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Cheryl’s Cuisine

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By Cheryl Radkiewicz

Among the many things I love about summer, the Scranton Farmers’ Market rates toward the top of the list. Now, in its 76th year, the market is open every Monday, Wednesday and Friday until Thanksgiving, and each year the market keeps growing with new and exciting items. Pleasures of the market include walking from stand to stand, sitting at the outdoor tables  enjoying lunch and meeting friends, some of whom you haven’t seen in years.

I remember my mother taking us when we were children. It was a day we always looked forward to  I remember every farm stand selling corn. (In those days corn had all yellow kernels. As we grew into young adults, corn advanced to yellow and white.) Either way, I have wonderful memories of the market and look forward to it each year.

In recognition of the anniversary of the market,  the Women’s Auxiliary of the Co-Operative Farmers’ Market published a cookbook with some of their favorite family recipes. It can offer some great ideas for vegetables you are not so familiar with and new ideas for old favorites. Here are some of the recipes I’ve chosen from the book:

Kale Chips:

1 bunch Kale
1/2 cup Olive Oil
1 tsp. Salt
1 tsp. Pepper
1 1/2 tsp. Cumin or Paprika

Preheat oven to 350 degrees.  Coat two baking sheets with cooking spray. Mix oil with salt, pepper and cumin or paprika. Divide between two one-gallon Zip-Lock bags. Wash and dry kale, tear into bite-size pieces, discarding stems. Place in bag and let marinate. When ready to cook, divide leaves between the two baking sheets in a single layer. Bake for 25-30 minutes until kale is crisp but not brown. Transfer to rack and let cool.

– Patricia Hopkins Williams, Clarks Summit.

***

Marinated Brussel Sprouts and Mushrooms:

3/4 lb. Brussels Sprouts
1 lb. Mushrooms
1/4 cup Olive Oil
1/2 cup Lemon Juice
1 cup Water
1 tsp. Salt 1/4 tsp. freshly ground Pepper
2 cloves Garlic
1 Bay Leaf
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Thyme
1 Tbsp. chopped Parsley

Trim and wash sprouts and steam or blanch until just barely tender. Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts. Place them in a bowl. Wipe mushrooms clean, stem (save stems for another use), and place caps in bowl with sprouts. Bring remaining ingredients to a boil in  a saucepan. Pour over sprouts and mushrooms. Once the marinade has slightly cooled, refrigerate for at least two hours.  Remove from the refrigerator 30 minutes before serving to take off the chill.  Makes five to six cups.

Optional:  Tie herbs and garlic in a bouquet garni and remove when serving.  Use larger sprouts and cut then in half.  Substitute cauliflower for sprouts or just add some cauliflower florets to the sprouts.

– Marylee Schirg, Jim’s Produce, West Abington Twp.

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Turnip and Parsnip Casserole:

1 lb. Parsnips, peeled
1 lb. Turnips, peeled
6 Tbsp. Butter
1/2 tsp. Pepper
1/2 tsp. Sugar
1 tsp. Salt
1/3 cup Bread Crumbs
1 cup Heavy Cream

Grate parsnips and turnips.  Heat four Tbsp. butter and saute’ parsnips and turnips.  Add sugar, salt and pepper, cook until tender.  Transfer to casserole dish.  Add heavy cream and sprinkle with bread crumbs on top.  Dot  with two Tbsp. butter.  Bake at 375 degree for 45-50 minutes, until golden and crispy.

– Ron Retchko, Dickson City.

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Lemon, Dill and Garlic Roast Chicken:

1 roasting chicken, 3-4 lbs.
Dill florets
1 Lemon
1 clove Garlic

Rinse chicken with cold water. Remove florets from dill. Roll lemon on hard surface to soften and release juices, poke several times with fork. Place lemon in the cavity of the chicken, add one clove of garlic and fill cavity with dill florets. Cavity should be packed full. Top with remaining dill. Cook in oven at 325 degrees for two and a half to three hours or until fork turns easily.  You can also cook in crockpot four to five hours on medium to high.

– Ruth Griggs,  Mountain Road Farm Fresh Meats.

***

Apple Bread:

3 Eggs
2 cups Sugar
1 cup Vegetable Oil
2 cups grated Apples
3 tsp. Vanilla
3 cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
3 tsp. Cinnamon

Beat eggs until light and foamy. Add sugar, oil, apples and vanilla.  Mix lightly but well. Combine the flour, salt, baking soda, baking powder, and cinnamon. Add to egg and apple mixture. Blend and pour into two greased loaf pans, 9″x5″x3″.  Bake in preheated 350 degree oven for one hour.

– Linda Mancenella, Brace’s Orchard, Dallas.

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Lemon Meltaway Cookies:

1 1/4 cups Flour
3/4 cup Butter, softened
1 Tbsp. Lemon juice
1 tsp. grated Lemon Peel
1/2 cup Cornstarch
1/2 cup Powdered Sugar

Combine all ingredients. Divide dough into two pieces. Shape into two rolls. When chilled, but into 1/4 inch slices. Bake in preheated 350 degree oven for  eight to 12 minutes. Once cooled, frost with the following frosting.

Frosting:
3/4 cup Powdered Sugar
1/4 cup Butter
1 tsp. Lemon Juice
1 tsp. Lemon Peel, grated

Mix all ingredients together.  Ice cookies.

– Suzanna Drumsta, Food Booth, Clarks Summit.

Note: These cookies freeze well.

Cheryl’s Cuisine : Tried and True Summer Recipes

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By Cheryl Radkiewicz

Finally it’s summertime and the living is easy.  I’ve been perusing through some of my favorite “can’t wait to prepare” summer dishes and have some winners.  These are all tried and true and are big hits at family parties. I hope you enjoy them.

El Paso Dip:

2 medium tomatoes, chopped

1 (4 oz.) can green chilies, chopped

1 (3 1/2 oz.) can pitted black olives, drained and chopped

3 to 4 green onions, chopped

2 Tbsp. oil

1 Tbsp. vinegar

Salt and pepper

Tabasco or hot sauce, to taste

Mix tomatoes, chilies, olives, onions, oil and vinegar.  Add salt, pepper and Tabasco or hot sauce, to taste.  Marinate in refrigerator for approximately one hour.  Stir before serving.  Great with tortilla chips.  Makes one cup.

*****

Along with summer comes fresh lettuce, tomatoes and cucumbers, and that means one thing—salad time.  Here is my favorite, easy-to-make bleu cheese dressing recipe.

Bleu Cheese Dressing:

3/4 cup sour cream

1 1/3 cup mayonnaise

1/2 tsp. dry mustard

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/3 tsp. garlic powder

1 tsp. Worcestershire sauce

4 oz. Danish bleu cheese

Mix sour cream, mayonnaise and seasonings.  Fold in bleu cheese.  Refrigerate for one week.  Makes two cups.

*****

Every year my husband plants pots of Swiss chard.  I find this to be a great side dish that is so fresh. However, there are times when we just eat a bowl of this.

Swiss Chard Delight:

1 large bunch fresh Swiss chard

1 clove garlic, sliced

2 Tbsp. olive oil

2 Tbsp. water

Pinch of dried crushed red pepper

1 Tbsp. butter

Pinch of salt

Roughly chop Swiss chard into inch-wide strips.  Thoroughly rinse chard leaves in colander.  Remove toughest third of the stalk and discard.  In a saute’ pan over medium heat, add olive oil, garlic and crushed red pepper.  Saute’ for about one minute. Add chopped chard leaves and cover.  Check after about five minutes.  If it looks dry, add a couple tablespoons of water. Flip leaves over in the pan and cover again.  After another five minutes, remove a piece and taste it.  Add salt and butter.

*****

This one is heavenly with lots of French bread to soak up all the sauce.

BBQ Shrimp:

Seasoning:

1 tsp. salt

1/8 tsp. oregano

1/4 tsp. garlic powder

2 1/4 tsp. coarsely ground black pepper

1/8 tsp. onion powder

1/16 tsp. white pepper

1/8 tsp. paprika

1/16 tsp. cayenne pepper

1/8 tsp. dried thyme

1/2 tsp. dried rosemary

Shrimp:

1 stick butter

2 lb. large shrimp (shell on)

1 Tbsp. minced fresh garlic

4 oz. (1/2 cup) beer

1/4 cup Worcestershire sauce

French bread

Note: I usually decrease the amount of black pepper and only use a sprinkle of cayenne.

Mix all seasonings together and set aside. For shrimp:  Heat butter in large skillet over moderate heat until foam subsides.  Add shrimp, garlic, seasonings, beer and Worcestershire sauce and simmer, stirring occasionally, for five minutes. Soak up juice with French bread.  Serves four to six people as a main course and about eight as an appetizer.

*****

This is probably the best steak marinade I have ever tasted.  Keeps for a month or more in your refrigerator in a tightly sealed jar.  Give it a try.

Fred Pabst Steak Marinade:

6 tsp. unseasoned meat tenderizer (Adolph’s)

3 Tbsp. sugar

6 Tbsp. dry sherry

6 Tbsp. soy sauce

3 Tbsp. honey

3 tsp. salt (or less)

3 tsp. Accent (Eliminate if you can’t tolerate MSG)

Mix all ingredients in a large jar and shake.  Make sure sherry is at room temperature. Before using stir or shake well. Tender cuts of beef need be marinated for only about 30 minutes.  Thicker, less tender cuts should marinate for about an hour, and meat should be pierced with a fork every couple of inches.  Great for broiling, but fabulous for grilling.  Baste at least once to several times for thick cuts.  Be sure to brush on some additional marinade before serving.

*****

I couldn’t believe ground turkey could taste so good until I had this recipe. With everyone becoming more health-conscious, you won’t even miss the ground beef.

Turkey Barbecue Sandwiches

2 1/4 lbs. ground turkey

2 1/2 cups chopped onion

1 cup chopped green pepper

1-14 oz. bottle ketchup

1/4 cup brown sugar

1/4 cup lemon juice

1/4 cup vinegar

1/4 cup water

1 tsp. pepper

1 tsp. Worcestershire sauce

1/2 tsp. mustard

Brown meat, onion, pepper, and drain well.  Combine with remaining ingredients.  Place in Dutch oven or pan.  Bake in oven at 325 degrees for one hour. Recipe freezes well. Serve on rolls.

*****

I have copper molds hanging on my kitchen wall, and I just love all the shapes and sizes. They come in handy when I make this refreshing dessert.

Lemon Pineapple Jell-O Mold:

1 small box lemon Jell-O

1 cup boiling water

1 (9 oz.) container Cool Whip, thawed

1 medium can crushed pineapple, drained

Maraschino cherries for decoration

Dissolve jello with boiling water and refrigerate.  When just beginning to set, remove from refridgerator and beat with beaters. Add Cool Whip and beat on low or medium speed until well mixed.  Fold in pineapple.  Put in mold or square baking dish and refrigerate.  Decorate with maraschino cherries.