Hamilton Square News & Events

03/28/2025

03/28/2025

St George Greek Orthodox Church Hamilton NJ
Our parish was well represented at this nice event with Fr. Anastasios, Presvytera Nektaria, Asteris, and Regina also in attendance. Ζήτω!

03/28/2025

St. Gregory the Great Academy proudly presents “Willy Wonka, Jr.”
Friday, April 4, 2025, 7:00 pm
Saturday, April 5, 2025, 7:00 pm
Sunday, April 6, 2025, 2:00 pm
Ticket Price - $14.00
Tickets can be bought online at the link below or at the door (if not already sold out online). 🎭🎟️🍫🦁
https://our.show/sggawillywonkajr

03/28/2025

Celebrating our Musicians @ HTSD
🎵 Steinert 2025 Jazz Fest 🎵
Jazz Fest part 1I (middle schools) ➡️ https://youtu.be/Uvw6RtFkSRI
Jazz Fest part II (high schools) ➡️ https://youtu.be/kL8G5pronX4

The 18th Annual Steinert Jazz Festival, part 2 of 2. 00:09 - Hamilton High School West Jazz Ensemble17:33 - Pennsbury High School Jazz Ensemble34:49 - Northe...

03/28/2025

HTSD 2025 Summer Camp ☀️
2️⃣ Summer Camps are now FULL ✅
Link to REGISTER ➡️ https://tinyurl.com/22ntm3f5
🗓 Camp runs: July 7th - August 1st
🏡 Crockett Middle School
🕰 Full Day and Half Day Camps
🚌 NEW for 2025! 4️⃣ Travel Camps

03/28/2025

Clarabell the Clown was a beloved character on Howdy Doody, appearing from 1947 to 1960. Over the years, three actors portrayed him: Bob Keeshan (1947–1952), who later became famous as Captain Kangaroo; Robert ""Nick"" Nicholson (1952–1954); and Lew Anderson (1954–1960), who played Clarabell until the show's final episode. Clarabell was a mute clown who communicated using honks, gestures, and playful antics, becoming a favorite among young viewers. In a historic television moment, during the last episode on September 24, 1960, Clarabell broke his silence and spoke for the first and only time, softly saying, ""Goodbye, kids."" This emotional farewell marked the end of an era for one of television's most cherished children's programs.

03/28/2025

March 26, 1960: Elvis and Frank SInatra at the Fontainebleau Hotel for the Frank Sinatra Show

03/28/2025

03/28/2025

Calabrese Polenta Lasagna
😍😍😍🇮🇹👍😋
This unique dish courtesy of Cooking Mama is Basic cornmeal made just the way you would make lasagna, but full of goodness!
Recipe come from her mother
Ingredients
3 tbsp olive oil
1 medium onion chopped
1 clove garlic chopped
1 lbs ground beef or veal
3 tbsp tomato paste
25 oz tomato puree
3 leaves fresh basil
3½ cups water
12 oz instant polenta
1 tsp salt
2 eggs boiled and chopped
10 oz pork sausage 2 sausage links
1½ cups mozzarella shredded
½ cup parmesan cheese
Instructions
Heat up olive oil in a large skillet and sauté garlic and onion until fragrant and onions are translucent. Add beef and brown. Season meat with salt.
Add the tomato paste to the meat. Mix well while sauteing to ensure that the tomato paste and beef well incorporated into the ground meat. Add fresh basil (optional). Alternatively, you can add dried basil once sauce is cooked.
Add tomato puree and mix. Add whole sausage links. Cover and let simmer for about 30 minutes.
While sauce is cooking, boil water in a large pot. Once water boils add polenta stirring constantly until it thickens and doesn't look dry anymore. About 3 to 3 minutes. Add a little more water if parts of your polenta are still dry.
Turn out your polenta onto a wooden cutting board and shape into a rectangle. Let cool completely. Once cool cut narrow strips about ½" thick. These will be your layers.
Once your sauce is cooked, remove sausage and let cool. Cut the sausage into narrow slices. Set aside.
Prepare a baking dish by scooping a little bit of sauce on the bottom. Add about ½ cup water.
Start layering the polenta slices to cover the bottom of the dish, cutting slices where needed so that the bottom of the baking dish is not visible.
Arrange the egg, cheeses and sausage on top of the first layer. Spoon sauce on top spreading it as much as possible. Repeat. For the second layer of polenta arrange them in the opposite direction making a criss cross pattern. Arrange toppings and continue layering polenta and toppings until you have reached the top of your baking dish.
Bake at 350℉ for about 40 minutes or until the mozzarella has melted and the bottom of the dish is bubbling.
Remove from oven and let stand for 10 minutes as it will be hot.

03/28/2025

Just Between Friends Mercer County is a local pop-up consignment event for families to buy and sell gently used children's items at 50-90% off retail. After the sale, thousands of items are donated to Children's Futures, a local charity that serves families in Mercer County.
We are asking for assistance with:
Sorting donations
Packing donations for pick up
Sorting unsold items
WHEN? Sunday, April 13th 2-5pm at Mercer County Skating Center.
Thank you for your interest! More info & sign up: www.jbfmercer.com/volunteer
Please contact Claire, [email protected] with any questions.

03/28/2025

This Week in Hamilton
Sayen Elementary School @ March BoE Meeting
Sayen students presented a proclamation honoring March as Disability Awareness Month and named June 6th Aware Because We Care Day. This year's theme is We are all Unique.
Students left to right: Ivan Lopez Aparicio, Calvin Nugent Jr., Gael Leon Gonzalez, Declan LaPaugh, Jeremiah Burke, Pablo Gutierrez. Staff Left to right, Shannon Harchik, Julie Boyle, Diana Vasil, Chloe Turai, Joanna Timtishin.

03/28/2025

03/27/2025

Light, fluffy, and perfect for tea time – try this Almond Ricotta Cake today! 🍰💙
Italian Almond Ricotta Cake - A Delightful Dessert
Ingredients:
1 cup ricotta cheese
1/2 cup almond flour
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
Powdered sugar for dusting
Directions:
Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a large bowl, whisk together the ricotta cheese, almond flour, sugar, eggs, vanilla extract, and almond extract until smooth.
Sift together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar before serving.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 8 slices