"providing you with recipes to help make you the best cook in the neighborhood"

 Cella's News

April 2009

http://cellascookbook.com

 

An Old Farmer's Advice

Your fences need to be horse-high, pig-tight and bull-strong.

Keep skunks and bankers and lawyers at a distance.

Life is simpler when you plow around the stump.

A bumble bee is considerably faster than a John Deere tractor.

Words that soak into your ears are whispered . . . not yelled.

Meanness don't jes' happen overnight.

Forgive your enemies.  It messes up their heads.

Do not corner something that you know is meaner than you.

It don't take a very big person to carry a grudge.

You cannot unsay a cruel word.

Every path has a few puddles.

When you wallow with pigs, expect to get dirty.

The best sermons are lived, not preached.

Most of the stuff people worry about ain't never gonna happen anyway.

Don't judge folks by their relatives.

Remember that silence is sometimes the best answer.

Live a good, honorable life.  Then when you get older and think back, you'll enjoy it a second time.

Don't interfere with somethin' that ain't botherin' you none.

Timing has a lot to do with the outcome of a rain dance.

If you find yourself in a hole, the first thing to do is stop diggin'.

Sometimes you get, and sometimes you get got.

The biggest troublemaker you'll probably ever have to deal with, watches you from the mirror every mornin'.

Always drink upstream from the heard.

Good judgment comes from experience, and a lotta that comes from bad judgment.

Lettin' the cat outta the bag is a whole lot easier than puttin' it back in.

If you get to thinkin' you're a person of some influence, try orderin' somebody else's dog around.

Live simply.  Love generously.  Care deeply.  Speak kindly.  Leave the rest to God.

Welcome Your Guests to Spring by Serving them Spring Rolls

While you're digging in the dirt to start planting your organic garden vegetables, start digging up your recipes for asparagus and rhubarb.  When you get the chance, search online for "dangers of Canola oil."   Check the ingredients on your jars of peanut butter.  You might want to switch to organic peanut butter that only contains peanuts and salt.  Once you stir in the oil from the organic peanut butter, store it in the refrigerator so that it won't separate.  My favorite recipe this month is the Spring Rolls.  I've never made them before, and actually, they are easy to make and fun to eat.  If you run out of Spring Roll wrappers, just fry up the meat as patties and enjoy.

I'd like to recommend a new book "Death to Diabetes." This book is about "The 6 Stages of Type 2 Diabetes Control & Reversal," and "How an ex-diabetic beat diabetes, despite a blood glucose level over 1300!"  You can visit the web site DeathToDiabetes.com for more information.  DeWayne McCulley tells it this way, "I awoke the morning of March 19, 2002 in a semi-paralyzed state - my arms and legs felt rubbery, similar to how your arm or leg feels when you sleep on it.  Because I didn't feel right, I had decided to go back to sleep to get some extra rest and go to work later that morning.  But, for some strange reason I decided to call 911 and was rushed to the hospital by the local ambulance.  I found out later that if I had gone back to sleep, I would have died in my bed that morning."  McCulley, an engineer working at the time for Xerox in Rochester, New York, used his engineering and biochemistry background to overcome diabetes.  He credits God, his mother, sister, and daughter for pulling him through a diabetic coma, preventing the doctors from removing his legs, and cooking for him.  He now helps other diabetics change their diets so they can take control of their diabetes and reverse it.  McCulley's Top Super Foods for diabetics includes beans, dark berries, i.e., ašai, blueberries, bilberries, blackberries, cranberries; broccoli, flaxseed, garlic, onions, greens:  barley grass, wheat grass, Spirulina, Chlorella, kiwi, lemons & limes, nuts:  almonds, walnuts, Quinoa, royal jelly, and  spinach.  Visit the web site or purchase the book Death To Diabetes for more valuable information on Type 2 Diabetes and how they should be eating.

In searching for the best unsatuarated oil to use in cooking, I came across a couple of interesting books by Dr. Johanna Budwig.  She was nominated seven times for a Nobel Prize.  Two of her books that I have been reading lately are "Flax Oil as a True Aid Against Arthritis, Heart Infarction Cancer and Other Diseases," and "The Oil Protein Diet Cookbook."  Dr. Budwig was known for helping cure cancer patients, even those at death's door, with her flax oil protocol.  The doctor recommended using Barlean's organic oils (Barleans.com).  I have been using one of her suggestions for a mid-morning snack.  Mix together with an immersion blender 2 tablespoons of low-fat cottage cheese and 1 tablespoon of flax oil until thoroughly mixed (this must be done to best be used by the cells).  I then add Xylitol sugar and some blueberries, raspberries, or strawberries.  Very good.  To find out about the benefits of  flax oil, visit healingcancernaturally.com.  Dr. Budwig also wrote another book, "Cancer - The Problem and the Solution."

Another great web site to check out is fixmyrecipe.com.  This web site has a database of 20,000 recipes and Chef Billy Parisi specializes in fixing recipes.  Watch some of his cooking videos.  I am providing his Asparagus Casserole and Cornbread recipe below.

Fried Spring Rolls and Sweet and Sour Dipping Sauce
(Internet Recipe)

Note:  Coconut oil, although a saturated fat, is a good fat and the oil can be strained and reused.

1 1/2 pounds ground pork
1 large egg
2 teaspoons garlic, finely diced
1/2 cup onions, finely diced
1/2 cup carrots, finely diced
1/2 cup shrimp, finely diced
1/2 cup celery, finely diced or water chestnuts
2 tablespoons soy sauce
3 tablespoons cornstarch
1 teaspoon sesame oil
Spring Roll wrappers
Coconut oil for frying

In a large mixing bowl, combine the pork, egg, garlic, onions, carrots, shrimp, celery or water chestnuts, soy sauce, cornstarch, and sesame oil.  Place 1 1/2 to 2 heaping tablespoons of mixture at the bottom center of Spring Roll wrappers.  Roll up, about as thick as your thumb, folding in the edges as you wrap.  When you get near the top, wet the wrapper to seal.  Heat coconut oil.  Oil is hot enough when a thin piece of carrot or celery placed in the hot oil rises to the top of the oil and spins.  Fry rolls until golden brown (about 5 minutes).  Serve with hot or cold Sweet and Sour Sauce.

Sweet and Sour Sauce for Spring Rolls

2/3 cup rice vinegar
8 tablespoons brown sugar
2 tablespoons ketchup
2 teaspoons soy sauce
4 teaspoons cornstarch + 8 teaspoons water

In a small saucepan, combine the vinegar, brown sugar, ketchup, and soy sauce.  Bring to a boil.  Mix together the cornstarch and water.  Add to saucepan and whisk together.  Stir until thick.  

Easy Shepherd's Pie
(Jack Gerber)

3 large potatoes (about 4 cups diced)
1/2 cup butter
garlic powder (to taste)
4 tablespoons butter
1 onion, chopped (1/2 cup)
1 1/2 pounds ground round
salt and pepper to taste
1 teaspoon Worcestershire sauce
1/2 cup beef broth
1 to 2 cups frozen vegetables (carrots, corn, and peas)
paprika
Shredded Cheddar Cheese(1 to 2 cups)
2 (9x9-inch aluminum baking pans)

Peel and quarter potatoes, boil in salted water until tender, about 20 minutes.  Drain potatoes, add 1/2 cup butter, garlic powder to taste and mash well. While potatoes are cooking, melt 4 tablespoons of butter in a large frying pan.  SautÚ onion in butter until tender over medium heat.  Add ground round and sautÚ until no longer pink.  Drain excess liquid.  Add salt and pepper.  Add Worcestershire sauce and beef broth and cook uncovered over low heat for 10 minutes - adding more beef broth as necessary to keep moist.  Place beef and onions in a bowl.  Add frozen vegetables.  Mix well and place equal amounts in 2 aluminum pans.  Distribute mashed potatoes on top of each and rough up with a fork so there are peaks that will brown nicely.  Sprinkle paprika evenly over potatoes, sprinkle Cheddar cheese on top.  Bake in 400 degree oven for about 30 minutes.

Italian Sausage Casserole
(Rose Wigton)

Note:  Rose likes to serve corn muffins with this casserole.

1 pound hot or mild Italian sausage links, 1 1/2-inch slices
1 sweet onion, cut into thin wedges
1/2 red bell pepper, seeded and chunked in bite-size pieces
1/2 teaspoon fennel seeds
1 large fennel (anise) bulb, trimmed and chunked in bite-size pieces
1 medium-size zucchini, sliced
2-oz. fresh sliced mushrooms
14.5-oz. can Italian-style diced tomatoes, undrained
1 tablespoons tomato paste
1 teaspoon sugar
salt and black pepper
fresh basil, shredded (optional)

Heat a large frying pan, add sausage links and cook, stirring until cooked through and lightly browned (about 3 to 4 minutes).  Remove meat to a large bowl.  In the pan juices, add the onions, bell pepper, and fennel seeds.  Cook for 2 - 3 minutes until vegetable  are soft; put in bowl with meat.  Mix in the fennel (anise), zucchini, mushrooms, tomatoes and juice, tomato paste, and sugar.  Put entire mixture into a crock pot and cook on low heat for 5 to 6 hours.  Season with salt and pepper.  Stir in fresh basil, shredded, if desired at serving time.

Buttermilk Corn Bread
(fixmyrecipe.com)

Note: This recipe is made in a sheet pan and cut into squares, but could also be made into corn muffins.

1 1/3 cup white granulated sugar
1 cup butter, melted
2 cups buttermilk
1 teaspoon baking soda
2 cups cornmeal
2 cups white flour, sifted
1 teaspoon salt

In a large mixing bowl, combine the sugar and melted butter.  In a separate bowl, combine the buttermilk and baking soda.  Add to the butter and sugar mixture and stir well.  Add the cornmeal, white flour, and salt.  Stir until only a few lumps remain.  Spread onto a greased  15 x10x1-inch baking pan and bake in 375 degree oven for 30 minutes, or until a toothpick comes out clean.  Do not over bake.

Asparagus Casserole
(fixmyrecipe.com)

Note:  To prepare asparagus for this dish, wash asparagus, hold tip of asparagus on counter, bend asparagus over and it will break off the tough bottom part.  Discard the tough part, and cut the tender part into 2-inch lengths.  Buy two bunches of asparagus for this recipe.  Much of the asparagus will not be used because it will be tough.

2 cups fresh asparagus, cut into 2-inch lengths
1 can (10 3/4-oz) cream of mushroom soup
4-oz. can sliced mushrooms, drained
2 cups Cheddar cheese, grated (divided)
1 can (2.8-oz.) French Fried Onions

Butter 8x8-inch or 9x9-inch glass baking pan.  Place a layer of asparagus on the bottom, top with all of the soup, then all of the mushrooms, and half of the cheese.  Finish with a second layer of asparagus and the rest of the cheese.  Bake in 350 degree oven for 30 minutes or until bubbly.  Sprinkle on French Fried Onions, return to oven for 5 minutes.

Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at marcellastockin@yahoo.com.  Providing you with recipes to help make you the best cook in the neighborhood.  Visit my website at cellascookbook.com for more recipes and archived newsletters.