Ballet Theatre of Scranton’s annual holiday gift to community

Ballet Theatre of Scranton. under the artistic direction of Joanne Arduino of Dunmore, will kick off the holiday season with its 47th annual performances of The Nutcracker at the Theater at North on Nov 25, 26, and 27 at 2 and 7:30 pm.  

This traditional gift to the community has offered free public performances since 1976.  Tickets can be picked up at the box office at the Theater at North on the day of the specific performance, two hours prior to curtain.

Over 100 local dancers from ages 9 years to adult will perform with Elizabeth Schneider as Sugarplum Fairy, in three performances, Laura Durkin as Clara, and Brennan Connor as the Nutcracker Prince.

Guest artists Dayesi Torriente and Arian Molina Soca, principal dancers with Philadelphia Ballet, will perform as Sugarplum Fairy and Cavalier in three performances. 

Additionally, you can see the 2020 professionally filmed production on local FOX affiliates from Dec 23-26. Check local listings. 

For information call 570-347-2867 or visit

Cheryl’s Cuisine: November 2022 (Turkey Time!)

By Cheryl Radkiewicz

Thanksgiving is a great holiday for leftovers.  In all the years I ‘ve been cooking I have never had any mashed potatoes or stuffing left over. Yes, I fix plenty, however, my family sits around the table and grazes over the potatoes, stuffing and gravy.  

So, what do you do with all of that leftover turkey?  There are turkey sandwiches with cranberry sauce, hot turkey sandwiches with gravy or cold turkey with mayo…so let’s look at some more ways to enjoy those leftovers.

Hungarian Turkey Casserole:

3 cans cream of chicken soup
1 ½ cups sour cream
1-8 oz. can mushrooms
¼ cup butter
1 cup finely chopped parsley
1 cup chopped onion
½ tsp. poultry seasoning
1 tsp. salt
½ tsp. white pepper ( if you have it on hand…if not, use black)
1-12 oz. pkg. wide egg noodles, cooked
6 cups diced turkey
½ cup chopped pimiento

Cook noodles.  Drain mushrooms and reserve liquid.  Add water to make 1 cup, if necessary.  In a bowl, combine cream of chicken soup, sour cream and mushroom liquid.  Set aside.  Saute’ onions, parsley and mushrooms in butter.  Add poultry seasoning, salt and pepper.  Add to soup mixture.  Stir in and toss drain noodles.  Add meat and pimientos.  Mix.  Bake in 3-quart casserole uncovered  at 375 degrees for 45 minutes. Serves 12.


Turkey Rice Verde:

3 cups cooked turkey, cut into pieces
3 cups sour cream
2-3 oz. cans chopped green chilies
4 cups cooked rice
1 lb. Monterey Jack cheese, thinly sliced
¾ cup Cheddar cheese

Preheat oven to 300 degrees.  Mix turkey, sour cream and chopped chilies.  Layer in a 3-quart casserole the following:  1 ½ cups rice, 1 ½ cups sour cream, turkey-chile mixture and half of the cheese slices.  Repeat, ending with 1 ½ cups rice on top.  Bake, uncovered, until hot, about 45 minutes.  Sprinkle with cheddar cheese and bake 5-10 minutes more or just until cheese topping is well-melted.  Serves 12.


Turkey Parisienne:

2 Tbsp. green pepper, chopped
¼ cup butter
¼ cup flour
¾ tsp. salt
Dash of pepper
1 ½ cups milk
1 cup light cream
2 cups turkey, cooked and cubed
1-3 oz. can mushrooms, drained
1-16 oz. pkg. crabmeat, thawed
¼ cup Parmesan cheese, grated
2 Tbsp. pimiento, chopped
¼ cup dry white wine
2-10 oz. pkgs. frozen, chopped broccoli, cooked and drained

Cook green pepper in butter until tender.  Blend flour, salt and pepper.  Add milk and cream. Stir until thick and bubbly.  Stir in turkey, mushrooms, crab, cheese, pimiento and wine.  Place broccoli in greased 12x7x2″ baking pan or dish.  Top with turkey mixture.  Sprinkle extra cheese on top.  Bake in 350 degree oven to 30-35 minutes.  Serves 6.


Turkey Risotto:

1 cup chopped onion
1 cup chopped celery
2 Tbsp. vegetable oil
3 cups cubed, cooked turkey
1-16 oz. can tomatoes
1 ½ tsp. salt
1 tsp. granulated sugar
½ tsp. dried rosemary, crushed
¼ tsp. freshly ground black pepper
1 cup water
1 cup tomato juice ( I use V-8)
1 cup cooked rice
2 cups shredded sharp Cheddar cheese

Preheat oven to 350 degrees.   Saute’ onion and celery in the oil in large saute’ pan until limp, about 5 minutes.  Push the mixture to one side of the pan and add turkey to brown lightly.  Stir in tomatoes, salt, sugar, rosemary, pepper, water and tomato juice.  Heat to boiling.

Spoon half the mixture into a buttered 2-quart baking dish.  Spread rice and half of cheese on top.  Next, layer the remaining turkey mixture and cheese.  Cover and bake 1 hour or until rice is tender and liquid is absorbed.  Serve immediately.  Serves 6.


Gourmet Turkey Sandwiches:

3 Tbsp. butter
3 Tbsp. flour
1 cup hot milk
2 scallions, thinly sliced
4 medium fresh mushrooms, thinly sliced
2 Tbsp. dry white wine
Salt and pepper, to taste
2 slices white bread, toasted
4 slices bacon, cooked crisp
2 slices cooked turkey breast
2 Tbsp. freshly grated Parmesan cheese

In saucepan, melt butter over low heat.  Add flour and cook about 2 minutes, stirring constantly.  Gradually add the milk, stirring until sauce is smooth and thickened.  Simmer about 5 minutes, stirring constantly.  

Meanwhile, in small heavy skillet, melt another tablespoon of butter over moderate heat.  Add scallions and mushrooms and saute’ until golden brown, stirring frequently.  Stir in white wine.  Season with salt and pepper.  

Arrange bread slices in bottom of shallow baking dish.  Cover with bacon and turkey slices.  Spoon sauce evenly over sandwiches.  Sprinkle with Parmesan cheese. Bake in preheated 425 degree oven for 5-6 minutes or until top is lightly browned.  Serve at once.  Makes 2 sandwiches.  

The Generations Sing Concert

The Catholic Choral Society will present The Generations Sing Concert on Sunday afternoon, Nov.13, at 3 p.m. at Holy Rosary Church, 316 William St., Scranton. 

As in the past years, this year’s celebration strives to celebrate both ecumenical diversity and multigenerational singers. The Catholic Choral Society  is composed members from  Luzerne , Lackawanna, Wayne, Pike, Wyoming and Susquehanna Counties. 

This year The Catholic Choral Society will both sing with and host the following groups: 

  • Scranton School District: Neil Armstong Singers, Kimberly Gnall – Director.
  • Wyoming Valley West Middle School Spartans,Scott Coates – Director
  • Valley View High School Chorus, Gina Pascolini – Director
  • The Catholic Choral Society of Scranton – Ann Manganiello

Board members assisting with the concert are co-presidents Brenda Grunza, Nicholson and Lois Ostrowski, Pittstom, Nancy Flannery, Kingston; Sheila O’Brien, Dunmore; Rich Gibbons, Hunlock Creek, Chris Koster, White Haven; and Kate Conaboy,  Archbald.

Ann Manganiello is the music director of the Catholic Choral Society. Linda Houck is the accompanist. 

All are invited to attend. There is no admission charge, however, a freewill offering will be available. For information about concerts and membership call 570-575-1040 and see .