This week's column is a huge thank you to all the wonderful friends, neighbors and relatives who helped make the "Celebration of Life" event for my nephew Don Heald III such a rousing success.

From the Whale's Tooth Pub and the Lobster Pound at Lincolnville Beach right up to Drake's Store at Lincolnville Center and all points in between people gave of their time, money, and food.

No one could ask for more.


Spinach Cheese Swirls

1 package (10 ounces) chopped spinach, thawed and drained

2 cups shredded mozzarella cheese

1 cup finely chopped onion

1 garlic clove, minced

1 tube (10 ounce) refrigerator pizza crust

Combine first four ingredients and mix well. On greased baking sheet, roll pizza dough into 14-by-10-inch rectangle; seal holes. Spoon filling within 1-inch of edge. Roll up, jelly roll style, starting with a long side; Seal ends and place seam side down. Bake at 400 degrees for 25 to 27 minutes or until golden brown. Cut into slices. Yield 4 servings.


No-Prep Stew

1 pound stew meat

1/2 cup potatoes, diced

1/2 cup celery, diced

1/2 cup onions, chopped

1/2 cup carrots, sliced

1 large can tomatoes

1 tablespoons tapioca

salt and pepper to taste

Roll meat in flour, salt and pepper. Put in Dutch oven or large casserole dish with vegetables. Dissolve tapioca in tomatoes; pour over meat and vegetables and cover. Bake 4 to 5 hours at 200 to 225 degrees. Do not peek. Serve with French bread.


Creamy Cucumbers

16 ounce carton sour cream

2 sliced cucumbers

1 onion, sliced into rings

dash of salt

Mix ingredients together. Chill for 6 hours.


Canteen Bars

1/2 cup shortening

1/2 teaspoon salt

1 cup brown sugar

1 teaspoon vanilla

1/2 cup nuts

1 1/2 cups coconut

1/2 cup brown sugar

1 cup flour

2 eggs

2 tablespoons flour

1/2 teaspoon baking powder

Mix shortening, salt, brown sugar and flour well and spread in greased and floured pan. Bake at 350 degrees for 20 minutes. The mix rest of ingredients and spread over the baked crust. Return to oven. Bake at 350 degrees for 25 minutes. Cool and cut.


Our thought for the week:

"When your work speaks for itself, don't interrupt."