G. Marconi September Newsletter 
September 10, 2009
We had a meeting for the Founders Day Committee, September 10, to make plans for the affair and to purchase the necessary items. On September 24th there will be a meeting at 7:00 p.m. at St. Mary’s School to prepare the food (sausage, sauce, and cookies) for September 26 at 10 a.m. in the Park.
September 20th Trip to the Statue of Liberty, Ellis Island
and Saint Gennaro Festival
We are happy to announce that this trip is sold out. Hats off to Lisa Bowers for her work and success.
November 1, 2009
The Mass for Deceased Member will be on Nov. 1 at 11:30 a.m. at Lenoxdale St. Vincent de Paul.
October 1, 2009
Our next regular meeting is October 1, 2009 at St. Mary’s School Library starting at 7:00 p.m. Our National Chaplain, Reverend Adam Forno, will be attending. We ask if at all possible please try to attend. Those responsible for refreshments are Linda Winters and Anna Biasin Zaffanella. Alex Nardacci and Anna will give a demonstration on how to play “Scopa” to see if we would like to have a “Scopa Night” and invite Older Italians who might want to play.
Congratulations to:
Judy & Richard Brittain and Pat & David Carlino on the birth of David Brittain Carlino born on July 30, 2009 to Jennifer Brittain Carlino and Matt Carlino. Another American of Italian Descent. That away Jennifer and Matt. Keep them coming. We need them!
Our Italian Culture Continues in Berkshire County
The Berkshire County Italian Cultural Committee is producing Italian Culture Pubic Access programs at PCTV in Pittsfield. They will be playing in Pittsfield, North Adams, and South County Public Access Channels in the near future. Thus far, George Membrino of Lee; the Cava de Terrini, sister city of Pittsfield, and Rocco Fumento of Dalton have been interviewed hosted by Rudy Sacco, Judge, ret.
G. Marconi Lending Library
Our lodge has started a lending library of Italian DVD’s and books for our members. Thus far, we have two DVD’s: the Golden Door and Canvas. It’s simple to be able to borrow these. Contact Sandy or Steve Cozzaglio at 60 Davis St., pick up the item and return it after two (2) weeks. You can call 243-3204 for more information.
Italian Summer Squash Polenta Bake Presented by Kathy O’Brien
Cook time: 20 Minutes
Ready in: 40 with Prep time of 20 minutes
Ingredients:
3 carrot sliced 1 cup of tomato sauce ½ cup of graded Parmesan cheese
1 large zucchini sliced 4 tablespoons of Olive oil 1 (18) ounce of package prepared polanta
1 Yellow squashed sliced 1 pinch of garlic sauce
1 red onion chopped ground black pepper to taste
1 red pepper chopped 1 and ½ cup of shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees
2. Sauté the vegetables in a large sauce pan with a small amount of olive oil. Season with garlic salt and pepper. Sauté for 5 minutes, pour in spaghetti sauce. Stir, Cover and simmer until vegetables are slightly tender.
3. Slice polenta into ½ inch circles and season with garlic, salt, and pepper. Heat enough oil in medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella Parmesan Cheese.
4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes.
Buon Appetito
Ci Vediamo Presto
