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

 Cella's News

August 2006



The Country Fair

We worked all year for this event

And put aside our best;

Jellies, pickles, household goods

And linens in the chest.

The rivalry was often keen

Among the ones who canned;

The rosy fruit was placed just so

And labeled then by hand.

Our neighbor took her relish:

The green, the ripe, the hot;

And every year a bright blue ribbon

Each tempting jar begot.

Mom's dill pickles stayed so plump,

Their flavor hard to beat;

She was sure to bring home prizes

From the country seat.

The fancy quilts were wrapped with care.

Each one a brilliant beauty.

I'd hate to have the judge's job.

It was a solemn duty!

Horse racing, husking and hog calls,

Horeshoes pitched to-and-fro,

Or watching athletes climb a pole

Was more fun than the sideshow.

Prizewinning dresses were so gay,

The cakes were iced with flair,

And even when I won no prize,

I loved the county fair!

(Laurie Dawson)

It was 90 degrees in my kitchen, AGAIN.  I decided that it couldn't be much hotter, so before going to work I tried a new chocolate cookie recipe.  The dough didn't look very stiff, so I only placed 6 cookies on the cookie sheet instead of 12, expecting the cookies to spread more than usual.  They ran together and into all four corners of the cookie sheet and never firmed up.  I scooped them up with my spatula and threw them away.  At 6:30 a.m. I decided that I didn't want to fuss with adding additional flour to firm up the dough, so I greased an 8x8-inch pan and baked the cookies like brownies.  At 7:00 a.m. I pulled the cookie brownies out of the oven and they were jiggling all over the place.  I had to go to work in 10 minutes.  With disgust I turned off the oven and removed the unbaked brownies.  If ever there was a time to write a "Why didn't you test this recipe before releasing it to the public" letter, this was it.  Somehow in all that heat, my brain started functioning again and I realized that I hadn't put in any of the 2 cups of flour the recipe called for.  I bemoaned the loss of my chocolate chips and went to work.  Two days later when it was only 88 degrees in my kitchen I tried the recipe again,  putting in the proper amount of flour.  Unfortunately the recipe wasn't that good, so I'm not including it.  This is where our chocolate day at work comes to the rescue.  I am providing you with my favorite top two "death by chocolate" recipes - fudge and a frosted brownie.  If you can't find chocolate cookie crumbs, use the crumbs from a prepared chocolate pie crust, they equal 1 cup of crumbs.

I learned recently that a neighbor friend of mine is successfully using an alkaline diet to combat a cancerous tumor in his lung.  In March 2005 he was given six months to live.  By June 2005, the tumor had reduced from a bowling ball size to the size of a quarter.  The wife is writing a book about their journey.  For more information, type "alkaline diet" in an Internet search engine.  It is well known that when our bodies get too acidic, we start getting sick.  The alkaline diet recommends eating 75 to 80 percent alkaline-forming foods (mostly vegetables and fruits) and 20 to 25 percent acid-forming foods.  In my search, I came across a vegetable broth recipe that is quite good.  I've modified it to fit the vegetables in my garden.  I drink a couple of juice glasses of it a day and plan on freezing some of my spinach, celery, and zucchini so I can make this drink in the winter.  You can eat the vegetables separately, instead of throwing them away.  Interestingly, we usually eat the vegetables and throw the broth away.  Web site www.freesoul.us/acidalk.html, "Vegetable broth is one of the standard beverages in all biological clinics in Sweden.  Fasting patients always start the day with a big mug of vegetable broth - a cleansing, alkalizing and mineral-rich drink."  If you're feeling low on energy, add some complex carbs (fruits and vegetables) to your diet. 

Also included in my column this month is an Easy Chicken Salad recipe that you can adapt for your taste and a pickle and Dilly Bean or Carrot Recipe as well as a bonus recipe "Green Tomato Bread" that I first made in November of last year.  Try it, you'll be pleasantly surprised.

Totally Chocolate Fudge
(Mary Jane Scouten)

First Layer:
1 cup crushed chocolate cookie crumbs
1 tablespoon water
3 tablespoons melted butter  

Second Layer:
6-oz. bag Nestlé Toll House morsels

Third Layer (Cooked Fudge):
2 cups white granulated sugar
1/3 cup cocoa
1/4 cup butter
1/2 cup milk
1/4 teaspoon salt
1 tablespoon vanilla

Fourth Layer:
3 melted individual-size Hershey's bars

1 tablespoon butter

First Layer:  Combine cookie crumbs, water, and melted butter, press into bottom of 8x8x2-inch ungreased baking pan.  Second Layer:  Sprinkle on semi-sweet morsels (do not press down).  Third Layer:  Melt sugar, cocoa, butter, and milk in heavy saucepan.  Stirring well., bring to a full boil and boil a full 90 seconds.  Put in salt and vanilla.  Remove from heat.  Place pan in sink filled with cold water.  Water should come at least halfway up the side of pan.  Beat with an electric mixer until fudge starts to thicken but is still pourable.  Pour over semi-sweet morsels.  Fourth Layer:  Melt Hershey bars with 1 tablespoon of butter.  Mix completely and pour over fudge.  For ease of cutting fudge, refrigerate for one hour, remove and cut into squares.  Return to refrigerator to completely harden.

David's Frosted Brownies
(David Gray)

2 (19.5-oz.) boxes Pillsbury's Extra Rich and Fudgy Brownie Mixes
1 cup black walnuts
1 cup hazelnuts
1 (12-oz.) bag Ghirardelli chocolate morsels
12-oz. bag semi-sweet chocolate morsels (reserve 1/4 cup for frosting)

1/2 cup butter
1/4 cup melted semi-sweet chocolate chips
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon meringue powder (optional)

Brownies:  Prepare boxes of brownie mix according to box directions.  Stir in black walnuts, hazelnuts, Ghirardelli morsels and semi-sweet chocolate morsels.  Spread mixture in 13x9x2-inch greased baking pan.  Bake in 350 degree oven for 1 hour.  Remove from oven and frost when cool.

Frosting:  Melt butter and semi-sweet morsels in a small saucepan.  Remove from heat.  Beat in  in cocoa, powdered sugar, milk, vanilla, and meringue powder.  Frost brownies. 

Easy Cold Chicken Salad
1 whole chicken
1/2 cup diced celery
1 diced tomato, juice and seeds removed
Miracle Whip or Mayonnaise to moisten
salt to taste

Cook the chicken whole in water to cover until cooked through, about an hour.  Drain and cool.  When cool, remove meat from chicken and dice into bite-size pieces.  Combine with celery, tomato and Miracle Whip or Mayonnaise to moisten.  Salt to taste.

Vegetable Broth
(Alkalizing Nutritious Pick-Me-Up Drink)

2 large potatoes, sliced (keep skins on)
1 cup carrots, sliced (keep skins on)
1 cup celery, diced (leaves included)
3 large slices zucchini
1 cup diced spinach
1 large tomato
1 clove garlic
Sea salt to taste when serving individual portions

Put all vegetables into a large stainless steel cooking pot.  Add 1 1/2 quarts water.  Bring to a boil and simmer for 30 minutes.  Strain broth and place in glass jar.  Serve hot or cold, with salt to taste.  Serve vegetables for separate meal if desired.  You can adjust this recipe to better fit your tastes, just be sure to include the potato, carrots, and celery.

A Few At A Time Pickles
(Jackie Imhoff)

In gallon jar mix together:
3 cups white vinegar
3 cups white granulated sugar
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon turmeric
1/3 cup pickling salt
1 cup sliced onions

Add:  sliced pickle cucumbers (wash and dry before slicing) as they get ready in your garden - enough to fill gallon jug.

Keep cucumbers pressed down in brine and in refrigerator.  Eat when pickles taste good.  They will keep in refrigerator for 1 year.

Dilly Beans or Dilly Carrots
(Jackie Imhoff)

2 pounds small tender green beans, uncooked or equal amount of carrot strips or coins, uncooked
1 teaspoon red pepper
4 cloves garlic
4 large heads of dill
1/4 cup pickling salt
2 cups white vinegar
2 cups water

Stem green beans and pack in hot sterilized pint jars.  To each pint add 1/4 teaspoon red pepper, 1 clove garlic, and 1 head dill.  Heat together salt, vinegar, and water.  Bring to a boil and pour over beans.  Seal with hot lids.  Makes 4 pints.  Wait about 4 weeks before serving for flavors to blend.

Green Tomato Bread (Amish Recipe)
1 cup Canola vegetable oil
3 large eggs
2 cups white granulated sugar
1 teaspoon vanilla
2 cups diced green tomatoes
3 cups white flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped walnuts
1 cup raisins (optional)

In a large mixing bowl, combine oil, eggs, and sugar.  Stir in vanilla and tomatoes.  Mix in flour, baking powder, baking soda, walnuts, and raisins.  Pour into 2 regular-size greased bread pans.  Bake 350 degrees for 40 to 45 minutes.

I've been enjoying three books that I purchased from the watercure.com web site.  I can't imagine so much information being written about water.  The books are "Your Body's Many Cries for Water," You're Not Sick, You're Thirsty!" and "Obesity Cancer Depression."

Dr. Batmanghelidji recommends drinking half our weight in ounces of water a day and taking 1/4 teaspoon of salt per quart of water.  He wants us to drink 2 glasses of water on arising, and a glass or two half an hour before our meals "to help avoid gastrointestinal problems like bloating, heartburn, colitis, constipation, diverticulitis, Crohn's disease, hiatal hernia, cancers of intestional tract, and of course weight gain."  Just remember that any changes you are planning to make to your regular diet should be shared with your physician.  To go to sleep easier, the doctor recommends drinking a glass of water and then putting a few grains of salt on your tongue.

Mail your family's favorite recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or to marcellastockin@yahoo.com.  "Providing you with recipes to help make you the best cook in the neighborhood."  Visit http://www.cellascookbook.com for more great recipes and archived newsletters.