Hometown Holidays by Lewistown Sentinel

A visit from the ghost of Christmases past

BY RHONDA S. KELLEY Executive Director, Juniata River Valley Chamber of Commerce

“City sidewalks, busy sidewalks, dressed in holiday style. In the air there’s a feeling of Christmas.” This is what I see in my mind’s eye as I remember Christmases past. I remember the excitement of “heading to town” during the holidays. Mom would dress me up in my Sunday best, complete with my scarlet red wool coat with matching hat and black velvet trim. On the lapel was my treasured Santa pin. It was extra special since Santa’s red nose lit up when you pulled the string. Then we all piled into our woody station wagon and were off. As we drove into downtown Lewistown, we craned our necks to catch a glimpse of the store windows and the outdoor decorations that lined the streets. It was the culmination of every child’s dream.

Rhonda S. Kelley

One of the highlights of our holiday excursions was the Christmas parade. Our first stop was Murphy’s Five and Ten where we would wait in line to receive our free live goldfish, handed to us in a water-filled plastic bag. The streets and sidewalks were packed several people deep with everyone jockeying for a good position so they wouldn’t miss the free candy canes or any of the excitement. There were marching bands, elaborate floats, decorated horses, and finally, bringing up the rear, was Santa and his elves. Santa always looked very regal sitting on his oversized golden throne with the red velvet seat, or some years in his sleigh pulled by nine reindeer, including Rudolph of course.

After the parade, it was time to head down the street to the BonTon where Santa was patiently waiting to hear what each child wanted for Christmas. Invariably, my list included all the wonderful toys I had circled in the aptly named Sears and Roebuck Wish Book. One item that I longed for, but regretfully never received, was a Kenner Easy Bake Oven. According to the advertising on the box there were over a million sold, but obviously not to the Kelley family! Perhaps my parents knew I could not be trusted. To this day, I have accepted the fact that I will never earn a spot on the British Baking Show. No white tent for me. I did, however, recently find an Easy Bake Oven at a secondhand store and can’t wait to try it out. Better late than never as they say.

Before leaving town, the final stop was the Historic Courthouse to pick out a Christmas tree. They were propped against the side of the building, and you perused the rows, making sure you picked the perfect one. Once we arrived at home, it was time to put up the tree. My brother and I made ourselves scarce while the tree was straightened, and the lights hung since we understood this could be a stressful process. The lights were always the large, multi-colored bulbs. I am sure you remember them, the ones that you could barely touch when lit because they got so incredibly hot. It makes one wonder how we failed to burn the house down, pairing these blistering, hot bulbs with a dried-out tree.

Then it was our turn to decorate. This of course meant red and green paper chains, strung popcorn, Shiny Brite ornaments and piles and piles of tinsel or as some called them, icicles. If you were wearing a sweater or had any sort of static cling, there would be more on you than on the tree, for they stuck like glue. My thrifty mother had us remove and save these clingy little rascals to use

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Ghost

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again the next year. We also hung green felt elves with red trim on the tree. They sat with their legs tucked up into their clasped hands (a creepy forerunner to the current Elf on the Shelf.) Why is it, do you suppose, that everything looked much creepier back then? Have you ever seen a 1960’s Santa costume? The mask is terrifying, the things nightmares are made of, but I digress. Once the tree was trimmed and the halls were decked, we were ready for the celebrations to begin. I am so thankful for these precious memories and have worked hard to keep them alive in my children and my grandchildren. For when you strip away all the holiday hustle, bustle and hoopla, isn’t it all about showing our loved ones just how important they are to us? May you and yours have a blessed, memory-making holiday season.

Christmas / Holiday Events

Fridays and Saturdays: Lights, Camera, Christmas Trolleys, 5 p.m., Rockhill Trolley Museum, Meadow St. in Rockhill Furnace. Ride the trolley through the Christmas lights displays before heading back to Santa’s Workshop. Tickets available online.

Fridays, Saturdays and Sundays: Christmas in Coal Country, 4:30-8:30 p.m., East Broad Top Railroad, Meadow St. in Rockhill Furnace. Train cars heated by coal stoves, pulled by a century-old coal-fire steam engine. Tickets available online.

Saturdays: Santa’s Trolley, 10 a.m., Rockhill Trolley Museum, Meadow St. in Rockhill Furnace. Ride the trolley with Santa! Tickets available online.

Saturdays: Countdown to Holidays Vendor Event, 8 a.m.-2 p.m., Juniata River Commons, 2218 William Penn Hwy. in Mifflintown. A new local artisan vendor will be featured each week.

Dec. 1-26: Annual Festival of Ice, 6-9 p.m., downtown Lewistown. Join the Juniata River Valley Visitors Bureau for live ice carving, wagon rides, live nativity, kid’s activities, 50+ vendors, food trucks, live music, and performances, and much more. Information: (717) 248-6713, www.jrvvisitors.com or the Festival of Ice Facebook page.

Dec. 1-3: A Heartland Christmas, hours vary, Susquehanna Heartland Wine Trail. Stop by participating wineries to get a stocking stuffer for your Christmas stocking and a complimentary wine tasting. Tickets are $20/person. Tickets available online. Local wineries participating are Brookmere winery, Burnt Timbers Winery, Hawstone Hollow Winery, Hungry Run Wine Cellars and Juniata Valley Winery.

Dec. 2: Kiwanis Pancake Breakfast, 7 a.m.-1 p.m., First United Methodist Church, 3rd and Dorcas Streets, Lewistown. Hosted by the Kiwanis Club of Lewistown. Tickets are available from Kiwanis members in advance or at the door. All-you-can-eat pancakes. Information: (717) 247-6155 or club’s Facebook page.

Dec. 2: Lewistown Christmas Parade, 1 p.m., downtown Lewistown. Sponsored by the Kiwanis Club of Lewistown. Information: (717) 247-6155 or the club’s Facebook page.

Dec. 2: Christmas Princess Ball and Tea Party, 11 a.m., Juniata Valley Winery, 19175 Rte. 35 S. in Mifflin. Four princesses will be joining them for a magical day of crafts, stories, photo ops, with tea and brunch. Visit the Facebook event page for a link for tickets.

Dec. 2: Christmas Market, 9 a.m.-3 p.m., Juniata Valley Winery, 19175 Rte. 35 S. in Mifflin. Vendors, food, live music, and wine. Information: (717) 436-5400 or Facebook.

Dec. 2: December Makers Market, 10 a.m., Brookmere Winery, 5369 Rte. 655, Belleville. Find unique handmade items for gift giving. Live music by Phoebe Logic and food and drink available for purchase.

Dec. 2-Jan. 5: Shining Light Through the Darkness, 5-9 p.m., Kish Park, 1 Derry Park Dr. in Burnham. Free Christmas light display with food and entertainment. Information: (717) 635-0919 or Facebook.

Mifflin County Historical Society Archives

Murphy’s gold fish advertisement.

Events

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Dec. 7: Christmas Ceramics Painting Party, 6 p.m., Reedsville Fire Co., 54 Brown Township Dr. in Reedsville. Choose to paint a tree, a truck, a nativity, snowman, cactus, or wreath. To register, visit www.paintingpartiesbyjudy.com.

Dec. 8-10: An East Waterford Christmas, 6-10 p.m., Friday; 9 a.m.- 11 p.m., Saturday; 1 p.m., Sunday; East Waterford. Event includes live Nativity, drive-thru light display, craft show, American House tours, painting party, music, kid’s activities and visit with Santa. Join the Facebook page for details.

Dec. 9: Holiday Shop and Meet Santa, 9 a.m.-1 p.m., Lewistown Country Club, 306 Country Club Rd. in Lewistown. Information: (717) 242-2544 or Facebook.

Dec. 9: Wine & Design: Cookie Decorating, 11:30 a.m., Juniata Valley Winery, 19175 Rte. 35 S. in Mifflin. Instructions, supplies, light refreshments, and a glass of wine are included in the $45 ticket. Information: (717) 320-2560.

Dec. 9: A Bluegrass Christmas with Joe Mullins and the Radio Ramblers, 5:30 p.m., Ragamuffin Hall, 2584 McCoysville Rd. in Mifflin. Tickets are $35 at theragamuffinhall.com.

Dec. 9-10: Santa in the Cave, 1-4 p.m., Lincoln Caverns, 7703 William Penn Hwy. in Huntingdon. Photos with Santa inside the cave. $5/child. Information: (814) 643-0268 or Facebook.

Dec. 11: Wood Snowmen Painting Party, 6 p.m., Belleville Community Room, 9 Valley Circle, Belleville. Party benefits the Belleville Lions Club. Led by Painting Parties by Judy. To register, call (717) 513-8952.

Dec. 15 and 16: Coffee and Create: Christmas Ceramics Painting Party, 6 p.m., Friday; 10 a.m., Saturday; Old Mill Coffeehouse, 14264 Rte. 35, Richfield. Choose to paint a tree, a truck, a nativity, snowman, cactus, or wreath. To register, visit www.paintingpartiesbyjudy.com.

Hometown Holidays Photos

Katie’s Analee Christmas, submiited by Kim Cubbison, Lewistown. Christmas morning, submitted by Leanne Dedmon, Burnham.

Bring joy to Christmas, submitted by Maxine Fairman, Lewistown. Christmas at home, submitted by Sonya Fahringer, Lewistown.

T H E S E A S O N FREE PARKING & BUS TOKENS

First Friday Friday, December 1 | 5:00 pm - 8:00 pm MLK Plaza & Participating Businesses

From 5-8pm on the MLK Plaza and enjoy Free Downtown Trolley rides!

Give the gift of choice, warmth, and joy this season with the Downtown Gift Card.

Nov 20 – Dec 17

2-hour garage parking 5-10pm meter & lot parking

Dec 18 – Jan 2 Unlimited FREE Garage, Meter & Lot Parking

Nov 20 – Dec 17

FREE Cata Bus Tokens - Available at the Downtown State College Improvement District Office at 127 S Fraser | Monday-Friday | 9am-5pm

Holiday and party recipes from Sentinel cookbooks of yesteryear

The following recipes are reprinted from selected cookbooks that The Sentinel published in 1997, 2004 and 2006. Enjoy these classic recipes as submitted by our readers in the past!

HARVEST MOON PIE

2 (9-INCH) UNBAKED PIE CRUSTS

4 CUPS PARED AND THINLY SLICED APPLES

1 CUP GROUND FRESH CRANBERRIES

1 CUP GROUND DRIED APRICOT

½ TEASPOON GRATED ORANGE RIND

1 ¼ CUPS SUGAR

2 TABLESPOONS FLOUR

¼ TEASPOON SALT

½ TEASPOON CINNAMON

¼ TEASPOON NUTMEG

1 TABLESPOON BUTTER

PLACE ONE PIE CRUST IN 9-INCH PIE PAN. COMBINE APPLES, CRANBERRIES, APRICOTS AND ORANGE RIND. BLEND TOGETHER SUGAR, FLOUR, SALT, CINNAMON, AND NUTMEG, ADD TO FRUIT MIXTURE. POUR INTO PASTRY SHELL, DOT WITH BUTTER. PLACE REMAINING CRUST ON TOP OF PIE, CUT SLITS FOR STEAM TO ESCAPE, SEAL. BAKE AT 375 DEGREES FOR 40-50 MINUTES.

SUBMITTED BY BONNIE ROSS, MCVEYTOWN, IN THE 2004 SENTINEL “PIES, PIES, PIES” COOKBOOK AND SELECTED AS THE “FRUIT PIE CATEGORY” WINNER BY THE CULINARY ARTS DEPARTMENT AT WHAT WAS THEYN KNOWN AS THE MIFFLIN-JUNIATA CAREER AND TECHNOLOGY CENTER.

HOLIDAY FUDGE TORTE

1 CUP FLOUR

¾ CUP SUGAR

¼ TEASPOON SALT

¼ CUP COCOA

1 ½ TEASPOONS POWDERED INSTANT COFFEE

¾ TEASPOON BAKING SODA

¼ CUP DAIRY SOUR CREAM

½ CUP OR 1 STICK BUTTER, SOFTENED

1 EGG

½ TEASPOON VANILLA EXTRACT

HEAT OVEN TO 350 DEGREES. GREASE A 9-INCH ROUND BAKING PAN AND LINE WITH WAXED PAPER.

STIR TOGETHER FLOUR, SUGAR, COCOA, COFFEE, BAKING SODA AND SALT IN LARGE BOWL. ADD BUTTER, SOUR CREAM, EGG, AND VANILLA, BEAT ON LOW UNTIL BLENDED WITH MIXER. INCREASE SPEED TO MEDIUM, BEAT 3 MINUTES. POUR BATTER IN PREPARED PAN. BAKE 35 MINUTES UNTIL WOOD PICK COMES OUT CLEAN. COOL 10 MINUTES.

REMOVE FROM PAN TO WIRE RACK, GENTLY PEEL OFF WAXED PAPER, COOL COMPLETELY. PREPARE FUDGE NUT GLAZE.

FUDGE NUT GLAZE

½ CUP WHIPPING CREAM

¼ CUP SUGAR

1 TABLESPOON BUTTER

½ TEASPOON VANILLA EXTRACT

1 ½ TEASPOON LIGHT CORN SYRUP

1/3 CUP SEMISWEET CHOCOLATE CHIPS

¾ CUP HAZLENUTS, PECANS OR WHATEVER

COMBINE ALL INGREDIENTS EXCEPT NUTS AND VANILLA IN A SMALL SAUCEPAN. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY UNTIL MIXTURE BOILS, THEN COOK 5 MINUTES. REMOVE FROM HEAT. COOL 10 MINUTES. STIR IN NUTS AND VANILLA.

PLACE CAKE ON SERVING PLATE. POUR GLAZE EVENLY OVER CAKE, ALLOW SOME TO RUN DOWN SIDES. REFRIGERATE UNTIL GLAZE IS FIRM, ABOUT 1 HOUR. COVER, REFRIGERATE LEFTOVERS

SUBMITTED BY ELLIE MARSH, LEWISTOWN, IN THE 2006 SENTINEL “HOME FOR THE HOLIDAYS” COOKBOOK

1 ½ CUP CHOCOLATE WAFERS, CRUSHED

½ CUP BUTTER

1 TABLESPOON, GRANULATED SUGAR

2 SQUARES SEMI-SWEET CHOCOLATE

2 (8-OZ.) PACKAGES CREAM CHEESE, ROOM TEMP.

4 EGGS

¾ CUP SUGAR

3 TEASPOONS INSTANT COFFEE

DASH SALT

RASPBERRIES

MINT LEAVES

POWDERED SUGAR

COMBINE FIRST 3 INGREDIENTS AND PRESS INTO BOTTOM OF 8-INCH SPRINGFORM PAN, SIDES AND BOTTOM BUTTERED. MELT CHOCOLATE OVER HOT WATER. STIR UNTIL SMOOTH. BEAT CREAM CHEESE. ADD EGGS, ONE AT A TIME, THEN THE SUGAR GRADUALLY. MIX UNTIL WELL BLENDED. ADD MELTED CHOCOLATE, COFFEE AND DASH OF SALT. STIR AND TURN INTO PAN. BAKE AT 350 DEGREES FOR 40 TO 45 MINUTES UNTIL CENTER IS ALMOST SET. COOL ON COUNTER FOR ABOUT AN HOUR. CHILL. GARNISH WITH BERRIES, POWDERED SUGAR AND MINT LEAVES.

SERVES 7.

SUBMITTED BY WENDY LEVIN, LEWISTOWN, IN THE 2006 SENTINEL “HOME FOR THE HOLIDAYS” COOKBOOK

Christmas Tree, submitted by Cynthia Krepps, Burnham.

Memories of Christmas Past

December 8th 3-7

‘Tis the Season: Hometown Holidays Photos

Christmas Cheer! Sharing Christmas dinner with family is the highlight of the season, submitted by Danielle Shellenberger, Mifflin.

CHRISTMAS PUNCH

1 CAN WHITE GRAPE JUICE COCKTAIL CONCENTRATE

1 (16-OZ.) BOTTLE CRANBERRY JUICE

1 (2-LITER) BOTTLE SPRITE OR GINGER ALE

MIX GRAPE JUCE COCKTAIL WITH WATER. ADD REMAINING INGREDIENTS. CHILL AND SERVE.

SUBMITTED BY MOLLY PEACHEY, BELLEVILLE, IN THE 2006 SENTINEL “HOME FOR THE HOLIDAYS” COOKBOOK

FESTIVE CRAB CUPS

1/3 CUP CREAM CHEESE, SOFTENED ¼ CUP CANNED CRAB MEAT, DRAINED, FLAKED AND CARTILAGE REMOVED

2 TABLESPOONS CHOPPED GREEN ONIONS

1 (2.1-OZ.) PACKAGE FROZEN MINIATURE PHYLLO TART SHELLS

1/3 CUP WHOLE-BERRY CRANBERRY SAUCE

IN A SMALL BOWL, COMBINE THE CREAM CHEESE, CRAB AND ONIONS UNTIL BLENDED. PLACE THE TART SHELLS ON AN UNGREASED BAKING SHEET. DROP 1 TABLESPOON OF THE FILLING INTO EACH TART SHELL. TOP EACH WITH 1 TEASPOON CRANBERRY SAUCE. BAKE AT 375 DEGREES FOR 12-15 MINUTES OR UNTIL HEATED THROUGH. MAKES 15 APPETIZERS.

SUBMITTED BY WANDA HAINES, MILROY, IN THE 2006 SENTINEL “HOME FOR THE HOLIDAYS” COOKBOOK

1 CUP SUGAR

1/3 CUP DARK RUM

1 ½ CUPS WHIPPED CREAM UNSWEETENED CHOCOLATE

PREPARE THE CRUMB CRUST. SOFTEN THE GELATIN IN ½ CUP COLD WATER. PLACE OVER LOW HEAT AND BRING ALMOST TO A BOIL, STIRRING TO DISSOLVE. BEAT THE EGG YOLKS AND SUGAR UNTIL VERY LIGHT. STIR THE GELATIN INTO THE EGG MIXTURE, COOL. GRADUALLY ADD THE RUM, BEATING CONSTANTLY. WHIP THE CREAM UNTIL IT STANDS IN SOFT PEAKS. FOLD IT INTO THE GELATIN MIXTURE. COOL UNTIL THE MIXTURE BEGINS TO SET, THEN SPOON IT INTO THE CRUMB CRUST AND CHILL UNTIL FIRM ENOUGH TO CUT. GRATE THE UNSWEETENED CHOCOLATE OVER THE TOP BEFORE SERVING.

SUBMITTED BY RHONDA BARNHAM, MIFFLINTOWN, IN THE 2004 SENTINEL “PIES, PIES, PIES” COOKBOOK

Kepler Studio Collection

The Russell Bank at Christmas, 1940.

John’s inflatables, submitted by Delbert Moeller, Lewistown.

PEPPERMINT STICK PIE

4 ½ CUPS CRISP RICE CEREAL

1 CUP (6-OZ) SEMI-SWEET CHOCOLATE CHIPS, MELTED

2 QUARTS PEPPERMINT STICK ICE CREAM, SOFTENED

CHOCOLATE SYRUP OR CHOCOLATE FUDGE TOPPING CRUSHED PEPPERMINT CANDIES

COMBINE CEREAL AND CHOCOLATE; MIX WELL. PRESS INTO THE BOTTOM OF AND UP THE SIDES OF A UN-GREASED 10-INCH PIE PLATE. FREEZE FOR 5 MINUTES SPOON ICE CREAM INTO THE CRUST. FREEZE UNTIL READY TO SERVE. GARNISH WITH CHOCOLATE SYRUP AND PEPPERMINT CANDIES

MAKES 6 TO 8 SERVINGS

COOK’S NOTE: MAY BE MADE AHEAD AND FROZEN. REMOVE FROM FREEZER 15 MINUTES BEFORE SERVING.

SUBMITTED BY JANE SIPE, BURNHAM, IN THE MAY 1997 SENTINEL “QUICK AND EASY COOKBOOK”

CHEESE BALL

2 PACKAGES CREAM CHEESE

1 TABLESPOON DICED ONION

1 TABLESPOON DICED GREEN PEPPER ¾ CUP DRAINED, CRUSHED PINEAPPLE

2 TABLESPOONS CREAM

BLEND CREAM CHEESE AND CREAM TOGETHER ADD ONION, PEPPER AND PINEAPPLE ROLL INTO BALL ROLL INTO CRUSHED WALNUTS

SERVE WITH CRACKERS

SUBMITTED BY GRACE HENRY, LEWISTOWN, IN THE MAY 1997 SENTINEL “QUICK AND EASY COOKBOOK”