Summer Delectables The Best Recipes of Summer

July July Recipes Recipes

T,

he word “picnic” , derived from the French phrase “pique un niche” means “pick a place” and refers to people who find a place where they can both eat and escape the pressures of community life. Throughout the centuries, picnics became a popular activity for small family affairs or a romantic date. A basket of finger food and a blanket are brought along. We have gathered some recipes that don't require you to pack up your china and utensils. Rather, opt for bite-sized foods to dine with ease!

Antipasto Skewers

Antipasto Skewers 1 tbs. extra-virgin olive oil 1/8 tsp. dried oregano 1/8 tsp. kosher salt

Small Mozzarella balls

Pitted green olives

Pitted kalamata olives Quartered marinated artichoke hearts Thin slices salami, rolled

Jarried piquillo peppers Toss the mozzarella, olive oil, oregano and salt together in a small bowl. Thread mozzarella, green olive, piquillo pepper, Kalamata olive, artichoke heart, salami and basil onto skewers.

Grilled Shrimp Lettuce Wraps

Mexican Corn Coblets

Grilled Shrimp Lettuce Wraps Wraps: 24 shrimp, peeled and deveined 2 tbs. smoked paprika 1 tsp. garlic powder 1 tsp. ground coriander Kosher salt and freshly cracked black pepper Olive oil, for drizzling 8 lettuce cups 1/2 cup fresh cilantro leaves 1/2 cup fresh dill leaves Herb Sauce: 3/4 cup Greek yogurt 1/4 cup fresh cilantro, chopped 1/4 cup fresh dill, chopped 1/4 cup mayonnaise 1 tsp. chili paste 1 clove garlic, finely minced Juice of 2 lemons Kosher salt and freshly cracked black pepper Preheat grill to medium high. Place shrimp on skewers. Mix together paprika, garlic powder and coriander. Sprinkle both sides of the shrimp with the seasoning mixture; sprinkle with salt and pepper; then drizzle with olive oil. Grill until cooked through, 3 to 4 minutes a side. Arrange the shrimp on the lettuce cups and drizzle with the creamy herb sauce; top with the cilantro and dill. Mexican Corn Coblets 4 ears of sweet corn 2 tbs. cold butter 1 tsp. chili powder 1/4 cup mayonnaise 1/2 cup cilantro, chopped 2 ounces crumbled Cotija cheese Paprika to taste Lime wedges Rub ears of corn with cold butter. Grill corn on medium-high for 15 to 20 minutes, until tender, and evenly charred. Whisk chili powder into mayonnaise and set aside and cover corn evenly with contents. Sprinkle cotija, cilantro and paprika over cobs. Squeeze a small amount of lime. Classic Lobster Roll 4 lobster tails 1/2 cup mayonnaise 3 tbs. freshly squeezed lemon juice 2 celery stalks and leaves, chopped 2 tbs. chopped parsely Salt and pepper to taste 4 lightly toasted rolls Melted butter After removing the meat from the lobsters, chop large chunks into bite-size pieces. Combine the lobster meat, mayonnaise, lemon juice, celery, parsley and salt and pepper. Brush inside the rolls with melted butter and fill with lobster salad.

Bruschetta

From the Kitchen of: Patti Brown, Down Home Homemade Pudding

Ingredients: 1 baguette (Wegman’s) 10 Roma tomatoes 4 large garlic cloves, crushed 1/2 cup olive oil 1 small bottle of capers, drained 4 to 5 large basil leaves, chiffonade (stack leaves; roll up; slice thinly) Balsamic vinegar

Photos: Lisa Ragnacci

Chef Patti Brown prepares her bruschetta recipe at the Lake Winola home of Paul & Ellen Wengen. Preparation: Slice baguette; drizzle with olive oil; bake for 12 minutes at 350 degrees. Remove from oven, and let cool. Cut Roma tomatoes in half and gently squeeze out seeds. Dice and place in a large glass bowl. Add olive oil, capers, garlic and basil leaves. Mix together. Spoon onto toasted baguette slices. Serve with a drizzle of Balsamic vinegar! Variations: 1. Cut two avocados in half; remove pit; scoop out flesh. Mash together with salt, pepper and lime juice. Spread on baguette; then top with tomato mixture.

2. Assemble bruschetta as in original recipe. Top with shredded asiago or mozzarella cheese. Place on baking sheet, and broil until cheese bubbles (watch carefully so it does not burn).

R E C I P E

Grilled Chicken Kabobs

Summer is the time to wear flip flops, drink ice cold lemonade, wipe watermelon juice from our chins and grill in our bathing suits. These grilled chicken kabobs are made with marinated chicken and colorful vegetables and make summer grilling a breeze. Ingredients:

1 pound boneless skinless chicken breasts cut into 1 inch pieces 1/4 cup olive oil 1/3 cup soy sauce OR red wine vinegar 1/4 cup honey 1 teaspoon minced garlic salt and pepper to taste 1 red bell pepper cut into 1 inch pieces 1 yellow bell pepper cut into 1 inch pieces 2 small zucchini cut into 1 inch slices 1 red onion cut into 1 inch pieces 1 tablespoon chopped parsley Instructions:

Place the olive oil, soy sauce OR red vinegar, honey, garlic and salt and pepper in a large bowl.* Whisk to combine. Separate into two bowls. Add the chicken to one bowl of marinade. Toss to coat. In another bowl add veggies into marinade and toss to coat. (Zip lock bags also work for marinade.) Cover and refrigerate for at least 30 minutes but no longer than 3 hours. (Chicken will break down after 3 hours.) Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat. Thread the chicken and vegetables onto the skewers. Cook for 5-7 minutes on each side or until chicken is cooked through. The length of time needed to grill the chicken will vary depending upon the size of your chicken pieces and how much the temperature of your grill fluctuates. Plan on about 10 to 15 minutes total, turning the skewers a few times throughout so that they brown nicely on all sides. The chicken is cooked when it reaches an internal temperature of 165 degrees F on an instant read thermometer and the juices run clear when a piece of chicken is cut. Sprinkle with parsley and serve. NOTE: I add Italian seasoning (oregano/rosemary/thyme/basil) to the marinade to make my custom kabob mix. Buon Appetito!

Compliments of JoAnn Marianelli Finnerty, Bella Faccias

The Saint Joseph’s Center

SUMMER FESTIVAL SUMMER FESTIVAL

The Saint Joseph’s Center Summer Festival will return to the Festival Grounds at

Marywood University on Friday, July 29 from 4 to 10 p.m., Saturday, July 30 from 4 to 10 p.m. and Sunday, July 31 from Noon to 7 p.m.

Since 1888, Saint Joseph’s Center has been blessed with caring individuals who volunteer their time, energy and talent. Saint Joseph’s Center Auxiliary, volunteers and friends have been instrumental in furthering the mission of Saint Joseph’s Center. Their care and compassion for residents and clients continues to touch so many and the community at large. “We are forever grateful to the Auxiliary, WNEP and to all Saint Joe’s friends who we continue to cherish over the years,” says Sister Maryalice Jacquinot, IHM, President and CEO. This year will see some changes and will welcome a few new stands: Cooper’s Seafood House hosting a Crabby French Fry Stand, Roseanna’s Pizza featuring their own pizza and Manning’s will bring their Ice Cream Truck. Familiar favorites include the return of the Taco, Refreshments, Potato Pancake and Lemonade stands. Bingo, children’s games and the giant slide will be featured along with traditional stands like Ribbons and Bows, Tricky Trays, The Book Booth and General Store. This year will mark the 25th anniversary of the Go Joe Bike Ride! St. Joe’s is forever grateful to Joe Snedeker and WNEP for all the miles, friendships and great memories of the Go Joe Bike Ride. Each year, Joe pedals hundreds of miles, within and beyond WNEP’s viewing area to raise critical funds for important resources for individuals and families served by Saint Joseph’s Center. In conjunction with Go Joe 25, this will be the third year for the Go Joe Ride Along that invites all interested cyclists, beginners and experienced, to do their part for Saint Joe’s. This year’s Ride Along will feature many familyfriendly events including the Summer Solstice Celebration and Family Fun Ride hosted by Lackawanna County on June 21 at 4 p.m. at McDade Park. There are also many indoor, independent and open cycling events. WNEP will host the annual Telethon on July 29 and July 30, 2022 from 7 p.m. to 9 p.m. on the Festival Grounds. Viewers can tune in to watch WNEP-TV 16 and learn more about the positive ways that Saint Joseph’s Center is impacting the community. Tickets for the Summer

Festival Cash Raffle with a prize of $10,000 will be sold for $50 each. Chances on other monetary prizes can be mailed to those interested. With all of the challenges created by the COVID-19 pandemic, everyone has become more aware of how invaluable relationships are. This is true also for Saint Joseph’s Center as a long-standing nonprofit organization sponsored by the Congregation of the Sisters, Servants of the Immaculate Heart of Mary.

“One constant in the history of Saint Joseph’s dating back to 1888 is the commitment shown by the commu-

nity. The care and concern expressed through donations, volunteerism and charity enables services to continue to meet the needs of individuals with intellectual disabilities as well as those experiencing homelessness with a critical need. During the pandemic, we saw everyday examples of what it means to show adaptability, courage, trust and perseverance. We saw examples in our staff, clients and the community who helped us persevere with hope and joy and we are very grateful,” said Sister Maryalice Jacquinot. Additionally, the past two years, the Chicken Dinner Drive-Thru was held in lieu of the Summer Festival. For those who love this event, the Auxiliary will host it at the Main Center on September 18. More details will follow. Visit Saint Joseph’s Center website,

www.stjosephscenter.org,

email at auxiliary@

stjosephscenter.org

or call 570-207-6656. H

R E C I P E Cheesecake with Blueberry Topping

Ingredients: Crust: 2 cups graham cracker crumbs (12-14 full sheet graham crackers) 2 tbsp. sugar 2/3 cup butter, melted

Cheesecake: 24 oz. cream cheese, softened 1 cup sugar 1 tsp. vanilla 3 eggs

Blueberry Sauce: 4 cups frozen blueberries 2 tsp. cornstarch 1/4 cup water 1 tbsp. lemon juice 2 tbsp. sugar

Graham Cracker Crust:

Preheat oven to 350°F. Mix crust ingredients until well combined. Press graham cracker crumbs tightly into bottom and sides of a 9” springform pan to prevent crumbling when cutting. Bake for 8 minutes. Let cool to room temperature.

Cheesecake Filling:

Increase oven to 450°F. Beat cream cheese, sugar and vanilla until fluffy (about 5 minutes.) Cream cheese should be at room temperature before beating. Add eggs one at a time, beating until just combined (do not overbeat, this will cause cracks.) Pour cheesecake into crust.

Baking Instructions:

Bake 15 minutes at 450°F. Without opening the oven, reduce temperature to 225°F and bake for 1 hour and 5 minutes to 1 hour and 15 minutes until the center is almost set and sides are puffed and golden brown. Try not to open oven door. Since heat will be lost, it won't bake properly, causing top of cake to crack. Allow cheesecake to cool to room temperature (1-2 hours). Run butter knife around sides to loosen edges. Refrigerate until fully chilled. When serving, unlatch and remove from springform pan.

Berry Sauce:

In a saucepan over medium heat, combine sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add blueberries and cook until lightly bubbly. Don’t boil. Let cool to room temperature and spread on top of cheesecake Compliments of when serving. Whipped cream is optional but recommended. JoAnn Marianelli Finnerty, Buon appetito! Bella Faccias

To say that Pettinato’s Restaurant is

old-world Italian is to describe a business first operated by Italian immigrants 100 years ago.

When Angela Rei, the current owner's grandmother, married into the family, the business was a bar. She couldn't believe that people would come in and just have drinks, so she started serving them spaghetti and meatballs free of charge. The patrons loved it and Italian dishes ingrained in the culture of its business and the palates of Carbondale

City residents and those beyond. Italian cuisine aficionados are aware that Pettinato’s Restaurant specializes in the tenderest of tender veal dishes such as Veal Marsala, Veal Francaise and Veal Parmigiana.

It’s always interesting to browse the feedback from patrons of restaurants. One in particular noted that “Pierre Mancuso (Pettinato’s owner) went above and beyond to prepare a dish that would accommodate my specific food allergies (which are many.) The end result was a great seafood dish. I so appreciated his patience and care in making sure every ingredient was good for me.” Another patron remarked, “I don't know why we have never ordered before today! The food was fantastic. We ordered the family meal and that will feed more than four people. I had the pleasure of chatting with Pierre in the parking lot on pick up, what a very nice gentleman…”. Residents of Scranton might remember Pierre from his downtown clothing shop, aptly named Pierre’s. He returned home to his native Carbondale to take over the family business. At Pettinato’s, staple dishes include a variety of pasta along with homemade meat-

Pettinato’s Restaurant

that was the beginning of the restaurant now run by the third and fourth generation progeny using the ancestor’s original recipes. The Pettinato family’s restaurant ascribes its longevity to its tradition of great service and tasty

balls, hot sausage and baked lasagna. Other favorites include Chicken Marsala, Fillet of Salmon prepared in a cream dill sauce, linguine with clam sauce and their famous Eggplant Parmigiana. A must-have gourmet salad is included with each entree and is a combination of mixed greens, dried cranberries, feta cheese and crushed walnuts with a homemade champagne orange dressing. The starter chicken soup is homemade and Pettinato’s appetizer includes soppressata, very sharp provolone cheese, chilled marinated mushrooms and roasted red peppers. A cosmopolitan or dry martini is always a drink of choice and wine and beer also make the list. Pettinato’s is open for takeout and local delivery seven days a week. Just call the day before for out of town delivery. Catering for parties is available off site for 25 to 300 people. Also, consider Pettinato's for fundraising events for schools and organizations As the feedback suggests, Pettinato’s food experience is one you will not want to miss. You can find Pettinato’s Restaurant at 78 Dundaff St., Carbondale. Call 570-282-5860. H

–Christine Fanning

The Shawnee Playhouse

Musicals, Dramas, Comedies, Children's Shows. Call us at 570-421-5093 or go to our website at theshawneeplayhouse.com for more information on shows, dates and times.

YOU LOVE FIESTA? Check us out!

Thousands of pieces to choose from at reduced prices Holley Ross Pottery

Products from over 135 manufacturers including:

Polish Pottery • Fiesta Dinnerware Hartstone Dinnerware • Pickling Crocks Pizza Stones • Bean Pots Romertopf Bakeware and so much more! Follow us on Facebook for weekly sales and specials!

Route 191, La Anna • Midway between Cresco & Newfoundland • 35 minutes from Scranton

www.holleyross.com • 570-676-3248

R E C I P E

Glazed Strawberry Rhubarb Pie

Strawberry Rhubarb Pie day is June 9. Head on over to Pallman’s Farm for the freshest berries that you either pick yourself or, if you are

short on time, purchase pre-picked! This recipe was provided from the cookbook archives of Leona Pallman via her daughter Betsy Jayne who continues to carry on Leona’s cooking legacy. The late Leona and Dutch Pallman raised their family on the current strawberry farm.

Ingredients:

1 ¼ cup sugar 1/8 teaspoon salt 1/3 cup flour 2 cups fresh strawberries 2 cups fresh rhubarb ( 1” pieces ) 2 tablespoons butter 1 tablespoon sugar Pastry or pie crust of your choice for 2 Crust 9” Pie

From the Kitchen of Pallman’s Farms

Combine sugar, salt, flour into bowl and mix well. Roll out pastry and fit into 9” pie plate. Place half of the fresh strawberries and fresh rhubarb into pie plate. Sprinkle with half of the sugar mixture from above. Place the remaining fresh strawberries and fresh rhubarb into pie plate. Sprinkle with remaining sugar mixture. Dot the pie filling with butter. Roll out the remaining pastry as top crust and flute the edges. Brush the top crust with cold water and sprinkle on 1 tablespoon sugar. Cut vent in top crust. Bake at 425 degrees 40-50 minutes (until rhubarb is tender and crust is golden brown).

Rhubarb is the fleshy, edible stalks of the species and hybrids of Rheum in the family Polygonaceae.

Leona Pallman, 1944

KEEN LAKE CAMPING AND COTTAGE RESORT Find your “ahhh moments!” Swim! Fish! Camp! Glamp! Visit our family-owned resort on a 90-acre lake. Breathe fresh air. Restore your soul. It’s always a good time to gather at the lake! 155 Keen Lake Rd., Waymart. 570-488-6161 camping@keenlake.com

LEDGEDALE CAMPGROUND & MARINA Located on beautiful Lake Wallenpaupack. We offer seasonal and daily sites, kayak rentals and have a camp store. We also have a boat launch and picnic area with view of the lake! 153 Ledgedale Road, Greentown, PA 570-689-2181, wwwledgedalerecarea.com

SHORE FOREST CAMPGROUND Campers call it their “happy place.” Perfect for a weekend getaway. Pool is heated, fish are jumping and the kids are having fun. See why everyone says SFC is their favorite local campground. Rt. 11 in Hop Bottom. Shoreforestcampground.com, shoreforest@gmail.com. 570-289-4666

BEAUTIFUL LAKE WALLENPAUPACK Route 6 • 570-226-9726

HISTORIC DOWNTOWN HONESDALE Church & 6th Sts. • 570-253-1860

CHARMING MILFORD Route 2001 (Water St.) • 570-296-9610

GREAT OUTDOOR FUN!

Over 120 Kinds of Animals Hand-Feed Giraffe & Lory Parrots Fossil Hunts & Dino Dig Petting Zoo and Turtle Town

HAP-22

GOLF GUIDE

SCOTT GREENS GOLF CLUB Challenging nine hole golf and teaching facility in Scott Twp. Home of “A Swing for Life” Golf Academy featuring Teaching Professional Scotty McAlarney, a “Top 100” W.G.T.F. Instructor. Fun for the whole family! Minutes from Clarks Summit, Rt. 81, Scranton and the valley area. Great membership! SLEEPY HOLLOW GOLF COURSE Public 19 hole course, challenging back 10 holes. Renovated clubhouse and bar. Casual dining with beautiful views of our front 9. Golf card accepted. Golf leagues and tournaments welcome. Voted Best Public Golf Course in Times Tribune Readers Choice. FB and Instagram: @shgolfcourse. Sandy Banks Rd., Greenfield Twp. 570-254-4653 (http://www.sleepyhollowgolfcourse.com/)

STONE HEDGE GOLF CLUB 18 hole championship golf course masterfully carved out of the rolling hills and meadows of the Endless Mountains. A relaxing natural habitat to play golf at its best. Golf our mature links. Dining in our in-house restaurant, The Hedge. 570-836-5108 www.stonehedge-golf.com

COUNTRY CLUB AT WOODLOCH SPRINGS Celebrating over 25 years, Woodloch’s spectacular 18-hole championship golf course winds its challenging way over 6,579 yards of fern-carpeted forests, lush wetlands and broad upland meadows. Four sets of tees on every hole so all levels can be accommodated. 4.5 STARS - Golf Digest’s Best Places to Play. Outside tee-times can be made up to four days in advance. 570-685-8102.

R E C I P E Cherry Pineapple1 Crisp

his is a quick, fruity summer dessert to satisfy a sweet craving with little prep time. I love this recipe because of its simpliciT ty and diversity. Substitute cherry pie filling with apple, blueberry or strawberry pie filling to make an assortment of fruit desserts.

Ingredients: 1 box of yellow cake mix 1 stick unsalted butter, cut into squares 1 can (21 oz) cherry pie filling 1 can (20 oz) crushed pineapple, undrained ½ cup of chopped pecans DIRECTIONS

Preheat oven to 350°F for glass pan (325°F for nonstick pan). Spread crushed pineapple with juice in ungreased 9 x 13 inch baking dish. Spread can of cherry pie filling evenly over crushed pineapple. Evenly spread box of cake mix over the cherry pie filling. Cut stick of butter into small squares and spread evenly across cake mix. This will create a nice crust. Add chopped pecans to the top and spread cake. Bake 35 to 45 minutes or until topping is slightly brown. Cool 30 minutes. Serve warm with ice cream.

VARIATION

Mix together 1 Pkg. (1.9 oz) of maple and brown sugar instant oatmeal to ½ cup of pecans and spread over the top of the cake. Serve whipped. Compliments of JoAnn Marianelli Finnerty, Bella Faccias

Summer Fun

COSTA’S FAMILY FUN PARK Offering go-karts, water slides, laser tag, mini-golf, bumper boats, batting cages and more. Fun for the whole family! Our snack bar features family favorites and Hershey’s hand-dipped ice cream. Open daily midJuly–Labor Day and weekends Spring and Fall. Route 6 Hawley. 570-226-8585. www.costasfamilyfunpark.com

LAHEY FAMILY FUN PARK New top of the line arcade, a new fleet of bumper boats and all new go-karts! Putt through waterfalls on the massive 36 hole mini-golf course, speed under bridges on the 1/4 mile go-kart track, hit balls in the multi-speed batting cages or splash around on the bumper boats. So many ways to have a blast! 570-586-5699 LaheyFunPark.com

MANNING FARM DAIRY A small family-run farm bringing the freshest and best tasting homemade ice cream and milk to the people of Northeast PA. We grow the crops that our cows like to eat, since happy cows are productive cows. Milk is bottled and ice cream made on the farm and delivered to our stores daily. Manning Road, Dalton. 570-563-1702

SUSQUEHANNA KAYAK & CANOE RENTALS Now 2 locations. Lake paddling with hourly rentals of kayaks, canoes, pedal boats, SUP’s, and Jon boats, no reservations required. Mt. Olivet Rd., Wyoming, Pa. at Frances Slocum State Park. Also at 119 Krafty Rd. Falls, Pa., Susquehanna River offers daily, weekly, and overnight kayak, canoe & tube rentals with camping. Join one of our events or take your own trip, reservations required. Www.kayak the river.com or follow us on FB. Frances Slocum: (570)687-0172 Susquehanna River: (570)388-6107

WALLENPAUPACK SCENIC BOAT TOUR & BOAT RENTAL Take a scenic boat tour on one of our passenger pontoon boats or rent a pontoon boat, kayak or stand up paddle board (SUP). For rates, times and reservations visit our website. Open daily. Located at the Lake Wallenpaupack Observation Dike, 2487 Route 6, Hawley PA. Call 570-226-3293 or visit www.wallenpaupackboattour.com