LEWISTON – Carol Demeter was forced to learn how to cook when she moved into her first apartment. “I had never cooked, ever. The more I did, the more fun it was,” she said. “The Joy of Cooking” was the first cookbook she purchased. “The book’s cover is gone and the rest of it has fallen apart in sections, but I still use it regularly.”

Demeter is skilled at making the most of her grocery budget, courtesy of her mom who “could stretch a dollar for dinner.” Originally from Lewiston, Demeter’s mother left Maine during WWII to accept a position at the Department of Defense. “I am a transplant. When I got an offer to move to Maine for work, I took it.” Demeter said.

Working full time as a property manager, Demeter finds it can be difficult to come home from work and immediately prepare dinner. “I try to make dinner within an hour from getting home. I have had to find ways to take shortcuts that don’t spoil the food,” she said.

Demeter describes her cooking style as basic home cooking. “I am lucky that my family likes all types of food,” she said. “I could cook anything, and they’d eat it.”

She has a collection of cookbooks, but two of them stand out for her – the “Vincent Price Cookbook” and “Julia Child’s Menu Cooking.” She would like to get very good at making cheesecake, and has many recipes she’s eager to try out.

Besides cooking, Demeter enjoys sewing, quilting and reading. She works at the Public Theater, helping with costumes and props. Demeter also likes computer games, music, and spending time with friends.

Mugueca

(spicy Brazilian seafood stew)

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves of garlic, finely chopped

2 small tomatoes peeled, seeded and finely chopped or 3 tablespoons tomato paste

2 teaspoons chopped fresh coriander leaves

salt to taste

hot pepper sauce to taste

2-3 small banana peppers, finely chopped

3 cups peeled, uncooked, deveined shrimp

1 small can coconut milk

Method:

Sauté the onions and garlic in the olive oil on medium heat until onions are just transparent. Add tomato, coriander, salt, hot pepper sauce and banana peppers. Stir well to heat. Add shrimp and cook until they turn pink (about 2 to 3 minutes). Remove from heat and add coconut milk. Just before serving, heat to a simmer and check if spicy enough. Serve over white rice.

Note: Other seafood may be substituted for shrimp. This dish is also tasty without the peppers.

Apricot chicken

Ingredients:

4 boneless chicken breasts

½ teaspoon salt

dash of pepper

1 21-ounce can apricot pie filling

1 tablespoon lemon juice

½ teaspoon nutmeg

½ cup pecan halves

Method:

Arrange chicken breasts in a buttered baking dish. Sprinkle with a little salt and pepper. In a bowl, combine pie filling, lemon juice, salt, nutmeg and pecans. Pour over chicken and bake at 375 degrees for 30-40 minutes or until juices from chicken are clear. Serve over white rice.

Note: Peach or pineapple pie filling may be substituted for apricot.

Pumpkin cheesecake

Ingredients:

Crust:

¾ cup graham cracker crumbs

¼ cup each light brown and white sugar

¼ cup melted, unsalted butter

¼ cup finely chopped pecans

Filling:

1½ cups canned pumpkin

4 egg yolks

1 teaspoon cinnamon

½ teaspoon fresh, grated nutmeg (or ground nutmeg)

½ teaspoon ground ginger

½ teaspoon salt

1/3 cup light brown sugar

3 8-ounce packages cream cheese, softened

1/3 cup white sugar

½ cup light cream or half-and-half

1 tablespoon cornstarch

1 teaspoon vanilla

Topping:

2 cups sour cream

2 tablespoons white sugar

1 tablespoon bourbon or vanilla

Method:

In a medium bowl, combine the crust ingredients. Mix well and press into ungreased bottom of a 9-inch, springform pan. Chill well. Combine pumpkin, egg yolks, cinnamon, nutmeg, ginger, salt and brown sugar. Stir well. In another bowl, cream the cream cheese and white sugar. Add light cream, cornstarch and vanilla. Mix well. Add in pumpkin mixture. Mix well together and pour into crust. Bake in the center of a 350-degree oven for 50 to 60 minutes, or until center is just set. Cool in pan for 5 minutes. Whisk together the three topping ingredients and pour over cheesecake. Bake cake for 5 more minutes. Remove from oven and chill completely. Remove sides of pan and serve.