Calendar of Events: June 2018

shutterstock_175824983Cooking Classes

Learn to make impressive meals for your friends and family with adult cooking classes offered at Lackawanna College through the Lackawanna College White Apron Academy. Lackawanna’s professional chef instructors will walk learners of all skill levels through the cooking process in a fun, relaxed environment. Along with learning how to cook a meal from scratch, chef instructors will provide trade secrets to food and wine pairing. All classes are BYOB and wine pairing suggestions will be offered for each class.

Adult cooking classes are non-credit and open to the community. Classes will be held at the Lackawanna College Healey Hall kitchen lab, 415 N. Washington Ave., Scranton. Attendees will be standing, cooking, and working for most of the class and must wear comfortable, closed-toe shoes and have long hair tied back.

For more information or to register for adult or kids summer camp classes, contact Susan C. Markovich, Special Programs Coordinator, Kiesendahl School of Hospitality and Tourism at or (570) 955-1488 or visit our website.

imagesIce Cream Social

Dunmore Presbyterian Church will hold an Ice Cream Social on Thursday, June 21, and Friday, June 22, from 7 to 8:30 p.m. Tickets are $5 for ice cream, homemade desserts, and beverage. Tickets are available at the door or by calling (570) 343-6807.


S.S. Anthony and Rocco Italian Festival

Anthony & Rocco Parish Italian Festival will be held Aug. 10, 11, and 12, at St. Rocco’s Church Grounds featuring food, games and live entertainment.

The Festival opens Friday and Saturday at 5:30 p.m. and on Sunday following the noon mass and procession. Live entertainment will include:

Friday: DHS Marching Units & Cheerleaders and Picture Perfect.

Saturday: Holy Cross High School Cheerleaders, Prima Elite Academy of Dance and Popstar Drive.

Sunday: Feast Day Mass & Procession at Noon followed by The Luongo Brothers Band, Take Three, and fireworks at 9 p.m.

Commissioners’ Bocce Tournament

The 27th annual Lackawanna County Commissioners Bocce Tournament will be held on Saturday, June 9, from 9 a.m. to 7 p.m. at McDade Park.  The event will feature 24 teams with over 96 players in men’s, women’s and mixed teams categories. For information, contact John Rettura at (570) 961-2335 or the McDade Park Office at (570) 963-6764.

Leadership Celebration

leadership lackawannaCelebration of Leadership, Leadership Lackawanna’s signature event, will be held on Thursday, June 14, at the Hilton Scranton, beginning at 11:45 a.m. Celebration of Leadership will honor its 35 year history of visionary leadership success in northeastern Pennsylvania.  It also highlights achievements from the past year and honors the participants in the Leadership Lackawanna Core Program Class of 2018, as well as participants in the Leadership Lackawanna Executive Program and Tomorrow’s Leaders Today.

In addition, state Sen. John Blake, Prudential and two other guests will be honored with awards.  The event includes business networking, raffles, a community service project showcase and the presentation of certificates to graduating participants.

Tickets are available at

St. Eulalia’s Summer Picnic

St. Eulalia’s Summer Picnic will be held Friday through Sunday, July 19, 20, and 21, with picnic grounds opening at 6 p.m. on July 19 and 20 and 5 p.m. on July 21. Parking is free. Featured will be a bake sale, homemade foods, tricky trays, Grandma’s Attic, games, 50-50 Summer Cash tickets, and nightly musical entertainment.

The church is located along Blue Shutters Road in Roaring Brook Township. Phone is 570-842-7656.

On Saturday, July 21, join the eighth annual 5K Run/Walk. If Interested in registering or sponsorship, contact info, visit or call Ryan at 570-499-3782.

picnicFire Company Picnic

Elmhurst/Roaring Brook Volunteer Fire Company’s annual picnic will be held June 27-30 in Elmhurst Township. Events include: Wednesday, Cruise Night with 300 vehicles; Thursday, parade at 7 p.m. and band “Take 3”; Friday, Sperazza Band; Saturday: Old Friends. Picnic grounds open Wednesday and Saturday at 5 p.m.; Thursday and Friday, 6 p.m. Parking is free. Check the website at

Marywood Open House

Marywood University will hold an undergraduate open house on Saturday, July 14, for high school students and their parents. The program will begin with registration at 9 a.m., in the Fireplace Lounge in the Nazareth Student Center on the University’s campus. The event will include an informative tour of the campus, as well as the opportunity to meet with current Marywood students, faculty, and coaches. Information sessions with admissions and financial aid counselors will also be available. For additional information, call Marywood University’s undergraduate admissions office, at (570) 348-6234, or visit

bernie's runBernie’s Run

AllOne Charities will once again present the 35th annual Bernie’s Memorial 3 Mile Walk/Run on July 4 to benefit the Greater Carbondale, Greater Pittston, Greater Scranton, Wayne County and Wilkes-Barre Family YMCAs. Start time is 8:30 a.m. at River Street, Wilkes-Barre. To register, visit

For information, email Lauranel Banks at Bernie’s Run is held in memory of Bernie Hargadon, a past YMCA director, prime athlete and originator of this race who passed away from an unforeseen genetic heart condition. Bernie’s dream was to create an achievable race for everyone.

LCEEC Environmental Course

The Lackawanna College Environmental Education Center is offering a three-credit Environmental Quality college course for students who have completed their sophomore year in high school. The class will meet from 9 a.m. to 3:30 p.m., July 23 through 27 and July 30 through Aug. 3, at the Lackawanna College Environmental Education Center in Covington Township. The cost is $300, which includes textbooks and lab fees.

During this two-week course, students will assess the quality of our local environment to determine the extent and sources of pollution. Through lecture, laboratory activities, and hands-on experience students will review the biological, chemical, hydrological, and ecological aspects of ecosystems, and will explore the complexity of environmental problems. Successful completion of the course earns students three college credits, which can be applied towards a Lackawanna College degree or transferred to another institution.

For a registration form or more information, please contact Michelle Wheeler at (570) 842-1506.


Pittie Palooza Festival

pittieThe Pittie Palozza Festival will be held at Maiolatesi Winery in Scott Township on Saturday, June 9 from noon and 4 p.m.

This annual event is presented by and Treasure’s Hope, a 501c3 Animal Welfare Organization and volunteers, along with Maiolatesi Wine Cellars.

It is is NEPA’s only dog-friendly music and wine festival featuring Live Music by Blue London, over 37 wines by Maiolatesi Wine Cellars, rescues, animal welfare groups, vendors, artisans, food trucks and so much more. There will be many adoptable animals in attendance.

Each ticket entitles the bearer to a wine tasting, two glasses of wine, entry to the festival,and a souvenir wine glass for the first 100 people. Discounted tickets can be purchased in advance online. Tickets will be $25 at the gate. Designated driver tickets are available at a reduced rate.

Lawn chairs and blankets welcome. No outside foods or coolers please. Rain or shine. Tickets are non-refundable. Must be 21 to drink. Children are not recommended to attend.

Camp Archbald Registration

Attention all girls ages 7 – 17! Resident camp registration is now open for Camp Archbald. Camp is scheduled for July 15 -19in Kingsley. Visit our website to sign up.

Questions about camp or want to volunteer? E-mail residentcampforsoca@gmail.comDeadline is June 15. Financial aid available.

Cheryl’s Cuisine: June 2018

By Cheryl Radkiewicz

Why not make some new side dishes  the “crowning glories” of your upcoming summer parties?  Your guests will welcome a new refreshing change from coleslaw, pasta salad, broccoli salad and copper penny salad.    

One of my favorite items to work with is orzo.  Yes, it’s a pasta, however, it’s smaller, more delicate, and I’ve  found it easier to eat for young children and older adults. Not fitting into the latter category just yet, I love the way orzo picks up the flavor of the other ingredients.  It’s shaped like a longer grain of rice and has become an option for cooks. It’s very versatile to use in salads, soups, main dishes, casseroles, and also may be used as a substitute for pasta or rice.  

So here are some recipes I have used time and again from the Annunciation Greek Church in Scranton, which, by the way, is holding its annual Food Festival this month — a “don’t miss” event.


orzo3 cups water or chicken broth (I use canned broth)
1/2 stick butter or margarine (I use butter)
1 clove garlic, crushed (Sometimes I use 2-3)
2 tsp. lemon juice
1-6 oz. can tomato sauce
1 cup orzo
Salt and pepper to taste

Boil water or broth and add tomato sauce and butter.  Add the orzo, garlic, lemon juice, salt and pepper. Boil slowly about 20 minutes.  Stir occasionally. Remove from heat. Some of the liquid will remain. Let stand for 1 hour until the liquid is absorbed, stirring occasionally.  May be topped with grated Parmesan cheese.


Orzo Casserole with Vegetables:

2 large red onions, coarsely chopped
4 large carrots, peeled and diced
3 cups peeled, seeded and chopped plum tomatoes
zucchini1 1/2  lbs. zucchini, cut into 1″ cubes
2 cloves garlic
2 cups plus 2 Tbsp. oil
1/2 tsp. ground cinnamon
2 bay leaves
1 Tbsp. oregano
Salt and pepper, to taste
2 Tbsp. balsamic vinegar
1 lb. orzo
5 cups water

Heat 2 Tbsp. oil in large skillet.  Add onions and cook over low heat for approximately 10 minutes, stirring occasionally.  Stir in cinnamon and continue to cook for another 5 minutes. The onions should be translucent and slightly caramelized.  Remove onions from the skillet. In skillet, heat 2 more tablespoons oil and cook carrots over low heat for 15 minutes or until carrots are tender, not soft.  Stir occasionally.

Preheat oven to 375. In large pot, bring 5 cups salted water to boil and add orzo.  As soon as water begins to boil again, remove pot from heat and pour contents into a large ovenproof casserole dish.  Add onions, carrots, tomatoes, 2 Tbsp. oil, bay leaves, oregano, salt and pepper and mix together. Cover and bake for 20-25 minutes, stirring mixture very well from bottom of the dish every so often to keep orzo from sticking.

While vegetable mixture is cooking, heat 2 more Tbsp. oil in the skillet and cook zucchini until tender, but firm, about 8 minutes.  Add garlic and stir for 1 minute. Toss zucchini and garlic in with the orzo, combining zucchini and garlic with orzo. Bake, uncovered, for another hour, or until orzo is tender.  

Check orzo and stir during baking to prevent sticking. Add water if necessary. Remove bay leaves and mix in remaining oil and vinegar. Serve immediately.


Lemon Shrimp and Orzo:

lemon-pepper-shrimp-orzo-above-w-name1 lb. medium shrimp
1 pint cherry  tomatoes
3 medium celery stalks
1-9 oz. pkg. frozen artichoke hearts, thawed
1/4 cup oil
3 Tbsp. lemon juice
1/2 lb. or 8 oz. orzo
1 clove garlic, minced
1 Tbsp. oregano
1 tsp. salt

Shell and de-vein shrimp.  Thinly slice celery. Slice each cherry tomato in half.  Prepare orzo as label directs, but omit salt; drain. Meanwhile, in 12″ skillet over medium-high heat, in hot oil, cook artichoke hearts, garlic and celery for 5 minutes, stirring frequently.

Add shrimp and cook 5 minutes or until shrimp and vegetables are tender, stirring frequently. Reduce heat to medium. Stir orzo, cherry tomatoes, lemon juice, minced oregano and salt into shrimp mixture; heat through.  If not serving right away, cover and refrigerate to serve chilled later.


Now, this recipe isn’t from the church, however, I found it many years ago and I love serving it especially on hot summer days:

Artichoke and Olive Orzo Salad:

artichoke-square-a2-18001  lb. orzo, cooked, al dente
1 jar artichoke hearts, chopped, reserving marinade
1 can black olives, sliced or halved
1 red onion, diced finely
Salt and pepper, to taste

Combine cooked and drained orzo, chopped artichoke hearts, olives, and onion.  Add mayonnaise to your taste. Drizzle in a little marinade from the artichoke hearts.  Season with salt and pepper. Serve chilled.


Refreshing and easy…make it a day ahead:

Rosa Marina Fruit Salad:

orange-pineapple-cherry-isolated-white-background-as-package-design-element-683279361 lb. orzo pasta, cooked al dente
2 -15 oz. cans mandarin oranges, drained and juice reserved
1-16 oz. can pineapple chunks, drained with juice reserved
1-4 oz. jar maraschino cherries, drained and halved
3/4 cup sugar
2 large eggs
3 Tbsp. flour
1-16 oz. container Cool Whip

Add cooked and drained orzo to large bowl.  Add oranges, pineapple chunks and cherries. Stir well.  Combine juices from oranges and pineapple chunks, sugar, eggs and flour in a saucepan over low heat; cook, stirring often until sauce is thickened (about 5-7 minutes).   

Remove from heat and cool, at least 30 minutes to 1 hour. Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold Cool Whip into orzo mixture before serving.