Archive for July, 2012

READY FOR BUSINESS – The new extension at Muzzy’s Indian Hill Trading Post will be open this weekend. Customers may look forward to generous hand scooped ice cream at a price they won’t be able to resist.

Courtesy Moosehead Messenger June 9, 1982

There are a few changes in store at the Indian Hill Trading Post. Bill Muzzy is not so much extending his store as rearranging it to make it more convenient for his customers.

By next weekend the new extension will be open and people may buy their sandwiches and ice cream directly through the service hatch, rather than standing in line with the grocery and sporting goods customers.

In addition to the sandwiches and scooped ice cream, the Muzzys are opening a soda fountain where lovers of ice cream sodas, splits, sundaes and soft drinks may indulge themselves. The family also plans to serve steamed hot dogs and hot sandwiches.

The extension will be open seven days a week from 8 a.m. to 6 p.m. and until 8 p.m. on Fridays. During the summer it will possibly remain open until 8 p.m. on the weekends as well.

A novel feature of the new extension is that it will remain open during the winter and not close Labor Day as so many places do. This means that ice cream addicts may still indulge themselves at the soda fountain year round. The hot sandwiches and hot dogs will be available to hunters and snowmobilers passing through town too.

Another addition to the store is the public restrooms. A welcome addition for travelers.

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Biscuits are a regular breakfast treat, usually dripping with butter and honey or preserves, or toasted and topped with cheese. Baking biscuits in a Lodge cast-iron skillet develops a crisp bottom that gives them a great bite. Use these scallion biscuits either for breakfast, topped with scrambled eggs and gravy, or as a savory dinner side with baked ham.


2 cups (220g) all-purpose flour
1 tablespoon (4.6g) baking powder
1 teaspoon (4g) sugar
1 teaspoon (6g) kosher salt
¼ cup (50g) vegetable shortening
1 cup (235ml) buttermilk
½ cup(50g) chopped fresh scallions, white and green parts
1 egg mixed with 1 tablespoon (14ml) water for egg wash

Preparation Directions

1. Preheat oven to 375 F (190 C or gas mark 5)

2. Combine the flour with the baking powder, sugar and salt in the bowl of a mixer fitted with a paddle attachment.

3. Add the shortening and mix on medium speed until a mealy consistency is reached. Mixing on low, gradually add the buttermilk, until just combined. Add the scallions and mix just enough to incorporate.

4. Empty the dough onto a lightly floured work surface and knead into a rectangular shape. Roll the dough, with a floured rolling pin, to about a ½” thick rectangle.

5. Cut out the rounds using a 2 ½” round biscuit cutter. Drop the biscuits in the bottom of a well-seasoned, lightly oiled 10” Lodge cast-iron skillet.

6. Brush the tops with the egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are firm. Serve warm.

Excerpted From Cast Iron Cooking By Dwayne Ridgeway – Quarry Books

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Just part of the selection of Lodge Cast Iron Cookware available at Indian Hill Trading Post

When Joseph Lodge began making cast iron in 1896, he began a legacy that would create the foundation to an enduring standard of quality carried forward by four generations of family management. The resulting privately held metal formula, precision molds and exacting mold wall thickness are the result of years of dedication to improving quality that began with the first skillet from the first sand mold.

Not even the most expensive stainless and aluminum cookware can rival the even heating, heat retention, durability and value of Lodge Cast Iron. Its legendary cooking performance keeps it on the list of kitchen essentials for great chefs and home kitchens alike.

For more than four generations Lodge has been making cast iron cookware. And, much of the cookware made generations ago is still in the kitchens of fourth generation cooks. That’s why we say that when you choose Lodge Cast Iron Cookware, you’ve made a friend that will last more than a lifetime.

Indian Hill Trading Post carries a large selection of Lodge Cast Iron Cookware. Stop by today.

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What a better way to spend a day at Moosehead Lake. A family hike of Mt. Kineo then a live concert with Dave Mallett. Start your day at 9 a.m. at the NREC office downtown Greenville, then at 7 p.m. enjoy the live concert at the Greenville Auditorium. Registration and information at NRECmoosehead.org. or call 207-695-3708 FMI.

Group of participants from 2011 NREC Kineo hike

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The six-man Penobscot drum group, Burnurwurbskek Singers, began the sculpture unveiling ceremony with several songs that invited reflection into the past while simultaneously bringing visitors directly into the present moment.

Traditional Drumming by members of the Penobscot Nation. Sculptures honorinng the Thoreau-Wabanaki Trail and the rich Native American Cultural Heritage of the Moosehead region will take place July 28 at the Center for Moosehead History. FMI Contact NREC at 207-695-3705.

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Time is of the essence. Play and release the fish as quickly and carefully as possible. An exhausted fish may be too weak to recover.

Important: Keep the fish in the water if it is not going to be part of your daily bag limit. A fish out of water is not only suffocating, but may be subject to a “quick freeze”.

Be gentle. Keep your fingers away from the gills. Don’t squeeze the fish.

Remove the hook with small pliers or a similar type tool. If the hook is deeply embedded or in a sensitive area such as the gills or stomach, cut the leader close to the snout. Make an effort to use regular steel (bronzed) hooks to promote early disintegration. Do not use stainless or gold-plated hooks.

To revive a fish once it is back in the water, hold it in a swimming position in the water until it is able to swim away.

Togue (lake trout) often have expanded air bladders after being pulled up rapidly from deep water. If the belly appears expanded, release the fish from the hook first, then gently press your thumb along the stomach near the paired belly fins and move it forward a few times to remove air from the bladder. Finally, proceed to revive and free the fish.

~Courtesy Maine Open Water & Ice Fishing Magazine

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Courtesy The Piscataquis Observer January 21, 2004 Edition

 Greenville – A mainstay of the local business community is making a few changes, and its customers in and around Greenville are sure to benefit.

Indian Hill Supermarket, owned and operated by the Watt family since 1983, has announced that it will now offer Hannaford products as part of a continuing effort to provide its customers with a wide variety of products and services at competitive prices.

“We’ve had a long running and very successful relationship with our current wholesaler, Associated Grocers of Maine (AG),” said Indian Hill owner Stuart Watt. “That relationship over the past 26 years has allowed us to become what we are today.”

“The change to Hannaford is simply an effort to continue to improve the quality and selection that we can offer our customers. We will be bringing in many of the programs and products that the large Hannaford stores offer their customers, including everyday low prices.”

“We will be able to offer an even better product selection and quality, particularly in produce and other perishables,” added co-owner Craig Watt.

Indian Hill, an independent store, has always taken pride in its ability to keep its prices competitive with the larger chain supermarkets.  With the addition of Hannaford products, Indian Hill will be able to continue offering low prices through the supplier’s Every Day Low Prices program, which eschews weekly sales and specials for prices that stay low day in and day out.

The Watts remind their customers that AG will continue to supply their Village Food Mart store that sits in the middle of downtown Greenville. Quality Shurfine products will still be offered there.  The meat department has been reopened, and improvements to the facility are scheduled.

The two markets together will provide customers with plenty of choices, Stuart Watt said.

“We hope the two stores together will offer many choices to our customers enabling them to shop locally at all area businesses,” he said.

“We appreciate the townspeople’s cooperation in this transition over the next few days and hope to make it as smooth as possible.”

As always the Indian Hill Trading Post, which offers sporting goods, clothing and giftware, will continue to bring in new merchandise and look for new ways to serve their customers.  They have recently added the New Balance shoe line to their footwear section and, with the winter season upon us, Indian Hill is the place to go for the most complete snowmobile equipment selection in Piscataquis County.

And that is just the start in a store that offers anything and everything needed to live, work and play in the Moosehead region.

“We cater to the needs of hunters and fisherman, and people interested in camping and boating,” said Craig Watt of the Trading Post.

“We try to make it as much of a one-stop shop as we can,” said Stuart.

Indian Hill is currently sponsoring an ice fishing derby.  They will be giving out prizes for the biggest fish in all categories caught through March 31.  A prize will be also be given to the you youngest fisherman with the biggest fish.  Prizes in the past have included ice fishing gear and outdoor equipment.  This year, Craig said, a portable DVD player will be the top prize.  There is no cost for the contest, and the entries should be brought to the sporting goods section at Indian Hill.

Indian Hill Supermarket and Trading Post is located on Indian Hill on 148 Moosehead lake Rd., just south of downtown Greenville. They can be reached at 695-2104

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