Reader offers free, unused medical supplies


DEAR SUNSPOT: I have new and unused medical supplies to donate to a group or individual who can use or distribute them. There are mainly breathing tubes, tube feeding equipment (including a night feeding pump and stand) and feeding bags and other miscellaneous. Is there a local place to drop them off so these supplies don’t go to landfill? I can be contacted at [email protected] or 500-0175. — Dale, no town

ANSWER: Maybe someone else from Sun Spots Land can use these supplies. If no one contacts you, consider Partners for World Health ( at 40 Walch Dr. in Portland. PWH collects donated medical supplies and equipment from medical facilities (hospitals, clinics, doctors’ offices, nursing homes, etc.), organizations and individuals.

You can contact the association at 774-5555 to make an appointment for the drop off. On the website you will see a long list of what they can accept.

DEAR SUN SPOTS: Here’s another greaves recipe from the Better Homes and Garden Heritage Cookbook – the first cookbook I ever bought.

Creton: Cut the rind of 1/2 pound of salt pork. Discard the rind and dice the salt pork. In a skillet, cook the salt pork until crisp and golden, about 15 minutes. Drain, reserving 1/4 cup cooking juices. Using the thin blade of a chopper, grind the salt pork with 1 pound of boneless pork cut and 1 large onion quartered.

Return the meat to the pan and stir in the reserved drippings, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/8 tsp allspice and pepper to taste .

Cook, covered, over medium-low heat for 15 to 20 minutes, stirring occasionally. Remove from fire. Incorporate 1/4 of fine, dry breadcrumbs. Turn mixture into a 1 1/2 quart bowl lined with plastic wrap, pressing down gently. Cover and refrigerate for several hours. Invert onto a serving platter and remove the plastic wrap. Serve with assorted crackers. Makes about 2 1/2 cups. — No name, no city

ANSWER: Creton is a wonderful treat for the holidays, so I hope my readers will try at least one of these recipes.

DEAR SUNS: Last summer, you printed a recipe for zucchini and lemon bread and I lost it. Could you please print it again? —Rita, Auburn

ANSWER: I don’t know if this is the exact recipe, but it’s a good one!

Lemon Zucchini Bread: Preheat oven to 325 degrees. Grease and flour two 8 x 4 inch loaf pans.

In a large bowl, whisk together 3 cups flour, 1 teaspoon salt, baking powder, and baking soda.

In another bowl, combine 2 cups of sugar and the zest of 2 lemons. Rub with your fingers until fragrant.

Add 3 eggs, 1 cup light olive oil, 1 tablespoon lemon juice and 1 1/2 teaspoons vanilla to the sugar and stir until smooth. Add the dry ingredients and stir until just combined. Stir in 2 cups of grated zucchini then pour the batter into the prepared pans.

Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean.

Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on wire rack.

Drizzle with lemon glaze: In a small bowl, combine 2 cups icing sugar and 3 tablespoons lemon juice. Whisk until smooth.

This column is for you, our readers. This is for your questions and comments. There are only two rules: You must write in the column and sign your name. We won’t use it if you ask us not to. Please add your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, PO Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to [email protected].

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