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 Cella's News

April 2010

http://cellascookbook.com

 

Little Boy Blue

The little toy dog is covered with dust,
But sturdy and stanch he stands;
And the little toy soldier is red with rust,
And his musket molds in his hands.
Time was when the little toy dog was new
And the soldier was passing fair;
And that was the time when our Little Boy Blue
Kissed them and put them there. 

"Now, don't you go till I come," he said,
"And don't you make any noise!"
So, toddling off to his trundle-bed,
He dreamed of the pretty toys;
And as he was dreaming, an angel song
Awakened our Little Boy Blue -
Oh! the years are many, the years are long,
But the little toy friends are true!

Aye, faithful to Little Boy Blue they stand,
Each in the same old place -
Awaiting the touch of a little hand,
And the smile of a little face;
And they wonder, as waiting these long years through
In the dust of that little chair,
What has become of our Little Boy Blue,
Since he kissed them and put them there.

(Eugene Field)

Cella Wishes You Some Good News Today

Don't you love good news?  I do.  Sometimes at work I'll say, "I wish something good would happen today."  The strange thing about good news is that what I would consider good news might not be good news for you.  So, before I tell you my "good news," I hope that you will be having some "good news" soon.  On April 13, 2010, my son Cary and his wife Kerri Beth had a little girl, Jessica Regina, weighing in at 7 pounds 3-oz.  That's good news for me, seeing that I have four grandsons.  Now Jessica's brothers Jacob and Joshua were hoping for a little brother.  Joshua didn't want to have Barbie dolls around and thought perhaps his parents could drop his sister off on the side of the road on the way home from the hospital.  Jessica is home now and the boys are doing some bonding, finding reasons to touch Jessica and even offering to help calm her down because Joshua said, "I think boys are good at helping calm down babies."

In March my office had a "green food party."  Only green food was allowed.  The Leprechaun salad and the Hot Spinach Dip are two recipes that were well received.  The Black Bean and Roasted Red Pepper Pizza is excellent, you've got to try it.  Linda Gerwitz-Lund made some of the pralines and brought into work.  They were gone in no time.

Black Bean and Roasted Red Pepper Pizza

1 pizza crust, prebaked 15 minutes

Sauce Ingredients:
1 can drained and rinsed black beans
1/2 cup jarred roasted red peppers
1 teaspoon minced garlic
1 tablespoon chili powder
1/4 teaspoon salt

Toppings:
8-oz. shredded Pepper Jack Cheese
2 large plum tomatoes, diced
6 green onions, sliced (some of green tops included)
1/4 cup sliced black olives

Prebake pizza crust 15 minutes.  Remove from oven.  Place sauce ingredients in a blender and blend until smooth.  Place on top of pizza crust.  Place toppings on pizza.  Bake in oven 15 to 20 minutes until cheese is melted and slightly browned.

Leprechaun Salad
(Vickie Reffner)

box bowtie macaroni
few drops green food dye
1 cup fresh chopped parsley
2 cloves minced garlic
1/4 cup lemon juice
2 tablespoon wine vinegar
3/4 cup olive oil
6-oz. can sliced black olives
1 cup celery, diced
1 cup cooked ham, cubed
2 green onions, chopped
salt and pepper to taste

Cook pound box of bowtie macaroni according to package directions, including a few drops of green food dye to color pasta.  Drain, rinse in cold water, place in a large serving bowl, and cool.  Put the following ingredients in a blender and mix:  parsley, garlic, lemon juice, wine vinegar, and olive oil.  Mix dressing into salad along with the black olives, celery, ham, and onions.  Salt and pepper to taste.  Serve cold.

Hot Spinach Dip
(Robert McGonigle)

1 can Rotel® tomatoes with green chilies, drained
3/4 pound Velveeta cheese, cubed
8-oz. cream cheese, cubed
2 cans drained spinach, with liquid pressed out with hands

Combine all ingredients and microwave 1/2 power for 5 minutes; stir, and then continue microwaving and stirring every 10 seconds until hot as desired.  Serve with your favorite chips.

Louisiana Crème Pralines
(Linda Gerwitz-Lund)

1 pound light brown sugar, firmly packed (2 2/3 cups)
1/8 teaspoon salt
3/4 cup evaporated milk
1 tablespoon light corn syrup
1 tablespoon butter
2 cups whole pecans

Mix the first five ingredients together in a medium size pot.  Cook and stir over low heat to dissolve the sugar.  Add the pecans and cook over medium heat to a soft ball stage, stirring constantly.  Use a candy thermometer to determine soft ball stage.  Remove from heat and let stand 5 minutes.  Stir until thick and immediately pour onto buttered platter or cookie sheet.  Spread out with spatula to form a bark.  Cool in refrigerator or on the counter.  Break bark into desired pieces.  No need to refrigerate.  Enjoy the best pralines you've ever had!!!

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.