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Wednesday, August 27, 2014




SEPTEMBER





PLEASE HELP US STOCK OUR SHELVES
Here are a few suggestions for this month:
NON-PERISHABLE ITEMS
CEREAL
Baked Beans
Rice
Cake Mixes 
Juice
Hamburger Helper type meals
Milk (Dry / Evaporated)
Pasta Sauce
Peanut Butter
Jelly & Jams
Toothpaste 
Toilet Paper

Shampoo / Conditioner
Feminine Products
DIAPERS
Depends
Recyclable Shopping Bags
Laundry Detergent
Bar Soap

All donations can be dropped off at the following locations:

Canton Food Pantry, 960R Washington St., (rear of Rodman Building) most Mondays 7-8:30 am, and every Tue and Wed 8:30-11:15
Canton Co-Operative Bank, 671 Washington St., Mon-Fri 9am-5pm
Bank of Canton, 557 Washington St., Mon - Fri 9am-5pm
Canton Public Library, 786 Washington St., Mon 1-9pm, Tues-Thurs 9:30am-9:00pm
Pratt Realtors, Inc., 1475 Washington St., Daily 7am-5pm  


SPECIAL THANKS:
Melina Ngan & Lauren Hernon of Canton for their generous donation.  They raised money by making doll clothes among other items and selling them.
Emma & Lucas of Canton for their food donation.  They collected food from friends, neighbors & schools.


Round and Round Pasta

  • Pasta:
  • 1 pound rotelle pasta
  • 1/4 cup extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 3 medium carrots, sliced into 1/4-inch rounds
  • 1/2 teaspoon kosher salt
  • 1/4 cup fresh orange juice
  • 3 medium zucchini, trimmed and cut into 1/2-inch rounds
  • 2 cups cherry tomatoes, halved
  • 1 pound sweet Italian sausages, cooked, cooled and sliced into 1/2-inch rounds
  • Dressing:
  • 1/2 cup mascarpone cheese, at room temperature (4 ounces)
  • 1 tablespoon lemon juice
  • Zest of 1 large lemon
  • 1 teaspoon salt, plus extra for seasoning
Directions
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large bowl.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the shallots, carrots and 1/4 teaspoon of the salt. Cook until the carrots begin to soften, about 4 minutes. Add the orange juice, zucchini and the remaining 1/4 teaspoon salt. Bring to a boil. Cook until the juice thickens and the zucchini is tender, about 2 minutes. Add the zucchini mixture to the pasta.
For the dressing: Whisk together the mascarpone cheese, lemon juice, lemon zest and salt in a small bowl until smooth.
Pour the dressing over the pasta. Add the tomatoes and sausage slices and toss until coated. Season with salt.







Tuesday, July 1, 2014


JULY



PLEASE HELP US STOCK OUR SHELVES


Here are a few suggestions for this month:
NON-PERISHABLE ITEMS
CEREAL
Baked Beans
Rice
Cake Mixes 
Juice
Hamburger Helper type meals
Milk (Dry / Evaporated)
Pasta Sauce
Peanut Butter
Jelly & Jams
Toothpaste 
Toilet Paper

Shampoo / Conditioner
Feminine Products
DIAPERS
Depends
Recyclable Shopping Bags
Laundry Detergent
Bar Soap

All donations can be dropped off at the following locations:

Canton Food Pantry, 960R Washington St., (rear of Rodman Building) most Mondays 7-8:30 am, and every Tue and Wed 8:30-11:15
Canton Co-Operative Bank, 671 Washington St., Mon-Fri 9am-5pm
Bank of Canton, 557 Washington St., Mon - Fri 9am-5pm
Canton Public Library, 786 Washington St., Mon 1-9pm, Tues-Thurs 9:30am-9:00pm
Pratt Realtors, Inc., 1475 Washington St., Daily 7am-5pm  
We would like to thank The Trustees of the Reservation of Moose Hill & The Bradley Estate.  Also Brookwood & Pakeen Farm for all the fresh vegetables.

We would like to thank the Canton Residents for their generous donations during the Stamp Out Hunger Postal Food Drive.



Red, White and Blue Poke Cake

Red, white and beautiful! A simple cake-mix cake becomes the hit of your Fourth of July gathering with just a few easy addition.


Prep Time 15 min                    
Total Time 4 hr 50 min
Servings 16

1 box Betty Crocker™ SuperMoist™ white cake mix                                             
Water, vegetable oil and egg whites called for on cake mix box                                                                     
1 box (4-serving size) strawberry-flavored gelatin                    
1 cup boiling water                                     
1/2 cup cold water
1 box (4-serving size) white chocolate instant pudding and pie filling mix                                           
1/3 cup milk                                           
1 container (8 oz) frozen whipped topping, thawed                                            
1 cup sliced fresh strawberries                                            
                           
1/2 cup fresh blueberries



Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
  • 2 Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
  • 3 In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.