Booklet on Pearl Harbor Soldiers from Lackawanna County

Pearl Harbor booklet

Charlie Spano presented a booklet containing biographical information on all 109 Lackawanna citizens who were in the military and present on Dec. 7, 1941, during the Japanese attack at Pearl Harbor.

The booklet was produced by the 9/11 Memorial Committee and a copy was donated to the Museum at the Northeast Detachment of the Marine Corps League, Alder Street, Scranton.

Shown front row from left: Charlie Spano, Joel Sofranko, Commandant of the Detachment; Debora Evans and Jim Stieznetcky. Back row: Bill Coolbaugh, Larry Kimble, Faith Hartman, Scot Hartman and Charley Boyland.

Lackawanna County Launches Wine Trail

wineLackawanna County has announced the launch of their year-round wine trail. The Lackawanna County Wine Trail features wineries and tasting rooms serving some of the best wines in Pennsylvania, including two based in Dunmore.

The launch will begin on Thursday, May 9, from 5:30 to 7:30 p.m. at the Hilton Scranton and Conference Center when interested persons can join a meet and greet with the Lackawanna County Wine Trail’s wineries and transportation companies while enjoying wine tastings and hors d’oeuvres.

Please RSVP by May 1 to Alexa at 570-468-8625 or

“Many of our wineries are locally owned and have been family operated for generations,” says Curt Camoni, executive director of the Lackawanna County Visitors Bureau. “Our wine trail will serve up some of the best wines in the region, and also tell a story of a rich tradition that has been passed down through the ages.”

case quattroThe trail starts in Childs at Marilake Winery, which began in the home of two Italian immigrants and developed into a restaurant and winery where patrons can enjoy great food, wine and live music.

The next stop, Maiolatesi Wine Cellars in Scott Township, is a Tuscan themed tasting room run by the Maiolatesi family.

Next, visit Case Quattro Winery in Peckville where the Sebastianelli family keeps the memory and work of the family patriarch alive by producing more than 20 of his different wines. There is also a branch of Case Quattro Winery in Dunmore.

At the Capra Collina Winery in Blakely, the Betti family has generations of winemaking experience passed down from Antonio Betti, who immigrated to Pennsylvania in 1894.

space timeSpace Time Mead & Cider Works in Dunmore produces the highest quality and innovative craft meads (honey wines), ciders and wines all with locally sourced ingredients.

In Scranton, hop between Center City Wine Cellar and Lucchi Family Wine Cellars where you can also try a selection of regionally brewed beers.

Mucciolo Family Wines in Old Forge is in a renovated 1929 general store once operated by their great-grandmother. Finish your trip in in the beautiful countryside at Wood Winery, a family owned and operated business where quality wines are hand-crafted in small batches.

The Lackawanna County Wine Trail also features transportation options for carefree travel between wineries. Options range from car services to group tour busses.

For more information on the Wine Trail, visit

Cheryl’s Cuisine: May 2019

By Cheryl Radkiewicz

With entertaining season upon us, it’s time to take a walk back into my “never ending” recipe collection.   Many of these I’ve received from relatives and friends who have long passed. I still cherish their memories each time I hold the recipes in my hand.   I’ve updated them so all are easy and quick. Enjoy!

Appetizer Cheese Ball:

1- 8 oz. bag shredded sharp Cheddar cheese
1-4 oz. pkg. cream cheese, softened
1/4 cup drained pimiento
1 tsp. Worcestershire sauce
1 tsp. grated onion

Mix all ingredients together. Shape into large ball. Roll in parsley or nuts. 

NOTE: You can also roll this mixture into tiny balls for appetizer-size bites.


Boursin Quiche:

1 cup shredded Swiss cheese
1/4 cup chopped green onions
1/4 cup chopped ripe olives
1 small tomato, seeded and diced
3 eggs
1/2 cup whipping cream
1-5 oz. pkg. Boursin cheese

Preheat oven to 357 degrees.  Sprinkle 3/4 cup Swiss cheese on bottom of  quiche dish or glass pie plate. Sprinkle onions, olives and tomato over cheese.  In medium bowl mix eggs, cream and Boursin. Pour mixture over vegetables. Sprinkle with remaining 1/4 cup Swiss cheese.  Bake in oven for 35 minutes or until puffed and golden brown. Let stand 5 minutes before cutting.


Tangy Cheese Appetizer Fondue:

2 pkgs. Monterey Jack cheese, plain
1 jar Progresso Pepper Salad, drained
6 Pepperoncini, drained
1 Tbsp. juice from Pepperoncini

Put cheese into food processor to grind up.  Place all ingredients into fondue pot. Heat all together.  Serve warm with bread chunks or crackers. Note: This is for people who like “spicy”.


Shrimp Puffs:

Cream Cheese Dough:
1/2 cup butter, room temperature
4 oz. cream cheese, room temperature
1 cup flour

Mix these  ingredients together and chill for at least 1 hour.

8 oz. bag or can of small shrimp
1/2 tsp. lemon juice
1 Tbsp. parsley, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
Dash of Worcestershire sauce
2 tsp. tartar sauce
Finely grated onion

Roll out dough.  Cut into small squares.  Mix filling ingredients together and put 1/2 tsp. filling on top of each square.  Cover with another square. Use fork to seal filling between two dough squares, like a ravioli. Bake in preheated 350 degree oven for 10 minutes.  Can serve plain or with side of tartar sauce.


Broccoli and Black Olive Salad:

1 large bag frozen broccoli cuts
1-6 oz. can pitted black olives
Salt and pepper to taste
1 clove garlic, crushed
Oil, to taste

Cook  broccoli as directed.  Do not overcook. Drain broccoli well and place in bowl.  Add rest of ingredients and toss lightly. Serve warm.


Corned Beef Spread:

12 oz. corned beef, ground in  food processor
3 cups mashed potatoes
1 cup sour cream
3 Tbsp. chopped parsley
1/4 cup chopped baby gherkins
1/2 tsp. dill weed
3 Tbsp. finely chopped onion
3 Tbsp. finely chopped celery
Dash salt
1/4 tsp. pepper

Combine ground corned beef and mashed potatoes.  Blend in sour cream and remaining ingredients. Transfer mixture to serving bowl and chill.  Serve with whole wheat crackers and sliced cucumbers.