OCTOBER

OCTOBER

July 5, 2011

Summer Chillin'!

It's finally here! Family is on the way...well..almost! The Maine House has waited eagerly for the month of July to arrive! We are celebrating family birthdays in a big way! Today, we celebrate the birthday of Nicholas Patrick....our third born son! He has brought such joy and laughter to our lives for thirty-two years! Nick has been the child that always gave you those heart-stopping moments that children sometimes give their parents....you know....always right on the edge of danger....knowing no fear.....and giving us laughter where we have been "crying laughing!"



My birthday...well....I like to really ignore my birthday's....have always had somewhat of a bad reaction to those...however, I guess I have reached the age where I am thankful to have lived another year and am blessed with a loving and healthy family. But....the biggest celebration will be Darling's milestone......#60! The children and grandchildren are on their way to toast the "Best Dad" ever! We will be minus two unfortunately...Greg and Jenn are traveling for work back in Texas and they will be missed! Our hearts are happy to welcome our sweeties to Maine...we shall eat, drink and be merry! These two recipes are first on the list to greet our visitors arriving at The Maine House!

A Maine House Mosaic


Watermelon Sorbet Coolers
1 1/2 lbs (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 lemon, zested
1 1/2 cups cold water
watermelon wedges and mint, for garnish

In a food processor of blender, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.




Estelle's Hot Crab Appetizer
Nonstick spray
1 (8-ounce) package cream cheese, softened
1 cup (4 ounces) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon Tabasco sauce
1 pound lump crabmeat, well drained and picked clean of shells
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions (scallions), white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon crushed black peppercorns
2 avocados
Crackers or crusty bread, for serving

Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper. Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.





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