November 19, 2025 Farmingdale

The new Good Samaritan University Hospital is coming. And our South Shore community is about to get a whole lot better.

From The Desk Of Mayor Ralph Ekstrand

Upcoming Farmingdale Village Community Events –Free to attend!

Farmingdale Village Fun continues into Fall with upcoming community events planned. Bring family and friends and enjoy community and seasonal events in Farmingdale Village!

• Farmingdale Village is collecting food donations for the local food pantry. Nonperishable food donations can be dropped off in the lobby at Village Hall, Monday-Friday, 8:30am - 4:30pm. Thank you in advance for helping the local community.

• Farmers Market On the Village Green by Schneider’s Farm, held weekly on Sundays through 11/23, 10 am-2 pm, weather permitting, 361 Main Street. Shop and dine local while in town.

• Farmingdale Chamber of Commerce Holiday / Small Business Season Parade – Saturday 11/22 at Noon. The Farmingdale Chamber of Commerce presents their annual Holiday Parade on Saturday, November 22nd. The parade kicks off Farmingdale’s Small Business Season and begins at 12 Noon at Northside School, and features a Farmingdale Public School Marching Band, Dalerettes Kickline, Hardscrabble Girl Scouts in holiday costume and more. Come see the parade along Main Street and visit Santa at the Village Green, 361 Main Street. The parade is rain or shine.

• Farmingdale Village Tree Lightings – Tu esday, 12/2, 6 pm - 361 Main

Street - at the Gazebo, On The Village Green, 361 Main Street. Enjoy music by the South Shore Brass Ensemble, and the Farmingdale Howitt Middle School Chorus will sing holiday carols (rain date 12/3).

• Gerngras Tree Lighting – Friday, 12/5, 7 pm - Staples Street and Hudson Street.

• 12th Annual Long Island Gingerbread & Chocolate House Competition – Calling All Bakers - start planning your entries! The Chocolate Duck in Farmingdale is hosting the annual Long Island Gingerbread & Chocolate House Competition, Saturday 12/6 at Noon. Come see the amazing entries @ the event - vote for the People’s Choice award ~ free for spectators. The competition features Adult and Youth Divisions, as well as Amateur and Professional Divisions, prizes to be awarded ... 2025 Theme: Castles: Famous or Fantasy. For more info, contact Christina: chocolateduckimages@ gmail.com or call 516-249-0887. Bring

nonperishable food donations to the event for the local food pantry. Event is planned in conjunction with the Farmingdale Village Cultural Arts Committee.

• Farmingdale Family Friendly Early New Years Eve Ball Drop –Wednesday, 12/31, 6:30 - 8 pm, On The Village Green, 361 Main Street, free noisemakers, hot chocolate, fire pit, music & more! Ball drop at 8PM. Sponsored by the Farmingdale Business Improvement District, Farmingdale Village & more, (weather permitting).

“The Board of Trustees and myself look forward to seeing everyone downtown and throughout the Village. We welcome all new residents and businesses to the Village and thank all event planners and sponsors. Just a reminder to shop and dine local,” added Mayor Ralph Ekstrand.

To contact Farmingdale Village call 516.249.0093, www.farmingdalevillage. com; Facebook events page: www.facebook.com/ farmingdale11735 www. farmingdalebid.com

Tips To Simplify Holiday Cooking

Food is an important component of the holiday season for millions of people across the globe. Many a holiday host has wrestled with what to serve for their gathering and how to prepare meals while still finding time to spend with loved ones. Sometimes simplicity is the way to go when hosting for the holidays. Just because certain dishes are less labor-intensive to prepare does not mean they lack flavor. Hosts can consider these tips to simplify holiday cooking this year.

• Utilize shop-fromhome services. Supermarkets can be particularly busy this time of year. By shopping from the comfort of home, holiday hosts can sort through their lists and let someone else navigate crowded store aisles. The small fee involved for this service can be well worth the time saved.

• Scale back the sides. Some hosts feel an impressive dinner spread is one with plenty of options. Several side dishes requires a lot of time and money, and such foods may take away from the star of the table. Guests might fill up on rolls, potatoes and salads, leaving little room for the main course. Scaling back on sides creates more time for hosts to mingle with family and ensures everyone gets their fill of the main course.

• Delegate some of the work. Asking guests to bring a little something to the meal doesn’t immediately turn it into a potluck.

However, it can reduce some of the work the host has to do. Figure out who is bound to be an early arrival, and ask that person to bring an appetizer. Individuals who like to be fashionably late can bring side dishes or desserts. Delegating beverage detail also can be a time-saver.

• Familiar is often fabulous. A major holiday is seldom the right time to experiment with a new, labor-intensive dish. Rather than risk an epic fail, hosts should stick to meals they have prepared before. Also, familiar flavors may appeal to a greater number of guests.

• Include some prepared foods. While it is perfectly alright to cater the entire dinner,

that can prove costly. If budget doesn’t allow for a fully catered meal, supplement with some prepared dishes to help save time, particularly those recipes that can be complicated.

• Make it a buffet. Sit-down dinners require careful timing to ensure all foods are set out hot and ready-to-eat. A buffetstyle meal involves preparing trays of food in advance, and then setting them to heat in chafing dishes until meal time. This involves far less strategizing with meal preparation and frees up time for hosts to spend with guests.

Holiday meals require a lot of effort, but some handy suggestions can ensure hosts have ample time to spend with loved ones.

Learn more about how we’re helping communities thrive. psegliny.com/revitalization These two moms opened a spa. It had one big, beautiful effect on the community.

Mery and Sindy always knew they wanted to open a spa to bring beauty to customers. Little did they know it would have the same effect on the community. And Business First was there. We provided $23,000 in grants to help with much-needed renovations so Mery and Sindy could bring their vision to life.* Now, not only does their spa impact clients in a beautiful way, it gives the community an economic lift as well.

*Incentives, grants, and savings will vary with every project.

Model Train Show

To Benefit Oyster Bay Rail Road Museum

Oyster Bay Town

Supervisor Joseph Saladino and Town Clerk Richard LaMarca today announced that Trainville Hobby Depot will host a Model Train Show on Saturday, November 22nd and Sunday, November 23rd, from 11:00 a.m. to 4:00 p.m. at the Hicksville Community Center, located at 28 West Carl Street, Hicksville.

The Model Train Show will feature a variety of operating model train layouts coordinated by Trainville Hobby Depot, with multiple area train clubs showcasing detailed displays in N, O, HO, On30, and G scales. Charitable donations collected during the event will benefit the Oyster Bay Railroad Museum, supporting its mission to preserve and share Long Island’s rich railroading history.

“We’re proud to partner with Trainville Hobby

Depot, an organization that not only brings joy and education to residents of all ages but also helps raise funds for meaningful community causes,” said Town Clerk Richard LaMarca. “Events like this celebrate our shared heritage and the important role the railroad played in shaping our Town’s history.”

Supervisor Saladino added, “The Model Train Show is a wonderful, family-friendly tradition that inspires curiosity and creativity in children while supporting a great local cause. We encourage residents to stop by, enjoy the displays, and support the Oyster Bay Railroad Museum.”

Admission: $7 for adults, $4 for children ages 4–11, and free for children under 4. For more information, please visit www.trainville. com or call (516) 4334444.

External Diploma Program

The National External Diploma Program offers adults 21 and over, the opportunity to receive credit for their life experiences, and earn a high school equivalency diploma without the challenge of taking lengthy timed examinations. NEDP, is a competency based program for students who are unable to attend classes or who prefer to work at home. Successful candidates

for NEDP include former ESL students, students who have been out of school for prolonged periods of time, or students who fare better without the structure of tests. This program is an alternative to other programs. Anyone interested should call Western Suffolk BOCES to meet with a counselor. Call 667-6000, Ext. 327 to register.

NOVEMBER HAPPENINGS

THURSDAY, NOV. 20th

6:00PM-7:45PM

PAUMANACKE GARDEN CLUB OF WANTAGH

Wantagh Public Library, 3285 Park Ave. in Wantagh. A demonstration of Autumn centerpieces and tablescapes to decorate the Thanksgiving table. Floral arrangements will be raffled off. Lite refreshments will be served after the demonstration. For more information contact paumanackegc@ gmail.com

FRIDAY, NOV. 21st

6:00PM-9:00PM, SATURDAY, NOV. 22nd and SUNDAY NOV. 23rd

11:00AM-5:00PM

ST. JAMES MODEL RAILROAD CLUB OPEN HOUSE

The parking lot for the Train Show is located at: 176 Mills Pond Road, St. James. There is a suggested donation, Adults $2.00, Children .50 *PLEASE NOTE: The St. James Model Railroad Club is not handicapped accessible* For more information call evenings 516-263-9607 or 631-543-8732

SATURDAY, NOV. 22nd

9:30AM-3:00PM

HOLIDAY FAIR

Gift Basket Raffles & Chinese Auction, Boutique Items, Crafts, Granny’s Attic, Lunch Available. Santa Will Be Here! Community Presbyterian Church, 1843 Deer Park Ave. in Deer Park. Free Admission / No Vendors. For more information, please call 631-242-0221

10:00AM–3:00PM THRIFT SHOP AND YARD SALE

MAKE A SUBMISSION! Events must be submitted at least two weeks prior to the event date and will run free of charge on a space available basis. For more information, please call 631.226.2636 x275 or send events to editorial@longislandmediagroup.com

Come one, Come all to St. Patrick’s Church, 305 Carll’s Path in Deer Park. New and slightly used clothes, shoes, jewelry, household items, books, vinyl records, CDs, DVDs, arts and crafts. Rent a table for $25.00. For more information, please call 631-242-7530

2:00PM-4:00PM RELIGION CONCERT

Give Me That Old Time Religion Concert featuring soprano soloist Kathryn Wilson. Come and enjoy a concert of those old hymns you rarely hear or sing anymore. Grace United Methodist Church, 515 S. Wellwood Ave., in Lindenhurst. For more information, please call 631-226-8690

A free will offering will be taken.

SUNDAY, NOV. 23rd

10:00AM-3:00PM HOLIDAY FAIR

2025 Massapequa Chamber of Commerce Holiday Fair at Memorare Caterers, 2183A Jackson Ave. in Seaford. Welcome the holiday season with this exciting event – including holiday shopping and lots of fun and festivities for the family! FREE photos with Santa 1100AM-1:00PM. Please bring a toy donation for a Free raffle. For more information, please call 516541-1443

TUESDAY, NOV. 25th

8:30AM

BUS TRIP TO WIND CREEK CASINO BETHLEHEM, PA

Hosted by Joseph Barry Columbiettes. $60 pp, includes the driver’s tip. $35 slot play. Please Arrive at 8:30 a.m. Return approx. 8:30 p.m. Parking: 999 So. Oyster Bay Road (dead end).

For more information, please call Barbara 516-935-5576

SATURDAY, NOV. 29th

10:00AM-4:00PM

SNOWFLAKE SALE AND WINTER OPEN HOUSE

The Bay Shore Historical Society annual Snowflake Sale and Winter Open House. Stop by their Small Business Saturday sale at 22 Maple Ave. in Bay Shore. Enjoy holiday deals and explore their historic Bay Shore exhibits.There will be a visit from Victorian Santa beginning at 11:00am; stop by with your camera for a free family photo opportunity. For more information, please call 631-665-1700, email: bayshohissoc@ optonline.net

SUNDAY, NOV. 30th

8:30AM-4:00PM

CHRISTMAS CRAFT FAIR

Join us for the Ss. Cyril & Methodius Christmas Craft Fair in the church hall. 125 Half Hollow Road in Deer Park. Shop from a variety of vendors. Enjoy basket raffles, 50/50s, and festive treats while supporting local artisans. For more information, please call Mike Gonzalez at 917-705-5355

9:00AM-11:00AM

BREAKFAST W/SANTA Brumidi Lodge: Sons & Daughters of Italy Includes: Scrambled Eggs, Pancakes, Sausages Muffins, Coffee, Tea & Juice. Ages 3 & under FREE, 4-12 $12, 13+ $18 Bring your own camera for photos with SANTA Reservations & Info: Karen 631-9433622. 2075 Deer Park Ave. in Deer Park, www.sonsofitalyli.com

Air Fry Your Latkes This Chanukah

Foodfigures prominently in many holiday celebrations, and Chanukah is no exception. Latkes are considered a must-have in many households celebrating Chanukah, and there’s no shortage of recipes to try this holiday season. Those who want to take a more unique approach to latkes can consider air frying, which is a method of preparing popular fried foods that is credited with being healthier than traditional frying. Chanukah celebrants who find that appealing can try this recipe for “Potato Latkes” courtesy of Lines+Angles.

Directions:

1. Coarsely grate potatoes on a box grater; alternatively, use grater attachment on a food processor for uniform pieces.

2. Submerge potatoes in a bowl of cold water. Drain well and wring out in a clean dish towel to extract as much moisture as possible.

3. Beat eggs in a large mixing bowl with half the salt. Whisk in matzo meal and cornstarch or potato starch.

4. Add dried potato to egg mixture, stirring thoroughly to combine. Divide and shape into four large latkes, approximately 1/4-inch thick.

5. Dust with more cornstarch (or potato starch, whichever using), gently shaking or brushing off excess. Season with remaining salt.

6. Preheat air fryer to 380 F. Spritz basket with cooking spray before carefully arranging latkes in it.

7. Cook for 8 minutes. Turn and cook for a further 4 to 6 minutes until golden brown all over.

8. Remove from air fryer and let cool briefly before serving with a garnish of sour cream and chives.

Note: Alternatively you can fry in a greased frying pan for about 3 to 4 minutes per side till golden and crispy.

Makes 4 servings

3 large russet potatoes, peeled

2 eggs

1 teaspoon kosher salt

3 tablespoons matzo meal

1 tablespoon cornstarch or potato

starch, plus extra for dusting

Cooking spray

Sour cream, to serve

1 tablespoon chives, snipped

Salt

Freshly ground black pepper

Arthritis Foundation To Host Jingle Bell Run

The Arthritis Foundation invites Long Islanders to lace up their sneakers, don their festive holiday gear and join the movement to conquer arthritis at the annual Jingle Bell Run, happening Saturday, December 6th at Hofstra University in Hempstead.

The Jingle Bell Run is a spirited, family-friendly 5K fundraising event that brings the community together to champion the Arthritis Foundation’s mission: fighting for a cure and championing the fight against the nation’s leading cause of disability. Participants are encouraged to wear holiday-themed costumes, tie jingle bells to their shoes and celebrate the season while supporting a meaningful cause. The run begins at 10:30 am!

“All proceeds from the Jingle Bell Run support cutting-edge research, advocacy, and lifechanging resources for

the more than 60 million Americans — including 300,000 children — living with arthritis,” said Alexis Stone, Executive Director, Arthritis Foundation, NYC.

“It’s a fun, festive way to make a difference in the lives of those affected by arthritis right here in our community.”

The event is locally presented by Northwell Orthopedics and it welcomes runners, walkers, teams and corporate sponsors. Participants can register individually or as part of a team, and fundraising incentives are available for top fundraisers. The morning will feature music, refreshments, awards and plenty of holiday cheer. To register, visit www.jbr.org/ longisland.

Whether you run, walk or simply cheer, every step helps make a difference for the millions battling arthritis pain. Let’s jingle all the way to a cure!

Saladino Delivers Electric Scooter To Local Veteran

Oyster Bay Town Supervisor Joseph Saladino proudly delivered a donated electric scooter to Retired U.S. Army Staff Sergeant Arturo Jerome Edwards of Farmingdale, just in time for Veterans Day. The scooter was generously donated by Court Reporter Karen Lorenzo of Top Key Court Reporting, who met Arturo many times as he led the Town Board meetings in the Pledge of Allegiance.

Staff Sergeant Arturo Edwards served honorably in the United States Army for two years and an additional 16 years in the United States Army Reserve, achieving the rank of Staff Sergeant E-6. He bravely served 18 months in Vietnam, from May 1966 through

November 1967. After returning home, Arturo continued his commitment to public service by joining the New York City Police Department, where he served with distinction as one of New York’s Finest.

“Arturo’s dedication to our nation and community is truly inspiring,” said Supervisor Saladino. “He represents the very best of America’s veterans— men and women who not only defended our freedom abroad but continue to give back here at home. We’re honored to recognize his service and help make his life a little easier with this special delivery.”

In addition to his military and law enforcement service, Staff Sergeant Edwards remains an active and respected member

of the community. He is deeply involved in several veteran organizations, including VFW Post 5942, Vietnam Veterans of America Chapter 82, and Help for Homeless Long Island Veterans, where he continues to advocate on behalf of his fellow servicemembers.

Supervisor Saladino expressed his gratitude to donor Karen Lorenzo for her generosity and compassion. “This act of kindness reflects the true spirit of our Town,” Saladino added. “When we come together to support one another – especially those who have sacrificed so much – we strengthen the very fabric of our community.”

Tips For First-Time Holiday Hosts

Theholiday season is a busy time of year. From holiday shopping to readying the home for guests, there’s no shortage of things to accomplish in a relatively brief amount of time. Seasoned holiday enthusiasts may be ready to put their game faces on and tackle tasks with ease. But for first-time holiday hosts, the prospect of crossing items off to-do lists may require a little extra assistance.

According to Dr. Vanessa Kennedy, a clinical psychologist at Driftwood Recovery, holiday hosting can “lead to the pressure to curate picture-perfect moments, creating stress and anxiety.” The following are pointers those new to holiday hosting can employ to simplify the process and enjoy the holidays a little more.

• Do as much prep work in advance as possible. Giving yourself extra time to get things done can help immensely. Grocery shop one day, prepare food the next, clean the house one day, and set the table or arrange decor on another. Minor task can be left for the morning of the day guests arrive.

• Cook and freeze items. Utilize recipes that enable you to cook in bulk and then store foods until you need them. Casseroles, baked pasta dishes, freezable soups, and readyto-bake cookie doughs made in advance will save a lot of time closer to the holidays.

• Stock the pantry. If holiday hosting involves overnight guests, be sure

to keep easy items on hand so guests can help themselves. Dry goods or pre-packaged muffins for breakfast, chips or pretzels for late-night snacks, granola bars, or store made croissants can fit the bill. Put everything in a dedicated basket so guests can grab items as needed. Stock the refrigerator with water, seltzer, iced teas, and sodas, and make a full pot of coffee in the morning so guests can pour their own.

• Avoid complicated cocktails. You don’t want to be stuck mixing drinks all evening. Instead, make it simple for guests to help themselves. Wine, beer, premade punches, or even one specialty drink are ideal.

• Consider hiring a caterer. If the idea of a homecooked meal feels like climbing Mount Everest, swap out some items for store-bought alternatives, or work with a favorite restaurant or caterer to secure foods that only need to be reheated and served.

• Free up closet and room space. Guests will be coming with a lot of stuff, particularly if you live in a cold climate. Make room in the entry closet for guests’ coats and boots. Be sure you can accommodate suitcases or overnight bags. Set aside an area where guests can deposit their wrapped gifts.

Holiday hosting can be a whirlwind of activity, but novice hosts can quickly get into the swing of things.

Black

Black Friday Sales

Friday sales have become a staple of the holiday shopping season. On Black Friday, many items are deeply discounted, and shoppers often target high-profile, expensive electronics. In fact, according to the retail advisor and trend forecaster NerdWallet, technology products are among the most sought-after products among Black Friday shoppers. Each year, televisions, tablets, laptops, notebooks, smartphones, and gaming consoles fly off the shelves in record numbers on Black Friday. According to the shopping resource Deal News, shoppers poised to purchase one of the latest smartphone offerings this shopping season may find that Android products are more available and more heavily discounted than Apple products. Shoppers also may have their eyes on gadgets for their homes. Black Friday isn’t all about technology, however. Kitchen cookware and small appliances also attract shoppers on Black Friday. Typically high-priced items like stand mixers, brewing systems, vacuums, and blenders are popular among Black Friday shoppers.

Farmingdale School District Trains Staff On AI Tools

Farmingdale Putting AI to Work! On Tuesday, November 4th, Farmingdale School District teachers, administrators, and support staff participated in a dynamic Superintendent’s Conference Day focused on AI Tools for Professional Efficiency. This wasn’t just a meeting; it was handson training. The district is committed to equipping staff with cutting-edge skills to streamline daily tasks, freeing up more time to focus on what matters most: our students. The day was dedicated to familiarizing all employees with the AI tools the district offers, enabling them to work more effectively and streamline their daily tasks. Following a keynote address from Dr. Bill Daggett, staff attended a variety of breakout sessions. These workshops, led by both guest experts and in-house presenters, provided hands-on training and practical, time-saving

applications for AI in administrative, clerical, and instructional support roles. “Our goal is to ensure that every member of our district, in every role, knows how to leverage

these powerful new tools safely and cautiously,” said Dr. Samuel Thompson, Assistant Superintendent for Administration. “When we enhance the efficiency of our staff, we offer ways to access resources that enhance instruction and free up valuable time that can be reinvested into supporting our students and school community.”

This Superintendent’s Conference Day marks a key milestone in the district’s multi-step plan for AI integration, which began with the establishment of an exploratory committee in the 2024-2025 school year and has led to the development of district policy. Feedback collected from this event will directly shape and inform all future professional development initiatives.

Town Unveils Historical Sign Commemorating Jericho Cider Mill

Operating For Over 200 Years, Business One Of Long Island’s Oldest Continually Operating Cider Mills

Oyster Bay Town Supervisor Joseph Saladino and Councilwoman Laura Maier gathered at the Jericho Cider Mill, one of Long Island’s oldest continually operating cider mills, to unveil a historical marker marking its more than 200 years in the community. With roots dating back to the 1800s, the Jericho Cider Mill has kept up with the traditions of recipes being passed on through generations. The dedication was held with Ted Ketsoglou, who together with his son Kerry are owner and operator of the facility, as well as members of the Ketsoglou family.

“Today, we come together to celebrate not only a business, but a true legacy and a piece of our Town’s heart and soul – the Jericho Cider Mill. While some of the

equipment may have been updated over the years, the recipes and commitment to using the freshest ingredients with no preservatives remains the same” said Supervisor Saladino.

One of the longest running cider mills in the nation, Jericho Cider Mill started operations in 1820. In the late 1800s, the mill was sold to George Doughty, who made it famous for both its cider and champagne cider, running it for nearly 50 years. It was later owned by John Hicks, who opened the cider mill at its new location after the prohibition had temporarily shut down the original location just over a century ago. It was then sold to farmer John Zulkofske, a founding member of the Jericho Fire Department, who moved the mill to its

current location following the widening of Route 106 in the 1950s. The Zulkofske family owned the mill for more than five decades, and even further increase its production

abilities by purchasing new equipment. Today, the Cider Mill operates under the able direction of Ted Ketsoglou and his son Kerry – both of whom are also members of the

Jericho Fire Department – who have kept all the traditions of the past alive.

“This wonderful business attracts thousands of people from all over Long Island for its delicious products, fun atmosphere and excellent customer service,” said Councilwoman Maier. “We wish the Jericho Cider Mill much success for many years to come.”

Give This Beloved Side A Tasty Twist This Holiday

have free rein when it comes to planning a holiday menu. Despite that freedom, many hosts feel obligated to prepare some holiday season staples their guests will surely expect when they sit down at the dinner table.Stuffing is a dish many celebrants can’t wait to see on the holiday dinner table. For hosts trusted with preparing holiday meals, the beauty of stuffing lies in its versatility. A host of unique ingredients can be added to holiday stuffing without adversely affecting the popularity of this beloved side dish. In fact, adding some unique ingredients can make people love stuffing even more. Such could be the case with this recipe for “Pecan-Cherry Bread Stuffing” from Lines+Angles.

Pecan-Cherry Bread Stuffing

Makes 8 servings

1 loaf crusty white or wheat bread, cut into 3⁄4-inch cubes

3 tablespoons unsalted butter, plus extra for baking dish

1 medium yellow onion, peeled and diced

2 large celery stalks, rinsed, trimmed and diced

4 cloves garlic, peeled and roughly chopped

Directions:

1. Preheat oven to 400 F. Position oven racks in the middle and lower third of the oven. Arrange bread in a single layer on two rimmed baking sheets. Toast until dry and golden brown, 10 to 12 minutes. Let cool.

2. Lightly butter a 9 x 13-inch baking dish. In a large skillet, melt butter over medium heat. Add onion, celery and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add cherries, pecans, sage, and fennel seed; cook, stirring for 1 minute. Transfer to a

1 cup packed dried tart cherries

1 cup roughly chopped toasted pecans

2 tablespoons chopped fresh sage leaves

1 tablespoon crushed fennel seed

Coarse salt, to taste

Freshly ground black pepper, to taste

1⁄4 cup fresh chopped parsley

3 large eggs, lightly beaten

3 cups low-sodium chicken broth

large bowl and season with salt and pepper.

3. Add parsley, eggs and bread to the cherry mixture; stir to combine. Add broth in two additions, stirring until absorbed. Season generously with salt and pepper; transfer stuffing to butter baking dish. Bake on middle rack until the top is deep golden brown, about 25 to 30 minutes. Let sit for 5 minutes before serving.

Preparation time: 30 minutes

Cooking time: 50 minutes

Resting time: 5 minutes

Applications Now Being Accepted For The Fourleaf Federal Credit Union Scholarship Program

FourLeaf Federal Credit Union recently announced that applications for its annual Scholarship Program are now open. High school seniors are invited to apply for financial assistance as they prepare for college. Designed to support hardworking, communityminded students, the program provides awards that can help offset the

rising costs of tuition, books, and other college expenses.

“Our scholarships are one way we can help ease the financial burden on families while encouraging students to pursue their dreams,” shared Kimberly Ruiz, Manager Community Engagement New Markets. “Each year, we proudly award 10

accomplished students, knowing that investing in young people is an investment in the future of our communities.”

To apply, please visit; https://www.fourleaffcu. com/community/ education-scholarships/. The 2026 Scholarship Program application deadline date is Friday, January 9, 2026 (no late submissions are accepted).

Classifieds

y ALL MASONRY WORK AND BLACKTOP DRIVEW AYS APRONS ASPHALT, WALKWAYS, POOL PATIOS BELGIAN BLOCKS, NEW STOOPS & REPAIRS ALL PHASES OF LANDSCAPING & LAWN SERVICES & MAINTENANCE. MULCH, TOP SOIL, SEED,

Pino's FULLY COOKED All-Natural, Hormone Free & Antibiotic Free YOUNG TURKEY

Free Range & Vegetable Fed

Quart of Turkey

Gravy Included

ANTIPASTO (Choose one)

• Traditional Antipasto Platter

• Mozzarella Caprese Platter

FIRST COURSE (Choose one)

• Penne Alla Vodka • Cavatelli Calabrese

• Baked Ziti

• Lasagna (Meat or Cheese)

• Stuffed Shells • Manicotti

CORNBREAD STUFFING (Choose one)

• Crisp Apple & Sausage Meat

• Sauteed Spinach, Onions & Pancetta

Bell & Evans WHOLE YOUNG TURKEY Cleaned & Oven Ready +$10

Pino’s All-Natural, Hormone Free Premium BONELESS TURKEY BREAST ROAST Oven Ready

MAIN COURSE (Choose one)

& Evans YOUNG BONELESS TURKEY BREAST ROAST Oven Ready

Pino’s All-Natural, Hormone Free USDA Grade A Whole Premium YOUNG TURKEY

Fresh Never Frozen, Free Range Vegetable Fed, Cleaned & Oven Ready +$10

(Choose one)

• All Natural, FULLY COOKED, Hormone & Antibiotic

Free, Whole Young Turkey (Vegetable Diet Fed)

16lb. average cooked weight

*Carved for additional $15

*Fresh raw turkey available to substitute

VEGETABLE (Choose two)

• String Bean Casserole

• Oven Roasted Brussels

• Candied Sweet Potatoes Sprouts

• Mashed Potatoes • String Bean Almondine

• Homemade Pumpkin or Apple Pie

• Fresh Cut Fruit Bowl

Turkey Traditional Dinner:

Thanksgiving Pre-Fixe

Caesar Salad • Verona Salad • Mozzarella Caprese

Artichoke Oreganata • Stracciatella Soup • Pasta e Fagioli Soup

Rice Balls • Eggplant Rollatini • Baked Clams • Calamari Fritti APPETIZERS (CHOOSE ONE) $49.95

ENTREES (CHOOSE ONE)

Served with Gravy, Stuffing, Mashed Potatoes, Cranberry Sauce,

Baby Carrots, String Beans (Add Lasagna $6)

Chicken Valdostana:

Breaded Breast of Chicken topped with Prosciutto, Melted Mozzarella, Porcini Sauce, Served with Roasted Potatoes & Vegetables

Chicken Scarpariello:

Oven Roasted off the Bone with Sausage, Peppers, Mushrooms, Rosemary

Sole Portofino:

Parmesan Encrusted in Lemon White Wine Sauce, Served over Risotto

Salmon Fiorentina:

Fresh Salmon pan seared in a lemon beurre blanc Served over Spinach

Shrimp Scampi:

Garlic, butter, white wine and lemon, served over risotto with vegetables

Pollo: (Served with Vegetables)

Francese, Parmigiana, Marsala, Toscano

Veal (+ $6): (Served with Vegetables)

Marsala, Parmigiana, Sorrentino, Piccata

Zucchini Linguini: (Vegan)

In a Spicy Marinara Sauce with Crispy Shitake Mushroom

DESSERTS (CHOOSE ONE)

Cannoli • Tiramisu • Key Lime Pie Flourless Chocolate Cake

ASK ABOUT OUR DAILY CHEF SPECIALS

Thanksgiving DINNER

Take Out: 2 Guests $65 • 4 Guests $120 • 6 Guests $170

Roasted Turkey With Gravy

Stuffing • Sweet Potatoes • Cranberry Sauce

String Beans • Baby Carrots In Honey

Assorted Homemade Desserts

Add Lasagna For $6 Additional Per Person

Penne alla Vodka:

Shallots, Prosciutto, Vodka in Tomato Basil Sauce with a touch of cream

Pappardelle Bolognese:

Authentic Meat Sauce, Ricotta Cheese on Top Orecchiette alla Verona:

Imported Pasta Sautéed with Sausage, Sundried Tomatoes, Chick Peas, Rapini, Garlic and Oil

Porcini Risotto: (Vegetarian)

Risotto Tossed in Porcini Mushroom Sauce, Topped with Shaved Parmesan

Eggplant Parmesan:

Baked in Marinara, topped with Melted Mozzarella, Served with Vegetables

Grilled Pork Chop (+ $6):

Topped with Mushrooms, Onions, Cherry Peppers, Served-Roasted Potato, Vegetables

Branzino Oreganata (+ $7):

Fresh Mediterranean Sea Bass Topped with Seasoned Breadcrumbs in a Lemon White Wine Sauce with Shrimp

Squid Ink Linguini (+ $7):

Tossed with Mussels, Calamari, Shrimp, Broccoli Rabe, Cherry Tomatoes, Garlic, Extra Virgin Olive Oil

Crispy Duck (+ $7):

Fresh Long Island Duck, Orange Cranberry Glaze, Served with Wild Rice & Vegetable

Steak (+ $10):

Grilled, topped with Asparagus and Melted Mozzarella in Barolo Wine

Sauce Served with Onion RIngs