Dear Sun Spots: The Lewiston School Nutrition Program will offer a free summer food service program for children starting June 20 through Aug. 10, 2007. Free meals are provided to attending children 18 years or age and under.

Breakfast will be served between 8:30 a.m. and 9:30 a.m., lunch between 11:30 a.m. and 12:30 p.m. and will be served weekdays at:

• Kennedy Park

• Potvin Park

• Hillview Apartments

• Camp Smiles

• River Valley (Tall Pines)

• Multi-Purpose Center, Center Play Days

All meals must be eaten on site as participants are not allowed to remove food from the parks or playgrounds. On rainy days, children will be served at the Multi-Purpose Center.- Michael Sanborn, Lewiston.

Answer: Sun Spots also checked in with Paula Rouillard, the food service director with the Auburn School Department, who says Auburn will also hold a summer food service program this year. Those interested should sign up by phoning her at 753-0122 by June 22. The program is for 5- to 18-year-olds, and no meals will be served July 4. Meal sites are Park Avenue School, Walton School, Sherwood Heights and Pettengill Park, and meals must be eaten on site. Breakfast will be served between 8:30 a.m. and 9 a.m. and lunch between 11:30 a.m. and noon.

Dear Sun Spots: I hope you can help me locate an item that I desperately need for my Jenn-Air stove – Radiant Bake and Convection Oven Models D 156, S176. I need a set of burners that are the solid element kind (twin element plug-in cooktop cartridge, rated 240 volts, Black-No. A105 or Black-No. A 105-8). Any help would be greatly appreciated. I have called and visited local stove stores, and they tell me these are not available. I am hoping someone has one of these twin element plug-in sets in storage from their old stove that is in working order. Please call 224-7355.

Thanks for all you do. I never miss your column! – Arlene Nason, Hartford.

Answer: You can get the burners separately at $70 for the small one and $99 for the large. You don’t need to purchase the entire cartridge. Call Jenn-air Parts & Accessories at 800-935-0062 and they’ll be happy to assist you.

Dear Sunspots, How could I reach Rachel Ray’s Show for the May 31 Recipes she had on TV on that day? Would you have a telephone number or any contact information? I tried to find this information on the computer. I may be reached at 375-9901. – Lise Rancourt, Sabattus.

Answer: Sun Spots believes you may be referring to the following recipes located online, with other Rachel Ray recipes, at www.rachelrayshow.com.

Green Tortilla Chili Ingredients: 1 rotisserie chicken, stripped and shredded or 1 to 1½ pounds leftover roast turkey meat, shredded, 3 tablespoons extra-virgin olive oil, 1 large onion, chopped, 2 to 3 garlic cloves, chopped, 1 jalapeño, seeded and chopped, 1 rounded tablespoon chili powder, 2 teaspoons ground cumin, 1 16-ounce jar tomatillo salsa, 1 beer, any brand you like, 1 quart chicken stock, 4 handfuls tortilla chips, divided, 1 handful cilantro leaves, juice of 2 limes. Method: Heat a heavy-bottomed pot over medium-high heat with the olive oil. Cook onions, garlic, and jalapeño until soft, about 4 minutes. Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes. Meanwhile, grind 2 handfuls of the tortilla chips and the cilantro leaves in a food processor. Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes. Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside. Serves 6.

Tortellini in Brodo Ingredients: 3 quarts chicken stock, 2 10-ounce bags spinach, 2 bags frozen cheese-filled tortellini, a handful of flat-leaf parsley leaves, zest of 1 lemon, couple of handfuls of Parmigiano Reggiano, loaf of crusty bread. Method: In a large pot, bring stock up to a boil. Drop in the frozen tortellini. Give it a stir and cook according to package directions. When tortellini are done and look like puffed up pillows, ladle soup into soup bowls. Wilt a few leaves of spinach into each bowl. Top with some lemon zest and a small handful of Parmigiano. Serve with some crusty bread alongside. Serves 6.

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 sunspots@sunjournal.com.

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