New Listing - Portland Condo

John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us

Saco Bay Waterfront Estate

John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us

New Falmouth Listing at the Falmouth Country Club

Prime Woodlands CC location. Home in delightful setting & professionally landscaped grounds. Bright &  sunny, open floor plan, great room with high ceilings, gourmet kitchen, formal LR with fireplace, master suite with porch, 3 season porch & bonus room.


John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us

New Brunswick Listing from The Hatcher Group

John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us

Your Home and Lifestyle: Recipes

CHEESE PUFFS

Servings: 15
Prep time: 15 minutes
Bake time: 10 minutes

½ cup butter

3 ounces cream cheese

8 ounces extra sharp cheddar cheese, grated

2 large egg whites, beaten until stiff

1 loaf Italian bread, crusts removed and cut into 1-inch cubes

Melt the butter and cheeses in a saucepan over medium heat. Remove from heat and allow to cool slightly. Mix the beaten egg whites into the melted cheese mixture. Dip bread cubes in the cheese mixture and place them on a cookie sheet sprayed with cooking spray. Refrigerate until ready to bake, at least 30 minutes. Preheat oven to 350 degrees. Bake puffs about 10 minutes until the bottoms turn a light brown and they are slightly brown on top.

Cheese Twist: Gruyère is also delicious as a substitution for the cheddar, or use a mixture of both. 

GRAND MARNIER PRAWNS

Servings: 5

Prep time: 15 minutes
plus cooling time

Cook time: 5 minutes

20 prawns

     canola oil

1½ cups corn starch

Sauce

1 cup Grand Marnier

4 cups orange juice

3 tablespoons dried orange zest

   (pulse in a coffee grinder)

2 cups mayonnaise

For the sauce, add the Grand Marnier to a saucepan and burn off the alcohol; cool immediately. Reduce the orange juice in a separate pan to a syrup; cool immediately. Combine the Grand Marnier, orange syrup, and pulsed orange zest powder with the mayonnaise and refrigerate. To cook the prawns, heat canola oil or frying oil to 350 degrees. Dust the prawns in the cornstarch, shaking off any excess starch. Fry the prawns until crispy (about 2 minutes) and drain on paper towels. In a large bowl, toss the hot prawns in the Grand Marnier mayonnaise to coat.Recipe by Bobby Moore, Executive Chef, Barking Frog.

Read more HERE at Your Home and Lifestyle.

John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us

The Gallery at

Presents

Maine Artist,

 Kay McKeever Allison

With

“Reflections:

Glass, Water and Memory”

Landscape images in fused stained glass

Artist’s Social   First Friday, December 3^rd , 5 - 8 pm

Exhibition through January 2011

584 Congress Street   -   2^nd floor

(207)774 5948 

“Nature’s Way”

John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us