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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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OPEN HOUSE<br />

SUNDAY, N OVEMBER 18, 2018<br />

10:00 AM - 2 :00 PM<br />

PLACEMENT EXAM<br />

SATURDAY, D ECEMBER 1, 2018<br />

8:00 AM - 11:30 AM<br />

@PCHS_Celtics<br />

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/PCHS_Celtics<br />

1800 West Lincoln Highway • N ew Lenox, I L 6 0451 • ( 815) 717-3160

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