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.  

Cheryl’s Cuisine: October 2022

By Cheryl Radkiewicz

The recent passing of Queen Elizabeth brought back many memories of a trip to Europe some years ago. My sister and I spent a summer vacation in England, France, Switzerland, Italy, Austria and Germany.  

Our first stop was England, where we took as many tours as possible.  Off-time we spent walking through Kensington Gardens, which is, in my estimation, one of the most serene, well-manicured gardens in the world.   

And, of course, it wouldn’t be a trip to London without shopping at Harrods Department Store.  I was overwhelmed by the magnificence of the store, and in particular, the Food Halls.  

As I have always been interested in cooking, I purchased the Harrods Cookery Book, hoping to recreate some of the dishes I gaped at in the halls.  I even opened a charge account there.

At that time the American dollar was very strong, so needless to say, I shopped until I dropped all through Europe and had my purchases shipped back home. It was like “Christmas every day” when the packages arrived.  The only item I didn’t ship was the arborio rice, which I purchased in Assisi.  It was about 25 cents per 1 lb. bag…so I loaded 10 bags into my luggage….and prayed through Customs!

I’ve selected some of my favorite Harrods dishes to share with you this month…Enjoy!

Shrimp Newburg:

4-  3/4″ thick slices white bread, crusts removed4 Tbsp. butter
3 Tbsp.  Madeira wine
2 tsp. brandy
1 lb. shelled shrimp
Salt and pepper, to taste
2 egg yolks
2/3 cup cream
½ tsp. paprika
Watercress, to garnish (optional)

Preheat oven to 300 degrees.  Place slices of bread on cookie sheet.  Melt half of the butter and brush over the bread.  Bake for 25 minutes.  Meanwhile, melt remaining butter in a pan and add the Madeira and brandy.  Simmer for 5 minutes, then add the shrimp.  Season and simmer for 2 minutes, then remove from heat.  

Mix egg yolks with cream and stir into the pan.  Cook over a gently heat for 5 minutes, stirring until sauce thickens.  Do NOT allow mixture to boil or it will curdle.  Spoon shrimp and sauce onto baked bread and sprinkle with paprika.  Serve hot garnished with watercress.   Serves 4 as an appetizer.


Spaghetti with Anchovy and Oregano Sauce:

7 Tbsp. olive oil
2 garlic cloves, crushed
2 oz. can anchovy fillets, drained
1 lb. fresh pasta (spaghetti)
2 tsp. finely chopped fresh oregano or 1 tsp. dried oregano
Salt and pepper, to taste
Finely chopped parsley
Freshly grated Parmesan cheese

Heat oil in small saucepan and saute’ garlic until golden.  Reduce heat to very low, stir in anchovies and cook gently until anchovies have completely disintegrated.  Meanwhile, cook pasta in plenty of boiling water until al dente.  

Stir in oregano and pepper into the sauce.  Drain pasta well and turn into a warmed serving dish.  Pour sauce over sprinkle with parsley and gently toss together.  Serve with plenty of Parmesan cheese.  Serves 4.


Tagliatelle with Crab and Asparagus Cream Sauce:

½ lb. fresh asparagus, trimmed and cut into 1″ pieces
6 oz, crabmeat (1 cup)
6 Tbsp. butter
6 Tbsp. finely chopped shallots
1 thin ham slice, finely chopped  (I omit that if not on hand)
1 cup heavy cream
Salt and pepper, to taste
1 lb. fresh tagliatlle
Freshly grated Parmesan cheese

Steam asparagus until tender, then drain and rinse under cold running water.  Roughly flake crabmeat.  Melt butter and saute’ shallots until soft, then stir in ham (if using).  Add asparagus, crabmeat, half the cream and seasoning. Simmer gently over moderate heat, carefully stirring until sauce has thickened slightly.   Reduce heat and simmer gently while cooking pasta.

Cook pasta in plenty of boiling salted water until al dente.  Drain well, then return to pan with remaining cream and 1 Tbsp. Parmesan cheese.  Toss over low heat until well combined.  Transfer to serving dish and make a hollow in the center of the pasta.  Pour crab and asparagus sauce in the center and sprinkle with remaining Parmesan cheese.  Serve at once.  Serves 4.


Fettuccine with Gorgonzola Sauce:

4 Tbsp. butter
6 oz. Gorgonzola cheese (1 cup), crumbled|
2/3 cup heavy cream
2 Tbsp. dry white wine
1 Tbsp. chopped fresh basil
Parsley, sage and oregano (optional)
Salt and pepper to taste
1 lb. fettucine

Melt butter in saucepan.  Add Gorgonzola, then stir over gently heat for 2-3 minutes, until melted.  Pour in cream and wine, beating vigorously.   Mix in basil, salt and pepper (sage and oregano, if using..I do) and cook, stirring until sauce thickens.  Remove from heat.  Cook fettucine in large pot of boiling, salted water until al dente.  Drain thoroughly. Gently reheat Gorgonzola sauce, beating vigorously all the time,.  Taste and adjust seasoning.  Turn pasta into serving platter and pour sauce over.   Sprinkle with parsley.  Serve at once.  Serves 4.  


Pumpkin Risotto:

3 Tbsp. butter
2 Tbsp. finely chopped shallots
1 lb. pumpkin flesh, cut into 1″ cubes
1 cup arborio rice
2 ½ cups hot chicken stock or broth
Finely grated zest and juice of 2 large oranges
1 ½ Tbsp. finely chopped fresh ginger root
Salt and pepper

Melt 2 Tbsp. butter in large, heavy-bottomed saucepan, then add shallots and saute’ for 2-3 minutes.  Add pumpkin and cook, stirring occasionally for 5 minutes.  Add rice and cook for 2 minutes more, stirring.  Stir in ½ cup stock, orange zest and juice and ginger.  Simmer, stirring, until all moisture has evaporated.  Add another ½ cup stock and cook again until it has evaporated. Continue adding stock and cooking rice in the same way until all stock has been used.  When ready, the rice should be tender, but firm to the bite and creamy. The pumpkin should also be tender.  Season and stir in remaining butter. Serve hot.  Serves 4.


This is a great accompaniment to holiday dinners:

Roasted Potatoes and Parsnips:

2 lb. potatoes, peeled and halved
2 lb. parsnips, peeled and halved
8 Tbsp. butter

Cook potatoes and parsnips in large saucepan of lightly salted boiling water for 10 minutes. Drain.  Preheat oven to 400 degrees.  Place butter in baking dish, and put into oven to melt.  Scratch surface of potatoes only with a fork, to give them a crunchy skin when cooked.  When butter is hot and sizzling, add potatoes and parsnips and toss in butter.  Roast for about 1 hour or until crunchy and golden.  Serves 6.


Melon & Strawberries with Champagne:

2 cantaloupe, crenshaw, or other small melons
1 ½ lbs. strawberries
4 tsp. sugar (optional)
1 bottle chilled champagne or sparkling dry white wine

Cut melons in half and scoop out seeds.  Hull strawberries, cut in half and place in each melon half.  Sprinkle sugar over the fruit if wishes, and pour about ¼ cup champagne over each serving.  Eat at once, served with remaining champagne.  Serves 4.

Cheryl’s Cuisine: September 2022

By Cheryl Radkiewicz

This past week I was a surgical patient at Regional Hospital (formerly Mercy), which brought back many memories of when I was President of the Auxiliary, along with my mother being President of the Alumni Association and teaching at the School of Nursing.

It was 40 years ago that I began compiling a cookbook to benefit Mercy Hospital Teenage Volunteers (previously known as Candy Stripers). I was advisor to the volunteers for many years and we were in need of funds for our Scholarship Program.  

Thus, the Mercy Family Cookbook was born. After months of collecting favorite recipes from Mercy Hospital staff, families, and friends, recipes were organized on our kitchen table, sent to the publisher, and a legacy of great recipes began.

Many of those who shared their favorite recipes have passed on, however, those dishes have been cherished by many of us who hold the memories near and dear to our hearts.

With those memories fresh in my mind and heart, this month I’m featuring some of the best dishes from the Mercy Family Cookbook.

Clam and Beer Appetizers:

1/2 cup (1 stick) melted butter
1/2 cup bread crumbs
1/4 cup beer
1 small onion, minced
4 garlic cloves, minced
2 Tbsp. fresh parsley, minced
1 ½ tsp. Italian seasoning
1/2 tsp. oregano
Freshly ground pepper
4-6 ½oz. cans minced clams, drained (reserve juice)

Preheat oven to 375 degrees. Lightly grease baking sheet.  Combine first 8 ingredients with salt and pepper; mix well.  Add clams and mix well.  If too dry, add some clam juice.  Spread on toast rounds or spoon into shells.  Bake 10 minutes, then put under broiler until tops are golden.  


Velvet Turtle’s Chilled Cucumber Soup:

2 onions, chopped
2 leeks (white part), chopped
2 cucumbers, peeled, seeded and chopped
1/4 cup butter
2 cups chicken broth
2 Tbsp. dry white wine
Salt and pepper

In a stainless steel or enameled kettle, cook onions, leeks and cucumbers in the butter for 10 minutes or until vegetables are softened.  Stir in chicken broth, wine, and salt and pepper, to taste.  Bring liquid to a boil.  Whisk in 1 tsp. each of butter and flour and simmer the mixture for 1 hour.  In a blender or food processor fitted with steel blade, puree’ the mixture in batches.  Strain the puree’ through a fine sieve into a bowl and stir in the following:

1/2 cup heavy cream
1 tsp. snipped dill
1/2 tsp. lemon juice
3-4 drops Tabasco sauce
1 cup peeled, seeded and finely chopped cucumber

Chill the soup, covered, for at least 2 hours and reseason with salt and pepper, to taste.  Ladle soup into chilled bowls and garnish each serving with:

1 thin slice lemon
1 tsp.  sour cream
Sprinkling of minced parsley

Serves 4-6.


Noodles in Oil & Garlic:

1 tsp. oil
1 stick butter
1 can anchovies
3 cloves garlic, crushed
Salt and pepper, to taste
Red pepper, to taste

Combine ingredients and let simmer 5 minutes.  

1 can College Inn Chicken Broth

Keep on low heat.  Steam fresh broccoli.  Add to pan and keep on low heat.  Add noodles, which have been boiled to al dente.  Toss with ½ cup Parmesan Cheese.


Stroganoff Steak Sandwich:

2/3 cup beer
1/3 cup oil
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 lb. London Broil (1″ thick)
2 Tbsp. butter or margarine
1/2 tsp. paprika
4 cups onions, sliced thinly
12 slices French bread
1 cup sour cream
1/2 tsp. horseradish

Combine beer, oil, salt, garlic powder and pepper.  Place steak in marinade; cover.  Marinate overnight in refrigerator or for several hours at room temperature; drain.  Broil steak for 5-7 minutes on each side.  In saucepan, melt butter.  Blend in paprika and dash of salt.  Add onions and cook until tender, but not brown.  Thinly slice meat. 

For each serving, arrange meat slices over 2 pieces of French bread and top with onions.  Combine sour cream and horseradish.  Heat and spoon onto each sandwich.  Sprinkle with paprika.  Serves 6.


Mocha Nuggets:

1 cup sugar
3/4 cup shortening
1 egg
1 tsp. vanilla
2 squares (2 oz.) unsweetened chocolate, melted and cooled
1 ½ cups all-purpose flour
1/2 tsp. salt
3/4 cup strong-brewed Folger’s coffee, cooled
1 cup quick-cooking rolled oats
1/2 cup chopped nuts

In mixer bowl, cream together the sugar and shortening until light and fluffy.  Beat in egg and vanilla.  Add chocolate.  Stir together flour and salt.  Add to chocolate mixture alternately with coffee.  Stir in rolled oats and nuts. Drop from teaspoon onto greased cookie sheet.  Bake in 350 degree oven for 12-15 minutes or until done.  Makes about 4 dozen.  Ice with Coffee Icing.

Coffee Icing:
3 Tbsp. butter or margarine
2 cups sifted powdered sugar
1 tsp. vanilla
Strong-brewed Folger’s coffee

Cream together the butter and powdered sugar.  Beat in vanilla and enough coffee to make a spreading consistency, about 2 Tablespoons.


Yummy Rum Treat:

4 pkgs. Stella D’Oro anisette cookies
1 large pkg. instant vanilla pudding
1 large pkg. instant chocolate pudding
4 pkgs. Dream Whip
2 whiskey glasses Rum
5 whiskey glasses water

Mix together the rum and water; let stand.  Prepare puddings according to package directions.  In large oblong baking dish, dip cookies in rum mixture and line up close.  Build one layer cookies, one layer vanilla pudding, one layer cookies, and one layer chocolate pudding.  Spread Dream Whip mixture on top and let stand in refrigerator overnight. Decorate with chopped nuts and maraschino cherries.