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UPCOMING STORE EVENTS CALENDAR 2019
Store Hours are 7AM-8PM, Monday thru Saturday. Closed Sundays.
Wishing You A Happy & Healthy 2019, From All Of Us At Foster's!
Monday, April 15th - Patriots Day
Open 7am - 8pm
Check Out Our Low Prices on Energy Efficient LED Light Bulbs!! 4 Packs of 60,75, and 100 watt equivalent - $1.99 !!!
Please remember your reuseable bags on the next shopping trip! We have low cost bags available if you forget. And return any plastic bags you have for recycling!!
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.