DEAR SUN SPOTS: I have brand new, unused medical supplies to donate to a group or individual who can use or distribute them. There are primarily respiratory hoses, tube-feeding equipment (including night feed pump and stand) and feeding bags and other miscellaneous. Is there a local spot to drop them off so these supplies won’t go to the landfill? I can be contacted at dfarrar1955@yahoo.com or 500-0175. — Dale, no town

ANSWER: Perhaps another person in Sun Spots Land can use these supplies. If no one contacts you, consider Partners for World Health (https://www.partnersforworldhealth.org/medicalsupplydonations) at 40 Walch Dr. in Portland. PWH collects donated medical supplies and equipment from medical facilities (hospitals, clinics, doctors’ offices, nursing homes, etc.), organizations and individuals.

You can contact the nonprofit at 774-5555 to make an appointment for drop-off. On the website, you’ll see a long list of what they can accept.

DEAR SUN SPOTS: Here’s another recipe for cretons from the Better Homes and Garden Heritage Cookbook — the first cookbook I ever bought.

Creton: Trim rind from 1/2 pound salt pork. Discard the rind and dice the salt pork. In a skillet, cook salt pork until crisp and golden brown, about 15 minutes. Drain, reserving 1/4 cup drippings. Using the fine blade of a food grinder, grind salt pork along with 1 pound cut up boneless pork and 1 large, quartered onion.

Return meat to skillet, and stir in reserved drippings, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/8 teaspoon allspice and pepper to taste.

Cook, covered, over medium-low heat for 15 to 20 minutes, stirring occasionally. Remove from heat. Stir in 1/4 fine dry bread crumbs. Turn mixture into a plastic wrap-lined 1 1/2 quart bowl, pressing gently. Cover and chill several hours. Invert onto serving plate and remove plastic wrap. Serve with assorted crackers. Makes about 2 1/2 cups. — No name, no town

ANSWER: Creton is a wonderful treat for the holidays so I hope my readers will try at least one of these recipes.

DEAR SUN SPOTS: Last summer you printed a recipe for Lemon Zucchini Bread and I have lost it. Could you please print it again? — Rita, Auburn

ANSWER: I’m uncertain if this is the exact recipe, but it’s a good one!

Lemon Zucchini Bread: Preheat oven to 325 degrees. Grease and flour two 8 x 4- inch loaf pans.

In a large bowl, whisk together 3 cups flour, 1 teaspoon each salt, baking powder, and baking soda.

In a separate bowl, combine 2 cups sugar and the zest of 2 lemons. Rub together with your fingers until fragrant.

Add 3 eggs, 1 cup light olive oil,  tablespoon lemon juice, and 1 1/2 teaspoons vanilla to the sugar and stir until smooth. Add in dry ingredients and stir until just combined. Stir in 2 cups grated zucchini then pour batter into prepared pans.

Bake for 60-65 minutes, or until tester inserted in the center comes out clean.

Place loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.

Drizzle with lemon glaze: In a small bowl, combine 2 cups confectioners’ sugar and 3 tablespoons lemon juice. Whisk until smooth.

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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