next time)
Bake with mixing every hour:
325° for 1 hour - COVERED
350° for 1 hour - COVERED
375° for 1 hour – UNCOVERED for crispiness
add a
little salt
& pepper, if desired
Serve with celery sticks and bleu cheese dressing
Laurie Kennedy passed this recipe on to me. They were
great – crispy on the outside and falling off the bone.
With 4 hours of baking this is a good
way to heat the cabin!
P.S. I messed up the first time I sent this around and
said to leave it uncovered all the way:
Tom Dallaire created charcoal not once
but twice when I reassured him after his first disaster that HE must
have
messed up!
Mea culpa! Read the whole sad
story here.
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This is a recipe my father used to make for his 3 boys. Give
it a try, I think you'll love it!
Ingredients:
1 Tbsp oil
1 can SPAM, sliced fairly thin into bite-sized pieces
1 onion, cubed
1 green pepper, cubed
Sauce:
1 Tbsp sesame oil
1 cup pineapple juice (from the can)
1/2 cup brown sugar
1 Tbsp soy sauce
5 Tbsp vinegar
3 Tbsp cornstarch
1 Tbsp water
1 can pineapple chunks or tidbits, drained (save juice - see above)
Fry SPAM until slightly (or more) browned in oil; stir fry peppers and onions in oil.
For the sauce, combine sesame oil, pineapple juice, and brown sugar.
Heat until sugar dissolved. Mix together cornstarch, soy sauce,
vinegar, and water. Add to sauce stirring until mixture thickens.
Pour sauce into SPAM and vegetable mixture and heat. Add pineapple
just before serving.
I also add water chestnut slices and/or small whole corn found in
Chinese section.
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What is better than Easter ham dinner? Using the leftover ham in
Nancy's Ham Dish. Which is why we always buy a bigger ham than we need
for Easter dinner! We always use fresh mushrooms (white ones) but would
be interesting to try another variety. Make sure the red potatoes are
small as you want the slices to be bite-size.
Nancy's Ham Dish - Nancy was the wife of Dick Lavash, our neighbor and
F100 fighter pilot, at Hahn AFB, Germany, from 1954-1957.
(as handed down from Kay Friedmann to her sons)
1 cup Chablis or white wine
2-4 cloves garlic, chopped
1 1/2 cup sliced fresh mushrooms
2 cups ham, cut to bite-size
5-7 small red potatoes, sliced thin
1/2 pint heavy cream
salt & pepper
Melt 2 tbsp butter in large frying pan;
sautee mushrooms, garlic, and ham together;
add wine and cook 5-10 minutes;
add the sliced red potatoes;
add cream and mix well;
cook uncovered until potatoes are softened (but not mushy)
Great with asparagus.
Spanish
Rice (Minute Rice, old recipe)
Melt 4 tbsp butter in
large skillet
Add ½ tsp paprika
Add 1/3 cup finely
chopped green pepper
½ cup
chopped onion
1/3 cup finely
chopped celery
and cook slowly until tender
Add ½ lb (or more) hamburger, cook until slightly browned
Add 1
½ cups Minute
Rice
1 ½ tsp
salt
1/8 tsp
black pepper
¼ tsp curry
powder ( I usually add a LOT more than this )
1 large can
tomatoes (28 oz)
Cook gently uncovered about 30 minutes stirring once in awhile
Makes 4-6 servings
My mother, Kayfrom St. Albans (ME), gave me this recipe which she copied from an early box of Minute Rice saying it was no longer printed on the box (I couldn’t find it on the Kraft website, either) so it probably goes back to the 1950s or earlier!
Our family always served it with Warm'n Serve
Parker House
dinner rolls (white and wheat combo if available), black olives, and
maybe a
salad with creamy French dressing.
OVEN-FRIED
ONION RINGS
SERVES 4
Olive oil (for the baking sheet)
2 large Spanish onions
4 egg whites, lightly beaten
1 tablespoon olive oil
1/2 cup Parmesan cheese
1 cup dry white bread crumbs
Salt and pepper, to taste
Set the oven at 400 degrees. Lightly oil a rimmed baking sheet.
Cut the onions into 1/2-inch-thick slices, and separate the slices into rings.
In a shallow bowl, mix the egg whites and oil. In another shallow bowl, spread the cheese. In a third bowl, sprinkle the crumbs.
One by one, dip the rings into the egg whites, then into the cheese, and finally into the bread crumbs. Transfer the rings to the baking sheet. Bake for 15 to 20 minutes, turning the onion rings with tongs several times, or until they are golden brown.
Sprinkle generously with salt and pepper and serve at once.
Ingredients
1 pineapple
1 pint fresh blueberries
1 pint fresh strawberries, hulled and cut in half
1/4 c. maple syrup
1/4 c. fresh squeezed orange juice
1 tbsp. chopped fresh mint
freshly ground black pepper to taste
non-stick cooking spray
With a sharp knife, cut the bottom and top off the
pineapple.
Stand pineapple
upright and carefully cut the rind from the flesh of the
pineapple.
Slice the peeled
pineapple into 6 or 8 rounds.
Preheat the BBQ grill to medium high. Spray each round of
pineapple
with non-stick
cooking spray. Grill the pineapple rounds for 4 to 5 minutes
per side until tender and
golden brown and slightly charred. Remove pineapple from
the BBQ grill and cut
each round into 8 wedges and place in a large bowl. Add
blueberries,
strawberries,
maple syrup, orange juice and mint. Season to taste with
freshly ground black
pepper and mix thoroughly. Transfer to a serving platter
and serve.
Serves 8
Note: For an added twist to this delicious grilled fruit
salad,
add an ounce of Grand
Marnier Orange Liqueur.
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Ingredients:
3/4 cup maple syrup (Grade B)
1 cup sugar
1/3 cup butter
1/3 cup
softened butter
1/2 cup walnut halves
2/3 cup milk
1 1/3 cup all-purpose flour
1 egg
2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
Directions:
In a 9x9 inch pan melt 1/3 cup butter; add 3/4 cup maple syrup. Remove
from heat and add 1/2 cups walnut halves. Set aside.
Mix the rest of the ingredients well and
beat until well blended. Pour batter over walnuts and syrup and bake in
preheated oven 350 degrees for 45 minutes or until top springs back
when touched lightly in center. Invert immediately onto serving plate
and let stand a few minutes. Serve warm for best flavor.
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In a large pot add popcorn, oil, and about 1/4 to 1/3 cup sugar. Pop
the corn shaking vigorously as you don't want the sugar to burn. Empty
into bowl and add salt. Be careful as the popcorn will be VERY hot
until the sugar cools a bit plus I usually get quite a few old maids so
don't crack a tooth! There is an art to making this!
Molasses Popcorn - In
memory of Rebecca Hartshorn, Springfield Classical High School Class of
'65, who taught us how to make this.
Pop as much popcorn as you want. Separate out the old maids after
popping.
In a small pot (or use the one you popped the corn in), add 1 Tbsp
butter, melt, then add about 1/3 cup GRANDMA'S molasses (more or less)
and heat to a boil for no more than 30 seconds. Pour over popcorn, stir
with large spoon to better coat popcorn. Salt as desired. Very hot so let it
cool before eating.
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