Dear Sun Spots: The Friends of Greene Central School will hold its first annual and perennial flower sale on Saturday, May 7, from 9 a.m. to noon at Greene Central School. All proceeds from the sale will be used to support student activities.

We are asking community members if anyone has flowers they want to donate from their gardens, flowerbeds, or yards. If they do, please put the perennial in a plant pot ranging from 4 to 12 inches. Plants can be dropped off at Greene Central School, 41 Main Street, Greene, on Friday, May 6, or early Saturday morning. All perennial plants will be accepted. This is a great way to share flowers with others and also to purchase new plants for your garden.

We need the community’s help to make this sale a success. Won’t you please help? If anyone has questions, please call Michelle Mason at 946-3481. – Michelle Mason, No Town.

Dear Sun Spots: I have an old family recipe for sausage that I would like to make. An elderly aunt used to have a “sausage stuffer” that worked great, like a grinder, but with a casing tube attachment. I am looking for either a casing tube attachment (or where to get one) to fit a regular countertop meat grinder. Even better would be a medium to heavy-duty sausage stuffing machine that would do the trick. Can anyone please help me? I am willing to purchase such equipment. I can be reached at 784-8846. – J. Paradis, Auburn.

Answer: In addition to responses from readers, perhaps you and your family might like to try the following homemade sausage recipes:

Making your own sausage lets you control the fat content. These recipes developed by Southern Living Magazine are for lean sausages. Use a food processor with a metal blade to grind the meat. Use a sausage funnel with a ¾-inch tip (¾ cup capacity) to stuff the casings (available from local butchers). Simply fit one open end of the casing over the tip of the funnel. While holding the casing firmly in place with one hand, use a wooden spoon to push the meat mixture through. Use kitchen shears to snip off the ends of the casings, leaving about 1½ inches at each end for twisting or tying off.

Basic meat mixture ingredients: 4 pounds boneless, skinless turkey breast, 2 pounds boneless pork loin, 2 tablespoons browning and seasoning sauce, 1 teaspoon salt. Method: Position knife blade in food processor bowl; add half of turkey, pork, and seasonings. Process until smooth. Repeat procedure with remaining ingredients. Yield: 6 pounds

Chorizo ingredients: 1 pound basic meat mixture, ¼ cup white vinegar, 1 tablespoon dry sherry, 2 teaspoons paprika, 2 teaspoons chili powder, ½ teaspoon dried oregano, ½ teaspoon ground cumin, ¼ teaspoon pepper, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, pinch of ground coriander, pinch of ground ginger, ½ teaspoon browning and seasoning sauce, 2 cloves garlic, crushed 1 yard sausage casing, ½ cup water. Method: Combine first 14 ingredients; divide into four 4-ounce portions. Cut casing into four 8-inch pieces; slip one end of each casing over sausage funnel tip. Force each portion through funnel into each casing; twist ends. Bring water to a boil in a nonstick skillet; add sausage. Cover, reduce heat, and simmer 10 minutes. Uncover and cook over medium heat 5 minutes or until browned, turning occasionally. Yield: Four servings. Nutrition: 190 calories (23 percent from fat) per sausage, 30.8 grams protein, 4.9 grams fat (1.4 grams saturated), 3.7 grams carbohydrate, 0.8 grams fiber, 88 mg. cholesterol, 174 mg. sodium and 28 mg. calcium.

Dear Sun Spots: You’ve been so helpful in the past; I’m really hoping you can be so again.

We have a painting which had a sticker on the back paper covering which read “Elwee, 11 Brown St., Portland.” I have had no luck in determining if Elwee was a gallery or a framing shop or whatever. I’m hoping you or your readers can answer this for us and also tell us when the company was in business. Thank you in advance. – No Name, No Town.

Answer: Unfortunately, Sun Spots did not locate this company and hopefully readers out there familiar with it may be willing to share that information with column readers.

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