Dear SunSpots: Androscoggin Habitat for Humanity, the local chapter for Habitat for Humanity International, needs a volunteer who can make its out-of-date Web site operational once more.

The site will provide information about the local chapter and will include listings of key personnel, work opportunities for volunteers, news releases, information about the chapter’s ReStore, and photos of chapter activities. It also includes the quarterly Habitat News.

The Web site volunteer would work on his or her computer at home, and be responsible for maintaining the site and posting items provided by the chapter leadership on a regular basis.

If you have skills at building a Web site, please contact Russ Burbank at 784-8803 or send an e-mail to lilgrapple@aol.com.

Since 1989 the chapter has built 13 houses for local families who meet strict requirements for home ownership, which include being able to repay an interest-free mortgage and helping the volunteers who build the houses.

We also have an ongoing need for volunteers for our new ReStore at 44 Strawberry Ave. in Lewiston, including people to keep track of inventory, arrange the stock, and pick up donated building materials. Please phone 783-3400 or 786-2598 if you can help with thanks.

Thanks to your readers for their help. – Russ Burbank, No Town.

Dear Sun Spots: Hello Mainers! I, Paul Lussier, born in Lewiston 1927, attended Martel School Healy Asylum with the nuns. I am now retired and enjoying Palm Springs but never forgot home! Almost every house had this meat pie during the holidays. Loved it! Can you please get me the recipe for this very French-Canadian meat pie? I would be very pleased to have it. Hope to hear from you. I can be reached at 242 Tunis St., Palm Springs, CA 92264, or by phone at 760-778-6727. – Paul Lussier, California.

Answer: Perhaps you and your family will enjoy the following recipe from Lucien Marcoux of Lewiston and featured in the March 1, 2006, Cook of the Week column published in the Sun Journal:

Meat Pie Ingredients: 1½ pounds ground pork, 1 pound ground beef, 3 large potatoes, cooked, ¼ teaspoon cinnamon, pastry for 1 nine-inch piece, salt and pepper, 1 medium onion, finely chopped, ¼ teaspoon ground cloves, ¼ teaspoon allspice, evaporated milk. Method: Cook meats, onion and seasonings until no longer pink. Drain liquid. Mash cooked potatoes dry, add to meat mixture. Pour into bottom crust of pie, cover with top crust and flute edges together. Brush top crust with evaporated milk. Bake in preheated oven at 375 degrees for an hour or until crust is golden.

You might also be interested in the following Turkey Tourtiere recipe featured in a previous Sun Spots column:

Ingredients: 1 pound ground turkey, 1 medium onion (chopped), ¼ to ½ teaspoon ground sage, 2 medium potatoes, pie crust for two-crust pie. Method: Saute onion and ground turkey until meat is cooked and onion is tender. Mash the turkey very fine as it cooks. Add the sage and let simmer. Peel potatoes and cook in a separate pot. Mash potatoes, add to turkey mixture and mix well. Place mixture in an unbaked bottom crust. Place top crust over turkey mixture. Seal and flute crust edges. Bake pie in a preheated 375 degree Fahrenheit oven for 35 to 45 minutes or until golden brown. Serve warm.

Dear Sun Spots: My wife just happened to spot the golf ball query in the Monday’s Sun Spots but there wasn’t any way to contact Kris Kucera. I’ll be glad to take as many golf balls as he is willing to give me. Kris can call me at 783-1719 any time. If I’m not at home, either my wife or my answering machine will take his call. – Coach Jay Calnan, Winthrop High School.

Dear Sun Spots: In your Sept. 9 column, you had a reader seeking an electric wok. We have one in the box, never used, brand name Meyer, 1,100 watts and includes cooking chopsticks, eating chopsticks, tempura rack, spatula and cookbook. Will sell it for $20. Thank you. Please contact Carroll or Shirley at 539-4747, in Oxford. Thank you. – Carroll Stevens, Oxford.



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