Blaine House Recipe Collection

• 1 pound of Maine beef, sliced thin
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 6 medium mushrooms, sliced
• 2 cloves of garlic, minced
• 3 tablespoons of soy sauce
• 2 tablespoons of olive oil
• salt and pepper to taste

1. In a saucepan, add the two tablespoons of olive oil and sear meat for two minutes.
2. Add your vegetables and garlic.
3. Cook until tender and then add your soy sauce, salt, and pepper.

This stir-fry can be served with rice or with your favorite pasta.

Serves 4.

Cranberry Cheddar Sandwich

French Bread
Cranberry Orange Relish (see recipe)
Cheddar Cheese, shredded

Cranberry Orange Relish

1 pound (4 cups) fresh Maine cranberries
2 oranges
2 cups sugar

Wash the cranberries and chop them up in your food processor or hand grinder. Peel the oranges, remove the seeds, and put the rind and the orange pulp through the chopper or food processor, too. Mix together with the sugar and let stand for a few hours before serving.

Toast slices of French bread. Butter the slices and then spread a layer of orange relish on each slices. Top with shredded cheddar cheese and broil in your oven until cheese is melted.

This makes a delicious snack.

Cranberry Fool

Cranberry Orange Relish (see recipe)
1 pint whipping cream
½ tsp. almond extract

Cranberry Orange Relish

1 pound (4 cups) fresh Maine cranberries
2 oranges
2 cups sugar

Wash the cranberries and chop them up in your food processor or hand grinder. Peel the oranges, remove the seeds, and put the rind and the orange pulp through the chopper or food processor, too. Mix together with the sugar and let stand for a few hours before serving.

Add the almond extract to the cranberry orange relish. Whip the cream and gently fold into the cranberry orange mixture. Serve in small dishes.

Serves 8

Cranberry Orange Relish

1 pound (4 cups) fresh Maine cranberries
2 oranges
2 cups sugar

Wash the cranberries and chop them up in your food processor or hand grinder. Peel the oranges, remove the seeds, and put the rind and the orange pulp through the chopper or food processor, too. Mix together with the sugar and let stand for a few hours before serving.

Crustless Maine Cranberry Apple Pie

6 ounces (1 ½ cups) of fresh Maine cranberries
1 ½ cups sliced Maine apples
¾ cup chopped walnuts
½ cup light brown sugar, packed
1 tsp. grated orange peel
1 tsp. ground cinnamon
¾ cup dried apricots, snipped
2 eggs
¼ cup sour cream
½ cup butter, melted
1 cup granulated sugar
1 tsp vanilla extract
¾ cup flour

Heat oven to 325 degrees. Grease deep 10” pie plate. Toss cranberries, apples, walnuts, brown sugar, granulated sugar, orange peel, cinnamon and apricots in pie plate until well mixed and spread evenly. In a medium bowl whisk eggs, butter, sour cream and vanilla until thoroughly blended. Gradually stir in flour until smooth. Pour evenly over cranberry apple mixture.

Bake 55 – 60 minutes until browned on top and fruit bubbles. Serve plain or with whipped cream.

• 1 cup lowfat plain yogurt
• 4 ounces lowfat cream cheese
• 1/2 diced, seeded cucumber
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon juice
• 1/2 teaspoon black pepper
• 1 teaspoon lemon zest
• optional garnish: cucumber, sliced thin; julienne mint leaves

1. Stir yogurt and cream cheese until smooth.
2. Add remaining ingredients.
3. Stir to blend.

Serve with raw or blanched vegetables, such as carrots, celery, tomatoes, or zucchini.

This is a cool and creamy way to use fresh cukes from the garden!

• 1 quart of Maine blueberries
• 1 cup sugar
• 3 tablespoons flour
• 1 pinch nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 1/2 batch flaky, refrigerated pie pastry
• 1 egg, beaten

1. Toss blueberries with sugar, nutmeg, and flour in a deep pie dish, approximately eight inches.
2. Sprinkle with lemon juice and dot with butter.
3. Roll out pastry to cover dish, making a few slits to vent, or cut pastry into strips, making a lattice top.
4. Crimp edges and brush with a beaten egg.
5. Bake in a pre-heated, 400-degree oven for 10 minutes. Then, reduce the heat to 325 degrees, and continue baking for 15-20 minutes.
6. Serve warm, topped with vanilla ice cream.

Serves 6.

Note: These ingredients can also be simmered in a saucepan for 20 minutes to create a great ice cream topping.

• 6 medium Maine Russet potatoes
• 4 tablespoons butter
• milk
• salt and pepper to taste
• shredded cheddar cheese

1. Wash the potatoes and prick them with a fork.
2. Place potatoes in the oven to bake for one hour at 400 degrees.
3. Remove from the oven, slit the tops of the potatoes, and scoop out the white.
4. Mix potatoes whites in a bowl with butter and add milk to the desired consistency.
5. Add salt and pepper to taste.
6. Scoop the potato mixture into the potatoes skins, top with shredded cheese, and put them back into the oven to brown.

Serves 6.

• 4 cups Maine potatoes, diced
• 16 ounces sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup onion, chopped
• 1/2 cup butter
• 1 can cream of chicken soup

1. Boil potatoes for five minutes and drain.
2. Combine all ingredients and place them in a 9" x 13" pan.
3. Bake at 350 degrees for one hour.
4. Garnish with scallions.

Serves 8.

• 1, 8-ounce package of cheddar cheese, cubed into 1-inch pieces
• 2 kiwi, peeled and cut into 1-inch pieces
• 2 peaches, cut into 1-inch pieces
• 1/2 pint each of fresh raspberries and blackberries

1. Wash fruit.
2. Thread cheese and fruit on wooden party skewers*, alternating colors.

* Look for fun skewers at your favorite party supply shop.

Makes approximately 12 kabobs.

Fruit and Cheese Kabobs are a colorful, fun, and festive party snack!

1. Sauté the onion, squash, garlic in the olive oil until tender. Add cherry tomatoes.
2. Cook the fettuccini according to the package directions. Add the goat cheese by spoonfuls and fresh whole basil to the sautéed vegetables.
3. Toss the mixture with the fettuccini. Season with salt and pepper to taste.

1. Cut up the lobster tail and other meat into bite size pieces, leave the claws whole.
2. Saute the lobster meat in the butter till heated through and add seasoning.
3. Stuff saved lobster tail shells with seasoned lobster meat. Arrange on serving plate. Place lobster claws on top as a garnish.
4. Serve with salad greens tossed with vinaigrette. Enjoy!

• 2, 1-pound Maine lobsters
• 2 tablespoons butter
• 2 cups lobster stock
• 4 cups cream
• 1/4 cup sherry
• salt and pepper to taste.

1. Cook lobsters in boiling water for 25 minutes.
2. Remove meat from the body, claws, and legs of the lobsters.
3. Reserve lobster shells for stock. Follow stock recipe.
4. Sauté lobster meat in butter for three minutes, over medium heat.
5. Add stock, cream, sherry, salt, and pepper.
6. Cook over low heat until hot. Please do not bring bisque to a boil.

• 1 pound Maine lamb stew meat
• 1 cup potatoes, diced
• 1 cup celery, diced
• 1 medium onion, diced
• 1 cup carrots, sliced
• 1 cup pasnips, sliced
• 1 bay leaf
• 1 teaspoon thyme
• 2 tablespoons olive oil
• salt and pepper to taste
• 4 cups vegetable stock

1. In a saucepan, sear the lamb meat in olive oil.
2. Add the vegetable stock and bring to a boil.
3. Add seasoning and vegetables.
4. Simmer until meat is tender, approximately one hour.

Serves 4.

• 1/4 cup of softened butter
• 1/2 cup Maine maple syrup
• 1/3 cup powdered sugar

1. Cream together butter and maple syrup. 
2. Add powdered sugar.
3. If glaze is too thick to spread, add a little milk or cream.
4. Brush over tops of cookies with a pastry brush.

• 2 tablespoons butter
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 2 pounds mussels
• 1/4 cup white wine

1. In a large saucepan, sauté the onion and garlic in butter over medium heat for 30 seconds.
2. Add mussels and wine.
3. Cook approximately 4 minutes, or until the mussels open.
4. Serve the mussels in bowls with broth and garnish with a lemon wedge and chopped parsley.

You may want to serve crusty bread for dipping in the broth.

Serves 4.

• 4, 6-ounce Maine salmon filets
• 2 tablespoons Blaine House Spicy Seasoning
• 2 tablespoons olive oil

1. Rub Blaine House Spicy Seasoning on the salmon filets.
2. Sear the filets in olive oil in a frying pan.
3. Place the salmon filets in a 9" x 13" pan and bake in the oven at 400 degrees for 15 minutes.

Serves 4.

* Blaine House Spicy Seasoning

• 5 tablespoons paprika
• 1/4 cup salt
• 1/4 cup garlic powder
• 2 tablespoons onion powder
• 2 tablespoons cayenne pepper
• 2 tablespoons oregano
• 2 tablespoons thyme

This recipe makes approximately 1 1/4 cup seasoning.

• 4 ounces Maine lobster
• 4 ounces Maine scallops
• 4 ounces Maine shrimp
• 1/2 pound haddock
• 4 ounces Maine clams
• 2 medium potatoes, diced
• 1 medium onion, diced fine
• 1/4 cup butter
• 5 cups half & half
• salt and pepper to taste
• 2 tablespoons fishbase (optional)

1. Steam the lobster.
2. In 3 cups of salted water, cook the haddock, scallops, and shrimp. Leave these in the pot with the stock.
3. Pick lobster meat and add to the pot.
4. Add baby clams (with juice), butter, half & half, salt, and pepper.
5. In another pan, boil the potatoes in water until just tender. Remove the potatoes and add to the other pot of ingredients.
6. Add onions and cook until tender.
7. Simmer pot on low until hot.

• 3/4 cup of butter
• 1/4 cup of brown sugar
• 2 cups all-purpose flour

1. Preheat oven to 350 degrees
2. Mix softened butter and sugar in a large bowl. 
3. Stir in the flour (If the dough is crumbly, mix in 1 to 2 tablespoons of softened butter.)
4. Roll dough 1/2 inch thick on lightly floured surface.
5. Note: Spray cookie cutter with cooking spray. Cut into shapes with cookie cutter. 
6. Place 1/2 inch apart on an ungreased cookie sheet.
7. Bake about 20 minutes or until set.
8. Immediately remove from cookie sheet to a wire cookie rack.
9. Serve these buttery cookies plain or frost them with Maple Frosting using Maine Maple Syrup (recipe under Maine Maple Glaze).

• 16 Maine Fingerling potatoes
• 1/3 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon dried or fresh-chopped parsley
• 1/4 teaspoon paprika

1. Wash and dry the potatoes. You may cut them or roast them whole.
2. Mix other ingredients in a bowl.
3. Add potatoes and toss until coated with mixture.
4. Place potatoes in a pan and bake/roast potatoes at 400 degrees for 30 minutes.

Serves 4.

1. Place potatoes and chicken stock in medium saucepan. Bring to a boil. Cover pan, reduce heat and simmer until potatoes are tender, approximately 10 minutes. Remove from heat and add chicken bouillon cube. Render bacon.
2. Add scallions and sweat.
3. Add flour, chili powder and cumin. Stir well.
4. Combine ¼ cup salsa and cream cheese.
5. Add cream cheese mixture to sauce pan with milk, remaining salsa, corn and potato-chicken stock mixture.
6. Cook on low heat until cream cheese melts.
7. Ladle into serving bowls. Top each serving with 1/2 oz. Cheddar cheese.
   

• 2 cups lowfat milk.
• 1 cup fresh berries (strawberries, blueberries, raspberries, etc)
• 1 ripe banana, sliced
• 2 tablespoons orange juice concentrate
• 3 teaspoons sugar
• 1 cup ice

1. Place all ingredients in a blender or food processor.
2. Blend until smooth.
3. Serve chilled.

Extra portions can be refrigerated or frozen for a fast, healthy snack.

Makes 2 servings.

TIP: Freeze the berries and banana before blending and omit the ice. The frozen fruit thickens the smoothie beautifully.

Summer Berry Smoothies are a delicious way to beat the summer heat.