A Trunk Full of Recipes

Rolled Haddock Fillets

I steered clear of this type of recipe, because I wasn't sure how it would play out here at the cafe. As it turned out, it was an excellent dish. I cooked the fish 3/4 of the way. Then all it needed was to be reheated, and it was ready to be served.

The fish was served with a creamy egg sauce which is a very traditional way to serve white fish here in Maine. I remember my grandmother making it, and my dad talking about it, all the time while we were growing up.

It also turned out that on this day some family members of mine came in to the cafe to visit! My uncle and three cousins were visiting from London. One of my cousin's took a gamble and tried the Haddock Fillet and fell in love with it!

I love when other people pick a recipe for me to make. It spices things up and keeps the project interesting. So, just before my family left I asked my ten year old cousin to pick out a recipe for me to make next. He chose Baked Stuffed Shrimp. So, Carlo, the next entry is for you! Be sure to check out the next entry to see photos and read all about delicious baked stuffed shrimp!

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Vegetable Casserole

I love vegetables. I always have. What I find interesting though about all of Marjorie's vegetable recipes is that she is always covering the vegetables up with something: a cream sauce, cheese whiz, cheese, or lots and lots of butter. So here is my conclusion...if you have kids and you are trying to get them to eat their vegetables....try some of Marjorie's recipes. More than likely the kids will at least give the vegetables a try. Who knows, they may even like them!

I, myself, am a purest and like vegetables without all of the extra stuff on them. Just steamed with a little seasoning, and I'm good to go.

This Vegetable Casserole was not different from what I just described. It had white sauce, cheese, cream of mushroom soup and carrots and frozen string beans for veggies. Basically it all gets layered together in a casserole dish and baked for half an hour.

Cut the carrots very thin.

Steam together with the green beans

Make the white sacue

Add all the ingredients together and top with parmesan cheese. Bake until golden brown!

There you have it. Vegetable Casserole.

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070

Snappy Cocktail Sauce

I must apologize for I have fallen behind in my posts! It's no excuse, but The Blue Elephant has been extremely busy catering these past couple of weeks! Be sure to check out our catering blog (www.blueelephantcatering.com) and Facebook (https://www.facebook.com/blueelephantevents) to see what we've been up to in the event world.

Back to cooking with Marjorie...I'm still plugging away! It's becoming increasingly difficult, as I feel as though I've done most of easy, or rather, favorite recipes. Now I'm blindly choosing what's left. It's always a surprise what will come out of the kitchen next which is why it continues to be an enjoyable experience.

On August 30th I picked out Marjorie's Snappy Cocktail Sauce. Boy was it snappy! Chili sauce, horseradish, and tabasco just to name a few of the ingredients. I paired it with shrimp of course, and it was an extremely popular dish.

As a general rule if we, the general public, are going to serve shrimp, we head to the grocery store, pick up the shrimp and cocktail sauce and serve it. I always forget how easy it is to make cocktail sauce from scratch. We made it in school, and I made it again on this day. More than likely you can find all the ingredients in your cabinet, and it takes minutes to whip together. Try it sometime, you'll be surprised at how easy it is and how much you'll like it.

Blue Elephant Cafe

12 Pepperell Square

Saco, Maine 04072

207-281-3070