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The Lake Scene - Vol. 25 - No. 3

CHEESE STICKS

1-2/3 c. flour
1/2 tsp. baking powder
1/4 tsp. dried whole oregano
1/4 tsp. dried sweet basil
1/4 tsp. parsley flakes
1/4 tsp. dried thyme
1/16th tsp. cayenne pepper
1/2 c. butter (not margarine) cut in chunks
1-1/2 c. grated blue Shropshire, Gorgonzola,
Stilton or blue cheese
1 large egg
1 Tbsp. hald & half
1 Tbsp. coarse sea salt

...  process first 7 ingredients in a food
processor for a few seconds until just mixed.  
Add butter and cheese.  Pulse with on/off
motion several times until mixture resembles
coarse crumbs.  Fork-beat egg and cream
together in small cup.  With motor running,
slowly add egg mix thru feed chute until
dough forms a ball.  Divide into two portions -
flatten into 2 discs.  Cover in plastic and chill
one hour.  Roll out into 8" square.  Cut in
half.  Cut into 16 sticks using a pizza cutter.  
Repeat.  Sprinkle with sea salt.  Arrange on
greased sheet and bake at 400 for 10 min.  
Cool.  Makes 64.
The Lake Scene - Vol. 25 - No. 1

SALTED NUT ROLLS

4 Tbsp. butter
1 - 12oz. peanut butter chips
1 small can sweetened condensed milk
1 package mini marshmallows
28-36 oz. salted dry roasted peanuts

... melt butter in microwave.  Add peanut
butter chips - mix and melt in microwave
on 60% power for 2 minutes.  Add
sweetened condensed milk, stir and
microwave 2 min.  Add mini
marshmallows.  Stir until mixed in.  
Microwave 30 sec. to soften.  Cover
bottom of a 2-3 qt. glass dish with half
peanuts.  Pour marshmallow mix on top.  
Top with remaining peanuts.  Refrigerate
to harden.
The Lake Scene - Vol. 25 - No. 2

MANGO SALAD                          Pat Carlson

3 mangos, diced
2 cans black beans, rinsed and drained
1 red pepper, diced
1/2 red onion, diced
juice of 2 limes
1-2 Jalapeno peppers (depending on
how hot you like it)
1 Serrano pepper (optional)
cilantro to taste

...  mix well and refrigerate overnight or
several hours to allow flavors to blend.  
Enjoy with taco chips.



BREAKFAST FRUIT FREEZE

1 large can mandarin oranges plus juice
20 oz. can crushed pineapple with juice
1 - 10 oz. packages froze strawberries
6 large bananas - 3 mashed and 3 sliced

...  mix all ingredients together and put in
serving dishes (wide plastic drink cups
work well).  Put on a tray, cover with
plastic wrap and freeze.  Remove about
one hour before serving to slightly thaw.
The Lake Scene - Vol. 25 - No. 5

MONTE CRISTO SANDWICH

8 pcs. sourdough bread (prefer unsliced
loaf)
3 Tbsp. Dijon mustard or combination of
Dijon and mayonnaise
4 slices Provolone cheese
4 slices Swiss cheese
1/2# deli Virginia ham - sliced thin
1/2# deli Turkey or Chicken breast - sliced
thin
2 eggs, beaten
2 Tbsp. milk
1 Tbsp. oil
1 cup rice krispie cereal, crushed fine
powdered sugar
raspberry jam
raspberry vinagrette (optional)

...  slice bread to ~ 1/2" thickness.  Spread
mustard/mayo on one side of each slice
of bread.  Add both cheeses and either
turkey or chicken to make a sandwich.  Mix
eggs, add milk and oil - mix well.  Dip both
sides of sandwich in egg mixture, then in
crushed rice krispies.  Place in a George
Forman Grill and press down firmly for
several seconds.  Continue grilling for 3-4
minutes, until golden.  Sprinkle with
powdered sugar - while eating, dip in
raspberry jam or a combination of jam
and raspberry vinagrette.  
The Lake Scene - Vol. 25 - No. 6

SPINACH ARTICHOKE DIP

1 - 10 oz. frozen spinach, thawed/chopped
1 - 14 oz. can artichoke hearts, drained and
coarsely chopped
1 cup shredded Parmesan/Romano cheese
mixture
1 cup shredded Mozzarella cheese
10 oz. prepared Alfredo sauce
1 tsp. minced garlic
4 oz. cream cheese, softened

... preheat oven to 350 degrees.  Combine all
of the above in a bowl and mix well.  Spread
in an 8x8 baking dish.  Bake 25-30 minutes
or until melted or bubbling.  Serve with chips
or torn bread chunks.
The Lake Scene - Vol. 25 - No. 4

HASH BROWN BREAKFAST BAKE

32 oz. loose hash browns, thawed
1 stick (or more) of melted butter
1-1/2 c. grated Swiss cheese
1-1/2 c. grated Cheddar cheese
5 eggs
1-1/2 c. diced ham
1-1/2 c. whole milk
1-1/2 tsp. Lawrey's salt
grated Parmesan cheese

...  mix thawed hash browns with melted
butter and press in a 9x13 inch pan.  
Bake at 350 for about 30 minutes.  Layer
Swiss cheese, Cheddar cheese and
ham on top.  Mix eggs , add milk and
Lawrey's seasoning salt.  Mix well and
pour on top.  Top with Parmesan
cheese.  Bake additional 40 minutes.
RECIPES ... from "The Lake Scene" newletter  ... and the great chefs of Wapogasset and Bear Trap

TOASTED PECAN RHUBARB BREAD
3/4 c. sugar
1/2 c. butter, softened
2 eggs
1 c. buttermilk
2 c. flour
1/2 c. chopped pecans, toasted
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sliced fresh or frozen (not thawed
rhubarb
1 Tbsp. sugar
... Heat oven to 350 - grease bottom only
of a 9x5 loaf pan.  Beat sugar/butter till
light.  Add eggs/beat.  Add
buttermilk/blend.  In sep. bowl, mix flour,
toasted pecans, pdr, soda and salt.  Add
to buttermilk mix.  Stir just until moist - fold
in rhubarb.  Sprinkle with sugar.  Bake
50-60 min.  Cool 15 min.  Remove from
pan.
The Lake Scene - Vol. 26 #2
GRILLING/BREAD DIPPING OIL
try it for ...

Hamburgers ... add any grilling or
dipping oil, to taste, to prime ground
chuck.  Form into patties and follow
usual recipe for cooking.

Bruschetta ... Drizzle oil on slices of
ciabatta or french bread.  Broil the bread
until it is crispy.  Meanwhile toss diced
tomatoes, fresh basil and fresh
mozzarella cheese in the same oil and
top the crispy bread slices.

Soup ...  Saute assorted diced veggies in
your favorite dipping oil - then add a can
of diced tomatoes and a can of broth and
simmer.

Potatoes ... Cut 2 - 18" pieces of foil.  
Place 12 redskin potatoes cut in half
lengthways on one piece.  Add 1/2 cup
oil and seal.  Set it on the 2nd sheet of
foil and place on a hot grill until done ~
20 min.

Pizza ... Toss bell peppers, onions,
mushrooms, summer squash, etc. in
your favorite oil.  Spread veggies over
fresh made or pre-baked pizza crust and
bake according to directions.  Just before
baking is finished remove the pizza and
sprinkle with feta or other fine cheese
and return to oven for ~10 minutes.

GREEK SALAD

2 red bell peppers, cut in 1" chunks
1 green bell pepper, cut in 1" chunks
2 cups cherry tomatoes (cut 1/2 of
them in 1/2 - leave the rest whole
2 cucumbers, thickly sliced
2 red onions, thinly sliced
3/4 c. Kalamata olives
2 Tbsp. capers, rinsed
1/2# feta cheese, cut in 1" cubes
... toss together above ingredients.  
Prepare dressing below, pour over,
toss and serve.

Dressing:

1/4 c. red wine vinegar
1 clove garlic, minced
2 Tbsp. fresh dill, minced
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/2 c. fruity extra virgin olive oil
... whisk together all ingredients
except the olive oil, than slowly drizzle
in the olive oil while continuing to
whisk.

to:  kathy@lakewapogasset.com

... thanks!
CRISPY CRAPPIES (or SUNNIES)
1 egg
1/2 c. milk
1 tube saltine crackers
20 crappie or sunnie fillets
salt
oil (prefer peanut oil or very good olive oil ... Indigo Iris in downtown Amery
sells an incredible olive oil from Bethlehem)
... Mix egg and milk well.  Salt and pepper fillets; dip into egg/milk mixture
and then into finely crushed crackers - coat well.  Fry in a well-oiled griddle till
golden.  Serves 4

FISH 'n CHIPS

2# crappie or sunnie fillets
1/4 c. milk
1/4 c. grated parmesan cheese
1 c. potato chips (crushed)
1/4 tsp. thyme
1/4 c. melted butter
...Dip fish in milk and then in a mixture of chips/cheese/thyme.  Place fish in
a shallow, greased 9x13 pan.  Sprinkle with remaining chip mixture.  Drizzle
melted butter over top.  Bake in hot oven 500 for 12-15 min - watch carefully.  

............ANY FRESH FISH

DIJON FISH BAKE
1# any fresh fish fillets
1/4 c. dry white wine
2-1/2 Tbsp. dijon mustard
1 Tbsp. lemon juice
2 cloves garlic, minced
1 tsp. dried dill weed
1 tsp. lemon pepper seasoning
...  Cost baking dish with non-stick cooking spray.  Place fillets in baking
dish.  Combine remaining ingredients in a bowl.  Mix well.  Spread mixture
evenly over fillets.  Bake at 400 for 10-15 min. until fish flakes easily with a
fork.
from The Lake Scene ... Vol. 27 #2

ANGEL FLAKE TRIFLE

1 Angel Food Cake
1 can sweetened condensed milk
1 cup lemon yogurt
1/3 c. fresh lemon juice
2 tsp. fresh grated lemon rind
2 cups whipped cream (or cool whip)
1 cup or more toasted flaked coconut
2 cups fresh raspberries

... carefully toast desired amount of coconut
until just golden in color - set aside.  
Combine sweetened condensed milk with
yogurt, lemon juuice and rind.  Fold in
whipped cream.  Break or cut angel food
cake in small pieces ... put 1/3 in bottom of a
glass bowl, top with lemon mixture, sprinkle
with coconut and berries ... repeat two more
times.  Refrigerate.


8 oz. cream cheese, softened
1-1/2 c. diced fully cooked ham
4 oz. shredded Swiss cheese
3/4 c. rye cracker crumbs
2 Tbsp. butter - melted

... In a small mixing bowl beat cream cheese
and mayo until smooth.  Stir in ham, cheese,
green pepper and mustard.  Spread in
ungreased 9" pie plate.  Mix cracker crumbs
with melted butter and sprinkle over mixture.  
Bake at 400 for 12-15 minutes or until heated
through.  Serve with crackers.
Yield:  3 cups
from The Lake Scene - Vol. 27 - no. 4

MORNING GLORY MUFFINS                              ... Martha Funke

1 c whole wheat flour
1/2 c all-purpose flour
1 c regular oats
3/4 c packed brown sugar
1 Tbsp wheat bran
2 tsp baking soda
1/3 tsp soda
1/3 tsp salt
1 c plain fat-free yogurt (I use vanilla)
1 c mashed ripe bananas (about 2)
1 large egg
1 c chopped pitted dates
3/4 c chopped walnuts
1/2 c chopped dried pineapple (I don't use)
3 Tbsp. ground flaxseed or 2 Tbsp whole (I mix this right in
with the batter rather than sprinkle on top)
3/4 c coconut
... Prehead oven to 350.  Place 18 muffin liners in muffin
cups; coat with cooking spray.  Combine flours and next 5
ingredients (and flaxseed if desired).  Mix yogurt, mashed
bananas and egg; add to flour mixture, stirring until moist.  
Fold in dates, walnuts and pineapple.  Spoon batter into
muffin cups.  If you didn't add flaxseed to flour mix, sprinkle
seeds on top of muffins.  Bake 20 min - don't overbake - cool
on wire rack.

2-3 avocados (be sure they're ripe)
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco mix
1 can jalapeno refried beans
1 c. chopped green onion
2 large tomatoes, chopped
1 can ripe olives (optional)
8 oz. sharp cheddar cheese, shred
round tortilla chips

... mash avocados, lemon, salt, pepper.  
Combine sour cream, mayo and taco mix.  
To assemble:  spread beans on plate in
shape 2 inches smaller than serving dish.  
Top with avocado mix.  Top with sour
cream mix.  Sprinkle with onions, then
tomatoes, then olives and finally cheese.  
Serve with chips.
Helga's SUPER RHUBARB RASPBERRY SAUCE

6 c. rhubarb - cut fine
1 cup water
1 can blueberry pie filling
2 pkgs. raspberry jello

... Cook rhubarb in water until tender - about 10
minutes.  Add sugar and cook until sugar is
dissolved.  Add pie filling and cook 6-8 minutes.  
Remove from heat, add jello and stir until
dissolved.  Fill plastic storage containers and
freeze.

This sauce is terrific on pancakes or ice cream
Easy Lemony Breakfast Treats   Vol 28 No1

2 tubes of crescent rolls
2 - 80z pkgs. of cream cheese, softened
1 egg
1-1/4 c. sugar
1 tsp. lemon juice
1 tsp. vanilla
1/2 c. walnuts

...  Lay 1 pkg. of rolls in the bottom of a 9x13
pan.  Press/pinch perforations.  Beat cream
cheese, lemon juice and vanilla.  Beat 1 cup
of the sugar and egg yolk.  Spread on top.  
Add 2nd pkg. of rolls on top.  Beatr egg
white until foamy, add rest of sugar and
nuts.  Bake at 350 for 25-30 mins.  ENJOY

MORE
RECIPES
BELOW
THIS
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to a request to gather their favorite "at the lake" recipes and send them to Kathy
Mortensen, Editor of "The Lake Scene" newsletter on Wapogasset - Bear Trap.  
Kathy took this incredible collection of recipes and created
"THE LAKE SCENE
COOKBOOK."
 ... try a few of the recipes and see for yourself why this cookbook
has become a "favorite" of so many WBT residents.


Find nearly 850 incredible recipes ...

  • BREAD & BREAKFAST ... 39 pages of recipes for quick breads, coffee
    cakes, muffins & scones, sweet rolls, asst. breads, popovers, breakfast
    overnight dishes other breakfast dishes, pancakes and quiches.
  • SOUP & SALAD ... 55 pages of recipes for soup, variety salads, chicken
    salad, pasta salad, potato salad, taco/tuna salad, jello salad, fruit salad
    and dressings.
  • SIDE DISHES ... 19 pages of recipes for potatoes, beans, rice and
    vegetable dishes.
  • MAIN DISHES ... 65 pages of beef, ground beef, pork, chicken, turkey, fish &
    seafood, non-meat and wild game recipes.
  • CAKES & PIES ... 27 pages of recipes for cakes and pies.
  • DESSERTS ... 21 pages of dessert recipes.
  • SNACKS & ETC. ... 7 pages of snacks and other good things.
  • APPETIZERS & DRINKS ... 120 recipes!!!   48 pages of happy hour delights.