Washer and dryer needed for Auburn Church Warming Center

DEAR SUN SPOTS: This is a thank you letter. I had written a letter to Sun Spots (March 22) regarding our weekend warming center at Auburn First Universal Unitarian Church requesting an upright freezer so we could store enough food to provide meals of the weekend. I would like to thank Bruce from Mechanic Falls who donated a freezer in excellent condition.

We are still looking for an electric washer and dryer. If anyone has these items and they are no longer needed, please call Peter at 333-1476.

Also, in the past, you’ve mentioned Angela Carter from Greene fixing computers. I called her and she came to my house and was able to fix my computer. I highly recommend her if anyone is having computer problems. His website is https://www.angelascms.com/. You can email him at [email protected] or contact her at 520-9573. I would not hesitate to use his services again.

Thanks for the work you do. — Virginia, Lisbon

TO RESPOND: If someone is updating their laundry appliances, please consider donating the old set. They will be used by homeless people who need a place to wash their clothes free of charge.

DEAR SUNSPOT: Here’s a quick and easy rhubarb dessert recipe. Rhubarb Jiffy Dessert: Preheat oven to 350 degrees. Place 4 cups of chopped rhubarb in a buttered 7 x 10 inch pan. Sprinkle 1 cup (or less) of sugar over the rhubarb, then sprinkle over the contents of a 3-ounce can of Strawberry Jell-O. Add the contents of one 9-ounce can of Jiffy Yellow Cake Mix. Gently pour in 1 cup of lukewarm water then add 5 tablespoons of melted butter. Do not stir. Bake for one hour. — David, Poland Spring

DEAR SUN SPOTS: This is my rhubarb and onion relish recipe: In a large heavy kettle, combine 8 cups chopped rhubarb, 4 cups sliced ​​onions, 4 cups brown sugar, 2 tsp salt , 1 teaspoon of ginger, 1 teaspoon of cinnamon and 1 cup of vinegar. Tie 1 peeled and minced garlic clove and 1 tablespoon pickling spice together in a piece of cheesecloth and add to the kettle.

Bring to a boil. Reduce heat and simmer for 30 minutes or until rhubarb is tender, being careful not to overcook. Remove spices and pour relish into hot sterilized jars and seal. This makes about three pints and is especially good with roast pork or beef. — Gabrielle, no town

DEAR SUN SPOTS: This recipe is from Country Kitchens’ “Family Favorites”. Rhubarb surprise tart: Preheat the oven to 350 degrees. Sift together 1 cup flour, 1 tsp baking powder and 1/4 tsp salt. Cut in 2 tablespoons butter until mixture is crumbly. Add 1 beaten egg and 2 tablespoons milk; mix well. Press into a buttered 9 inch pie plate. Arrange 3 cups of chopped rhubarb in a pie crust and sprinkle with a 3-ounce can of Strawberry Jell-O. Combine 1/2 cup flour, 1 cup sugar, 1/2 teaspoon cinnamon and 1/2 cup melted butter. Mix until crumbly. Sprinkle over top of pie. Bake for 50 minutes or until the rhubarb is tender and the top is golden brown. Cool on wire rack. — Mary, Lewiston

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