Dear Sun Spots: Thank you once more for your very informative column. Could you please tell me what product is available to eliminate the cellar odor in a basement? – M.E., Rumford.

Answer: In addition to responses from readers who may be willing to share their tips with you, according to a posting online at www.handymanusa.com in which a reader laments problems with odors in their crawl space, you should cover the dirt floor with 6 mil plastic sheeting. Overlap any seams and tape them even and run it right up to the walls. There is a lot of moisture that comes up from the floor and that moisture supports the mold and mildew that case the smells. Another idea is to run a dehumidifier down there to keep it dry which will also help eliminate the odor.

Dear Sun Spots: About a month ago I requested the following but have not seen in it the column yet. I had requested if there was someone that services old Glenwood stoves. Also, if some in Maine does transplants. – E.C.L., No Town.

Answer: Unfortunately Sun Spots never received your request and has no request like this on file. She was unable to locate anything on this and perhaps other readers out there will be able to assist you on this question.

In the meantime, regarding your second question you don’t specify which organ transplant doctors you are seeking but hopefully the following will help you:

Contact Organ Donation/Transplants, Maine Transplant Program, Maine Medical Center, (207) 871-0111, (207) 871-2000 or 800-870-5230; and the Kidney Foundation, Maine, (207) 772-7270 or 800–639-7220.

Dear Sun Spots: Can you please find a recipe to make fresh tomato sauce to can. Some are good. Also, can you please find a muffin recipe for carrots. I like to make them. – No Name, No Town.

Answer: Sun Spots hopes you and your family enjoy the following homemade spaghetti sauce recipe which was published in October 2002 and September 1996:

Ingredients: Eight pounds fresh tomatoes, peeled and quartered, or eight 14-ounce cans tomatoes or stewed tomatoes; eight 6-ounce cans tomato paste; 2 cups water (if using canned tomatoes, add 4 cups water); 6 bay leaves; 2 teaspoons basil; ½ cup Parmesan cheese. Method: Place all ingredients in eight-quart pot. Bring to a boil. Simmer uncovered for 6½ hours over very low heat, stirring occasionally. Add more water if necessary. Remove bay leaves. Note: This recipe yields a large pot of sauce. It freezes very well. Canning directions: Pour sauce into hot jars. Adjust lids at once. Process in boiling water bath for 10 minutes. Remove jars from canner and complete seals.

Carrot Wheat Muffin. Ingredients: 1 cup whole wheat flour, 1 tablespoon baking powder, 1 cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon, 1/8 teaspoon allspice, 1 cup grated carrot, 1 tablespoon orange zest, 1 cup milk, 1 egg, ¼ cup melted butter, ¼ cup molasses, ¼ cup chopped nuts, ½ cup raisins. Method: Measure dry ingredients into a large bowl. Stir in carrots and orange rind. In a small bowl, beat eggs with milk, molasses and melted butter. Add to dry ingredients all at once, stirring just to moisten. Fold in raisins and nuts. Fill greased muffin tins three-quarters full and bake at 400 for 25 minutes. Makes 12 large muffins.

The following vegan recipe for Carrot Muffins is from http://vegweb.com/food/breakfast/3385.shtml. Ingredients: 1 cup oat bran, 1 cup whole wheat flour, 1 tablespoon arrowroot powder (cornstarch works also), 1 teaspoon baking powder, 1 teaspoon baking soda, 1/3 cup maple syrup, 1 cup water, ¼ cup canola oil, 2/3 cup grated carrots, 1 teaspoon allspice, ½ teaspoon cinnamon. Method: Combine dry ingredients. Next combine all wet ingredients and then mix well with dry ingredients. Pour into prepared muffin pans and bake at 375 for 25 to 30 minutes. Serves: 6-8. Preparation time: 35-40 min.

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