My Shopping List
UPCOMING STORE EVENTS CALENDAR 2020
Store Hours are 7AM-7PM, Monday thru Saturday. Closed Sundays.
Shopping from 7AM - 8AM Daily is reserved for customers over age 60 and those at risk from compromised immune systems
Weekly Ads will be returning on a trial basis beginning on August 3rd, 2020. Supply of many items is still erratic. We fully intend to have every advertised item available. However Rainchecks will not be issued for items that do not arrive.
Bottle Redemption Room is now open. Machines only, no items are to be brought into the store. Also ONE person at a time allowed inside the room.
Reusable bags are again allowed by Govenor Baker. To help keep our employees safe you may be asked to bag your own groceries when you bring in your own bag. We will continue to offer your choice of paper or plastic bags free of charge until August 19th, 2020.
Masks are required for store entry. Please do your best to keep the 6 foot social distancing while shopping. Floor is marked at the checkout lanes.
Together We Will Get Through This Pandemic!
Check Out Our Low Prices on Energy Efficient LED Light Bulbs!! 4 Packs of 60,75, and 100 watt equivalent - $1.99 !!!
Mindy's Weekly Featured Recipe
As heard on Bear Country 95.3 Morning Show January 20th, 2012
ITALIAN HOT SAUSAGE SUB CASSEROLE
Roast Italian sausage in a greased shallow baking dish. Bake at 400 degrees for 15-20 minutes or until no longer pink.
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
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.
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
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.