Little Sisters of the Poor plan Annual Autumn Roast Beef Dinner

Little Sisters beef dinner pic.jpg

The Little Sisters of the Poor will have their annual autumn roast beef dinner from noon to 4 p.m. Sunday, Oct. 16, in the auditorium of Holy Family Residence, 2500 Adams Ave., Scranton, located adjacent to Marywood University. All proceeds will be used to cover the expenses of a new bus for the residents of Holy Family Residence.

The dinner, which will be catered courtesy of Stirna’s Restaurant, includes roast beef, mashed potatoes and gravy, carrots, rolls and butter, assorted pies and beverages. Takeouts will be available too. Tickets for adults are $10 in advance and $12 at the door. Tickets for children 10 and younger are $6. Tickets can be purchased in advance by calling (570) 343-4065 or online.

In addition to the dinner, there will be a bake sale which will include the Sisters’ famous homemade scones and an assortment of other baked goods. There will also be raffles for gift baskets and gift certificates for area restaurants and businesses as well as a 50/50 raffle.

The Little Sisters also have numerous dinner sponsorship packages available which are great advertising vehicles for businesses as well as a way to honor or remember a loved one.

For advance ticket purchases and sponsorship information, please contact Mrs. Jackie Galvin, M.S., director of development and communications, at (570) 343-4065 ext. 3144 or


Committee members for the Oct. 16 roast beef dinner to benefit the Little Sisters of the Poor include, seated from left: Theresa Durkin, Scranton; Carole Paswinski, Dunmore; Nancy Wilson, Scranton; and Cathy Lavelle, Scranton.

Standing: Sister Marie Therese, l.s.p., Scranton; Karen Caruso, development assistant, Scranton; Pete Kanton, Moosic; Charlie Butler, Wilkes-Barre; Ann Kwak, Wilkes-Barre; Joyce Tressler, Clarks Summit; and Jackie Galvin, director of development and communications, Avoca.

Also serving on the committee are Marlene Deily, Faith Foley, Cathy Gavin, Anne Grady, MaryCarol Kanton, Mary Sheils, Mary Jane Sheridan, Janet Skibinski, Lisa Blaker, director of activities and volunteer coordinator; Mother Theresa Louisa, l.s.p.

Cheryl’s Cuisine

By Cheryl Radkiewicz

November is a busy month for everyone.  Our thoughts usually turn to the upcoming holidays such as Thanksgiving and Christmas.

However,  there’s one day in November that we rarely think aboutVeterans’ Day. This day honors men and women, both living and dead, who have served our country  in the armed forces.  Some of these veterans’ families have lived around the world and formed their own communities of Army, Navy, Marine and Air Force “families.”

My father was a World War II Army veteran, who spent years in the European Theater of Operations.  My niece is a Navy veteran who recently returned from a tour of duty in Italy.  My husband’s aunt and uncle lived throughout the United States and Europe during  his uncle’s career in the Air Force.  While we were growing up we didn’t experience many vacations due to workaholic parents.   

There were day trips either to West Point Military Academy or Gettysburg Battlefield.  Continuing this tradition, this summer we visited Annapolis Naval Academy in Maryland  for probably the fifth time. My first stop traditionally is the gift shop. So this month I’m sharing some favorite recipes from military families.

When you’re shopping for Thanksgiving, buy an extra can of whole berry cranberry sauce for this favorite from Marine Family and Friends:

Cranberry Horseradish Appetizer

1-16 oz. can whole berry cranberry sauce
1/3 cup fresh, minced onion
2 Tbsp. horseradish
1/2 cup sugar
1/2 tsp. salt
1- 8 oz. block cream cheese
Your favorite crackers

Stir together cranberry sauce, onions, horseradish, sugar and salt in medium saucepan. Bring to a boil, stirring often.  Simmer for five minutes. Remove from heat, cover and chill. Spoon sauce over cream cheese and serve with crackers.


Fig and Goat Cheese Spread

1 pkg. Black Mission figs
1/2 cup port wine
1-2 Tbsp. olive oil
1 tsp. crushed rosemary
1/2 red onion, thinly sliced
1 garlic clove, crushed
1 pkg. goat cheese
Toasted baguette slices

Infuse figs with port wine until they are plump, adding more port, if necessary.  In small pan, add olive oil and saute’ the red onions until caramelized.  Add the figs with juice, rosemary and garlic.  Saute’ all until warmed through.  On toast, spread a bit of goat cheese and top with fig mixture.


Pork with Sauerkraut

Pork meats (roast, country ribs, kielbasa, franks, knockwurst or combination of meats)
1 bag sauerkraut
2 chopped apples
1 chopped onion
1/4 to 1/2 cup brown sugar
1/4 cup white wine
1/2 cup apple juice

Mix all ingredients well (except meat) and place in oven-proof dish.  Bake sauerkraut a total of four to six hours.  Keep covered for most of the baking time.  Add meats before sauerkraut is done accordingly:  Pork roast, two hours; country ribs, 1 1/2 hours, kielbasa, 1/2 hour knockwurst, 20 minutes; and franks, five to 10 minutes.


Now, from the Navy Lodge:

Burgundy Mushrooms

1/4 cup butter
1 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dry mustard
1 tsp. fresh minced garlic
1/3 cup beef broth
1 cup chopped green pepper
1 thinly sliced red onion
16 oz. fresh halved mushrooms

In skillet melt butter over medium heat.  Stir in flour, salt, pepper, mustard and garlic cooking until smooth and bubbly.  Stir in beef broth; add remaining ingredients.  Continue cooking, stirring occasionally, until mushrooms are tender.


Broccoli Cornbread

4 eggs
1 onion, chopped
1 stick butter
6 oz. cottage cheese
1 tsp. salt
1 pkg. frozen broccoli, thawed and chopped\
1 pkg. Jiffy cornbread mix

Mix all ingredients adding cornbread mix last.  Bake in 400 degree preheated oven for 25 minutes.


Easy Chocolate Almond Pie

4 small Hershey’s with Almond candy bars
20 large marshmallows
3/4 cup milk
1/2 pt. whipping cream, whipped
1 baked pie crust

Melt candy, marshmallows and milk in saucepan.  Do not boil.  Refrigerate until set.  Pour into pie crust.  Chill until ready to serve.


From the U.S. Air Force Academy in Colorado:

Shrimp Appetizer

2 lbs. shrimp
2 Tbsp. Old Bay seasoning
1 cup vinegar
1 cup water
1/4 cup butter
1/2 cup Progresso seasoned bread crumbs

Rinse shrimp in cold water.  In large saucepan, bring water, vinegar and Old Bay seasoning to a boil.  Add shrimp and stir.  Cover, boiling until bright pink, about 3 minutes.  Drain.  Peel and devein, if necessary.  Melt butter in large skillet until sizzling.  Add shrimp and saute’ briefly.  Put in baking dish.  Sprinkle breadcrumbs on top.  Bake five minutes at 350 degrees.  Serve with toothpicks.


 This dish from the Air Force Academy just screams “autumn”

Braised Red Cabbage with Cranberries

2 tsp. olive oil
1 small onion
1 small head red cabbage, cored and sliced thin
1 cup cranberries
1 Tbsp. red wine vinegar
2 tsp. honey
1/2 cup orange juice
1 bay leaf
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground garlic

In skillet, heat olive oil and cook chopped onion until soft.  Mix in cabbage and cook about 10 minutes until cabbage is barely wilted.  Add remaining ingredients.  Cover and continue cooking until almost all liquid has evaporated and cabbage is completely wilted, about 15 minutes.  Remove and discard bay leaf.  Serves 4.

Holy Cross earns second win of the season

By Steve Svetovich

The Holy Cross Crusaders football team took home its second win of the season with a 20-0 shutout over the Columbia Montour Vo-Tech Rams on Saturday, Oct. 10, at Monsignor Crotti Field at Saint Anthony’s Playground in Dunmore.

The Crusaders struck early in the first quarter by scoring 12 points. With a strong defense prevailing the entire game, the Crusaders never looked back.

Cory Miller, a junior, fired a 30-yard touchdown toss and Josh Mies came back with a four-yard touchdown burst on the team’s next possession as Holy Cross built a 12-0 lead with 29 seconds left in the first quarter.

The extra point kick attempt failed after the first touchdown. A pass attempt on a two-point conversion attempt failed after the second touchdown. The tough Holy Cross defense forced four turnovers in the contest.

Mies was outstanding from the backfield. He finished with 170 rushing yards and two touchdowns on 28 carries. He also excelled on the defensive side of the ball. He snatched a key interception in Holy Cross territory late in the second quarter.

After a punt on the opening possession, Mies rushed for 33 yards on four runs. Miller tacked on three more yards on a run to set up a first down at the 30 in enemy territory. Rolling out right, Miller then hit tight end Bailey Simrell for the clutch 30-yard touchdown pass.

Holy Cross got the pigskin back after another punt. Miller, improving every week, led the Crusaders on a nine-play, 69-yard drive. The drive was capped by the Mies four-yard touchdown burst with 29 seconds left in the half.

Columbia Montour Vo-Tech had the ball on the Holy Cross five following a 35-yard pass completion early in the second quarter. However, the Rams fumbled on the next play and Holy Cross pounced on the football. The Rams were able to drive into Holy Cross territory late in the second quarter, but a big play Mies interception put an end to it with 1:29 left in the half.

Mies continued his heroics early in the fourth quarter when he broke a tackle and rambled 14 yards into the end zone for a score with 9:18 left in the game. Miller then completed a pass to Mies for the two-point conversion and a 20-0 Holy Cross lead.

The Holy Cross tight defense held Columbia Montour Vo-Tech the rest of the way and head coach Josh Watters and his Crusaders earned a second win, doubling last season’s total. The team totaled 230 rushing yards and 59 passing yards in the win.

Over the past few weeks, the Crusaders overall record has fallen to 2-7 following three losses Carbondale, Mid Valley and Old Forge. Holy Cross is 1-3 in Lackawanna Football Conference Division III at press time.

The team still has shown steady strides of improvement from last season and is looking to finish the 2015 football season strong. Their next contest will be a home game against Lackawanna Trail at 1 p.m. on Saturday, Nov. 7.