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lockportlegend.com news<br />
the Lockport Legend | November 1, 2018 | 5<br />
Scout-O-Ween combines<br />
crafts, candy, community<br />
Cub Scout Pack<br />
64 Halloween<br />
fundraiser includes<br />
trick-or-treating<br />
Laurie Fanelli<br />
Freelance Reporter<br />
Throughout the year, Cub<br />
Scout Pack 64 of Homer<br />
Glen and Lockport dedicates<br />
much of its time to giving<br />
back to the community.<br />
Hosting food drives, supporting<br />
Wreaths Across<br />
America and brightening the<br />
holidays of local seniors by<br />
singing carols are just a few<br />
ways these young people<br />
help out in the area.<br />
On Saturday, Oct. 27, Cub<br />
Scout Pack 64 hosted its first<br />
Scout-O-Ween Halloween<br />
fundraiser from 11 a.m. to<br />
3 p.m. at Lockport Veterans<br />
of Foreign Wars Post 5788.<br />
Along with raising money to<br />
finance future Pack 64 community<br />
service projects and<br />
offering children an early<br />
trick-or-treating experience,<br />
the event also gave attendees<br />
the opportunity to get a jump<br />
on their holiday shopping<br />
by purchasing goods from a<br />
variety of area crafters and<br />
vendors.<br />
Bob Ackerman, of Good<br />
Time Events – whose son is<br />
a scout – helped to organize<br />
the day of shopping, which<br />
featured such vendors as<br />
Damsel in Defense, Pampered<br />
Chef, Usborne Books<br />
and many more. Kenootz<br />
Pizza was also on hand selling<br />
slices and cookies to<br />
keep hungry shoppers energized.<br />
Committee chair for Cub<br />
Scout Pack 64 Dawn Allen<br />
explained that the craft and<br />
vendor fair builds on the<br />
Lockport resident Anthony Ackerman presents the colors<br />
to commence the Scout-O-Ween fundraiser put on by Cub<br />
Scout Pack 64 on Saturday, Oct. 27, at Lockport Veterans of<br />
Foreign Wars Post 5788. Laurie Fanelli/22nd Century Media<br />
organization’s communityfocused<br />
goals.<br />
“We do a lot of public<br />
service, and we thought it<br />
would be a lot of fun to have<br />
the kids have somewhere to<br />
come out and trick-or-treat,<br />
at the different vendors,<br />
while meeting crafters from<br />
the community,” Allen said.<br />
“We live in a world where<br />
we barely know our neighbors,<br />
but there are so many<br />
talented people who do so<br />
many neat things in the area.<br />
We wanted to support our local<br />
businesses.”<br />
Tris Deron was in attendance<br />
selling hats, scarves,<br />
headbands and additional<br />
items at her Yarn 4 More<br />
booth.<br />
“I wanted to be a part of<br />
this because my son is also<br />
a member of the Cub Scouts<br />
and because this supports<br />
a local cause,” Deron said,<br />
noting that each month, she<br />
dedicates a portion of her<br />
proceeds to help community<br />
members and services in<br />
need.<br />
Several Scouts were at the<br />
event both volunteering and<br />
partaking in the pre-Halloween<br />
candy collecting activities.<br />
Nine-year-old Ayden<br />
Pehas took time out to share<br />
some of his favorite things<br />
about Pack 64.<br />
“I like camping and fishing,<br />
that’s fun, and the bonfires,<br />
because you get to<br />
hangout with your friends<br />
and eat s’mores,” Pehas said.<br />
Ayden’s father, Adam,<br />
serves as Scoutmaster, and<br />
he was onsite with information<br />
for parents who were interested<br />
in signing their child<br />
up for the program, which<br />
now accepts boys and girls<br />
in kindergarten through fifth<br />
grade.<br />
“The Scouts gives kids<br />
a sense of community, and<br />
Please see scout, 7<br />
Preheat oven to 350 degrees F (175 degrees C).<br />
Lightly grease a small baking dish.<br />
In a medium bowl, mix together cream<br />
cheese, mayonnaise, Parmesan cheese,<br />
Romano cheese, garlic, basil, garlic salt, salt<br />
and pepper.<br />
Gently stir in artichoke hearts and spinach.<br />
Transfer the mixture to the prepared baking<br />
dish.<br />
Top with mozzarella cheese.<br />
Bake in the preheated oven 25 minutes, until<br />
bubbly and lightly browned.<br />
A Delicious Recipe<br />
brought to you by<br />
Dr. Mary Ellen Hoye<br />
& Dental Specialists of Homer Glen<br />
Complimentary consultations & Second Opinions<br />
Insurance verification<br />
1 (8 ounce) package cream cheese,<br />
softened<br />
1/4 cup mayonnaise<br />
1/4 cup grated Parmesan cheese<br />
1/4 cup grated Romano cheese<br />
1 clove garlic, peeled and minced<br />
1/2 teaspoon dried basil<br />
1/4 teaspoon garlic salt<br />
1 (14 ounce) can artichoke hearts drained<br />
and chopped 1/2 cup frozen chopped<br />
spinach, thawed and drained<br />
1/4 cup shredded mozzarella cheese<br />
www.drhoye.com<br />
15927 S. Bell Rd.<br />
Homer Glen, IL 60491<br />
(behind Bonfire)<br />
(708) 301-3444<br />
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