Dear Sun Spots: Thanks for your column.

Once again I am in need of yarn to make scarves for schoolchildren this winter. I do this year round. I am also in need of girls’ vest, crochet, patterns, size 10-12. I hope someone has it. Thanks. I can be reached at P.O. Box 363, South Paris, ME 04281-0363. – C. Park, South Paris.


Dear Sun Spots: When I was young, my mother made a dish that she called Ragu. She browned flour in the oven and made a gravy from that, and the meat in the dish was pork. Once it was put all together, we ate it over potatoes. Does anyone have a recipe for this dish? It was one of our favorites, and I never got the recipe from her. Thank you in advance. – No Name, Dixfield.

Dear Sun Spots: I read Sun Spots first thing in the morning while having my cup of coffee. I’m a maple-a-holic. Maybe Sun Spots, or any of your faithful readers would know where I can buy Betty Crocker maple frosting? I have tried different grocery stores to no avail. Also, I would like to make maple fudge. Would you or your readers have a good recipe, but not one for the microwave. Thank you very much. I really enjoy your column. – Marcie of Lewiston.

Answer:
In addition to responses from readers, you might be interested in this recipe from Patricia Robitaille, featured in the Cook of the Week column Dec. 29, 2004:

Maple fudge Ingredients: 2 pounds light brown sugar, 1 pint heavy cream, ½ cup light Karo syrup, ¾ stick of butter, pinch of salt, 8 ounces Marshmallow Fluff, cooking spray or butter. Method: Stir sugar, cream, syrup, butter and salt together in an 8-quart pot. Cook on high heat for seven to eight minutes. Test a few drops in cold water. If it forms a soft ball, remove from heat. Stir in Marshmallow Fluff (important – do not substitute with cream). Beat until it’s smooth and has a satin finish. Pour fudge into a 9-by-13-inch pan that’s been greased with cooking spray or soft butter. Let cool, cut and serve. Patricia notes that she uses molds for her fudge. For angel fudge, use white granulated sugar instead of light brown sugar.

You might also like to try the following recipe, which appeared in a previous column:

Maple Syrup Chicken Wings, Ingredients: 2 to 3 pounds chicken wings, salt, pepper and paprika. Method: Clean and dry chicken wings. Season with salt, pepper and paprika. Place in a shallow baking dish, lightly greased. Sauce: ½ cup maple syrup, ¼ cup soy sauce, 4 tablespoons brown sugar, 1 garlic clove, crushed, and ¼ cup ketchup. Method: Mix sauce ingredients and pour over wings. Bake uncovered at 325 Fahrenheit, basting every 15 to 20 minutes, for 1 to 1½ hours, until tender.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at www.sunjournal.com in the Advice section under Opinion on the left-hand corner of your computer screen. In addition, you can e-mail your inquiries to [email protected]


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