Cheryl Radkiewicz retiring as Dunmorean food editor

Posted on February 4, 2025 by The Dunmorean

The Dunmorean’s longtime Food Editor, Cheryl Sempa Radkiewicz, is retiring after many years with this newspaper.

Cheryl also worked for many years as a school teacher and with the NEIU.

Cheryl has previous experience in the newspaper business with the former Scrantonian Tribune, which her father, Frank Sempa, served as City Editor for many years. At the Trib she worked as correspondent and reporter for local communities. She also worked for decades on various publications founded by the late John M. Hart Jr., including The Dunmorean, as well as with current Dunmorean editor, Maureen (Garcia-Pons) Hart.

She is the wife of John Radkiewicz, daughter of the late Frank and Minerva Sempa, and sister of Msgr. John Sempa, Attorney Fran Sempa, and Barbe Sempa.

Maureen Hart and publisher John M. Hart III, Esq., extend their best wishes for Cheryl’s retirement and deep appreciation for her many contributions to local journalism and education over many decades.

Cheryl’s Cuisine: January 2025

Posted on December 31, 2024 by The Dunmorean

Holidays are over for the most part, however, some of our celebrations spill over into the new year. So why not continue to cook some new dishes during our LONG winter weather.

There’s nothing cozier than serving homemade soup or warm snacks snuggled in our woolen socks and jammies. So, we’re welcoming 2025 with some tried and true winter meals.

Chill Chaser Cream of Tomato Soup:

1-14 1/2 oz. can stewed tomatoes
4 oz. cream cheese, cubed
1 medium white onion, chopped
2 Tbsp. butter
2 garlic cloves, minced
3 cans (10 3/4 oz. each) condensed tomato soup, undiluted
4 cans ( 5 1/2 oz. each) V8 juice
3 Tbsp. tomato paste
1 cup half and half
½ tsp. dried basil

In food processor combine stewed tomatoes and cream cheese, cover and process until smooth. Set aside. In large saucepan, saute’ onion in butter until crisp-tender. Add garlic, cook 1 minute longer. Whisk in tomato soup, V8 and tomato paste until blended. Gradually stir in cream cheese mixture, half and half and basil. Cok and stir until heated through but DO NOT BOIL.

Serve with Oyster Crackers.

Seasoned Oyster Crackers:

3 cups oyster crackers
2 Tbsp. vegetable or canola oil
1 Tbsp. Ranch salad dressing mix
½ tsp. garlic powder
1/2 tsp. dill weed
Shredded mozzarella cheese

In large bowl, combine oyster crackers, oil, dressing mix, garlic powder and dill weed; toss to coat. Ladle soup into bowls and sprinkle with crackers and cheese.

***

Slow Cooker Taco Soup:

2 lbs. ground beef
2 cups onion, diced
1-15 oz. can pinto beans
1-15 oz. can kidney beans
1-15 oz. can corn niblets, drained
1-15 oz. can Mexican stewed tomatoes
1-14 1/2 oz. can diced tomatoes with green chiles (Rotel)
2-4 oz. cans diced green chiles
2 small cans sliced black olives, drained
1-1/4 oz. pkg. taco seasoning mix
1-1/4 oz. pkg. ranch salad dressing mix
Garnish: shredded Cheddar cheese, sour cream and corn chips

In large skillet, brown ground beef with onion over medium heat. Drain; transfer to 6-quart slow cooker. Add remaining ingredients except garnish. Drain only corn niblets and olives. Stir well. Cover and cook on Low setting for 6-8 hours. Garnish servings as desired.

***

Brie Kisses:

1 lb. Brie cheese, cut into half-inch cubes (about 32 squares)
17 oz. pkg. frozen puff pastry
Red and /or green hot pepper jelly

Cut Brie into 1/2″ cubes; arrange on a plate and place in freezer. Let pastry thaw at room temperature 30 minutes, then unfold each pastry sheet and roll with rolling pin to remove creases. Slice each sheet into quarters; slice each quarter in half. Cut each piece in half one more time for a total of 32 squares. Place squares into greased mini muffin cups; arrange so corners of dough point upward. Bake in preheated 400 degree oven for 5 minutes. Place one Brie cube in center of each pastry. Bake 10 minutes or until edges are golden. Remove from pan. Immediately top with colorful pepper jelly.

***

Heavenly Hot Chocolate Sauce:

1 cup butter
6-1 oz. squares unsweetened chocolate
1 1/2 cups sugar ( I use less)
1 cup firmly packed brown sugar
2 cups heavy whipping cream
1 tsp. vanilla extract

In large saucepan, combine butter and chocolate. Cook over low heat, stirring frequently until butter and chocolate are melted. Add sugar and brown sugar, stirring to combine. Increase heat to medium-low; stir in cream and cook for 5 minutes. Remove from heat and stir in vanilla extract. Let cool; spoon sauce into airtight containers and store in refrigerator for up to 2 weeks. Serve over vanilla ice cream. Makes over 4 cups.

***

The following is a delicious, super-easy recipe I have made for many years and was a big hit at my brother’s parish’s recent bake sale:

Can’t Leave Alone Bars:

1 box white cake mix
2 eggs
1 can sweetened condensed milk
¼ cup butter
1/3 cup vegetable oil
1 cup chocolate chips (semi-sweet)

Mix eggs, oil and cake mix in bowl. Mixture will be stiff. Press 2/3 mixture in 13x9x2″ baking dish which has been buttered and floured or sprayed with Pam. Use wet hands to form bottom crust. Microwave sweetened condensed milk, chocolate chips and butter until melted. ( 20 seconds at a time) Stir until combined. Pour over bottom crust. Dab the remainder 1/3 crust mixture atop the chocolate mixture. Bake in preheated 350 degree oven for 20-25 minutes or until lightly browned.

Cheryl’s Cuisine: November 2024

Posted on November 6, 2024 by The Dunmorean

Well, holidays have arrived and gift shopping and entertaining are on the agenda….I don’t know about you, but every year I try and add some new side dishes to my menus. Any of these recipes will enhance your main course, whether it be turkey, beef roast, chicken, lamb, pork or seafood.

This past week I tried a quick, easy and delicious soup when my brother-in-law cleaned out his garden and gave me some beautiful Roma tomatoes. This soup was the easiest, most delicious homemade soup and I just had to share it with you.

ROASTED TOMATO SOUP:

3 lb. or more Roma (plum) tomatoes, quartered (not peeled)
1 onion, quartered
1-2 red bell peppers, chopped
3 Tbsp. olive oil
Salt, pepper, to taste
Italian seasoning
4 cloves garlic, halved (I used one head cut in half)
6 cups chicken broth
3 Tbsp. fresh basil, chopped
3 Tbsp. fresh parsley, chopped
1/2 cup heavy cream, optional

Preheat oven to 400 degrees. Line 2 large 10×15″ baking pans (cookie sheets) with parchment paper. Arrange tomatoes, onion, bell pepper and garlic in single layer. Drizzle with olive oil and sprinkle with salt, pepper and Italian seasoning. Roast 30 minutes. Stir with large spoon. Continue roasting 15 minutes more. Note: at this point, I squeezed the roasted garlic out of its cloves.

Meanwhile, bring broth in large pot over high heat. Reduce heat and simmer, covered. Put half of tomato mixture in blender. Cover and pulse, then blend until smooth, adding broth from pot as needed. Pour into pot with broth. Repeat with tomato mixture. Simmer to heat through, about 5 minutes. Stir in basil and parsley. If desired, add 1/2 cup heavy cream before serving.

***

HOLIDAY YAM CASSEROLE:

1/2 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup regular oats, uncooked
1 tsp. cinnamon
1/3 cup butter
2-17 oz. cans yams
2 cups fresh cranberries

Combine flour, brown sugar, oats, cinnamon and butter, mixing to crumb consistency. Mix 1 cup crumbs with yams and cranberries. Pour mixture into 1 1/2 quart casserole. Top with remaining crumbs. Bake, uncovered, in 350 degree oven for 35 minutes.

***

GINGER ROASTED PARSNIPS:

2 Tbsp. extra virgin olive oil
1 1/4 lb. small parsnips, peeled and quartered
1 1/2 Tbsp. minced fresh ginger
Salt and freshly ground pepper

Preheat oven to 325 degrees. Pour olive oil into 13×9″ baking dish. Add parsnips and ginger; season with salt and pepper and toss to coat. Cover with foil and bake for 40 minutes, until parsnips are tender. Serve immediately. Note: Parsnips may be roasted up to 4 hours ahead of time. Reheat, covered, in a 350 degree oven.

***

BRUSSELS SPROUTS WITH RAISIN SAUCE:

1 lb. Brussels sprouts
1 Tbsp. butter
1 Tbsp. flour
1 1/2 cups chicken broth or stock
¼ cup raisins
2 Tbsp. slivered almonds (optional)

Steam Brussels sprouts until tender. Melt butter; blend in flour. Add stock slowly, cooking and stirring until smooth. Add raisins and simmer about 8 minutes. Pour sauce over sprouts and top with almonds just before serving, if using.

***

GLAZED CARROTS WITH ORANGES:

6-8 carrots
¼ cup butter or margarine
¼ cup sugar
1 Tbsp. flour
2/3 cup orange juice
1-11 oz. can mandarin oranges, drained

Preheat oven to 350 degrees. Peel carrots; slice into strips. Cook, covered in salted boiling water until tender. Drain, then place in 11×7″ casserole dish. Melt butter in frying pan over low heat; stir in sugar and flour. Gradually add orange juice; cook, stirring constantly, until mixture is smooth and bubbly. Pour over carrots. Garnish with mandarin orange sections. Cover with foil and bake 30 minutes.

***

TOMATOES ROCKEFELLER

3 large tomatoes, halved
2 Tbsp. minced onion
2 Tbsp. minced parsley
1 Tbsp. butter, softened
3/4 cup chopped, cooked spinach (1 1/2 cups fresh)
Salt and pepper
Paprika
4 Tbsp. Italian-seasoned bread crumbs
Parmesan cheese

Preheat oven to 375 degrees. Place tomatoes, cut side up, in a lightly oiled 11×7″ casserole dish. Combine onion, parsley, butter, spinach, and seasonings; spread evenly over tomatoes. Top with crumbs and sprinkle with Parmesan cheese. Bake 15 minutes.

***

Happy Thanksgiving from our house to yours!