Spring has arrived. It’s my favorite time of year. For me it is a time of rebirth, celebration and firsts. The rains come, the snow melts and the grass once again turns a radiant green. Flowers start to emerge and the birds, weary of their winter travels, come back home. I hear their song of celebration every time I go outside to hang the wash on the line.
When I was young, two things made this time of the year special. A large pasture ran the length of our lane entering the farm. The grass would grow tall and green from the spring rains. Dad would have the cows stay in the barn during the winter to protect them from the cold and harsh elements. When spring arrived, it was time to let them out into the pasture to graze.
That first time the cows were released was a sight to behold, and we never missed it. When those cows hit the open field on that first day, they started to run, jump, frolic and kick up their heels. Their excitement was unmistakable. In Sweden and the Netherlands, crowds flock to see this event every year. For me, it was amazing to see that kind of joy in those large but gentle animals.
On the other end of that pasture was a creek. In the evening, the peepers would come to life, awakening with their song. Hearing their symphony through the open bedroom window was soothing while I drifted off to sleep.
This was also the time of year my mother would plan our Easter dinner. We all looked forward to that feast more than any other. As Catholics, we ate a lot of meatless meals during the period of Lent. Pierogies, grilled cheese with tomato soup, and seafood were often on the menu. I’m always looking for ideas to go meatless during this time.
When I heard that the men who attend Harpswell Aging at Home’s monthly ROMEOs — Retired Older Men Eating Out — gathering say Robin Venditti Stoll’s macaroni and cheese is their favorite dish, I had to have the recipe. Robin calls it “field hockey macaroni and cheese” because she would make it for her daughters’ field hockey teams.
Robin was featured in last month’s Harpswell Anchor. (See “First Person: For ROMEOs kitchen maven, ‘Food is my love language,'” Page 16.) She moved to Harpswell full time in 2019 and has been tirelessly volunteering for Harpswell Aging at Home ever since.
Robin prides herself on her cooking for the ROMEOs’ monthly lunch. These guys simply love her and her food. With attendance at 70-plus each month, the ROMEOs program is an astounding success. Robin deserves to be proud of her contributions.
I made this recipe last week for friends I had over for supper. The recipe seemingly made enough to feed an army, but by the end of the evening it was gone! They loved it. Yes, Robin, I can understand why this is one of your most requested dishes. I can’t wait to make it for the grandchildren — I know it will be a winner. Enjoy!
Robin’s field hockey macaroni and cheese
Ingredients:
- 1 pound cavatappi pasta
- 8 ounces sharp white cheddar (shredded)
- 8 ounces Velveeta (shredded)
- 1 stick butter
- 1 quart milk
- 1/2 cup flour
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground mustard
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Directions:
Preheat oven to 350 degrees.
Cook pasta as directed. Melt butter in a saucepan. Whisk in the flour and brown a little. Add milk while stirring constantly over medium heat. Stir until bubbly.
Add Velveeta, nutmeg, ground mustard, salt and pepper. (Robin usually adds another pinch of nutmeg to deepen the flavor.)
In a 9-by-13-inch pan, add pasta and sharp cheddar cheese.
Pour in melted cheese mixture. Blend together.
Add breadcrumbs across the top for a crunchy topping.
Bake at 350 degrees for 20-30 minutes.
Cooking at 43° North will host its next event, “Gone Fishin’,” at Cundy’s Harbor Community Hall from 1:30-3 p.m. on Thursday, April 9. Terry Alexander, a commercial fisherman from Harpswell, will discuss the dangers and rewards of fishing, and share his expertise on how to properly filet fish. Guests will sample chowder and other seafood treats. To reserve a seat, email juliemoulton28@gmail.com or text 207-330-5416.
