14 The Post COMMUNITY Sunday, October 12, 2003 Public swimming programs at Dallas pool The Dallas School District is offering a variety of public and school age aquatic programs for fall and winter 2003 - 2004. Evening Public Swim is of- fered on Wednesdays and Fri- days, 6:30 to 8:30 p.m. and on Sunday afternoons from 2 to 5 p.m. The pool is open to the public for lap and recreational swimming. No one under 18 will be admitted without a par- ent or guardian. Proof of resi- dence and a $2 daily fee apply. The Mini Mountaineers, an Age Group Swim Team, part of the Northeast Pennsylvania Age Group Swim League (NEPAGSL), will “A Touch Of N Class Catering’; i at Irem Country Club is reminding you that Christmas will be here run from October 20 through March 1, No competitive swim- ming experience is required, however, members need to be able to support themselves in the water. Practices will be held Mon- days, Tuesdays, Thursdays from 6:15 to 8:15 p.m. Swim meets will be on Saturdays and or Sundays. The Mini Mounts age-group swim team is a NEPAGSL ten team competitive swimming league for swimmers 6 to 14 years of age. There are dual meets between all the teams during the regular season and a championship meet at the end of February. Volunteers will be needed to HT [ | Thank You Anniversary Special IE: Large Pizzas $12 99 help run meets and start a booster organization. There will be informational meetings and registration for all interested parents on Thurs- day, October 2 and Tuesday, October 7 at 7 p.m in the Mid- dle School Natatorium (pool). Those interested who cannot make the meeting should con- tact Matt Stretanski. Registration fee is $200 per swimmer ($175 for additional siblings) Membership fees in- clude team bathing suit, team swim cap, team t-shirt, insur- ance and league membership. For more information contact Matthew Stretanski at mstre- tanski@dallassd.com or 675 5201. | Greac es With Homemade Sauces mmm mmm mmm —————————— = A New contact information % Tue POST r i i i i i I For mailed submissions: t I The Post I I 15 N. Main St. i | Wilkes-Barre, PA 18711 i § Main phone: 570-675-5211 1 g Fax: 570-675-3650 i A e-mail: dallaspost@leader.net : I Classified and legal notice advertising: 970-7130 i I To report not receiving a paper: 829-5000 (including Sundays) t I To make a change of address: 829-5000 i j Display advertising (Justin Wisnosky): 970-7102, jwisnosky @leader.net i i I i § i he oJ Editor (Ron Bartizek): 970-7157 rbartizek @leader.net Reporter (Erin Youngman): 970-7184 eyoungman @leader.net Guide Fine Food and Drink soon and there is only | ox Tottuccine Allied a short time left to book Homemade Lasagne your holiday party. ou Asked for Ir : 1s Back ; "Looking for a great place? ll Homemade Chicken Pot Pie | Then Call | a (570) 674-4366 . Do It Now Before It’s Too Late!, Re. 309 » Dallas . 675-7347 a PS For 2 Tike Ouce mn |) Chacker®ozmrd han Fine Food and Drink Michael Jordan and Larry Byrd soar across the walls as the sounds of Seinfeld, ESPN Sports Center and Scooby Doo can be heard from the mini television sets at each table. The delicious food and fun family atmosphere at the Checkerboard Inn deliver an extraordinary dining experience. Checkerboard Inn Menu Items Appetizers: SHRIMP JAMMERS - breaded butterflied shrimp stuffed with Monterey jack cheese [Bl peppers and served with French fries and cocktail sauce STUFFED MUSHROOMS - stuffed with crabmeat and cheese CLAMS CASINO STEAMERS GARLIC KNOTS WITH MARINARA SAUCE - pizza dough tied in knots, baked and tossed with olive oil, garlic and parmesan cheese BONELESS BUFFALQ BITES- served hot, mild, cajun, BBQ, Spicy Honey BBQ or Garlic Butter Style Checkerboard Specialties: BROILED HADDOCK - 9 oz of fresh broiled haddock with old bay seasoning topped with a light lemon butter STUFFED HADDOCK - stuffed with a mixture of jumbo crabmeat and blended cheeses = topped with lemon butter SHRIMP SCAMPI - 7 jumbo shrimp broiled with garlic, butter, and lemon CLAM AND SHRIMP FRA DIAVLO - over angel hair pasta, sauteed clams and shrimp in scallions, white wine, garlic and olive oil with a spicy marinara sauce. FILET MIGNON- broiled to perfection and topped with a demi glaze NEW YORK STRIP - one pound broiled to perfection VEAL CORDON BLEU - fresh cut veal stuffed with swiss cheese and ham, lightly breaded and topped with a creamy dijon sauce VEAL OR CHICKEN PARMIGIANA - veal or chicken lightly breaded, topped with marinara sauce and a blend of cheeses ROAST HALF DUCKLING - half duck semi-boneless roasted till wll brown topped with an orange glaze _H CHICKEN SCAMPI - chicken tenders sauteed in white wine, mushrooms, and garlic butter | ee i MRR RENE EE nn a Birthday Parties etc. Try Our Pizza, Wings & Stromboli Shrimp Grvetsi over angel hair served w/ tossed Salad..........usumsssimsen 16 0z. 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TAKE-OUTS AVAILABLE * Open 7 Days a Week - 11:30 to 1:00 a.m. (Bar until 2 a.m.) Check Out Our Entertainment! | Seasonal Patio Bar & Outdoor Dining on the “Loading Dock” Call Ahead 696-2100 Se rill Serving Character, Cuisine and a Comfortable Good Time Catering for All Occasions he Natona Room Seating for Up to 100 TAKE-OUTS AVAILABLE ! We also offer a Full ala Carte to go menu! ROUTE 309, MEMORIAL HIGHWA DALLAS, PA 570-674-5100 3 SERVING 7 DAYS A WEEK AT 4 PM. | Mon. 4-10 p.m.; Tues., Wed., Thurs. 4-11 p.m.; Fri. 11 am. - Midnight; Sat. 12:30 p.m. - Midnight; Sun. 2 p.m. - 11:00 p.m. For more information, Call 675-2752
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