DHS Crimson Company to Present Aquatic Disney Classic

Little MermaidDunmore High School Crimson Company will present Disney’s The Little Mermaid for two weekends in March at the High School Auditorium. Tickets will be $12 for adults; $10 for students/seniors, and $5 for children under five.

Performances will be on March 15, 16, 17, 21, 22, 23 and 24 with curtain at 7 p.m. each evening and a matinee performance on Sunday, March 18, at 1 p.m.

Disney’s The Little Mermaid is a hauntingly beautiful love story for the ages based on one of Hans Christian Andersen’s most beloved stories and the classic animated Disney film. With music by eight-time Academy Award winner, Alan Menken, lyrics by Howard Ashman and Glenn Slater and a compelling book by Doug Wright, this fishy fable will capture your heart with its irresistible songs, including “Under the Sea,” “Kiss the Girl” and “Part of Your World.”

Ariel, King Triton’s youngest daughter, wishes to pursue the human Prince Eric in the world above, bargaining with the evil sea witch, Ursula, to trade her tail for legs. But the bargain is not what it seems, and Ariel needs the help of her colorful friends, Flounder the fish, Scuttle the seagull and Sebastian the crab to restore order under the sea.

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Leading up to this year’s spring musical, the Crimson Company will host a “Princess and Pirate Tea Under the Sea.”

princesThis fundraiser, which will benefit the Crimson Company and its future endeavors, will take place from 11 a.m. to 1 p.m. on Saturday, February 24th in the Dunmore High School Cafeteria.

All young pirates, princes and princesses from surrounding kingdoms are invited for a morning filled with fun activities, games and prizes. Dressing up as your favorite prince, princess or storybook character is encouraged!

Rich Banick will also be on hand to take professional photos of the children with Ariel, Prince Eric and some of your other favorite Disney characters!

Admission is $10.00 per person. Tickets can be purchased at the door.

Advanced reservations can be made by sending at email to mcgurld@gmail.com

 

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Lady Bucks Win Third Straight Lynett Tournament Title

LadyBucks2017-18-IMG_8892

Photo Credit: Rich Banick Photography

By Steve Svetovich

Coach Ben O’Brien and his Dunmore Lady Bucks proved once again that defense wins.

Dunmore won its third consecutive Lynett Memorial Girls Tournament, 45-29, over Abington Heights Friday, December 29, at the Lackawanna College Student Union.

The Lady Bucks are the first team in the 15-year history of the girls tournament to win the crown three years in a row. It is the team’s fifth overall title.

Coach O’Brien praised his team’s defensive effort following the win. He was especially proud of the communication the players showed on defense.

Dunmore held the Lady Comets to only 20 percent shooting in the first half.

Dunmore’s Victoria Toomey, the tournament MVP, and Lisa Tallo scored 28 of the 45 points. Toomey and Tallo scored 14 points each in the title win.

Gianna Delfino, who earned all-tournament honors, added nine points, eight rebounds, three assists and three steals in playing a brilliant all-around game.

Dunmore senior point guard Kelly Quinn added eight points for the Lady Bucks. Senior Maria Borgia scored the remaining two points for Dunmore.

Dunmore ran its undefeated record to 8-0 with the title win.

The score was knotted, 7-7, when the Lady Bucks went on an 11-point run pushing Dunmore to a 18-7 lead. Toomey scored eight of her 14 points in a five-minute span during the run.

The stingy Dunmore defense held Abington to 5-for-25 shooting in the first half.

Toomey led the Dunmore defense with 10 rebounds and three blocked shots.

Delfino hit a pair of clutch free throws in the third quarter for the Lady Bucks preventing Abington from cutting the Dunmore lead to less than double digits.

Hannah Kowalski, a member of the all-tournament team, led Abington with 10 points. However, the tough Dunmore defense led by Toomey kept her from getting to the hoop often.

The loss dropped Abington, coached by Deanna Klingman, to 5-4.

The Lady Bucks defeated Scranton, 53-30, in the semifinal game.Wednesday, December 27, at the Lackawanna College Student Union.

Delfino led a balanced Dunmore scoring attack with 12 points.

Toomey scored 10 points. Freshman Anna Talutto added nine points and five rebounds. Quinn scored eight points. Alexis Chapman scored five. Tallo added four points.

Delfino, playing her usual all-around game, hauled down a game high 11 rebounds against the Lady Knights.

Dunmore had a 4-2 lead early in the game, but then scored the next 11 points. The scoring run included a 12-foot bucket by Toomey and Talutto hitting on a 3-pointer that swirled around the hoop before dumping in.

Dunmore had a 15-7 lead after the first quarter. The Lady Bucks started the second quarter with a 10-2 run. Talutto sparked the end of the first half with a nifty last second play, passing to Chapman who hit a quick 3-pointer for a 31-13 halftime lead.

The Lady Bucks never looked back.

Shelby Funchess led the Lady Knights with 13 points. Colette Mulderig added 10 points.

Scranton’s record dropped to 4-3 after the loss.

Dunmore, with its pin point passing, had 15 assists on its 21 field goals in the win over Scranton.

Athlete of the Month: Victoria Toomey

Victoria ToomeyBy Steve Svetovich

Dunmore junior Victoria Toomey has basketball in her blood.

Her mom, Carrie Bowen Toomey, was a Dunmore High School basketball standout and four-year starter at Franklin and Marshall College where she earned league MVP honors in her final two years. She is a member of the Northeast Chapter of the Pennsylvania Sports Hall of Fame.

The apple is not falling too far from the tree.

Daughter of Pat and Carrie Toomey, Dunmore, Victoria, 16, was named tournament MVP as she led the Dunmore Lady Bucks to a 45-29 win over Abington Heights in the final game of the Lynett Girls Memorial Basketball Tournament.

Victoria, 16, scored 10 points in Dunmore’s 53-30 win over Scranton in the Lynett Tournament semifinal contest. She scored 14 points in Dunmore’s 45-29 win over Abington Heights in the clincher. She played outstanding defense in both games as Dunmore ran its record to a perfect 8-0 under coach Ben O’Brien.

The consummate team player, her reaction to earning tournament MVP honors was not surprising. “It was great and really exciting,” she said. “We were working so hard during the games that I really didn’t think about it. We were all thinking about the plays that had to be made.

“Earning MVP honors was just a nice extra.”

The scholar-athlete has a 95 academic average at Dunmore. Her favorite subject is history.

Victoria is a member of the Spanish Club, Earth Club, Art Club and TACT Club.

She commented on the team’s Lynett title, the third in a row for Dunmore. “We have just been getting better every game,” she said. “Everything just came together for us in that last game. We were working on our defense a lot in practice. The defense is getting better, We played great defense in the final. We communicated very well as a team. We still have some work to do to improve the defense even more.”

Victoria said she has learned a lot from coach O’Brien. “He keeps us very level headed on the court. He teaches us to work out everything on the court through communication. We can work through any problem. That is what he preaches to us.”

The stalwart center said her parents taught her a lot about the game. “They tell me to always do my best even on an off night shooting. They tell me to continue working hard and good things will happen.”

Victoria talked about what it takes to be a good center in high school basketball. “You need to be able to change your direction one way or another when moving to the basket. You need to make opponents score over you on defense.”

Outstanding on both ends of the court, Victoria started playing as a pre-schooler in Dunmore Biddy Basketball leagues. Her mom is president of the Dunmore Biddy Basketball League.

She talked about her future goals. “I want to play basketball in college. I’m not sure where I want to go yet. I am thinking about pre law. I want to enjoy college basketball and then graduate and be successful at work someday.”

A three-year member of the Dunmore Lady Bucks, Victoria likes listening to music in her spare time and would like to see Alicia Keys in concert.

She is loving her experience at Dunmore High School.

“I love Dunmore,” she said. “It’s a great town and the community supports the sports teams. It’s a tight knit community. The teachers and coaches at Dunmore are the best. I love going to school at Dunmore. It is a great experience.”

Cheryl’s Cuisine: January 2018

By Cheryl Radkiewicz

One of the most rewarding things I’ve been doing since retirement is volunteering in the kitchen at  Corpus Christi, Church West Pittston, where my brother, Msgr. John Sempa, is pastor.    

soupFor years, I’ve been helping in the parish kitchen for brunches and the annual picnic in June, however, this past fall the Social Concerns Committee started a Soup Ministry. Once a month a group of volunteers meets to help  prepare 40 quarts of soup for the home bound of the parish.

We meet on a Thursday  when we peel, chop, and prepare  the soup.  The next day we skim the soup and pack it in quart containers. The soup and baked goodies, which are made by parishoners and requested through the church  bulletin, are delivered on Saturday by members of the Social Concerns Committee.  

The event has become so successful that my brother felt I should do a column on it to give other parishes the opportunity to start a Soup Ministry during these winter months.  Yes, it took a bit to judge amounts for 40 quarts of soup, however, the church has 40 homebound members, so it was a “must.”

We began this ministry in October with our Chicken Noodle Soup.  We boil the noodles and pack them separately.  November offered Beef Vegetable Soup, and December, Ham and Cabbage with Potato Soup. The volunteers who help in the kitchen are always bringing new ideas for new soups…a family’s treasured recipe for Tuscan  Bean  Soup is on our agenda.  All of us leave on Friday feeling such satisfaction that we have done something meaningful for those unable to venture out.

To give you an idea of ingredients, for the Chicken Noodle Soup we used  whole chickens, carrots, celery, onions, garlic,  parsley and seasonings.  We opted for small pasta such as ditalini, so it would be easy for the homebound to ingest. We cut beef chuck roast into small chunks for the Beef Vegetable Soup and sauteed it before adding vegetables, which included canned tomatoes.  We used orzo for this soup.  The Ham and Cabbage Soup is a recipe my Polish grandmother used to make.  You can use half of a ham, shredded cabbage, chunked potatoes and cans of baked beans.  Each has its own cooking time, but those are the ingredients.  

Winter, and especially this frigid winter, is a great time for soup.  As a matter of fact, this week I made Sausage Tortellini Soup for my husband.  This is also a great dish. We both like meat, so  I made sure to use plenty. Here is the recipe:

Sausage Tortellini Soup:

tortellini1 lb. hot Italian sausage
1 lb. sweet Italian sausage
4 cans College Inn Chicken Broth
3 cloves garlic, chopped finely
1 large can Italian peeled tomatoes, chunked
1 pkg. frozen tortellini, cooked al dente

Saute’ sausage in large soup pot until brown.  Add chopped garlic.  Cook a few minutes, but do not brown garlic.   Add chicken broth and  tomatoes.  Let simmer together about 30 minutes.

Cook tortellini separately, according to package directions. Drain. Put a heaping spoonful of tortellini in soup bowl and ladle soup on top.   

NOTE: Taste for seasoning.  I did not have to add any salt or pepper due to using both Italian sausages and canned broth.  It was perfect.  

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 Now for a few more of my favorite soups:

Hungarian Mushroom Soup:

2 Tbsp. butter
mushrooms2 cups chopped onion
1 lb. mushrooms, rinsed and chopped
2 Tbsp. fresh minced dill
1 Tbsp. soy sauce
1  1/2 Tbsp. paprika
1/2-1 cup chicken stock
1 Tbsp. butter
3 Tbsp. flour
1 cup milk
Salt and pepper to taste

Saute’ onion in 2 Tbsp. butter for 20 minutes or until soft.  Add mushrooms, dill, soy sauce, and paprika.  Stir.  Add just enough of the chicken stock to barely cover the vegetables.  Cover and simmer for 20 minutes.  

Make a roux:  In saucepan, melt 1 Tbsp. butter, then whisk in flour.  Cook and stir for 5 minutes, then add the milk.  Stirring constantly, cook this until the roux has thickened.

Pour into the soup and blend.  Add more stock if needed.  Cover and simmer for about 15 minutes.  

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squashMaple Butternut Bisque:

3 oz. butter
2 cups chopped onion
1/4 cup flour
1 1/2 cups milk
3 cups chicken stock
3 cups canned butternut squash or fresh, cooked and mashed
Dash of cayenne pepper
Salt, to taste
3/4 cup heavy cream
1/4 cup maple syrup

Melt butter and saute’ onion until soft and translucent, about 20 minutes.  Sprinkle flour over the onions and cook for 2 or 3 more minutes.  Slowly add milk and cook, stirring constantly.  Add chicken stock and squash.  Mix well and bring to a boil.  Lower heat and simmer for 10 minutes, stirring often.  

Season with cayenne pepper and salt.  Add cream and maple syrup and blend well.  Let simmer a few minutes longer.  Taste for seasoning. 

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parsnips-3Sherried Parsnip Soup:

4 Tbsp. butter
1 lb. parsnips, peeled and chopped
2 large carrots, peeled and chopped
2 large onions, chopped
3 cups chicken stock or broth
2 cups heavy cream
Salt and pepper, to taste
2 Tbsp. dry sherry
2 Tbsp. minced parsley

Melt the butter and saute’ parsnips, carrots and onions for about 20 minutes or until soft. Add just enough chicken stock to cover, and simmer another 30 minutes.  Puree’ vegetables in blender, immersion blender, or food processor.  

Return to stove and reheat, adding cream and rest of chicken stock.  Salt and pepper to taste.  Add sherry just before serving.  Sprinkle with parsley.

***

Tomato Cognac Soup:

1535530401 large Spanish onion
3 oz. butter
3 lbs. canned, peeled plum tomatoes
1 Tbsp. dried basil
1 pt. heavy cream
1-2 Tbsp. brown sugar
5 Tbsp. cognac
Salt and pepper to taste

Chop onion and saute’ in butter for 20 minutes until soft and translucent but not brown. Squash tomatoes with your hands and add them with all the liquid in the can to the onion.  Add basil and stir.  Bring soup to a boil, then simmer, covered, for 30 minutes.  Set aside and cool slightly.  

Puree’ soup in processor or use immersion blender.  In small saucepan, heat cream with brown sugar, whisking often.  Pour this mixture into soup.  Reheat, but do not boil.  Just before serving, add cognac and season with salt and pepper.