Anne McInnis’ interest in cooking started young, but she wasn’t able to pursue her interests until she was older. “My mom never let me in kitchen,” she says with a laugh. “I was interested, but Mom insisted on doing all the cooking.” Once she got married, though, Anne was the one in charge of preparing the meals. “I mainly did casseroles like scalloped ham and potatoes and Chinese pie. However, I got bored with that and started trying new things.”
Now, Anne loves cooking everything. “One of my favorite dishes to make is veal Parmesan. I sometimes have to substitute chicken or another meat, because veal can be pricey, but I love making it, anyway.” While Anne’s family was thrilled to hear that she was named Cook of the Week, they were a little reluctant to let go of some of the “secret family recipes.”
“They told me, ‘Don’t give our secrets away!’ Some of the recipes are in their third generation. They love them.”
Anne is a retired customer service representative who worked at Bradlee’s and Ames in Augusta. A resident of Lewiston, she enjoys working with the Emblem Club, the group that runs the canteen during the Elks bingo games. “We make hot dishes large enough for 15 to 20 people, three to four gallons of soup, cakes and pies. We have a great time.”
Anne’s children live near and far. Two of her sons, Steve and Dean Beaudin, live in the Lewiston area, while her third son, Edward Herrick, is in North Dakota. Anne’s daughter, Cynthia Kramer, lives in Chicago. Anne has seven grandchildren and one great-grandchild.
Chicken cacciatore
Ingredients:
2 tablespoons olive oil
1 chicken, cut up, or 4 boneless chicken breasts, sliced thin
½ green pepper, diced
1 stalk celery, sliced thin
1 large onion, sliced thin
½ pound mushrooms, sliced
1 small zucchini, diced
1 small summer squash, diced
2 16-ounce cans of tomato sauce
½ cup grated Parmesan cheese
½ cup red wine
1 teaspoon garlic powder
1 teaspoon black pepper
¼ teaspoon thyme
1 tablespoon oregano
Method:
Brown chicken well on both sides in oil. Remove from pan. Add the vegetables to the pan and saute until the onions are transparent. Add all other ingredients and return chicken to pan. Simmer covered for 1 hour. Serve over pasta or rice. Serves 6.
Annie’s note:
I like using port wine.
Annie’s baked haddock
Ingredients:
1½ pounds haddock
Salt to taste
½ teaspoon dry mustard
2 teaspoons water
½ cup mayonnaise
1 teaspoon minced onion
1 teaspoon lemon juice
½ teaspoon thyme
1/8 teaspoon pepper
Sprinkle with paprika
Method:
Arrange haddock in a buttered baking dish. Sprinkle with salt. Add dry mustard to the water and let stand for 10 minutes. Add the mustard-water mixture to the rest of the ingredients. Mix together and spread on fish. Bake in 350-degree oven for 25 minutes. Serves 4. Enjoy!
Annie’s traditional Lithuanian kugali
Ingredients:
5 pounds potatoes
1 loaf stale bread
1 pound fatback salt pork
4 large onions
Salt and pepper to taste
Method:
Grate the potatoes in a large bowl with hand-held grater. Dice salt pork and onions, brown in a large, heavy frying pan on low heat until deep brown. Mixture should be somewhat juicy. Add the contents of the frying pan to the grated potatoes. Break the bread into small pieces, add to the potatoes. Mix all together. Salt and pepper to taste. Pour into 9-by-13 baking pan. Bake 1 hour 15 minutes in 375-degree oven. It will be golden brown when ready. Cut in squares. Serves 12.
Annie’s notes:
Mmm, it’s so good! All the flavor comes from the salt pork and onions. Enjoy! This recipe is best made in the winter months because the potatoes have a better consistency. It is often served as a side dish at Thanksgiving or Christmas.
Send questions/comments to the editors.
