Peanut Butter Stuffing

Updated 1 year ago

1 Cup Drippings 1 Cup Peanut Butter 8-10 Slices Bread, Toasted First: mix together drippings & peanut butter. Crumble toast in. Blend thoroughly and bake in small glass casserole dish in oven @400 for approx. an hour or until crispy. During baking time, stir stuffing mixture 2 times. Recipe Submited By: Janine Mason 

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Wild Rice Stuffing

Updated 1 year ago

1 cup wild rice1 cup chopped onions1 cup chopped celery1 cup dries currants (raisins if you like them better)1 cup chopped walnuts (if you want)2 cups of diced apples (drizzled in lemon juice to keep them from browning)Bag of seasoned bread stuffing (large or small depending on size of your bird, I use Pepperidge Farm)Chicken brothAdditional seasoning to your taste … extra garlic, basil, tarragon, salt, whatever, your call.Cook wild rice per instructions.Sauté onions and celery in olive oilIn a large bowl mix all of the above except the bread stuffing and chicken broth. You can prepare the currants by plumping them in bourbon or rum depending on your taste before adding to the mix. Depending on the size of your bird, mix in enough bread stuffing so that you have enough. All of the above has moisture in it so do not use the amount of liquid (chicken broth) called for on the bread stuffing bag. I like a drier stuffing, not pasty and wet. I let the stuffing set for a while and see how moist it gets all on its own, I then add chicken broth to moisten to my liking. Stuff the bird, chest cavity and neck and enjoy. I’ll be doing a moose sauerbraten this Thanksgiving so I won’t be making this!Recipe Submitted By:Bill Watkin

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Have you adjusted to the time change yet?

Updated 4 years ago

Yes 72% (204 votes)No 28% (81 votes)

Who do you think is to blame for the planned EMMC nurses strike?

Updated 4 years ago

The Nurses 18% (107 votes)EMMC 18% (107 votes)Both 64% (372 votes)

Cranberry Sauce

Updated 1 year ago

2 bags fresh cranberries 2 cups sugar 2 cups water 2 med sized cans of mandarin oranges Place 2 cups water and 2 cups of sugar in med sized saucepan and bring to a boil while stirring. Add the cranberries and simmer for about ten minutes until they are softened and popped. Remove from heat and let cool slightly. Mash the cranberries with a potato masher. Drain the mandarin oranges and dice. Add the oranges to the cranberry mixture. Let cool and place in container. If you want to can for later add to jelly jars and process for about 10 minutes. You can also place in tupperware and freeze or leave in refrigerator. My sister in law only likes the cranberry sauce with can lines, but the rest of the family loves this one. Recipe Submitted By: James Green 

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Oyster Casserole

Updated 1 year ago

1 quart fresh oysters in liquid 1.5 sleeves of Ritz crackers 1 stick of butter 1/4 cup heavy cream Lightly grease the bottom of a 9×11 casserole dish Place the Ritz crackers in a large Ziploc bag and crush using a rolling pin. Melt the butter in a small saucepan and transfer to med sized bowl. Add Ritz crackers to the butter mixture Mix the cream with 4 tbsp’s of oyster liquid Layer the pan:Ritz, oysters.liquid 2x and sprinkle some Ritz mixture on top.(the layers of crackers and butter are light) Cook @ 350 degrees for 1/2 hour. Cool before serving. This is my grandmother’s swedish recipe and is always present at our family holiday meals. Recipe Submitted By:Brooke Green 

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Pork Pie

Updated 1 year ago

2 cups mashed potatoes( I just guess maybe 3 good size) 1 lb. of ground pork 1/2 cup of water 1/4 teas. nutmeg 1/4 teas.allspice 1/4 teas.salt 1/4 teaspoon pepper 1/2 chopped onion store bought pie crust Fry ground pork and onion add spices.Fry ground pork until done.Prepare potato as you would for mashed potato mix with pork mixture add water.Place in store brought pie crust or your own and bake for 40 minutes @425 degrees.Let cool and serve. Recipe Submitted By:Paula Bartley

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Stuffed Turkey Breast

Updated 1 year ago

Take a couple of boneless breasts and remove any skin. place in a plastic bag one at a time and pound flat with the handle of a hammer. Lay both flattened pieces out on a flat surface. Place a thin piece (or two) of ham on the breast. Place some Stove Top stuffing on the ham. Roll up and place in baking dish. You can put some cut up pieces of potato or sweet potato around the breast pieces and bake at 350 for 30 -45 minutes. Much less clean up time Recipe Submitted By:Valerie Coulombe

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Maple Glazed Squash

Updated 1 year ago

1 medium squash halved 1 1/2 cup water 1/4 cup maple syrup 2 tablespoons brown sugur 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon salt 1. Scoop out and discard seeds from squash. Place cut side down in a 13 X 9 in baking dish. Add water. Bake uncovered at 350 degrees for 45 min. 2. drain water from pan. turn squashcut side up. Combine the syrup brown sugar, cinnamon, ginger, and salt, pour into the squash halves. Bake uncovered for 10 minutes or until glaze is heated through. Recipe Submitted By:Sherry French 

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Sausage & Corn Bread Stuffing

Updated 1 year ago

Ingredients: 2-1/2 cups yellow cornmeal 1-1/2 cups all-purpose flour 1/4 cup sugar 6 teaspoons baking powder 1-1/2 teaspoons salt 2 eggs 2 cups 2% milk 6 tablespoons canola oil STUFFING:1 pound bulk pork sausage1 bunch celery, chopped2 medium onions, chopped1 cup chopped fresh mushrooms1/2 cup chopped sweet red pepper1/2 cup butter, cubed1 can (49-1/2 ounces) Chicken Broth2 to 3 tablespoons rubbed sage1 tablespoon poultry seasoning1/2 teaspoon pepper (Stuffs a 14-16 lb. turkey)In a large bowl, combine the first five ingredients. Combine the eggs, milk and oil: stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. baking pan. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cook sausage over medium heat until no longer pink: drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat: simmer, uncovered, for 10 minutes. Remove from heat. Cut corn bread into 1/2-in. cubes: fold into sausage mixture. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13-in. x 9-in. baking dish: cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Recipe Submitted By:Kimberly Mitchell 

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Savory Bake Stuffed Mushrooms

Updated 1 year ago

24 oz. lrg. stuffing mushrooms 3 tbls. butter 1 cup minced onion ¼ cup minced green pepper 1/3 cup finely chopped crispy bacon 1 clove garlic, minced ½ cup seasoned bread crumbs 3 tbls. parmesan cheese ½ tsp. seasoned salt dash black pepper 1/3 cup chicken broth 1 lemon, for juice Preheat oven to 325. Wash mushrooms well. Pat dry. Remove stems from mushroom caps. Remove outer skin from mushroom caps. Put stems and mushroom skin in food processor and process to a minced consistency. Melt butter in large skillet. Place onions, minced mushrooms, green pepper, bacon & garlic in skillet over medium heat. Cook until tender, (6-8 min.), stirring occasionally. Add bread crumbs, parmesan cheese, salt & pepper. Mix well. Stir in chicken broth.* Spray 13″ x 9″ baking pan with non-stick spray. Spoon stuffing into mushroom caps, adjusting amount of stuffing in each to accommodate all mushrooms. Bake @ 325 for 25 minutes. Remove from oven & sprinkle juice from one lemon over top of all. *At this point consistency of stuffing can be adjusted by adding either more bread crumbs or chicken broth as necessary. **Stuffing may be made ahead & refrigerated up to 3 days. Recipe Submitted By:Eileen Bemis 

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Turkey Stuffing

Updated 1 year ago

6-8 Potatoes 3-4 onions 1/2 loaf bread(DRIED) salt (to taste) Poultry Seasoning (2-3 spoonfuls) warm water Peel cooked potatoes and put thru grinder along with grinding onions. Use dry bread to help clean out grinder.Add salt, seas., water by the spoonful for dampness. Stir/mix well. ALL Ingredients are NOT specific amounts. Add more or less as you wish/also based on size of turkey. If you made too much, put in cassarole dish and bake it off. Recipe Submitted By:the Smith Family 

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Healthy Living: Reusable Grocery Bags- Shades of Green?

Updated 4 years ago

By- Dr. Amy MoviusEnvironmental awareness has increased dramatically in recent years – globally, nationally, politically and in about any other way one can think of. Some years ago, reusable shopping bags made their appearance. They are now a common sight – ready for purchase along side the tabloids and candy bars – at checkout counters of many grocery stores. As these bags have become more popular, they have become more fashionable and can be found in a variety of colors and designs. Attention has recently been directing toward an unwitting consequence of these bags: that some may contain significant amounts of lead.Earlier this month, a newspaper in Florida reported a story in which 2 dozen different reusable bags were obtained from the largest grocery stores in state. Each bag was tested for lead content twice. Some of these bags had lead levels that were quite high. These results are concerning as lead toxicity is no small manner. Lead is a neurotoxin and has been found to harmfully affect children’s IQ. This is why lead level screening of young children has been standard for many years.The (possible) presence of lead in reusable shopping bags poses 2 major concerns. The first is for contamination of food carried in these bags. There is good news on this count! Fortunately, the form the lead takes in these shopping bags is not easily extracted or leached, so the food carried should be unaffected.The second concern is, ironically, environmental. As these reusable bags wear out and are eventually disposed of, the lead can be released into the environment. The lead content of some of these bags was of a level at which the EPA would generally require further testing before accepting as suitable for landfill. There will undoubtedly be more information on this topic to come. In the meantime, however, it is still possible to be an environmentally conscious reusable bag shopper by following the “less is more” rule. In the Florida newspaper article, high lead levels were found in the more elaborately decorated shopping bags, especially those containing yellow or green paint. In contrast, plain nylon bags with little in the way of embellishment from multiple stores had lead levels near zero. If this isn’t reassuring enough, one can always ask for (and then recycle!) paper bags.

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What is Long-term care (LTC) insurance?

Updated 1 year ago

LTC is at least 12 months of continuous care for people suffering from cognitive or chronic ill health.Terms- There are many terms with which to become familiar, though once you understand them, they make good sense. Terms such as elimination period, benefit period, pre-existing conditions, home-health care and adult day care are some of the terms to learn so that you can really understand long-term care insurance.Basic benefits- A basic benefit means that your covered expenses, up to a certain daily amount and after the elimination period, will be covered for your care. A comparison of insurance companies and their benefits and premium costs are available at the State of Maine’s web site or in their hardcopy Consumer’s Guide to Long-term care Insurance. Resources:State of Maine Bureau of Insurance 10 Things You Should Know about Buying Long-term care Insurance A Consumer’s Guide to…Long-term care Insurance Phone numbers: (207) 624-8475(800) 300-5000 (Maine only)Marion R. Syversen, MBA – PresidentNorumbegaFinancial207.862.2952Marion@NorumbegaFinancial.com Check out our website that includes weekly streaming videosWWW.NorumbegaFinancial.com Voted Bangor’s Best Financial Planning Firm 2008, 2009 & 2010 by Market Surveys of AmericaIn compliance with requirements from FINRA, all e-mail sent via the WSFG domain will be subject to review and archiving by Wall Street Financial Group, Inc. Email management, archiving & monitoring technology powered by Smarsh, Inc. Disclosure:Only securities and advisory services offered through Wall Street Financial Group, Inc. Registered Investment Advisor. Member FINRA/SIPC. Wall Street Financial Group, Inc., Norumbega Financial and all other companies listed here are separate entities, independently owned and operated. Health and other non-variable insurance products are not offered through Wall Street Financial Group, Inc.

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Turkey Stuffing

Updated 1 year ago

Three (3) mashed potatoes TWO (2) bags of bread 1/2 cup oleo or butter salt & peper to taste Poultry seasoning to taste Recipe Submitted By:Linda Emmons 

Summer Squash Bread

Updated 1 year ago

2/3 cup Crisco 2 2/3 cup sugar 4 eggs 2/3 cup water 3 1/2 cup flour 1 teaspoon salt 2 teaspoon baking soda 1 teaspoon baking powder 2 teaspoon apple spice seasoning 4 teaspoon cloves 1 teaspoon vanilla cup of nuts 2/3 cup raisins Mix Crisco & sugar in bowl, add eggs, add squash and water. Then add flour, salt, soda. Baking powder and seasoning, vanilla, than nuts and raisins. Grease pan. Oven 350 for about 1 hr. until toothpick comes out clean. Can be made as muffins or squares.Recipe Submitted By:Barbara Leighton 

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Pumpkin Brownies

Updated 1 year ago

1- 15 oz. can of pumpkin 1 1/4 cup vegetable oil 4 eggs 1 cup brown sugar 1 cup granulated sugar 2 cups flour 1 tsp. baking soda 1 tsp baking powder 1 tsp cinnamon 1/2 tsp allspice 1/2 tst salt 1 container of whipped topping or cream cheese frosting(optional) Preheat oven to 350. Beat eggs, oil,pumpkin and sugars. Stir in remaining ingredients until evenly mixed. Pour into greased and floured 93 pan. Bake 30 minutes or until center springs back when touched. A great way to add pumpkin to the Thanksgiving menu instead of pie. Recipe Submitted By:Wendy Long 

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If the E.M.M.C. nurses go on strike would you choose another hospital to receive treatment?

Updated 4 years ago

Yes 66% (527 votes)No 34% (272 votes)

Zucchini Whoopie Pies

Updated 1 year ago

Preheat oven to 350 Butter 2 large baking sheets (use upper 1/3 and lower 1/3 rack positions) Cakes: 2 cups coarsely grated zucchini 2½ cups flour 1¼ teaspoons baking soda 1½ teaspoons ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt ¾ cup well-shaken buttermilk 1 teaspoon vanilla extract 1 stick unsalted butter, softened 1 cup packed light brown sugar 1 large egg 1 cup walnuts, chopped Squeeze handfuls of zucchini wrapped in kitchen towel to remove moisture. Whisk together flour, baking soda, spices and salt until combined. Whisk together buttermilk and vanilla in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour and mixing until smooth. Mix in zucchini and walnuts until just incorporated. Spoon ¼ cup mounds of batter 2 inches apart on baking sheets. Bake, switching position of sheets halfway through, until tops are puffed and golden and spring back when touched, 18 – 22 minutes. Transfer with a spatula to a rack to cool completely. Filling: 1 8oz package cream cheese, softened ½ stick unsalted butter, softened 1½ cups confectioners sugar 1 teaspoon vanilla extract Scant ¼ teaspoon salt Beat together at medium speed,about 3 minutes. Put ‘em together & enjoy! Recipe Submitted By: Shirlene Lindsey 

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Sweet Rolls

Updated 1 year ago

1 1/2 cups boiling water 1 cup Crisco 1 Cup Cold Water 1 1/2 tsp Salt 3/4 cup Warm Water 3 yeast cakes 2 eggs, beaten 10 1/2 cups flour 3/4 cup Sugar Boil 1 1/2 cup water and Crisco and let dissolve.Add 1 cup cold water. When water is cool add salt. Dissolve 3 yeast cakes into 3/4 cup warm water and add to the cool water. Add eggs, sugar, and flour. Knead it. Let it rise. Poke it down. Make rolls. Let it rise again. Bake in 400 degree Fahrenheit oven for about 30 minutes. Recipe Submitted by:Charles Braley 

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