Dear Sun Spots: The Cook of the Week column on Sept. 17 mentioned Geoff Rodrigue recalling making cretons with his grandmother.

It didn’t give a recipe. Can Sun Spots please obtain this? Thanks. – No Name, Gorham, N.H.

Answer: Sun Spots was not able to locate the recipe you’re seeking, however, the following recipe was published in the column January 2005: Ingredients: 2 pounds ground turkey, 1 pound ground pork (can use turkey but the pork helps make a smoother spread), 1 can chicken broth, 1 can water (measured from chicken broth can), ¼ teaspoon allspice or ¼ teaspoon of both cinnamon and ground cloves, 1 large onion, chopped, 1 envelope unflavored gelatin.

Method: Put all ingredients, except gelatin, in a large pan. Bring contents to a boil. Lower heat and simmer for 2½ to 3 hours. Once cooked, mix well using an electric hand mixer. Add envelope of gelatin. Mix well. Season with salt and pepper. Chill. Spread on crackers or toast.

And for those seeking a lighter version, you might want to try Veggie cretons (vegan), ingredients: 1 small onion, finely chopped; ½ cup texturized vegetable protein (usually available at your local health food store); 1 clove garlic, crushed; 1¼ cup soy milk; 5 cloves; ¼ teaspoon cinnamon; 2 tablespoons nutritional yeast; 1 tablespoon canola oil; 2 tablespoons tahini and 2 tablespoons whole wheat flour.

Method: In a large frying pan, combine the onion, texturized vegetable protein, garlic, soy milk, cloves and cinnamon. Bring mixture to a boil, reduce heat to medium-low. Stir in the nutritional yeast and simmer for about 15 minutes or until the vegetable protein and onions are tender. Add the canola oil, tahini and flour. Increase the stove heat and bring the mixture to a boil.

Reduce the heat again and simmer for another 10 to 15 minutes with stirring (this gets rid of the flour taste). Store covered in the refrigerator. Variations: Change the spices to ones like rosemary and orange, garlic and chives, or sundried tomato.

Lite cretons, ingredients: 1 pound ground veal, 1 can cream of mushroom soup, 1 tablespoon Dijon mustard, ¼ cup dried onion flakes, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves and 1 teaspoon dried parsley flakes.

Method: Place the veal in a 2-quart saucepan. Add all the ingredients at one time, plus one can of water as suggested on the soup can. Mix well and cook uncovered on the stovetop over a very low flame until all the liquid is absorbed and mixture is very thick in consistency; approximately 3 hours. Cool slightly and pour into individual covered plastic containers and chill overnight. This can be frozen for freshness and defrosted easily.

Dear Sun Spots: Are some of your readers seeking to travel the world without leaving town?

Become an English Conversation Partner through Literacy Volunteers and help a new neighbor learn about our culture and language while you learn about his/her culture. Commit one hour a week to meet with and help someone learning English.

We will provide you with resources at a one-hour orientation scheduled at your convenience. Please call Mary at 344-6540. – Mary Schneckenburger, Auburn.

Dear Sun Spots: To the reader seeking a Waring mixer: She might be interested in asking on – Someone may have the part or a complete mixer they would be happy to give her. – Trudy Haines, Lewiston.

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