A Note From the Kitchen

Recently we had a customer come in, and she was quick to identify with the Marjorie Standish project. I believe the special of the day was Salmon Wiggle, and the woman's mother used to make it all the time when she was little. She has very fond memories of the cookbook and of her mother cooking from it.

The customer has since come in to the Blue Elephant many times. On one of her visits, she brought me the cookbook in the photo below! She came across the book in her travels and said it reminded her of me and the Marjorie Standish project, and she couldn't resist picking it up.

Simple, easy recipes

It's filled with classic family dishes

Thanks Cindy for thinking of me! Come in any time for lunch. We're always happy to see you!!

Oat Cakes

These are interesting cookies; a bit bland, yet the hint of sugar in the recipe gives an aftertaste of sweetness. Marjorie suggests serving them with jelly or honey. We are definitely serving the cookies today with the jelly, as I think they need a little bit more flavor. I can certainly see Marjorie and her friends sitting down with these cookies for a cup of afternoon tea or coffee. 

So far our customers think that these are sugar cookies, however they don't remind me  of sugar cookies. They are good, though! Come in and try them. Let me know what you think, what do they remind you of? 

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

Honky Tonk

Today was the day. I have been dancing around this recipe for a long time. I wasn't sure that the general public was quite ready for this dish. After making (and selling quite successfully) celery sandwiches yesterday, I decided that maybe it was time.  Just because of its funny name, I was excited to make this recipe! It is a cross between American Chop Suey and Macaroni and Cheese and, while I don't know the origin of the dish, it is quite the creation and definitely worth trying sometime!

Saute the onions.

Add the hamburg and cook until brown and delicious.

Melt the American cheese and cream of mushroom soup in a 

double boiler. 

Mix together the cooked macaroni, tomatoes, hamburg and onions,

and the American cheese and soup combination.

Pour into a casserole dish and bake until golden brown and bubbly. 

Does anyone out there know the history of Honky Tonk? Where does it originate? How did it come to be? 

Come in to the Blue Elephant Cafe and give it a try. You won't be disappointed! 

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

Celery Sandwiches

I needed something easy this morning, and I found it. We also had all of the ingredients here in our kitchen, so I didn't have to make a grocery store run. Though it's not one of the most eye appealing recipes, it had to be done and I am curious to see if anybody has memories of this sandwich from their childhood. Take a look at the photos, and tell me what you think.

Celery Sandwich Filling

Topped with a little spring mix on white and wheat bread

Ready to eat!

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

Cabbage Salad

You know it's summer when.....? Finish the sentence. What comes to mind when you think of summer food? This morning when I opened Cooking Down East, it fell to Cabbage Salad which turns out to be a fancy way of saying cole slaw.

"Call it cabbage salad or cole slaw. In our family we usually referred to cabbage salad. It is only a notion but I think of chopping it to make a cabbage salad, using mayonnaise. If it's cole slaw the cabbage is shredded and slightly sweet vinegar and oil dressing is mixed with it."  Marjorie Standish

I've always known cole slaw to have a mayonnaise dressing, and I've never heard it called cabbage salad. However, the end result looks pretty much the same.

Regardless of the name, it is a dish that always reminds me of a summer picnic. With all of this rain we've been having on the east coast, I figured we could use some cheering up with thoughts of summer and picnics. Come to the Blue Elephant Cafe today, and try some cabbage salad. It will be served in a fresh lettuce cup and surely will make your day!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

Maine Dandelion Greens

I never realized it was such a process to cook Dandelion Greens. It was such a hassle to find the dandelion greens in the first place, and then it ended up taking approximately two and a half hours to cook them - at least using Marjorie's method. Perhaps there is an easier way.

Using Marjorie's method, first very slowly boil salt pork for about an hour. Then add the dandelion greens and simmer for another hour, making sure the salt pork is distributed for flavor. When the second hour is up, add some pared potatoes to the greens in water and simmer for another half an hour or until the potatoes are tender.

Once the greens and the potatoes are cooked, place them on a plate, and you are ready to serve. It was not a difficult dish, just very time consuming! They look yummy and, again, were very hard to find. Since the season is almost over, we have a limited amount. So hurry in to try your portion today!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

Fiddleheads

The title reads, "Fiddleheads - A Maine Delicacy." I have been keeping an eye out everywhere for fiddleheads as now is the time of year they are in season. It was only yesterday that I found them at the grocery store and snapped them up! Marjorie has a page and a half in her book dedicated to fiddleheads - most of which is a history about them.

While you can find fiddleheads in the store, according to Marjorie, "Best of all is to go fiddleheading yourself." They are hard to find and considered a Maine delicacy. Once found, it is wise to keep them to yourself. The directions on picking them are to break them off and place them in your "sack" or basket. Then for cooking, steam in a very little bit of water for 10 minutes. Marjorie warns that you must be careful not to overcook otherwise the fiddleheads will become slimy. 

After 10 minutes add butter, salt and pepper and they are ready to serve. 

I've never tried fiddleheads; actually I've always been a little afraid of them. For the sake of this project, though, I decided to try them. While they did give off a not so pleasant odor, they were quite delicious! They had a similar taste to spinach or beets. Definitely come in and give them a try- we have a limited amount, and the season is almost over! 

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

www.blueelephantcatering.com

Rhubarb Juice

Have you ever heard of Rhubarb Juice? I hadn't until I opened up this cookbook. It reminds me of pink lemonade, although it's a lot easier to make. Simply boil the rhubarb, water and sugar until the rhubarb is mushy. Then strain out the fibers. You are left with a beautiful pink juice. It is very sweet with a hint of tart rhubarb taste.

If you have a bunch of rhubarb in your garden and are looking for a summery treat try this recipe, you won't be disappointed!

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

Old-Fashioned Rhubarb Pie

I was able to quickly put the rhubarb coffee cake in the oven this morning and realized I had everything I needed to make Old-Fashioned Rhubarb Pie. I threw this together and into the oven it went. It looks so delicious, I might just have to eat a piece!

Fill the crust with rhubarb, sugar, flour and butter. 

Cover with the top crust. 

Old-Fashioned Rhubarb Pie Fresh out of the oven, ready to be consumed by you!

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

Rhubarb Coffee Cake

I did some research this morning and learned that Coffee Cake came to be in 17th Century Europe. It eventually made its way across the world as it became a custom to eat something sweet with your morning coffee. Back in the day it was typically a sweet yeast bread, whereas today it could be described more as a cake than bread.

Marjorie uses a ton of spices mixed in with her coffee cake and tops it off with a bit of coconut and nuts; loaded with rhubarb and baked in the oven until it's golden brown and not gooey on the inside. It is a delicious morning breakfast or could even be eaten as a light dessert.

All ready to go into the oven! 

Fresh, hot rhubarb coffee cake. YUM! 

I don't know as I've ever had Rhubarb Coffee Cake, but my mom used to make a Sour Cream Coffee Cake every Christmas. So making this dish sort of reminds me of the holidays. Come in and try this yummy treat today at the Blue Elephant Cafe while it lasts!

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

Rhubarb Cake

I love rhubarb, however... I'm not sure how I feel about this recipe. It is good, but it came out very dense. Everything about the recipe was straight forward; cream the sugar and fat, add the rhubarb sauce, add sifted flour and seasonings and bake in the oven.

The strange part about this recipe was you dissolve a teaspoon of baking soda in a little warm water. Then add this mixture to the rhubarb sauce. Marjorie says, "Don't be alarmed at the colors you get." I think this step had something to do with the density of the cake.

It still is very delicious and will be served warm with a dollop of whipped cream.

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

Rhubarb Crisp

It's almost summer and that means fresh delicious vegetables from the garden. Our good friends, Joe and Andrea, who eat here at the Blue Elephant almost every day, were so kind and brought me a huge bag full of rhubarb harvested from their garden. Marjorie has seven rhubarb recipes in Cooking Down East, and I'm excited to cook my way through them.

Rhubarb is one of my favorite summer treats. I remember growing, picking and eating rhubarb as a child. We used to grow it in our garden; my mom would go out to the garden, cut the stalks, bring them back to the kitchen and make things like rhubarb sauce and rhubarb crisp. We also would cut the rhubarb into half inch pieces and freeze them in baggies so we could enjoy it when it wasn't in season.


The first rhubarb recipe I decided make was Rhubarb Crisp; a deliciously bitter sweet dessert topped with brown sugar and butter. Come enjoy this treat at the Blue Elephant Cafe today for 1.25/cup.

Blue Elephant Cafe 

12 Pepperell Square 

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

Garlic Cheese Dip and Minced Clam Dip

Garlic Cheese Dip

Minced Clam Dip

Friday was Sample Day at the Blue Elephant. Marjorie has a section in her book called "These 'Firsts' are Last," and the last recipe I made from this section was quite awhile ago. So I picked a couple of dips, and we had them out on the counter for sampling. The general consensus was that they were delicious! Stay tuned in and check our Facebook page and the blog regularly, as you never know when more samples may be headed your way! 

Blue Elephant Cafe

12 Pepperell Square 

Saco Maine 04072

207-281-3070

www.blueelephantcatering.com

https://www.facebook.com/pages/Saco-ME/Blue-Elephant-Events-Catering/19796658177

Chicken Fricassee

Today's recipe is Chicken Fricassee. I'm not quite sure about it though. Don't get me wrong; it looks delicious! However, it seems like it should be such an elegant dish, yet it's simply chicken stewed in its own gravy.

According to the Internet, "Fricassee" is a term that means to fry. Typically white meat is used although it appears that several countries have their own version of Fricassee. For example the Cubans have Pork Fricassee and the Canadians have Beef Fricassee. And Marjorie Standish had Chicken Fricassee.

It is made by shaking the chicken in flour and seasonings, then frying the chicken pieces in hot melted butter. Once the chicken is nice and golden brown, you remove it from the pan and add water to make the gravy. Add the gravy to the chicken and stew for at least 2 hours. It's as simple as that.

The old fashioned version of Shake n' Bake! 

Fried until golden brown.

Sprinkled with Marjorie's favorite spice... Paprika! 

And a bit of parsley too. 

A side of seasoned potatoes. Yum!

Does anybody out there have any history with Chicken Fricassee? If so please write to me. I'd like to hear your story.

To go with the chicken we have a medley of roasted vegetables and a side of seasoned potatoes. Come enjoy this eccentric dish while it lasts!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com

Cream Cheese Cookies

I counted yesterday, and I've now completed 160 recipes in the Cooking Down East cookbook. As I get closer to completing sections in the cookbook it becomes more difficult to make the choice of which recipe to make each day. I've asked other people to choose some recipes for me recently, and that's been fun! Adding a new twist to the project, I don't look at the recipe they've chosen until the morning I'm going to make it and need to buy the ingredients.

This morning I had a particularly hard time choosing a recipe to make. I landed on Cream Cheese Cookies and, as it turns out, I'm glad I did. I tried one when they came out of the oven, and as soon as it hit my mouth I was reminded of my grandmother. 

A little side story; when I was probably six or seven, Grammy asked me to come to her house to help her make cookies for a bake sale. We made dozens of cookies. M&M Cookies, Sugar Cookies, and Chocolate Chip Cookies. What I remember most though is that she bought the packages of mini M&M's in the little tubes, and I thought they were so cool. Then, when we were done baking, my grandfather came in from mowing the lawn, and we had tea, hot chocolate and cookies. It was a very special memory that was triggered by these Cream Cheese Cookies that I made today. 

Cream all the ingredients together and fold in the flour.

Ready to roll the batter into cookies.

Cream Cheese Cookie balls; just press them down with a damp towel,

then bake in the oven

Half baked and half raw ready to go in the oven

Good enough to eat

All that's left to do is package them up

Seal it with a bow! Tiny packages of Cream Cheese Cookies ready to be bought 

and eaten by you! 

Blue Elephant Cafe

12 Pepperell Square 

Saco, Maine 

04072

207-281-3070

www.blueelephantcatering.com

Noodle and Cottage Cheese Casserole

After I dropped my first box of noodles on the floor this morning, I did manage to come out with a pretty yummy looking casserole!

Mix all of the ingredients together, and add the cooked noodles. 

YUM! Pour into a casserole dish and top with grated Old English Cheese, 

or if you can't find Old English, Velveeta works too. 

While the casserole is baking, mix together sour cream and Old English Cheese.

This is served with the warm casserole.

Noodle and Cottage Cheese Casserole 

Come in today, and try this delicious casserole here at the Blue Elephant Cafe.

Blue Elephant Cafe 

12 Peperell Square

Saco, Maine 04072

207-281-3070

www.blueelephantcatering.com