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Wed, December 12th, 2018

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A recipe from Ken Granlund of Mainstay Motor Inn

The Mainstay Motor Inn was purchased by the Granlund’s in 1981, my father was looking for a handyman special. I was born in Shrewsbury MA and like so many other “wash-a-shores” I love living on the Cape. I have done many different things over my lifetime but raising my kids and living in Wellfleet is second to none. Janice my mother is the “brains behind the outfit” she is semi-retired and spends her winters in Florida. In 1997 I was driving eighteen wheelers driving 3000 miles a week and coming down to the Cape on weekends to help my parents run the Mainstay. I had been doing that for 8 years and had about enough of being away from my wife Kathy and my kids. So we packed up and moved to Wellfleet. At that time I was helping my parents run the Motel but over time I have taken over all aspects of running the business. I love doing what I do from meeting new friends to welcoming back guests over the years time after time. People that call often wonder how you do it but anyone in this business knows that you just do whatever it takes to get the job done.

I love the Cape for the beauty and peacefulness in the winter to the craziness in the summer. My family and I enjoy boating, fishing and skiing. When winter comes I love seeing how the beauty of the Cape shines after a snow storm and in the summer the difference of the waters of the bay side and the ocean side. You get top pick of what you would like, the power of the waves on the ocean side and scenic views of the bay and of course 10 degrees warmer water.

I am married to my High School sweetheart Kathy. We were married in 1998. We lost touch with each other for a while but found each other at a time that we both needed it. I have 5 kids, 4 step kids, 10 grandchildren, two dogs, two cats and a rabbit named Stew. I am on the Board of Directors for the Wellfleet Chamber of Commerce and the Wellfleet Board of Health. Come visit me and my family this summer at the Mainstay Motor Inn.

Big Game Munchies

Recipes from Ken Granlund of the Mainstay Motor Inn

This recipe serves 8 people

Sausage Bread:

1 green or red pepper

1 onion

1 Tbl. olive oil

1 lb. hot or sweet Italian sausage

1 teaspoon minced garlic

1 frozen pizza dough, thawed

8 oz. provolone cheese

Buffalo chicken dip:

2 chicken breasts, cooked & shredded

8 oz. cream cheese

8 oz. shredded cheese of your choice (I use Mexican mix.)

1/2 cup Frank’s hot sauce

1/2 cup ranch or blue cheese dressing

Sausage Bread:

Preheat oven to 350.  Heat olive oil in a large skillet and sauté pepper and onion until softened.  Add garlic and sauté about one minute longer.  Add Italian sausage and cook until browned.  Remove from heat and allow mixture to cool.  Take the thawed pizza dough and shape into an oval on a cookie sheet.  Lay the provolone cheese on the dough.  Add sausage mixture on top of the cheese; spread evenly and roll up the pizza dough.  Bake for 35 minutes.  Cool slightly before you slice and serve it.  You can supplement any pepper you like.  I have done it with habanera peppers which are quite hot.

 

Buffalo chicken dip: 

In a glass mixing bowl, mix the cream cheese and the shredded cheese.  Add Frank’s hot sauce and ranch dressing and melt them in the microwave.  Add chicken and mix further, heating as you need to keep the dip easier to mix. 

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