LEWISTON – Monique Hamann’s idea of a good time is cooking for family and friends and relaxing while sharing great food. She recently cooked the food for her parents’ 40th anniversary party. “There were about 50 people there, and it took me about two days to prepare all the food,” she said.

“I like to bring food to work,” she added, and when she lived in an apartment building, she often brought food to her neighbors.

Hamann had no interest in cooking while growing up, despite her mother’s culinary skills. “When I went away to college, though, I missed my mom’s cooking. During that time and the seven years I lived in Tennessee, I would call my mom and ask her how to cook,” she said.

Having since expanded her cooking skills, Hamann likes to adapt recipes to make them healthier and lower in carbohydrates. “I cook everything now. My boyfriend is a big hunter, so I’ve learned to cook venison. I make Greek dishes for my mother. I like a lot of fish and chicken and love to adapt recipes such as chicken parmesan served with creamed spinach instead of pasta.”

Hamann likes to use fresh produce, has experimented with a crockpot and loves apples. “Every year, I pick apples at Benoit’s Orchard. Last fall, I picked 100 pounds of apples and used them all throughout the season,” she said. Even her kitchen is decorated with an apple theme.

Hamann works as an assistant manager for a large retail chain. When she recently relocated, she was given a Kitchenaid stand mixer as a gift, an appliance she had wanted for years. Besides cooking, which she considers her stress relief, Hamann enjoys taking walks.

Apple crisp

Ingredients:

½ cup flour

½ cup sugar

4 to 6 tablespoons butter

10 apples, sliced

½ cup water

Cinnamon

Method:

Mix flour, sugar and butter till crumbly. Place apples in a buttered 8- by 8-inch baking dish. Add ½ cup water and cinnamon to taste. Cover with flour mixture. Bake at 350 degrees F until apples are done.

Note: If you prefer, you may double the crumbly flour mixture.

Low-carb chicken

Ingredients:

6 to 8 boneless, skinless chicken breasts

2 cups chopped scallions (¼-inch slices)

2 cups chopped black olives (¼-inch slices)

1 26-ounce jar medium Thick n’ Chunky salsa

1 16-ounce bag shredded mozzarella cheese

1 16-ounce bag shredded cheddar cheese

Method:

Use cooking spray to lightly cover bottom of a 9- by 13-inch baking pan. Arrange chicken in pan. Pour salsa over chicken. Spread sliced scallions and olives over entire dish. Spread equal and generous amounts of both cheeses to cover entire dish. Use more or less to your liking. Cover with foil. Bake about 1 hour at 350 to 400 degrees F, or until done.

Southern squash casserole

Ingredients:

1 package frozen, sliced yellow squash, or 6 fresh small yellow squash in ¼-inch slices

1 can cream of chicken soup

1 cup sour cream

Salt and/or pepper to taste

1 cup frozen, chopped onions or 1 cup fresh onions, chopped

2 tablespoons margarine

1 7-ounce package seasoned stuffing mix

½ cup margarine, melted

Method:

Blanch squash in boiling water. Drain. Combine with cream of chicken soup, sour cream and salt or pepper in large mixing bowl. Sauté onion in 2 tablespoons margarine until tender. Add to squash mixture. Combine stuffing mix with ½ cup margarine. Line a 9- by 13-inch casserole with half of the stuffing mix. Add squash mixture and top with remaining stuffing. Bake at 350 degrees F for 30 minutes.