Recipes for Cella's Corner

The recipes that I am sharing with you this month need advance preparation.  The roasted red beet salad is a favorite that I created by combining other recipes.  The maple-glazed walnuts and coconut are so good that you may find yourself just making a batch to munch on.  You won't be able to eat just one.  The Texas Caviar and the Fruit Compote need to be made a day ahead.  Make sure you have your favorite tortilla chips for the Texas Caviar.

I've been busy putting up vegetables from the garden.  This is the first year that I've frozen Swiss Chard.  I heard that a salad spinner is great for getting excess water out of the Swiss Chard before bagging it up; I bought a salad spinner and it works great.  Another tip I have for you is to add salt to your water when blanching green beans for the freezer.  The salt makes the green beans greener, whether the lid is on or not.

Roasted Red Beet Salad
with Maple Glazed Walnuts and Coconut

(Salad is quick to assemble once the beets are roasted, the dressing made, and the maple-glazed walnuts and coconut are toasted)

Assemble Individual Plates Just Before Serving:
handful of fancy Spring lettuce, tossed with 1/2 teaspoon dressing
mound of roasted beets, julienne-sliced tossed with 1/2 teaspoon dressing
few slices of fresh sliced mushrooms
Feta cheese sprinkled on top
Few Maple Glazed Walnuts and Coconut, sprinkled on top (recipe follows)
Drizzle on dressing (recipe follows)

To make Roasted Beets Preheat oven to 425 degrees.  Place washed, unpeeled beet roots (6) in baking pan covered with aluminum foil.  Bake until beets are cooked through (1 hour).  Use a sharp knife to test for doneness.  Unwrap beets and run under cold water, peeling off skins with hands.  Let beets cool.  Slice in julienne slices.

To make Maple Glazed Walnuts and Coconutcombine in a bowl, 1 cup walnuts halves, 1/2 cup raw coconut flakes, 1/2 teaspoon pure vanilla extract, 1/3 cup real maple syrup.  Pour onto parchment paper on cookie sheet.  Spread in a single layer.  Bake in 300 degree oven until coconut is browned and syrup is bubbly (15 minutes), stir once.  Cool on parchment paper.  Break into pieces.

Frugal Chef Dressing:
1/3 cup olive oil
1 Tablespoon Balsamic vinegar
1 Tablespoon red wine vinegar
3 green onion, including tops
1 tablespoon fresh parsley, diced
1/2 tablespoon fresh oregano (or 1/4 teaspoon dried)
salt and pepper to taste before serving (important to bring out flavor)

Texas Caviar
(Jamie Prowse)

Note:  Combine following ingredients in serving bowl, mix in sauce and let sit overnight in refrigerator.

15-oz. can black beans, rinsed and drained
15-oz. can black-eyed peas, rinsed and drained
15-oz. can red kidney beans, rinsed and drained
15-oz. can Shoe Peg corn, rinsed and drained
2 stalks celery, diced
1/2 cup onion, diced (about 1 medium)
1 red or green bell pepper, diced
1 jar pimentos and/or 1 jar of sliced jalapenos (8-oz.)

Sauce (Combine in a saucepan and heat until sugar dissolves):
1/2 cup Canola oil
1/2 cup white granulated sugar
1/2 cup apple cider vinegar

Fruit Compote
(Jane Hughey)

Fruit Mixture - Place in a Bowl:
20-oz. can chunk pineapple, drained; reserve juice
11-oz. can mandarin oranges, drained; reserve juice
2 medium apples, peeled and cubed
2 bananas, peeled, sliced

1/3 cup orange juice
1/4 cup mandarin orange juice
1/3 cup pineapple juice
1 tablespoon lemon juice
1 tablespoon grated lemon peel
1/3 cup white granulated sugar
2 tablespoons corn starch

In a saucepan over medium-high heat, bring the sauce ingredients to a boil and stir for one minute or until thickened.  Pour hot syrup over fruit.  Do not stir.  Refrigerate uncovered overnight.

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