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.

MAY

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  

 SATURDAY, MAY 10th

Put your NON-PERISHABLE donations by your mailbox and the postal service will deliver them to the Canton Food Pantry.

APRIL

PLEASE HELP US STOCK OUR SHELVES

Here are a few suggestions for this month:
NON-PERISHABLE ITEMS

CEREAL

DIAPERS
Baked Beans

Cake Mixes 

Juice

Hamburger Helper type meals

Milk (Dry / Evaporated)

Pasta Sauce

Peanut Butter
Jelly & Jams

Toothpaste 
Toilet Paper

Shampoo / Conditioner

Feminine Products

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 8:30-9am

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  

 SATURDAY, MAY 10th

Put your NON-PERISHABLE donation by your mailbox and the postal service will deliver it to the Canton Food Pantry.

The Food and Drug Administration (FDA) has recently proposed some updates to their nutrition facts label that will help The Greater Boston Food Bank and consumers alike make healthier choices on what we eat. The three major changes include a greater understanding of Nutrition Science, updating the serving size requirements, and a design refresh.

Nutrition Science education is included by requiring manufacturers to add new information on “Added Sugars”, Vitamin D, and Potassium, which are all currently significant to the public interest. Calcium and iron will still be required while Vitamins A and C are optional. “Calories from fat” will be removed since studies have shown that the type of fat consumed is much more important than the actual amount.

Serving sizes will be updated to reflect what people actually eat and drink in one sitting, not what they “should” be eating. Packaged foods and drinks that are usually eaten in one sitting will be labeled as a single serving and the nutrition facts label will represent information for the entire package. An example of this is 12 and 20 ounce sodas, both are typically consumed in one sitting so both labels will reflect the total amount in the bottle. Packaged foods that are larger and can be consumed in one sitting or multiple sittings will have a “dual column” label showing both “per serving” and “per package” nutrition information. This way, if people choose to eat or drink the entire package, they will have all of the information about what they are consuming.

Finally, there will be a fresh new look to the label! Calories and Serving sizes will be larger to stand out and be more visible to the public. The Percent Daily Value, which tells consumers how much of certain nutrients one is getting from a particular food when compared to the total daily recommendation, will be moved to the left to be more visibly prominent. The footnote will also be updated to more clearly explain the Percent Daily Value.

The Greater Boston Food Bank is excited about these proposed changes because the new label helps us in promoting more nutritious lives by enabling individuals and communities to make more informed and healthy food choices!

To learn more about these Nutrition Label changes, visit the FDA website.

 

References

1. Proposed Nutrition Facts Label At-A-Glance. FDA.org. Retrieved March 6, 2014.

Baked Ham with Pineapple Recipe photo by Taste of Home

Baked Ham with Pineapple Recipe

TOTAL TIME: Prep: 10 min. Bake: 2 hours

MAKES: 16-20 servings

INGREDIENTS

• 1 fully cooked bone-in ham (6 to 8 pounds)

• Whole cloves

• 1/2 cup packed brown sugar

• 1/4 cup pineapple juice

• 1 can (8 ounces) sliced pineapple, drained

• 5 maraschino cherries DIRECTIONS: Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Combine brown sugar and pineapple juice; pour over ham. Arrange pineapple and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a meat thermometer reads 140° and the ham is heated through. Yield: 16-20 servings.