Cheryl’s Cuisine: September 2024

Posted on September 3, 2024 by The Dunmorean

Well, students have returned to school for the new year, the hot summer sun is going down earlier and earlier and it’s almost time to turn the air conditioning off until next year. So instead of thinking about outdoor entertaining, it’s time to bring dinners inside. September is National Chicken Month. This month I’m sharing some luscious, easy chicken meals, which have been favorites for generations in our family.

CHICKEN PARISIENNE

6 medium chicken breasts, boned
1 can cream of mushroom soup
¼ cup dry sherry
1-3 oz. can sliced mushrooms, drained (or you can use fresh)
1 cup sour cream
1-6 oz. pkg. long grain and white rice mix

Place chicken breasts, skin side up, in an ungreased 11″x7″x1″ baking dish. Blend together mushroom soup and sherry; add mushrooms and pour over chicken. Bake, uncovered, for 1 ¼ hours. Meanwhile, cook rice to package directions. (I use microwave). Once cooked, arrange on a serving plate. Remove chicken and place on top of rice. Keep warm. Stir in 1 cup sour cream into reserved soup mixture, heat, pour over chicken.

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ANNE BOGNAR’S CHICKEN

Bone-in chicken pieces
Flour
Salt, pepper, paprika
Oil
Butter
1 onion, chopped fine
2 stalks celery, chopped fine
2 carrots, chopped fine
1 can cream of mushroom soup
2 cups chicken broth
1 can cream of chicken soup
1 cup white wine (Chablis, Chardonnay or Vermouth)

Season flour with salt, pepper and paprika. Dip chicken pieces in this mixture and brown until golden in mixture of oil and butter.

Fry onion, celery and carrots until limp. Add cream of mushroom soup, chicken broth, cream of chicken soup and wine. Cook until smooth consistency. Season with salt and pepper. Pour sauce over chicken and bake in tightly covered casserole at 350 degrees for 60-90 minutes. Serve over rice or pasta.

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CREAMED CHICKEN OVER PUFF PASTRY SHELLS

2 Tbsp. flour
2 Tbsp. butter
1 cup milk
1 Italian pepper, diced
1 onion, diced
2 whole Chicken breasts, simmered until cooked (sometimes I use breasts from rotisserie chicken in store)
1 lb. fresh mushrooms, sliced
2 Tbsp. sour cream
Tabasco or hot sauce
Paprika
Salt and pepper, to taste
Package of frozen puff pastry shells

Cook flour and butter together until blended well and flour fully dissolved. Add milk. Saute’ onion and pepper in butter until limp. Boil chicken breasts, skin, and save broth. Cook 1 lb. mushrooms separately. Combine pepper, onion, mushrooms, chopped chicken, sour cream, Tabasco and paprika. Serve over puff pastry shells, which have been baked according to package directions. Delicious for a special luncheon dish!

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HUNGARIAN CHICKEN PAPRIKASH

2 Tbsp. pork lard, bacon grease or butter (I use bacon grease)
3 lbs. chicken pieces, bone-in and skin-on
2 medium yellow onions, very finely chopped
3 cloves garlic, finely minced
3 Roma tomatoes, very finely diced
3-4 Tbsp. sweet Hungarian paprika
2 cups chicken broth
1 ½ tsp. salt
½ tsp. black pepper
3 Tbsp. all-purpose flour
¾ cup full-fat sour cream
¼ cup heavy whipping cream

Heat lard or bacon grease in heavy pot and brown chicken on all sides. Transfer chicken to a plate. In same grease, add onions and fry until golden brown. Add garlic and tomatoes and fry another 2-3 minutes. Remove pot from heat and stir in paprika, salt and pepper. Note: Paprika will become bitter if scorched.

Return chicken to pot and place back over heat. Pour in chicken broth. Chicken should be mostly covered. Bring to boil. Cover and reduce heat to medium-low and simmer for 40 minutes. Remove chicken and transfer to plate.

In small bowl, stir flour into sour cream/cream mixture to form a smooth paste. Stir cream mixture into sauce, whisking constantly to prevent lumps. Bring to simmer for a couple of minutes until sauce is thickened. Add salt and pepper to taste. Return chicken to sauce and simmer to heat through. Serve chicken and sauce over wide noodle or German Spaetzle—-Worth every calorie!!!

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COMPANY CHICKEN

4 whole chicken breasts, split, skinned and boned
½ cup chili sauce
1 tsp. curry powder
¼ tsp. pepper
½ tsp. salt
1 cup heavy cream
Freshly cooked linguine

Make 1/2″ slashes in chicken. Place chicken pieces in deep, buttered baking dish. Mix chili sauce, curry, pepper and salt and spread over chicken. Cover and refrigerate for 2 hours. Note: This can be done the evening before cooking. Bake, uncovered, in 375 degree oven for 15 minutes. Pour cream over chicken and bake 20 minutes more. Served over freshly cooked linguine.

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Helpful hint: You can perk up any plain chicken, baked or broiled, by brushing it with a mixture of melted butter and paprika. Thanks to my great Aunt Helen Chipak for this tip!

Cheryl’s Cuisine: August 2024

Posted on August 6, 2024 by The Dunmorean

This summer’s weather is HOT and it’s outdoor “pot luck” picnic time. What are you making for these events? Sometimes we get bored with the same-old potato salad, macaroni salad, cole slaw, deviled eggs, baked beans, etc. So last week when I was attending my sister-in-law’s family reunion, she requested I make Macaroni and Cheese. So I found a new recipe (now my favorite) with a crunchy topping, which was loved by guests.

Because of the intense heat this summer, all food is served inside. Actually, many of the guests opted to eat in also.

This prompted me to do more research on other delights with minimal effort for the buffet tables in addition to charcuterie boards, fresh fruit, and salsa and chips.

So, try some of these ideas for your next summer entertaining event:

Antipasto Dip:

1-4 oz. can ripe olives, sliced
1-4 oz. can chopped green chiles
2 ripe tomatoes, chopped
2 green onions, chopped
1 Tbsp. olive oil
1 tsp. white wine vinegar

Mix all ingredients together. Chill for at least 1 hour. Makes over 2 cups.

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Corn Salad Del Rancho:

1 cucumber, seeds removed and diced
2-16 oz. cans corn, drained
3 tomatoes, diced|
1 onion, diced
1 envelope Ranch dressing mix
1 Tbsp. sugar
3 Tbsp. mayonnaise

Combine cucumber, corn, tomatoes and onion. Sprinkle dressing mix on vegetable mixture and stir to combine. Blend sugar and mayonnaise. Add to vegetable mixture, mixing well. Chill before serving. Makes over 6 cups.

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Crunchy Shrimp Dip:

1-4 ¼ oz. can baby shrimp, rinsed and well drained
1-8 oz. pkg. cream cheese, softened
5 Tbsp. ketchup
1 tsp. Dijon mustard
2 tsp. chopped onion
4 tsp. chopped celery
1 dash garlic powder
1 dash salt

Mix all ingredients together with electric beaters. Cover and refrigerate for at least 8 hours. Serve with Triscuits or Ritz crackers.

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Macaroni and Cheese:

1 lb. macaroni
2 Tbsp. olive oil
6 Tbsp. butter
1/3 cup flour
3 cups milk
1 cup heavy cream
4 cups sharp cheddar, grated
2 cups Gruyere cheese, shredded
Salt and pepper
2 cups Panko breadcrumbs
6 Tbsp. butter, melted
½ cup Parmesan cheese, grated
Paprika

Note: For this recipe, it is best if you purchase the chunks of cheese and grate it yourself.

Preheat oven to 350 degrees. Grease baking sheet lightly. Combine Cheddar and Gruyere and set aside. Cook pasta 1 minute short of al dente. Remove from heat, drain and put in large bowl. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool.

Melt butter in deep saucepan, Dutch oven or stock pot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in milk and heavy cream until nice and smooth. Continue whisking until bubbles on surface appear and continue cooking for another 2 minutes. Whisk in salt and pepper.

Pour half of sauce into greased baking dish. Top with half of cooked macaroni. Top with 2 cups of the shredded cheese. Repeat procedure ending up with other half of shredded cheese. Place baking dish on top of baking sheet to prevent overflow in oven.

In small bowl combine Panko, Parmesan, melted butter and paprika. Sprinkle generously over top and bake until bubbly and golden, about 30 minutes.

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Now, if you’re asked to bring dessert:

Three Berry Cobbler:

1 ½ cups sugar
5 cups blueberries, raspberries and strawberries
1 cup flour
1 ½ tsp. baking powder
1 tsp. cinnamon
¼ tsp. salt
1 cup warmed milk
1 tsp. vanilla
1 stick butter, melted
Vanilla ice cream

Sprinkle ½ cup sugar over berries and let stand. Combine remaining sugar and dry ingredients, then add milk and vanilla. Stir to moisten. Melt butter and put in large oval dish. Add batter, then top with berries. Bake in 350 degree oven for 30 minutes. Increase heat to 400 degrees and bake an additional 15 minutes. Serve with scoop of vanilla ice cream.

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Ice Cream Liqueur Dessert:

1 quart vanilla ice cream, softened
¼ cup brandy
¼ cup Creme de Cacao

Combine ice cream, brandy and creme de cacao in blender container. Process until well blended. Pour into individual brandy snifters. Makes 4 desserts.

Cheryl’s Cusine: July 2024

Posted on July 2, 2024 by The Dunmorean

One of the highlights of our summer in Northeastern Pennsylvania is the Annual Novena to St. Ann. St. Ann’s has been a large part of our local history, and this month the parish is celebrating 100 years of the novena.

Many of us have memories of our mothers taking us for the nine-day event, sitting on the grass in sweltering heat and standing in long lines for the final blessing.

On a personal note, my parents, the late Frank and Minerva Sempa, actually had their first date at the Novena. Following their marriage, they attended the Monday Novena to pray for a family, thus, my middle name is Ann.

St. Ann didn’t quit then. Many years later when I was dating my husband, he suggested we go to the Novena. Of course, I was pleasantly impressed.

Later that evening I wound up taking him to the emergency room, where he was diagnosed with a blocked coronary artery. St. Ann, in my opinion, doesn’t quit!

The St. Ann’s 100th Anniversary Cookbook is shown in front of my statue of St. Ann, which was a gift from my Baba, on my birth 72 years ago.

So recently when I learned it was the 100^th Anniversary of the Novena and the committee had published a 100^th Anniversary St. Ann’s Solemn Novena Cookbook with 350 recipes, I knew I had to feature it for this momentous event.

By the way, books and embroidered aprons are available at the gift shop. Orders may be placed by calling 570-840-9378. Cost is $20 each.

Here are a few of the recipes I’ve marked to try at home:

Roasted Red Pepper Dip
Lori Summa

2-8 oz. pkgs. cream cheese, softened
2 ( 12-15 oz.) jars roasted red peppers, drained
2 pkgs. dry Ranch dip mix

Mix all ingredients in food processor. Great for pita chips or veggies. Also, tri-color cheese tortellini that have been boiled and drained. Can be made ahead and kept in refrigerator.

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White Pasta Fagioli
Joseph Caputo

¼ c. good quality olive oil
1 medium onion, diced
4 cloves minced garlic
1 lb. acini de pepe pasta
4 c. cannellini beans, drained and rinsed
1 c. plum tomatoes, well drained, diced or torn
1 Tbsp. Italian seasoning
10 c. chicken stock
Salt and pepper to taste
4 Tbsp. butter, softened and then combined with 4 Tbsp. all-purpose flouur
Grated Pecorino Romano cheese
Additional olive oil for drizzle

In a heavy bottomed saucepan, saute’ onions in olive oil. Add garlic and saute’ lightly. Add pasta and toast briefly. Add Italian seasoning and stock. Bring mixture to a boil, then lower heat and simmer for about 20 minutes. Add beans; return to boil. Add tomatoes. Season with salt and pepper. Return to simmer for about 10 minutes. Add the flour and butter mixture and continue to simmer until the soup has thickened. Serve with grated Pecorino cheese and a drizzle of extra virgin olive oil. Serves 8-10.

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Mary Smirne’s Cavatelli & Broccoli
Mary Smirne

1 lb. frozen cavatelli (you also can make your own)
1 large head broccoli, cut into florets
4 cloves garlic, crushed
Handful grated cheese or to taste (Mrs. Smirne uses Locatelli Pecorino Romano)
1 can chicken broth
¼ cup olive oil

In a pan, saute’ garlic in oil until done, but not brown. Add broccoli and heat until the broccoli soaks up the oil. Add chicken broth and simmer. Cook pasta according to directions. Drain pasta and add grated cheese. Mix all ingredients. Serve.

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Uncle Joe’s Best Baked Beans

½ lb. ground beef
10 slices bacon, chopped
½ cup chopped onion
1/3 cup brown sugar
1/3 cup white sugar
¼ cup ketchup
¼ cup barbecue sauce
2 Tbsp. mustard
2 Tbsp. molasses
½ tsp. salt
½ tsp. chili powder
½ tsp. pepper
1 lb. kidney beans, drained
1 lb. butter beans, drained
1 lb. pork and beans

Brown ground beef and bacon. Drain. Add onion and cook until tender. Add all other ingredients except baked beans. Drain kidney and butter beans. Add all beans to mixture. Pour into crockpot or 3-quart casserole dish. To prepare crockpot: Cook on High for 1 hour. Reduce heat to Low and cook for 4 more hours.

Almost Candy Bars
Kathleen Ferrett

1 chocolate devil’s food cake mix
1 stick margarine or butter
6 oz. chocolate chips
6 oz. butterscotch chips
1 cup chopped nuts
1 cup flaked coconut
1 can Eagle Brand sweetened condensed milk

On a 15x10x1″ baking sheet, place cake mix and margarine or butter. Layer with chocolate chips, butterscotch chips, chopped nuts and coconut. Top with sweetened condensed milk. Bake at 350 degrees for 20-30 minutes.

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Marie’s Strawberry Punch
Memory of Marie Genell

1 liter ginger ale
1 bottle Asti Spumante
1 quart softened raspberry sherbet
1 pint vanilla ice cream
Whole strawberries, cleaned

Mix together ginger ale, asti spumante, sherbet and vanilla ice cream. Add strawberries last.