JULY

PLEASE HELP US STOCK OUR SHELVES

Here are a few suggestions for this month:

NON-PERISHABLE ITEMS

CEREAL

Baked Beans

Rice

Cake Mixes 

Juice

Hamburger Helper type meals

Milk (Dry / Evaporated)

Pasta Sauce

Peanut Butter

Jelly & Jams

Toothpaste 

Toilet Paper

Shampoo / Conditioner

Feminine Products

DIAPERS

Depends

Recyclable Shopping Bags

Laundry Detergent

Bar Soap

All donations can be dropped off at the following locations:

Canton Food Pantry, 960R Washington St., (rear of Rodman Building) most Mondays 7-8:30 am, and every Tue and Wed 8:30-11:15

Canton Co-Operative Bank, 671 Washington St., Mon-Fri 9am-5pm

Bank of Canton, 557 Washington St., Mon - Fri 9am-5pm

Canton Public Library, 786 Washington St., Mon 1-9pm, Tues-Thurs 9:30am-9:00pm

Pratt Realtors, Inc., 1475 Washington St., Daily 7am-5pm  

We would like to thank The Trustees of the Reservation of Moose Hill & The Bradley Estate.  Also Brookwood & Pakeen Farm for all the fresh vegetables.

We would like to thank the Canton Residents for their generous donations during the Stamp Out Hunger Postal Food Drive.

Red, White and Blue Poke Cake

Red, white and beautiful! A simple cake-mix cake becomes the hit of your Fourth of July gathering with just a few easy addition.

Prep Time 15 min                    

Total Time 4 hr 50 min

Servings 16

1 box Betty Crocker™ SuperMoist™ white cake mix                                             

Water, vegetable oil and egg whites called for on cake mix box                                                                     

1 box (4-serving size) strawberry-flavored gelatin                    

1 cup boiling water                                     

1/2 cup cold water

1 box (4-serving size) white chocolate instant pudding and pie filling mix                                           

1/3 cup milk                                           

1 container (8 oz) frozen whipped topping, thawed                                            

1 cup sliced fresh strawberries                                            

                           

1/2 cup fresh blueberries

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
• 2 Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
• 3 In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.