DEAR SUN SPOTS: Our Molloyockett Chorus (Sweet Adelines) is putting on a  show this summer called “Big Hair.”

We are looking for wigs that anyone would donate or loan to us for our production. We are thinking along the lines of hairstyles from the 1950s or ’60s or ones that could be styled to look as such.

If anyone can help us or has questions, please call me. If no answer, please leave a message. — Debby, 836-3763 or 824-4834

ANSWER: You might check with some of the local theatre groups. They might have some big hair on hand from previous shows.

DEAR SUN SPOTS: A few years ago, I came across a recipe for strawberry rhubarb jam. This recipe was made with strawberry Jell-O. I was wondering if you still have it or someone who reads your column could help me. Thank you. — S.D. Soule, Roxbury

ANSWER: Sun Spots often can’t reprint recipes because of copyright restrictions, but this one was on the Kraft website, and Sun Spots is pretty sure that company will be grateful for any additional publicity.

6 cups finely chopped fresh rhubarb (about 1½ pounds)

3½ cups sugar

¼ cup water

1 four-serving size package of Jell-O strawberry flavor gelatin

Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2 minutes or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 minutes or until mixture is slightly thickened, stirring occasionally. Remove from heat.

Add gelatin; stir until dissolved. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within a quarter inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 minutes, turn upright. Or follow water bath method recommended by USDA. Cool. Store in refrigerator.

DEAR SUN SPOTS: I have lost my recipe for peach cobbler. It called for one can of peaches, oatmeal and flour to crumble on top. Hope you or someone out there has one similar I could use. I read you every day. Keep up the good work. — No Name, Lewiston

ANSWER: Sun Spots didn’t find anything in her archives. Online she found this recipe from Betty Crocker using Bisquick. Perhaps readers will have one using oatmeal they can share.

1 cup Original Bisquick mix

1 cup milk

½ teaspoon ground nutmeg

½ cup butter or margarine, melted

1 cup sugar

1 can (29 ounces) sliced peach, drained

Heat oven to 375 degrees  Fahrenheit. Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8 by 8 by 2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes or until golden brown.

DEAR SUN SPOTS: I’m responding to the person searching for Tupperware. My friend told me you add people to your Rolodex for other people to find my business. — Bethany Hooper, 207-377-6390, Mrshoop4@aol.com, http://my.tupperware.com/hoop2004

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 emailed to sunspots@sunjournal.com.

Copy the Story Link