DEAR SUN SPOTS: Now that the recipes for pickling are done, I hope you or someone out there can help me.

When I was young, my mother used to make a white sauce (I think using flour and milk, but I have no idea what else) and cut yellow string beans to about a half-inch, cook them and stir them in the sauce.

She called is sauce aux palettes de feves. We would mix it in with our potatoes. It was delicious.

Hope someone of French descent, who mother made it and passed it on to her children, will have it and write in to you to print in your column. Thanks ever so much. — Claudette, No Town

DEAR SUN SPOTS: I would like to know if anyone can make a peanut butter pie. I used to make it but lost my recipe.

Second: Why does the Kmart Pharmacy have to take their break from 1:30 to 2 p.m.? Why don’t they take turns? We don’t see that anywhere else. Thank you. — No Name, No Town

ANSWER: Sun Spots called Kmart, and it was as she suspected: There is only one pharmacist on duty and that is his or her lunch break. The same thing happens at many small U.S. Post Offices, which are manned by a single individual. Sun Spots suggests you mention your concern to Kmart, either to the pharmacist or the store manager.

DEAR SUN SPOTS: In answer to Becky’s Aug. 23 request for a recipe for dilly beans, I would like to submit the recipe I use. I do all my canning by the tried-and-true “Ball Blue Book Guide to Canning.”

Even though this recipe calls for vinegar, it’s very good and easy.

2 pounds of green beans

2 1/2 cups apple cider vinegar

1/4 cup canning salt

1 teaspoon cayenne pepper

4 cloves of garlic divided

4 heads of dill (or dill seed)

Trim ends of beans. Combine vinegar, water and salt in large saucepan. Bring to boil. Pack beans lengthwise into hot jars, pack really tight, leaving 1/2-inch headspace. Add 1/4 teaspoon cayenne pepper, garlic and one head of dill or 1/2 teaspoon dill seed to each pint. Double spices for quarts. Ladle hot liquid over beans, leaving 1/4-inch headspace. Remove all bubbles. Adjust two-piece covers. Process jars 10 minutes in a boiling water canner. Yields 4 pints or 2 quarts. — Sheryl, Strong

DEAR SUN SPOTS: I make fudge every year at Christmastime. I make peanut butter fudge with on other flavor.

This year I found a molasses fudge recipe that I would like to try. It calls for 1/4 cup angelica, chopped. My question is: What is angelica? Someone out there might know. I went to Hannaford’s in Farmington. They didn’t have it or know what it was.

My phone number is 645-4343; please call after 4 p.m. — Florence Woods, Jay

ANSWER: Angelica is an herb. Sun Spots found it at Harvest Time Natural Foods in Augusta (144 Western Ave., behind the Shaw’s, next to CVS, 623-8700). Perhaps readers in your town will know of additional sources.

DEAR SUN SPOTS: I am looking for a really good recipe for a creamy and smooth peanut butter fudge. Could you please find me one?

I want you to know I appreciate all the hard work you do, and I really enjoy your column. Thank you so much.

P.S. I think it would be great if all the recipes that are sent in were put in a cookbook. Hint, hint! — Mel, Lewiston

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). Please include your phone number. 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 e-mailed to sunspots@sunjournal.com.

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