The Oxford Hills Food Collaborative

Local Food Recipes

Now that we have the first year of the co-op behind us, and everyone had a variety of produce to try this year, we want to know how you used it all. This page is dedicated to your favorite recipe using the local foods you recieved this year.

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Posted by Laurie Phillips on 2/21/2009 at 11:38:48 AM EST.
Subject: Carrot Soup and Tzatziki

Carrot soup

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Carrots

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Onion

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Potato

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Basil

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Bay leaf

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Garlic

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Pepper

Simmer until tender. Blend. Add peanut butter to taste.

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Tzatziki

Yogurts

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Garlic cloves

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Cucumber-peeled and grated

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Parsley and dill weed (seasoned)

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¼ olive oil

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1 oz white vinegar

drain yogurt and cucumber

add finely grated garlic

add seasoning (parsley and dill weed)

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Posted by Mike on 12/18/2008 at 3:31:43 PM EST.
Subject: Maine Maple Glazed Ham

Ingredients 2 tablespoons unsalted butter 3 tablespoons Vermont maple syrup 2 tablespoons orange or pineapple juice 2 large slices cooked ham or Sliced leftover Ham Directions Melt butter in skillet. Add syrup and juice. Add ham, simmer, turning occasionally, until meat is tender and glaze gets thicker and syrupy (about 15 minutes). Perfect served with sweet potatoes.

Posted by Mike on 12/18/2008 at 3:14:49 PM EST.
Subject: New england Clam Chowder

Ingredients 1 Tbs butter 1 cup diced celery 1 cup diced onion 1/2 cup raw diced bacon 1/2 tsp finely chopped garlic 1/2 tsp finely chopped fresh thyme 2 Bay Leaves 3 1/2 cups chopped sea clams 1/2 gallon clam juice 1 cup butter 1 cup flour 1 cup diced cooked potato 2 cups heavy cream salt & pepper to taste Directions In large pot, sauté bacon, onion, and celery in 1 Tbs butter (do not brown bacon). Add garlic, thyme, bay leaves, clams, and clam juice. Bring to a boil. Melt 1 cup butter in medium skillet. Add flour and cook for 5 minutes. Add butter/flour mixture to boiling clam mixture, stirring constantly until thickened. Add cooked potato, heavy cream, salt, and pepper. Simmer 15 minutes and serve.

Posted by Kim Delano on 12/18/2008 at 3:07:42 PM EST.
Subject: Mainiac Chicken Casserole

Chicken Casserole: Greased 9x13 dish. (Glass preferred) Ingredients: 2 cups uncooked macaroni spread on bottom of pan. 3 to 4 cups cooked cut up chicken pieces over the macaroni.1/3 cup chopped green pepper 1/3 cup chopped onion 1/3 cup chopped celery 1 can sliced water chestnuts, sprinkle above ingredients over chicken. Top with one 8oz. bag of shredded cheddar. Pour the following over the above.1 can cream of mushroom soup 1 can cream of chicken soup 1 can chicken broth 1 can filled with milk Top with:1 1/2 sticks of butter or margarine (melted) add 1 1/2 sleeves of crushed ritz crackers.(Optional - one cup cashew pieces) Preperation: Bake 350 40 mins.

Posted by Mike on 12/18/2008 at 3:04:34 PM EST.
Subject: Maine Maple Candy

Ingredients 2 Cups Fancy-grade Maple Syrup Directions In a heavy-bottomed 4-quart pot, boil maple syrup on medium-high heat to 235 degrees F, stirring the surface occasionally to keep it from boiling over. Immediately remove the pot from the heat, leaving the thermometer clipped to the side, and place the pot on a wooden board to cool. (Do not touch the syrup while it is cooling, or large crystals will form.) Cool the mixture to 175 degrees F, approximately 10 minutes. Beat the mixture rapidly and continuously with a wooden spoon until the syrup becomes lighter in color, thick and creamy and begins to lose its gloss (about 4 to 5 minutes). Pour into rubber maple-sugar molds or a buttered pan. If using a pan, score into squares immediately). Set aside to cool. When the candies are cool, turn the molds upside down and remove. Candies will store up to 1 month in a container in a cool, dry space. Makes 18 to 20 one ounce maple leaves. Hint: The outside temperature dramatically affects the degree to which you boil maple syrup. 235 degrees is considered the "soft ball stage." To obtain the "soft ball stage", maple syrup is boiled 22 degrees past the boiling point of water. You will find that water will reach the boiling point at anywhere from 209 degrees to 217 degrees depending on the outside temperature and humidity. *Call Mike to get your local Maple Syrup!!!

Posted by New England Recipes on 12/18/2008 at 3:02:54 PM EST.
Subject: Chicken Cordon Bleu

Ingredients 4 large chicken breast halves, boned and skinned (1 lb) 1 Tbs. Dijon style mustard 1/2 tsp. dried thyme leaves, crushed 4 slices (4 oz) lean cooked ham 2 slices (1 1/2 oz) light Swiss cheese 1/4 cup seasoned bread crumbs 1 Tbs. grated parmesan cheese 4 tsp. melted margarine Directions Preheat oven to 400 degrees. Place chicken between 2 pieces of wax paper and pound to 1/4-inch thickness. Spread mustard evenly down center of each breast half. Sprinkle with thyme. Top with ham slice and 1/2 slice of cheese. Roll up jelly-roll style, tucking in sides of chicken to seal. Secure with skewers or large wooden toothpicks. Combine bread crumbs and parmesan cheese in a shallow dish. Brush each chicken breast with melted butter and roll in crumb mixture. Place in 9" x 9" baking pan. Bake at 400 degrees for 10 minutes. Reduce oven to 350 degrees and continue baking 20-25 minutes, or until chicken is tender. Remove skewers and serve immediately. *For best results use fresh ingredients

Posted by Mike on 12/18/2008 at 3:01:02 PM EST.
Subject: Cranberry Bread

Ingredients 2 cups flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1 cup sugar 2 teaspoons baking soda 2 tablespoons hot water 1 egg - beaten 1 tablespoons melted butter 1/2 cup orange juice 1 cup cranberries 1/c cup chopped walnuts Directions Preheat oven to 350 degrees. In large bowl, combine first 4 ingredients, leaving a well in the center. Dissolve baking soda in water and pour into well along with the next 3 ingredients. Blend well. Fold in cranberries and nuts. Pour into loaf pans and bake for 1 hour.

Posted by Governor's Restaurant on 12/18/2008 at 2:58:38 PM EST.
Subject: Potato Skins

Maine Potatoes (Chef Supreme Potatoes from Harrison Farms) mozzarella cheese bacon Take a cooked Chef Supreme potato from Harrison Farms and remove some of the inside. Make long slices and put in cheese and pieces of bacon and cook at 350 degrees for about 4-5 minutes. Cool for a minute and serve.

Posted by 124 Cottage St. Restaurant on 12/18/2008 at 2:48:44 PM EST.
Subject: Maine Crabcakes with Avocado Aioli

1 lb Maine Crab 1 diced shallots 1 tsp fresh tarragon 1 beaten egg 1 Tbsp stone ground mustard 1 Tbsp spicy Maine mustard 1/4 Cup mayonnaise 1 squeezed lime 1 Cup Ritz cracker crumbs, crushed 1 clove, minced garlic 1 tsp Kosher salt 1 beaten egg 1 beaten egg yolk 1 Cup olive oil 2 Tbsp fresh lime juice 1 dash to taste white pepper 1 peeled avocado Mix together crabmeat, shallot, tarragon, 1 egg, mustards, mayonnaise, squeezed lime and Ritz cracker crumbs. (Add more cracker crumbs to make a 2" cake.) Heat sauté pan with olive oil, brown both sides and finish by baking in 350 degree oven for 10 minutes. For the Aioli put the garlic, kosher salt, egg, egg yolk, olive oil, lime juice, white pepper and avocado in a food processor and puree.

Posted by Washington County Technical College on 12/18/2008 at 2:46:50 PM EST.
Subject: Downeast Maine Salmon

4 filets Maine Atlantic Salmon 4 Cups Maine Russet Potatoes, shredded 4 Cups flour 4 beaten egg whites Dredge salmon filet in flour (seasoned with Cajun spice), then egg whites, then shredded potatoes. Spray with oil (butter-flavored Pam). Bake at 375 for 30 minutes. One of our Maine signature items.

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