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Lobster Mac n Cheese
Lobster Macaroni and Cheese Recipe by Craig Fougere An accomplished artisan, Craig’s craft began with the Stone Age, which makes the 4,000 year-old noodles recently discovered in China seem downright modernistic. Legend has it that Marco Polo was first to introduce pasta to Italy in 1292, but since spaghetti and macaroni were already Sicilian staples, […]
Marie Rose Sauce
Marie Rose Sauce Recipe by Maureen Woodman Here’s a variation of what is popularly called Marie Rose sauce. First concocted in the UK and allegedly named in celebration of the raising of Henry VIII’s flagship, Mary Rose (437 years after she sank in battle), the sauce is often served with prawn in an avocado half, […]
Tartar Sauce
Tartar Sauce Recipe by The Woodman Family Found in cookbooks since the 1800s, tartar sauce was first used by the mayo-mad French as a condiment to their raw minced beef dish, Steak tartare, and is purportedly named for the Tartars of Russia’s Volga Region. Also popular on this side of the Atlantic, tartar sauce (at […]
Steama’ n’ Lobsta’ Stew
Steamer and Lobster Stew Recipe by Tracey Carlson “We were having a ‘couples weekend’ at the family place in Vermont and had cooked some lobsters and steamers in beer like we always do,” says Deck and Gini’s fourth grandchild Tracey. “But this time there were lots of leftovers and I didn’t want anything to go […]
Spaghetti with Lobster Sauce
Spaghetti with Lobster Sauce Recipe by Tim Lane For years, Tim supervised the food preparation for the Essex Firemen’s annual spaghetti suppers. But while ladle and spoon were essential to its making, his much-praised sauce owed even more to the existence of the fork. It all began with the tomato, of course, which arrived in […]
Baked Scallops with Cracker Crumbs
Baked Scallops Recipe by Woodman’s of Essex Baked Scallops Ingredients 2 pounds scallops Cracker Crumbs for Seafood* *Cracker Crumb Ingredients 8 ounces Ritz crackers 6 ounces milk lunch crackers 1 teaspoon garlic powder ¼ cup mayonnaise 1½ sticks butter, melted How to Make Cracker Crumbs Crush the crackers, until chunky, by pulverizing them in a […]
Judi’s Kitchen Corn Chowder
Corn and potato chowder recipe from Judi’s Kitchen Here’s an old favorite taken straight from the laminated menu of Judi’s Kitchen. Owned and operated by Chubby and Bessie’s granddaughter Judi (and then by great-granddaughters, Wendy, Cindy and Terri) in the 1970s and ‘80s, it was the most enduring of the little eateries that would breathe life […]
“Auntie’s” Crabmeat Casserole
“Auntie’s” Crab meat Casserole Recipe Crab Meat Casserole Ingredients 3 tablespoons butter 2 tablespoons onion, minced 3 tablespoons all-purpose flour 1 teaspoon dry mustard ½ teaspoon paprika Buttered Crumbs ½ cup crushed Ritz crackers 1 tablespoon butter, melted Salt and pepper to taste 1 teaspoon Worcestershire sauce 1½ cups milk 3 cups fresh or canned […]
Nannie Woodman’s Lemon Pie
Lemon Pie Recipe by Nannie Woodman Chubby’s mother Nannie Woodman was an excellent cook, and there are those who well remember the luscious cakes and pies she sold in her bake shop. Here’s a recipe that has seen its way to countless church fairs and family cookouts. While Nannie always made her pie shell from scratch, […]
Whipped Cream
Whipped Cream Recipe Whipped Cream Ingredients 1 cup heavy cream 1 teaspoon vanilla extract 1 tablespoon confectioners’ sugar (or granulated sugar) How to Make Whipped Cream In a large bowl, whip the cream until stiff peaks are just about to form. Gradually beat in the vanilla and sugar until stiff peaks form. Make sure not […]