Dunmorean Directs Upcoming Production of “The Happy Elf”

Posted on December 4, 2019 by The Dunmorean

Norbert, played by Cordell Gresh, and Little Norbert, portrayed by Leo Seamans, look over some naughty and nice lists in “The Happy Elf.”

The Music Box Dinner Playhouse will present Harry Connick Jr.’s The Happy Elf running through Dec. 15. The holiday musical is directed by Jim Williams of Dunmore.

According to Williams, The Happy Elf is about a Christmas Eve miracle. When Eubie, the self-proclaimed “happy elf” in Santa’s workshop, learns that every child in Bluesville is on the naughty list, he heads to the dark town to try and spread some holiday cheer.

The Happy Elf features a cast of more than 20. Music direction is by Hollie Major Baker; choreography is by Michael Marone and Marikate Sullivan.

Williams, who performed in the show at the Scranton Cultural Center five years ago, finds himself making a brief appearance again in this version – as Santa.

The Happy Elf continues Dec. 6, 7, 13 and 14. Sunday matinee performances will be held at 3 p.m. on Dec. 8 and 15. For all shows, audience members have the option of purchasing a dinner and show ticket or a “show only” ticket. Doors open at 6 p.m. and the meal begins at 6:30 p.m. For matinees, doors open at 1 p.m., with the meal beginning at 1:30 p.m.

The Music Box is now offering a Sunday brunch instead of its regular buffet. Brunch and dinner tickets must be purchased in advance.

Show only tickets for The Happy Elf are $20. Brunch buffet and show tickets are $35 and buffet dinner and show tickets are $38.

All can be purchased by calling the Music Box box office at 570-283-2195 or by emailing reservations@musicbox.org. Additional ticket information is available at online.

The Music Box Dinner Playhouse is located at 196 Hughes Street in Swoyersville.

Cheryl’s Cuisine: December 2019

Posted on December 4, 2019 by The Dunmorean

By Cheryl Radkiewicz

It’s not that many years ago that I would spend hours, hours and hours preparing just one of many appetizers to serve during the holidays. Gone are those days.

Now I need quick, easy and no-fuss, but they still must be crowd-pleasing.

I usually start out with a divided appetizer tray and fill it with various olives, pickles, caper berries, marinated mushrooms, roasted artichoke halves and peppadews (all store-bought).

Then I prepare trays of various cheeses cut in chunks (family preferred) with an assortment of crackers. Keep in mind that the hostess’s best friends during the holidays are cream cheese, sour cream, grated cheese, butter and mayonnaise. Yes, calorie-laden, but it’s the holidays…. Now it’s my turn to fix some quick, easy delicious bites to please even the toughest palate (that honor belongs to one of my brothers).

So here goes with this year’s holiday menu items for entertaining:

Peppery Pimento Cheese:

1 (l lb.) block sharp Cheddar cheese, grated

1-4oz. jar sliced pimentos, undrained

1 cup mayonnaise

Salt, to taste

1 1/2 tsp. black pepper (or just a little less)

Mix all ingredients together. Serve with crackers.

***

Cognac Cheese Ball:

1-8 oz. pkg. Cheddar cheese

1/4 cup butter, room temperature

1- 3oz. pkg. cream cheese, room temperature

1 clove garlic, minced

1 tsp. prepared mustard

1 Tbsp. Cognac

1/2 cup chopped parsley

1/2 cup chopped nuts

1 tsp. paprika

1 tsp. pepper

Combine cheese, butter, cream cheese and garlic in food processor; process until creamy. Add mustard and Cognac. Combine parsley, nuts, paprika and pepper. Form cheese into a ball and roll in parsley mixture. May be frozen. Makes 2 cups.

***

Tortilla Roll-Ups:

1- 4 oz. can chopped green chiles

3 green onions, chopped

1-8 oz. pkg. cream cheese, room temperature

1/2 tsp. garlic powder

3 large flour tortillas

Salsa or picante sauce

Mix chiles, onions, cream cheese and garlic powder together. Spread on tortillas, roll up and refrigerate until chilled. Cut into bite-size pieces. Serve with salsa or picante sauce on the side.

***

Shrimp Dip:

1 cup Hellman’s mayonnaise

1 cup chopped onion

8 oz. Swiss cheese, shredded

Small can of baby shrimp or 12 cooked shrimp, chopped

Mix mayonnaise, onion and cheese together in a small casserole dish. Add chopped shrimp. Mix well. Sprinkle top with Old Bay seasoning. Cover casserole dish. Bake in 350 degree oven until cheese is melted, about 15-20 minutes. Serve warm with a side of Ritz Crackers.

***

Mexican Corn Dip:

2-11 oz. cans Mexican corn, drained

4 oz. can chopped green chiles

1 or 2 jalapeno peppers, chopped

3 green onions, chopped

1 Tbsp. sugar

1 cup mayonnaise

1 cup sour cream

2 cups shredded sharp Cheddar cheese

Combine all ingredients, mixing well. Refrigerate overnight. Serve with tortilla chips. Keeps in refrigerator for 5 days.

***

Hot Crab Meat Dip:

1 lb. crab meat, cooked, flaked

6 slices bacon, cooked crisp

1 1/2 cups mayonnaise

1/2 cup chili sauce

1 tsp. tarragon

1 tsp. vinegar

1 tsp. dry mustard

1/2 tsp. tabasco

Paprika and salt, to taste

Layer crab meat in lightly buttered casserole dish. Top with bacon. Meanwhile, in large bowl combine mayonnaise, chili sauce, tarragon, vinegar, dry mustard, Tabasco, paprika and salt, to taste. Top crab meat and bacon with this mixture. Place under broiler for 2-3 minutes or until top is bubbling. Serve with crackers.

***

Artichoke Nibblers:

1-12 oz. can marinated artichoke hearts, drained

1 small onion, finely chopped

1 clove garlic, minced

4 eggs

1/4 cup dry bread crumbs

Salt, Pepper and Oregano, to taste

Dash of Tabasco

2 cups shredded Cheddar cheese

2 Tbsp. minced parsley

Chop drained artichokes well. Add onion and garlic. Saute’ until onion is limp, but not browned. Beat eggs well. Add bread crumbs, salt, pepper, oregano and few drops of Tabasco. Stir in Cheddar cheese, parsley and artichoke-onion mixture. Bake in 8×8″ baking dish for 30 minutes at 350 degrees. Serve with crackers or pita.

***

Almond Amaretto Cream:

1 cup sour cream

3 Tbsp. powdered sugar

1/2 tsp. almond extract

3 Tbsp. Amaretto liqueur

Mix all together. Use as a dip for fresh fruit.

***

Best wishes from our house to yours for a happy, safe, blessed holiday and New Year.

Holy Cross Educator Recognized for “Innovative Teaching”

Posted on December 4, 2019 by The Dunmorean

Douglas Peters, Regional Vice President, Voya Financial Advisors, Inc., far right, visited Holy Cross High School to present teacher Kimberly Mecir, center, with her award and is shown with Benjamin Tolerico, principal, Holy Cross High School, far left, and Miss Mecir’s second period students.

Miss Kimberly Mecir, an educator at Holy Cross High School, is one of only four teachers in Pennsylvania being recognized with a 2019 Voya Financial Unsung Heroes Grant for Innovative Teaching.

Selected from a group of more than 650 applicants, Mecir will receive $2,000 to bring one of her educational ideas to life.

Mecir’s innovative teaching idea, “Mission to Planet X,” focuses on increasing student engagement and achievement in biology through a story-driven experience that challenges students to use creativity, problem-solving and biology knowledge to uncover signs of life on an “alien plant.” After learning scientific method, biochemistry, 3D design and coding through a series of lessons and labs, students will be tasked with the mission of designing and 3D printing fins for a rocket that will launch a rover to the planet. It is the hope that this project helps students connect to biology content by framing it in a real-life research area of astrobiology as well as learn future-ready skills of 3D design, coding and critical thinking.

Since 1996, the Voya Unsung Heroes program has awarded more than $5 million to help the nation’s educators turn innovative teaching ideas into reality. Grants are available to K-12 educators nationwide to honor innovative teaching methods and creative educational projects that have the ability to positively influence children.

“The program continues to be a catalyst for innovative learning. It provides educators with an opportunity to make an impact in their community, inspire their students and be recognized for their creative teaching ideas,” Heather Lavallee, president of Tax-Exempt Markets for Voya’s Retirement business said. “We’re honored to help Kimberly Mecir go above and beyond to prepare our leaders of tomorrow for their own successful futures.”

In additional to the grant Mecir has already won, she will now compete with other finalists for one of the top three prizes – an additional $5,000, $10,000 or $25,000 from Voya Financial.