Recipes
Thanksgiving Recipe
How about something different on the Thanksgiving table this year. The library has a wide selection of cookbooks to peruse. Try something new! It may become a new family classic.
From Celebrate! by Sheila Lukins, here is a very easy recipe for
Orange-Ginger Cranberries
2 pounds fresh cranberries, picked over and rinsed
4 cups sugar
2 cups fresh orange juice
2 tablespoons finely minced fresh ginger
1. Divide the ingredients evenly between two heavy saucepans and stir well. Cook over medium heat until the berries pop open, about 10 minutes.
2. Skim the foam off the surface with a metal spoon. Cool to room temperature. Then refrigerate, covered, for as long as 2 months. Serve chilled or at room temperature.
Note: I prefer to cook the cranberries in small batches for better texture
Happy Thanksgiving!
Scott Handville, Assistant Library Director
Salad Time!
Summer time is salad time . . . . and nothing beats the comfort foods of Maine like those featured in the cookbooks of Marjorie Standish. Cooking Down East was published in 1969; Keep Cooking – The Maine Way was published in 1973. Both books are available at the Gardiner Public Library. Try the recipe that follows for macaroni salad or check out one of the titles to look for other down home comfort foods from Maine.
MACARONI SALAD
2 cups elbow macaroni
½ cup mayo
1 tbl lemon juice
1 tsp salt
1 tsp sugar
¼ tsp diced pimiento
¼ tsp celery seed
¼ cup diced green pepper
1 cup finely diced celery
1 slice onion, finely minced
Cook elbow macaroni, rinse with cold water and drain. Mix mayo with lemon juice, salt and sugar. Combine cooked macaroni, vegetables, celery seed and mayo mixture, blending thoroughly. This may be stored covered in fridge for overnight or all day. You may want to add other seasonings, such as chopped dill pickle or chopped sweet pickle. Chopped cucumber and chopped fresh tomato add interesting flavors, too.
Serve on crisp lettuce leaves. This recipe makes 6 to 8 servings.