Reader has 40 tennis balls to unload

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Dear Sun Spots: Would you please print the address and phone number of the fur store in South Portland again. I cut it out of the paper a while back but have misplaced it.

Also, is there anywhere in Lewiston/Auburn that I can donate about 18 or 19 tennis trophies? In addition, if the lady who was looking for tennis balls still wants them, I have about 40 of them she can have. She may call me at 782-8989. Thank you. – No Name, No Town.

Answer: In addition to responses from readers, the fur company you’re seeking is Dino International Furs, 343 Gorham Road, South Portland, ME 04106, 772-1344. They are open Monday to Friday from 9:30 a.m. to 5:30 p.m. and Saturdays from 10 a.m. to 5 p.m. You might also like to note that along with alterations/remodeling and repairs, Dino’s also cleans, conditions and offers vault storage. All work is done on the premises, and they’d be happy to help you with your needs.

Regarding your trophies, contact John F. Murphy Homes, 1512 Minot Ave., Auburn, 782-1780 (ask for Dan).

Dear Sun Spots: I am looking for a recipe for knish. It is made of potato. I know you can get a very good knish in New York, and it would be great to have such a recipe. – D.F., Mexico.

Answer: You might also be interested in noting that according to www.whatscookingamerican.org, during the early 1900s, when hundreds of thousands of Eastern European Jews emigrated to America and settled in New York City, they brought with them their family recipes for knishes. Knishes were made at home until Yonah Schimmel, a rabbi from Romania, began to sell them at Coney Island in New York City, and also from a pushcart on the Lower East Side. In 1910, he opened his original knish bakery located on East Houston Street.

Perhaps you and others will enjoy the following knish recipes located online at www.jewishrecipes.org:

Indian potato knishes ingredients: 5-6 potatoes, peeled, 1 teaspoon curry, 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon turmeric, 2 tablespoons oil, 2 onions, 1 can corn, 1 package puff dough.

Method: Heat oven to medium-high (375 degrees Fahrenheit). Boil potatoes and mash them well. Fry onions in oil. When golden, remove from heat and add the spices. Mix the onions into the potatoes. Add corn (without the liquid). Note: This makes a lot of filling so you may want to cut the amounts in half. Roll out part of the puff dough (it depends on the size of the knish you want to make) and add potatoes. (Again the amount depends on the size of the knish.) Repeat for as many knishes as you want. Roll up the knish and put into oven. When dough rises lower heat to medium (300 degrees) and bake for an additional 20 minutes.

Potato knishes ingredients: Dough: 3 cups flour, ¼ pound margarine (1 stick), ½ cup lukewarm water, 1 potato (peeled, cooked and mashed). Filling: 3 pounds potatoes, 1 large onion (fried in plenty of oil), salt and pepper (to taste), 1 yolk or whole egg.

Method: Knead all the above ingredients to form a dough, and divide into 3 parts. Roll out each part of dough and cut into rectangles of 15 x 7 inches each. Mix all filling ingredients and divide mixture into 3 parts. Spoon filling on the middle of one rectangle, and fold over both outside parts of dough. Place in pan seam side down. Fill all three parts of dough and refrigerate for 20 minutes, Make halfway incisions 1½ inches apart. Brush with egg and bake for 1 hour at 350 to 400 degrees Fahrenheit. Slice and serve hot.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). 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, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at www.sunjournal.com in the Advice section under Opinion on the left-hand corner of your computer screen. In addition, you can e-mail your inquiries to sunspots@sunjournal.com

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