Needhams (Coconut/Chocolate Candy)
Hot Fudge Sauce
Smashing Squash
Smashing Squash for a crowd
Marshmallow Walnut Christmas Pudding
2# sliced squash (yellow, summer) cooked and drained
1 grated carrot
1 small onion, chopped
1 stick margarine, melted - mixed with 8 oz. package of herbed stuffing mix (Pepperidge Farm)
1 cup sour cream
1 can cream of chicken soup
.........the only salt I use is in cooking the squash and chicken (below), use salt and pepper to your own taste
Mix together:
squash, carrot, onion
sour cream and cream soup
1/2 the stuffing mixture
Turn into a buttered casserole and top with the remaining 1/2 stuffing mixture................Bake uncovered 350 degrees for 30 minutes
4# sliced squash cooked and drained (do not overcook)
grated carrot, about a cup to 2 cups, as desired
chopped onion, small to medium as desired
2 sticks margarine, melted and combined with
16 oz. package Pepperidge Farm herbed stuffing mix or cubes
1 pint sour cream
2 cans cream of chicken soup (you could use cream of mushroom or cream of celery)
Combine and mix well all ingredients, reserving about half of the stuffing mixture for topping
Pour into buttered casserole, (this will fill a large and a medium, or perhaps two large not quite so deep)and top with remaining stuffing mixture .......... Bake 350 degrees uncovered for 30 minutes or until bubbly and thoroughly hot through....could take up to 45 minutes as a larger casserole than the original recipe.
1 cup water
2 squares semi-sweet chocolate
.......boil together until mixture becomes spongy
Add 1 cup sugar and boil a few minutes
Remove from heat and add vanilla and pinch of salt to taste
..........Serve hot over ice cream!
3 very large baked potatoes, cooled but NOT REFRIGERATOR COLD
1 large package coconut
3 1-pound boxes confectioners sugar
1 teaspoon vanilla
Bakers chocolate squares--semi-sweet recommended
When the potatoes are cold mash them, then slowly stir in the sugar and add the coconut and vanilla--THE MIXTURE SHOULD BE EXTREMELY STIFF.
Press the mixture down firmly in a large flat pan with waxed paper on the bottom(a cake or jelly roll pan)to about 1/4 - 1/2 inch thick - cover the top with waxed paper - place in refrigerator to chill and firm up.
Cut into squares (about 1 1/2 inch square)
Melt bakers chocolate squares in top of double boiler.
Dip the squares in the chocolate and place on waxed paper -- cool until chocolate has hardened.
Wrap each candy separately or place layers separated with waxed paper in a decorative box or arrange on a plate and cover securely-- should be refrigerated until served.
These do not keep well for very long, but they get eaten by candy lovers very quickly!
I don't know the origin of this, but more than 50 years ago it was a tradition at our Thanksgiving and Christmas table--and since it is white, I have dubbed it a Christmas pudding
A bag of large marshmallows: cut each confection into quarters with scissors (scissors will get sticky--wash in hot soapy water)
A small package of walnut meat chopped but not too fine
A cup of whipping cream, whipped with sugar and vanilla added to taste
Fold all ingredients together and chill thoroughly
Small servings are ample because it is very rich and sweet, but ooooh so good!
*I do not claim these all originated in Maine, but I learned them in Maine or grew up eating them in Maine, so in my mind they are of Maine origin....watch for fabulous recipes to be added frequently--tried and true great Maine dishes (at least, that is where I learned them)
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