Healthy Families/Happy Families at the YMCA

The Greater Scranton YMCA is proud to announce it will again be offering the Healthy Families/Happy Families Program free of charge to Lackawanna County residents this year.

Healthy Families/Happy Families is a 10-week program designed to engage youth and families in a journey of wellness through positive role models, proper nutrition and a healthy balance of fitness, fun and family. The program helps families to develop healthy habits for daily living, spend quality time together and have fun while discovering new ways to be healthy and active. The program will be held at the Y on at 10:30 a.m. on Saturdays, beginning Nov. 7, and ending Jan. 16.

The Healthy Families/Happy Families is made possible thanks to a three-year grant commitment from the Northeastern Pennsylvania Heath Care Foundation.

For information on the program and to register, as space is still available, interested families can contact Paula Scotchlas, Communtiy Outreach Director, at pscotchlas@greaterscrantonymca.org or call (570) 342-8115 ext. 232. More information can also be found at www.greaterscrantonymca.org.

Dunmore Seniors Activity Hub

By Steve Svetovich

The Dunmore Activity Hub for Seniors, located at 1414 Monroe Avenue in Dunmore, is busy as ever.

A Chicken and Biscuit Dinner was held Thursday, Oct. 29. There were numerous homemade sides included, and bottled water, hot coffee and hot tea was served. There was also a raffle with a Christmas gift basket, a baby quilt and various gift certificates as the prizes.

The Dunmore Activity Hub presented Barrymore’s Ghost as part of its Celebration of Life Series at 1 p.m. on Wednesday, Oct. 28. The event cost was only $5 for senior members and $8 for non-members, and that price included homemade a soup and sandwich.

Barrymore’s Ghost, written by Jason Miller, is a dramatic reading featuring Robert Thomas as John Barrymore. The play is a one-man-show that spotlights the life of legendary actor John Barrymore in a unique theatrical manner. Barrymore is presented as a ghost, haunting an unknown theatre. Those in attendance watched a mythological character explore the truths and deceptions of his extraordinary life.

Jeanne K. Hugenbruch, executive director of the Dunmore Activity Hub for Seniors, is looking forward to the upcoming events that are scheduled.

“Welcome to fall,” Hugenbruch said. “A lot is happening and coming up. We hope everyone is enjoying the fall weather and joins us for coming programs and activities at the Hub.”

Other events that were hosted last month included a free screening of the video documentary Cyber-Seniors and a demonstration of low impact exercises by representatives from Traditional Home Health.

Hugenbruch said pinochle is now played by the seniors at the Hub every Wednesday after lunch. A Chorus and Comedy Troupe has also been formed at the Hub.

An Applebee’s Flapjack Fundraiser Breakfast was held Saturday, Oct. 17, at the Applebee’s located at 74 Viewmont Mall in Scranton, to support the Dunmore Activity Hub for Seniors.

Other activities at the Hub include bingo, volunteer time, sketching, ballroom dancing, oil painting, Wii brain academy, bowling, Stretchin’ with Gretchen, chair exercise, blood pressure screenings, crafts, big bingo, bible study group, speakers, yoga and bingo and a Danish.

Shirley Martinelli is reservationist at the Dunmore Activity Hub and Cafe. Lottie Collins is site council president. Carol Angerson is lead volunteer. Tracy Borgna is kitchen coordinator.

Lou Pacciotti is president of the Board of Directors. Todd LaBelle is first vice president. Atty. Brenda Colbert, Esquire, is second vice president. Joe Loftus is treasurer. Gerry Skettino is secretary. Tom Jimmie is past president.

Other members of the Board of Directors include Jeanne Phillips, Paula Scotchlas, Dr. Alice McDonnell, Santo Cancelleri, Joseph Trotta, John A. Bouselli, Alison Boga, Al Lawrence and Atty. Brian Cali, Esquire. Louis DeNaples is an honorary member. Hugenbruch is also a member of the Board.

For more information on the Dunmore Activity Hub for Seniors and its programs, please call (570)207-2662. You can also contact through fax at (570)207-2640 or through email at dunmoreseniorcenter@yahoo.com.

Cheryl’s Cuisine

By Cheryl Radkiewicz

Among the many things I love about summer, the Scranton Farmers’ Market rates toward the top of the list. Now, in its 76th year, the market is open every Monday, Wednesday and Friday until Thanksgiving, and each year the market keeps growing with new and exciting items. Pleasures of the market include walking from stand to stand, sitting at the outdoor tables  enjoying lunch and meeting friends, some of whom you haven’t seen in years.

I remember my mother taking us when we were children. It was a day we always looked forward to  I remember every farm stand selling corn. (In those days corn had all yellow kernels. As we grew into young adults, corn advanced to yellow and white.) Either way, I have wonderful memories of the market and look forward to it each year.

In recognition of the anniversary of the market,  the Women’s Auxiliary of the Co-Operative Farmers’ Market published a cookbook with some of their favorite family recipes. It can offer some great ideas for vegetables you are not so familiar with and new ideas for old favorites. Here are some of the recipes I’ve chosen from the book:

Kale Chips:

1 bunch Kale
1/2 cup Olive Oil
1 tsp. Salt
1 tsp. Pepper
1 1/2 tsp. Cumin or Paprika

Preheat oven to 350 degrees.  Coat two baking sheets with cooking spray. Mix oil with salt, pepper and cumin or paprika. Divide between two one-gallon Zip-Lock bags. Wash and dry kale, tear into bite-size pieces, discarding stems. Place in bag and let marinate. When ready to cook, divide leaves between the two baking sheets in a single layer. Bake for 25-30 minutes until kale is crisp but not brown. Transfer to rack and let cool.

– Patricia Hopkins Williams, Clarks Summit.

***

Marinated Brussel Sprouts and Mushrooms:

3/4 lb. Brussels Sprouts
1 lb. Mushrooms
1/4 cup Olive Oil
1/2 cup Lemon Juice
1 cup Water
1 tsp. Salt 1/4 tsp. freshly ground Pepper
2 cloves Garlic
1 Bay Leaf
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Thyme
1 Tbsp. chopped Parsley

Trim and wash sprouts and steam or blanch until just barely tender. Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts. Place them in a bowl. Wipe mushrooms clean, stem (save stems for another use), and place caps in bowl with sprouts. Bring remaining ingredients to a boil in  a saucepan. Pour over sprouts and mushrooms. Once the marinade has slightly cooled, refrigerate for at least two hours.  Remove from the refrigerator 30 minutes before serving to take off the chill.  Makes five to six cups.

Optional:  Tie herbs and garlic in a bouquet garni and remove when serving.  Use larger sprouts and cut then in half.  Substitute cauliflower for sprouts or just add some cauliflower florets to the sprouts.

– Marylee Schirg, Jim’s Produce, West Abington Twp.

***

Turnip and Parsnip Casserole:

1 lb. Parsnips, peeled
1 lb. Turnips, peeled
6 Tbsp. Butter
1/2 tsp. Pepper
1/2 tsp. Sugar
1 tsp. Salt
1/3 cup Bread Crumbs
1 cup Heavy Cream

Grate parsnips and turnips.  Heat four Tbsp. butter and saute’ parsnips and turnips.  Add sugar, salt and pepper, cook until tender.  Transfer to casserole dish.  Add heavy cream and sprinkle with bread crumbs on top.  Dot  with two Tbsp. butter.  Bake at 375 degree for 45-50 minutes, until golden and crispy.

– Ron Retchko, Dickson City.

***

Lemon, Dill and Garlic Roast Chicken:

1 roasting chicken, 3-4 lbs.
Dill florets
1 Lemon
1 clove Garlic

Rinse chicken with cold water. Remove florets from dill. Roll lemon on hard surface to soften and release juices, poke several times with fork. Place lemon in the cavity of the chicken, add one clove of garlic and fill cavity with dill florets. Cavity should be packed full. Top with remaining dill. Cook in oven at 325 degrees for two and a half to three hours or until fork turns easily.  You can also cook in crockpot four to five hours on medium to high.

– Ruth Griggs,  Mountain Road Farm Fresh Meats.

***

Apple Bread:

3 Eggs
2 cups Sugar
1 cup Vegetable Oil
2 cups grated Apples
3 tsp. Vanilla
3 cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
3 tsp. Cinnamon

Beat eggs until light and foamy. Add sugar, oil, apples and vanilla.  Mix lightly but well. Combine the flour, salt, baking soda, baking powder, and cinnamon. Add to egg and apple mixture. Blend and pour into two greased loaf pans, 9″x5″x3″.  Bake in preheated 350 degree oven for one hour.

– Linda Mancenella, Brace’s Orchard, Dallas.

***

Lemon Meltaway Cookies:

1 1/4 cups Flour
3/4 cup Butter, softened
1 Tbsp. Lemon juice
1 tsp. grated Lemon Peel
1/2 cup Cornstarch
1/2 cup Powdered Sugar

Combine all ingredients. Divide dough into two pieces. Shape into two rolls. When chilled, but into 1/4 inch slices. Bake in preheated 350 degree oven for  eight to 12 minutes. Once cooled, frost with the following frosting.

Frosting:
3/4 cup Powdered Sugar
1/4 cup Butter
1 tsp. Lemon Juice
1 tsp. Lemon Peel, grated

Mix all ingredients together.  Ice cookies.

– Suzanna Drumsta, Food Booth, Clarks Summit.

Note: These cookies freeze well.