SEPTEMBER





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  

SPECIAL THANKS:

Melina Ngan & Lauren Hernon of Canton for their generous donation.  They raised money by making doll clothes among other items and selling them.
Emma & Lucas of Canton for their food donation.  They collected food from friends, neighbors & schools.

Round and Round Pasta

1 video | Giada's Round and Round Pasta (03:53)

Ingredients:

• Pasta:
• 1 pound rotelle pasta
• 1/4 cup extra-virgin olive oil
• 2 shallots, thinly sliced
• 3 medium carrots, sliced into 1/4-inch rounds
• 1/2 teaspoon kosher salt
• 1/4 cup fresh orange juice
• 3 medium zucchini, trimmed and cut into 1/2-inch rounds
• 2 cups cherry tomatoes, halved
• 1 pound sweet Italian sausages, cooked, cooled and sliced into 1/2-inch rounds
• Dressing:
• 1/2 cup mascarpone cheese, at room temperature (4 ounces)
• 1 tablespoon lemon juice
• Zest of 1 large lemon
• 1 teaspoon salt, plus extra for seasoning

Directions

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large bowl.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the shallots, carrots and 1/4 teaspoon of the salt. Cook until the carrots begin to soften, about 4 minutes. Add the orange juice, zucchini and the remaining 1/4 teaspoon salt. Bring to a boil. Cook until the juice thickens and the zucchini is tender, about 2 minutes. Add the zucchini mixture to the pasta.
For the dressing: Whisk together the mascarpone cheese, lemon juice, lemon zest and salt in a small bowl until smooth.
Pour the dressing over the pasta. Add the tomatoes and sausage slices and toss until coated. Season with salt.