Dear Sun Spots: Does anyone know the secret to “smothered onions”? We used to get them on our burgers at Wasson’s Grove on Route 202 in Gray or Cumberland. They were delicious. Thank you for any help. – Edmund Needham, Lisbon Falls.

Answer: In addition to responses from readers, perhaps you and your family will enjoy the following recipes:

Smothered Onions. Ingredients: 1 pound boiled onions, pepper and salt, 2 ounces flour, 2 ounces butter, 1 pint milk, 2 tomatoes, 4 tablespoons grated cheese. Method: Place the onions and sliced raw tomatoes in a greased ovenproof dish. Make a white sauce with the flour, butter and milk. Pour over the onions and tomatoes. Bake at 350 degrees for 10 to 15 minutes.

Pasta with Smothered Onions/Lemon/Pepper. Ingredients: 2 large onions (about 1½ pounds), sliced; ¼ cup extra-virgin olive oil, salt and pepper, juice and pulp of 1 large lemon, 4 ounces Parmesan cheese, ¼ cup chopped chives, 8 ounces spaghetti or other pasta.

Method: In a nonstick pan, slowly cook onions in oil, covered, 35 to 45 minutes. Stir occasionally, separating into rings. Uncover, raise heat to medium and cook until dark golden. Onions will dry out by the time they are done. Toss with pasta and all other ingredients. Makes 3 generous servings.

Tessie’s Smothered Onions. Ingredients: Shortening, 1 large onion, salt and pepper (to taste), sugar (to taste), dash of garlic powder. Method: Melt shortening in frying pan. 2. Slice a large onion (thickness of a match). 3. Place onions, salt, pepper, sugar and garlic powder in frying pan. 4. Cover and simmer on low heat for 1 minute. 5. Do not brown! 6. Add a few tablespoons water. Simmer ’til it’s gone.

Pork Sausages with Smothered Onions and Tomatoes. Ingredients: 3 tablespoons vegetable oil; 2 cups onion – thinly sliced; 1 cup tomatoes, canned – diced with juice; ½ teaspoon salt; ¼ teaspoon pepper – freshly ground; 1 large sweet bell pepper; 1 pound pork sausage links – Italian mild.

Method: Put the oil and onion into a sauté pan that will eventually accommodate the sausage links. Turn on the heat to medium high, and cook the onions, turning them over from time to time, until they become a deep gold. Add the tomatoes, salt and pepper, and stir to coat well. Turn the heat down to cook at a steady but gentle simmer for about 20 minutes, or until oil floats free from the tomatoes. Skin the raw bell pepper with a peeler, split it, remove the seeds and pulpy core, and cut into long thin strips. Add the pepper strips to the tomatoes and onion. Put in the sausage, puncturing the skins with a fork in several places. Cover the pan and cook over medium heat for 20 minutes, turning the sausages and tomatoes from time to time. Tip the pan and spoon off most of the fat. Transfer the contents of the pan to a warm platter, and serve immediately.

Dear Sun Spots: You have helped me in the past. I’m hoping you can help me again.

I have a couple of VCR tapes that have come unraveled. I was wondering if there was someone who can repair them. Your help would be appreciated. – V.R., Auburn.

Answer: Contact Jed Shattuck at 104 Valerie Circle in Auburn, (207) 777-6269.

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