Cheryl’s Cuisine : Tried and True Summer Recipes

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.

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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.

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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.

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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.

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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.

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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.

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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.

Dunmore Drama Directors Celebrate 10 Years

By Emily Fedor

Dawn and Brian McGurl prepare to put on a summer show at Dunmore High School.

Dawn and Brian McGurl play some tunes in the Dunmore High School auditorium as they prepare to put on their upcoming production, the 10 Year Alumni Cabaret. (Credit: Emily Fedor)

Brian and Dawn McGurl have created not only a club at Dunmore High School, but a family. This year marks the their 10-year anniversary as directors of the Crimson Company, Dunmore’s distinguished drama club, and they’re choosing to plan a family reunion the only way they know how—as a show.

The McGurls put together a show-stopping “alumni show” for their five-year anniversary with the club back in 2010, but this summer’s production is bound to be bigger and better as it will showcase double the talent.

Crimson Company alumni of the past ten years have been invited back to the stage they once called their home to take part in a cabaret style production. It will commemorate both past and future Crimson Company shows as well as celebrate the art of theatre as a whole with a plethora of toe-tapping musical numbers.

Emily Fedor sat down with Brian and Dawn to take a trip down memory lane and talk about their ten year journey as well as the upcoming alumni show and their plans for the future.

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Emily Fedor: So how did you two first get involved with the DHS Crimson Company?

Brian McGurl: Mary Errico was the drama director, and our son Michael was involved.

Dawn McGurl: We helped out because that’s our thing, and I costumed “Guys and Dolls.” We were sitting in the house watching a rehearsal and Ms. Errico said that she was about to get married, and she thought it was time for her to step down. She just said “Would you two be interested in taking over? And we were like: “Wow. Yes, we’d love it!”

EF: How was the beginning of that journey for you?

DM: It was awesome. The kids were great. It was tough because the culture here is so sports-oriented. So for us, it was difficult to try to make those in-roads in the community. But everyone—Coach Henzes, Mr. Forgione, the parents, the community—was so welcoming and so supportive.

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Members of the Crimson Company perform in “A Shepherd’s Christmas Play,” an original play by the McGurls, in 2011. (Credit: Kyle Svecz)

EF: Were there any big changes you made?

DM: We took the program to a different level. Before we took over, they used to do a musical every other year and then one play. We said that we can’t truly instruct that way. When you’re starting out, there are kids who aren’t quite there yet, and they need to have that experience before it’s their time to shine. So that [doing two shows a year] was the biggest change.

EF: What was the biggest challenge or obstacle you’ve had to tackle?

BM: When we started, our own kids were in it [the club], and all of the kids who were involved were our kids’ friends. Half the cast had been at sleepovers at our house throughout the years. These we like our kids, basically. Then once they graduated, the challenge has been trying to keep up with those kids that aren’t our own kids.

DM: That was a very big shift. Mr. McGurl teaches here so he knows the kids, but the feeling is different. We’ve also had other things that have happened, like losing Kelcey [Hallinan]. There are a lot of problems people don’t know are happening, and those things are heartbreaking. Life itself is always such a big challenge.

EF: What’s been the biggest reward for you over the years?

BM: Every show is its own reward. It’s so much fun to work on every show with the cast that we have and to create the thing that happens up on the stage. It’s really so much fun to have an idea and make it happen with a big group of people. It’s a ball.

DM: The most rewarding thing is sharing our passion with others and seeing what it does to their life. To see that freshman who is nervous and scared and see that transformation that they don’t see up close. That growth—that change—that you see in a kid…it’s so amazing to see.

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Crimson Company alumni perform a number from Dunmore’s 2009 production of Tim Rice and Andrew Lloyd Webber’s “Joseph and the Amazing Technicolor Dreamcoat.” (Credit: Emily Fedor)

EF: Do you have a favorite show out of those that you’ve done?

DM: We talk about this all the time. I loved “Once Upon a Mattress.” But I loved “Joseph [and the Amazing Technicolor Dreamcoat],” too. That was such a special show—it was the perfect storm.

BM: I have a hard time picking because I love major parts of every one.

EF: Let’s switch to the present then: the alumni show. Where did that idea come from?

BM: We had a five-year plan when we took over. Dunmore is a sports town, and people thought “Oh, you can’t do theatre in Dunmore…” But our goal was to make Dunmore a theatre town, too, which we did. It’s on the map now of something that could happen. That was our goal for five years.

DM: Once we got there, we asked the kids if they wanted to come back, and they did. So we did that.

EF: What’s this show going to be like? Will it be different from the five-year anniversary show?

DM: This will be interesting to see because this spans ten years. Some of the kids are married and have kids. They have big boy and big girl jobs. But we’ve gotten a great response so far. It’s going to be the same format as the fifth year show. We’ll do a couple production numbers—maybe the Megamix [from “Joseph”]—and a choral piece. We’d really like to do something from all ten shows, but we’ll throw some new stuff in, too. It’s going to be a nice reset and energizer for the community and the students.

EF: Not that I want to ask this, but it’s my job… Now that it’s been 10 years, do you see an end in sight?

BM: I’m in my thirtieth year of my teaching career. 35 is the goal so I’m looking at retiring from Dunmore. The thing is that this is a club here, and the thing about extracurriculars is that this extends the classroom. There should be an active teacher in the district doing this.

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The alumni of the Crimson Company will take the stage on June 23 and 24. (Courtesy: Brian and Dawn McGurl)

DM: We want to leave it in capable hands because it’s important to us, and we think it’s important to the community and the students—especially when they’re cutting art funding left and right. But…we have planned out the next five shows. We’ll probably get a fifteenth year, but that could change. We don’t know.

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The Crimson Company’s 10 Year Alumni Cabaret will be held Tuesday, June 23 and Wednesday, June 24at the Dunmore High School auditorium. The curtain will rise at 7:00 p.m. All proceeds from the show will help fund future Crimson Company productions and endeavors.

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