UPCOMING STORE EVENTS CALENDAR 2017

Store Hours are 7AM-8PM, Monday thru Saturday. Closed Sundays.

Sunday, April 1st - Happy Easter!

Closed all Day

Saturday, April 7th - Baystate Health Bloodmobile. 10am - 2pm

Please remember your reuseable bags on the next shopping trip! And return any plastic bags you have for recycling!!

Everyone at Foster's wishes you a healthy and  prosperous 2018!

Mindy's Weekly Featured Recipe

As heard on Bear Country 95.3 Morning Show January 20th, 2012

ITALIAN HOT SAUSAGE SUB CASSEROLE

2 POUNDS HOT ITALIAN SAUSAGE
1 LOAF ITALIAN BREAD, CUT INTO 1 INCH SLICES
8 OUNCE PACKAGE CREAM CHEE.SE, SOFTENED
1/2 CUP MAYONNAISE
1 TEASPOON ITALIAN SEASONING
1/4 TEASPOON PEPPER
  2 CUPS SHREDDED MOZZARELLA CHEESE, DIVIDED
  1 (28 OUNCES) SPAGHETTI SAUCE
1 CUP WATER
1 GARLIC CLOVE, MINCED

Roast Italian sausage in a greased shallow baking dish. Bake at 400 degrees for 15-20 minutes or until no longer pink.
While sausage is cooking, arrange bread in a single layer in an un-
greased 9x13 baking dish (all of bread may not be used). Combine the
cream cheese, mayonnaise, seasoning, and pepper: spread over the
bread. Sprinkle with 1/2 cup mozzarella.
Combine the sauce, water, and garlic. Slice sausage on the bias. Place
sausage over bread and cheese layer, pour sauce mixture over bread
and sausage. Bake covered at 350 degrees for 30 minutes, add the
remaining mozzarella cheese, return to oven for 5-10 minutes or until
lightly browned.

Serves 6-8.

Recipe from January 13th:

Whole Wheat Flax 'N Apple Muffin

1/4 cup milled flax seed

2 cups whole wheat flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg, beaten

1 1/2 cups apple sauce

1/2 cup milk

1/2 cup chopped walnuts

1/2 teaspoon cinnamon

Blend all ingredients in a medium mixing bowl. Batter will be thick. Spray 12 muffin cups well. Fill 2/3 - 3/4 full. Bake @ 400° for 18-20 minutes or until top springs back when touched.

RECIPE FROM DECEMBER 2010:

Cream Puffs W/ Eggnog Filling

Cream Puffs

4 eggs

1 cup sugar

1/2 cup butter

1 cup flour

Preheatoven to 400F.  Heat water and butter to a rolling boil in a 1 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by scant 1/4 cupfuls, 3 inches apart onto an ungreased cookie sheet. Bake until puffed and golden brown, 35-40 minutes. Cool. Cut off tops of puffs; pull out any filaments of soft dough. Fill puffs with eggnog filling below. Replace tops. Makes 10-12 puffs.

Eggnog Filling

1 package vanilla instant pudding mix

1 cup milk

1 teaspoon rum flavoring

1 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 cups whipping cream

powdered sugar

Blend pudding mix, milk, rum flavoring, nutmeg, and ginger in a large mixing bowl on low speed. Add whipping cream; beat on high speed until soft peaks form, 1-2 minutes. Fill puffs. Serve immediately or cover and refrigerate no longer than 3 hours. Just before serving dust with powdered sugar.