DEAR SUN SPOTS: I’m a volunteer with Rebuilding Together Lewiston/Auburn and  wondering if you could help us with finding homes to renovate this year. The nonprofit organization is supported entirely by contributions of time, labor, material and money. We are dedicated to repairing homes of those who, due to financial hardship, age and/or disability, cannot do the work themselves. Skilled and unskilled volunteers alongside able-bodied members of the recipient’s family and friends complete the repairs at no cost to the homeowner.

The work is conducted on one weekend every year. This year’s Rebuilding Day is May 7. Applications will be accepted until March 31. They can be submitted through email. They can also be downloaded at www.rebuildingtogetherla.org. For information, contact rebuildingtogetherla@gmail.com.

Volunteers are also needed and those interested may use the email address above, or call 344-3232. — Russ, no town

DEAR SUN SPOTS: I bought a large split chicken breast with the skin on that weighs almost five pounds. I’m serving it to company and need to know how best to bake it, at what temperature, how long, and what to put on it, if anything. One of my guests is on a gluten-free diet. — No name, no town

ANSWER: The easiest, most delicious way I know to cook chicken breasts is by giving it the old Marjorie Standish treatment from Cooking Downeast.

Pat the chicken dry with paper towels then season it all over with salt, pepper, and poultry seasoning. Place a stick (1/2 cup) of butter and one peeled whole onion in a Dutch oven or other large baking dish with a lid. Place the chicken breasts skin side down on top of the butter and onion. Cover and bake for 5 hours at 250 degrees or for 4 hours at 300 degrees.

The chicken will be browned and juicy and there will be lovely drippings in the pot to make naturally gluten-free gravy by using cornstarch to thicken.

Serve with mashed potatoes, glazed carrots, and homemade cranberry sauce. It’s as close as you can get to the taste of a Thanksgiving dinner without all the fuss.

Perhaps other readers have equally delicious gluten-free chicken dinner recipes to share!

DEAR SUN SPOTS: I would like to submit my recipe for sour cream raisin pie. The recipe is very easy and I have made it many times. I use two store-bought 9-inch pie crusts. This is delicious!

Sour Cream Raisin Pie: Preheat oven to 375 degrees. Chop 1 cup seedless raisins and set aside. In a small bowl, whisk together 1 cup sugar (less can be used), 1 tablespoon flour, 1/4 teaspoon salt, and 1/2 teaspoon each ground cloves and cinnamon.

In a separate bowl, beat 1 egg. Add 1 cup sour cream, the dry ingredients, and raisins. Mix well then pour the mixture into an unbaked pie crust. Add top crust, seal, and vent. Bake about 30 minutes or until crust is well-browned.

I hope Sun Spots does decide to publish a cookbook. Readers’ recipes are great! — David, Poland

ANSWER: Over a year ago, a reader asked for Raisin Pie recipes. I hope she sees this one and gives it a try!

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.

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