Jennifer Osborn

Seaboard Credit Union Publishes New Cookbook

Jennifer Osborn
Richard Cole, Seaboard Federal Credit Union’s Ellsworth branch manager, and Johanna Dorr, a loan officer at the Bucksport branch, and the credit union’s third cookbook, “Cooking Up A Storm.”

BUCKSPORT — The Seaboard Federal Credit Union just released its third cookbook of favorite customer and staff recipes, “Cooking Up A Storm.”

“The cookbook is a good thing,” said organizer and Seaboard Loan Officer Johanna Dorr. “These are cooks that are at home that make recipes that work.”

“This is our third cookbook that we’ve done.”

The credit union also created cookbooks in 1995 and 2000.

Seaboard is on its third cookbook because the last two have been so successful.

Dorr said she has just one left of each.

The members contribute recipes. The staff contributes recipes.

“It’s a team effort to put it together,” Dorr said.

The cookbook committee members include Dorr, Susan Walsh, Christy Allison, April “Penny” Baker, Tiffany Bishop, Jodi Clement, Flora Costigan, Jennifer Hutchinson, Michelle Meade-Ivers, Darlene Tilley, Heather Tweedie, Beverly Wilson and Michelle Wingate.

Jillian Baker volunteered her time to type up all the recipes.

Some customers who contributed to earlier cookbooks have passed away, so it’s nice for the community to have their recipes along with the memories, Dorr said.

More importantly, the project is done for a worthy cause. All of the proceeds go to Maine Credit Unions’ Campaign for Ending Hunger.

The campaign will then send a check back to Seaboard, which the credit union will divide evenly among five food banks in Waldo, Penobscot and Hancock counties.

“The need is so great now,” Dorr said. Even families with two working parents are having trouble making ends meet, she said.

Of course the fun of community cookbooks are finding recipes that you might not dream up on your own, such as Betty Coubert’s Chocolate Lush or Tammy Jo Stair’s Vidalia Onion Casserole or Joy Small’s Cinnamon Carrot Pie.

The back of the book contains tips such as setting a cold, wet towel or paper towels underneath a hot cake pan to cook it down quickly. Or there’s this gem. To keep a cookbook or recipe card clean, place it under an upside down pie plate. The curved bottom also magnifies the print.

“Cooking Up A Storm” also has lists of cooking definitions and ingredient substitutions in addition to times for cooking vegetables and instructions for creating a proper place setting.

The cookbooks are available for purchase at Seaboard Credit Union for $8. In addition to Bucksport, the credit union has branches in Ellsworth and Hermon.

The books also will be on hand during the Bucksport branch’s bake sale Oct. 27 from 8 a.m. to 4:30 p.m. and during a Thanksgiving Pie Sale on Nov. 23. If you want to buy a pie to pass off as your own handiwork, get to the bank early that morning. Dorr says the pies are usually sold out by noon.

Joy Small’s Cinnamon Carrot Pie

Two cups cooked, mashed carrots

1 12-oz. can evaporated whole milk

1 cup sugar

2 eggs, beaten

½ tsp. salt

¼ tsp. ginger

2 tsp. cinnamon

1 10-inch unbaked pie crust

Preheat oven to 400 degrees F.

Combine carrots through cinnamon and beat for two minutes. Pour into unbaked pie crust. Bake 15 minutes. Lower oven temperature to 350 and bake for 45 minutes or until filling is set. “Very much like pumpkin pie,” says Joy Small.

Mini Chicken Alfredo Pizza

Jairus Gray

1 jar Classic Alfredo sauce (16 oz.)

1 pound cooked, boneless chicken tenders cut into 2-inch pieces

1 package English muffins

2 cups grated mozzarella

salt and pepper to taste

Split muffins and place on a cookie sheet. Spread two tablespoons of sauce on each half. Sprinkle with cheese, top with chicken. Salt and pepper to taste. Bake at 450 F. for 10 to 15 minutes or until muffins are brown on edges and cheese is bubbly.

Have Anothah’s!

Patty Gray

1 12-oz. package semi-sweet chocolate morsels

1 12-oz. package butterscotch morsels

½ cup peanut butter

½ tsp. vanilla

3 ½ cups corn flakes

Melt morsels over low heat in a 1½-quart pan. Add peanut butter and mix until smooth. Add vanilla. Remove from heat. Add corn flakes and stir to coat. Spread in a jelly roll pan (11 by 15 inches). Chill until firm. Cut or break into pieces.

Patty Gray says “Be careful — habit forming!”

For more arts & entertainment news, pick up a copy of The Ellsworth American.

Jennifer Osborn

Jennifer Osborn

Reporter and columnist at The Ellsworth American
News Reporter Jennifer Osborn covers news and features on the Blue Hill Peninsula and Deer Isle-Stonington. She welcomes tips and story ideas. She also writes the Gone Shopping column. Email Jennifer with your suggestions at [email protected] or call 667-2576.
Jennifer Osborn

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