Cheryl’s Cuisine: March 2021

By Cheryl Radkiewicz

Being raised Catholic, Fridays in Lent meant tuna for lunch and pizza or tomato-sauced pasta for dinner. Today we have so many options for “meatless Fridays.”   

I’m always looking for new ideas for dressing pasta on those “meatless Fridays,” rather than plain tomato sauce, clam sauce, pesto, oil and garlic, broccoli and garlic, etc.

So, this month I’ve poured through my library searching for some new (not same old, same old) non-tomato sauces for pasta. With a few more weeks left to the Lenten season, I’ll be serving these in my kitchen:

Olive Sauce for Pasta:

6 oz. mushrooms, chopped
14 oz. pasta
2 Tbsp. olive oil
1 clove garlic, crushed
6 oz. pitted black olives
3 Tbsp. parsley, chopped
4 Tbsp. butter
1/4 tsp. red pepper flakes (optional)
8 Tbsp. cream
2 oz. grated Parmesan cheese

Saute mushrooms in oil then blend with garlic, olives and parsley in food processor.  Cook pasta in boiling water about 8 minutes until al dente.  Meanwhile, melt butter in a pan and cook olive mixture with salt and pepper flakes for 5 minutes to release flavors.  Stir in cream.  Add Parmesan cheese.  Toss with pasta and serve.  Serves 4.


Fettucine with Chardonnay and Red Pepper Sauce:

2 cups Chardonnay wine
2 large roasted red peppers (can be canned, just drain)
1 cup heavy cream
1/4 cup fresh basil, packed
1/2 cup Parmesan cheese, grated
12 oz. fettucine, prepared al dente

Boil wine until it is reduced to 1/2 cup.  Puree’ peppers and add to wine; stir in cream.  Bring to boil, stirring constantly.  Cut basil into strips and add to sauce.  Add sauce to pasta and toss well.  Toss with grated Parmesan and serve.  Serves 4.


Pasta with Shrimp and Jalapeno Orange Sauce:

6 Tbsp. butter
24 medium shrimp, peeled and deveined
2 Tbsp. minced shallots
1 small jalapeno chili, seeded, thinly sliced ( or use 1/2 tsp. of chopped canned chiles)
1/2 cup dry white wine
1 1/2 cups orange juice
3/4 cup whipping cream
Salt and pepper to taste
1 lb. pasta (angel hair, if possible)
Parsley, for garnish

Melt butter in heavy large skillet over medium-high heat.  Add shrimp and cook until just pink, approximately one minute per side.  Transfer shrimp to a plate.  Add shallots and jalapeno to skillet and saute 1 minute.  Add wine and bring to boil.  Mix in orange juice and cream.  Boil until reduced to thin sauce, stirring occasionally (approximately 10-15 minutes).  Season to taste with salt and pepper.   Cook pasta in boiling, salted water until al dente; drain.  Add shrimp to sauce and cook until heated through.  Add pasta and toss well.  Sprinkle with minced fresh parsley. Makes 6-8 servings.


Shrimp and Linguine with Sherry Cream Sauce:

3 Tbsp. butter
1 lb. medium shrimp, shelled and deveined
1 Tbsp. chopped garlic
2 tsp. chopped shallot
6 Tbsp. cream sherry
1 cup heavy cream
3 Tbsp. chopped fresh parsley
Salt and freshly ground pepper, to taste
8 oz. linguine, cooked al dente and drained

Heat butter in large skillet over medium heat until melted.  Increase heat to medium-high.  Add shrimp, garlic and shallot.  Saute for 15-20 seconds.  Stir in sherry.  Add cream, parsley, salt and pepper and mix well.  Cook until shrimp turn pink, stirring constantly.   Remove shrimp with slotted spoon to a bowl.  Cover to keep warm.

Cook sauce until reduced by 1/4, stirring constantly.  Return shrimp to skillet.  Cook just until heated through.

To serve, spoon hot pasta onto 3 dinner plates.  Divide shrimp evenly between servings.  Drizzle with sauce.  Serves 3.


Linguine with Scallops, Shrimp and Snow Peas:

1 lb. linguine
4 Tbsp. butter, melted
5 Tbsp. butter, cold
2 cloves garlic, minced
1/2 lb. bay scallops
1/2 lb. medium shrimp, shelled and deveined
1 tsp. salt
1 tsp. freshly ground pepper
2 cups snow peas, blanched
3/4 cup grated Parmesan cheese

Cook linguine until al dente; drain.  Toss with melted butter.  Heat remaining 5 Tbsp. butter in large skillet.  Add garlic and saute until softened.  Add scallops, shrimp, salt and pepper.  Saute for 3-4 minutes or until they are opaque.  Add snow peas and heat through.  Toss mixture with linguine.  Add cheese and serve at once.  Serves 4-6. 


Divine Wisdom Fettuccine:

1-8 oz. pkg. cream cheese
1 stick butter
1-12 oz. can evaporated milk
1/2 cup freshly grated Parmesan cheese, divided
1/4 cup minced parsley
1 lb. fettuccine, cooked al dente and drained
Cracked pepper

In top of a large double boiler over simmering water, melt cream cheese and butter together.  Stir in evaporated milk and whisk until creamy.  Add 1/4 cup of the grated cheese and minced parsley.  Toss warm fettuccine into sauce.  Serve immediately with cracked pepper and remaining Parmesan cheese.

Valentines Sent to St. Jude’s

Members of the National Student Speech-Language-Hearing Association (NSSLHA) – Marywood Chapter sent virtual Valentine’s Day cards to St. Jude Children’s Research Hospital. 

Although the cards were “virtual,” the holiday sentiments were the same, sending positive messages to children and their families. 

Chapter Advisor, Andrea Novak, established a challenge for the NSSLHA Chapter that involved a monetary donation to St. Jude’s if a minimum of 250 cards were sent. 

Another faculty member, Renee Jourdanais, also followed the lead with a donation if the challenge was met. The chapter met the challenge and so monetary donations and a total of 255 cards were sent from chapter members, faculty, and friends of the department.

Artist of the Month: Martha McAndrew

By Martha McAndrew

The picture is of Toby, my small seven-year-old bichon/maltese pet.  I was very fortunate to get him when he was five, because his first family could no longer care for him, and my 17-year old-poodle, McGee III, had just passed away.

I painted Toby a few months ago.  He’s pictured on my living room carpet and you may have spotted his toys in the picture.

When I retired in 2002, I filled my life with prayer, meditation, golf, and bowling. Then I decided to take a few one-hour watercolor art classes at the library. I really got hooked on art ,and as my 88-year-old bones began to reject golf and bowling, I searched for an art teacher.  

Al Ondush, a wonderful artist and great story teller agreed to give me private lessons. I studied with Al for eight years until he sadly passed away in 2019. At that time I was painting with a group near home that Joyce Harrington joined.  She invited me to join the art class at the Dunmore Senior Center where she belonged to a class of about 30 members. 

I took her up on her invitation even though I lived 10 miles from Dunmore, and I am so happy that I did because it is so much fun there.

Our great art teacher, Jill Swersie, is so helpful and positive. She is a wonderful teacher and a great artist, and she is a friend to all of us. About 25 members work in oils and there are five of us doing watercolors.

Until our class was interrupted by this terrible pandemic, we met on Mondays from 1 to 5 p.m. and we had a wonderful time. Members brought delicious treats every week and we really enjoyed seeing one another.  We had an annual Friday night art show with music and dancing and delicious teats.  

Our annual Monday afternoon Christmas party was very enjoyable, as we celebrated with a great sing-along featuring Ruth Boyles on guitar and Dee Noll on piano.  We also contributed money for presentation to a worthy charity each year. Our class recently reconvened on a small basis, but because of the pandemic I have not been there since last spring. I hope that everyone will be vaccinated soon so that our class can get back to normal.

Art has become a really big part of my life. I have one of my paintings printed for my annual Christmas card that I send out to 130 relatives and friends. I fashion other cards to use as birthday greetings, get well cards, and just friendly messages.  

I am so grateful that I joined the art class at the Dunmore Senior Center because I have made so many new friends there and I have also benefited from Jill’s great instruction.

 I have isolated myself because of the virus, and since I have no teacher, I decided to copy Saturday Evening Post covers of the fantastic artist, Norman Rockwell. This endeavor has provided me with hundreds of joyful hours, trying to learn from the master.

I’m almost a Dunmorean because I grew up in Scranton on the 900 block of Monroe Avenue, only five blocks from the Dunmore Senior Center.  In addition, my father was one of 10 siblings who were born and grew up at 152 E. Pine Street in Dunmore. My brother Jim and his wife Mary later lived in that family homestead, where they raised their six children. 

 I also arranged to have a Hometown Hero poster of my father, Eugene McAndrew, a World War I veteran, displayed at the Turkey Hill Market on Blakely Street for two years. Dunmore is a wonderful town!