"providing you with recipes to help make you the best cook in the neighborhood"
One day we built a snowman,
We built him out of snow;
You should have seen how fine he was,
All white from top to toe.
We poured some water over him,
To freeze his legs and ears;
And when we went indoors to bed,
We thought he'd last for years.
But, in the night a warmer kind
Of wind began to blow;
And Jack Frost cried and ran away,
And with him went the snow.
When we went out next morning
To bid our friend "Good Day",
There wasn't any snowman there...
He'd melted right away!
I like salt and the place I like it the most this time of year is on the road. I think in the winter months I do more praying. I almost scare myself to death driving in the lake effect snow. I pray with my eyes open as I thank God for the beautiful scenery and pray that I will not harm myself or my car as I drive to work. I even pray for you and your car, that I will not harm either of you. I'm even blessed to have an old car that is hard to start in the morning. Because of this, my husband starts my car, warms it up, and cleans off the mountains of snow that have settled on it during the night. So as I put my warm oven mitts on and drive to work, let me say thank you for staying back and not riding my bumper. Thank you for giving that courtesy to other slow drivers as well. After all, they know what their driving skills can tolerate and how their own tires react in the slippery conditions. Be glad when you see a slow driver. Smile, knowing that they will probably get home safely, car and all. I don't mind going slow, and I hope you forgive me, but my mind still remembers the day my husband could not stop our vehicle in the new fallen snow and we collided with a tree on our way home from church. If we hadn't hit the tree, we'd surely have been over the embankment. Oh, and one more thing, the weather has been nice and cold, just right for baking up some of the great recipes I have for you this time.
I have lots of great recipes for you to try this month. Some of them are unusual; like Jack's beef made with a jar of dill pickles, Toni's cracker dip made with Jalapeno jelly, Evelyn's family favorite Butternut Cream Pie, Doris' easy and well liked chicken and biscuits, Carol's excellent pecan dessert, Mary Jane's Italian Sausage Bread, my Pennsylvania cousin Bonnie's Rice and Meatballs (I like best though with Ziti macaroni). Christophe Zosh's low-carb Steak and Italian greens, and my variation of a diabetic chicken vegetable soup. Enjoy.
3-pound boneless beef chuck roast
Cut roast in half and place in a slow cooker. Add pickles with juice, chili sauce, and garlic. Cover and cook on low for 8 to 9 hours or until beef is tender. Discard pickles. Remove roast. When cool enough to handle, use forks to shred the meat. Return meat to the sauce and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture.
5-oz. grated sharp Cheddar Cheese
2 cloves garlic, minced
1 large egg
8-oz. jar Jalapeno jelly
In a medium-size bowl, mix together cream cheese, Cheddar cheese, garlic, egg
and half the jar of jelly. Pour mixture into a greased 6-inch springform
pan. Bake in 350 degree oven for 35 minutes. Cool completely and
remove from pan. Heat remaining jelly and pour over top of
cheesecake. Serve with your favorite crackers.
5 pound whole chicken
Pecan Pie Bars
3 cups white flour
3/4 cup white granulated sugar
1/2 teaspoon salt
1 cup butter, softened
Crust: In a large mixing bowl, combine into fine crumbs the flour, sugar, salt, and butter. Press into an ungreased 15x10 or 11x7 baking sheet. Bake 350 degrees for 18 to 22 minutes, or until lightly browned.
Italian Sausage Bread (Makes 2 loaves)
Mix together ONLY 2 cups flour, yeast, and salt. Add remaining flour and warm water to make a thick dough. Place on a lightly floured surface and knead dough until dough is smooth and elastic. Place dough in a greased bowl, cover with a dish towel and set in a warm place to rise for 1-1 ½ hours, or until double. Meanwhile, make sausage filling. When dough is doubled, punch down dough and divide into two loaves. On a lightly floured surface, roll out a loaf of bread dough into a 15-inch square. Spread half of sausage mixture on dough to within an inch of the edges and roll up like a jelly roll. Seal ends. Repeat with other loaf. Place seam-side down on a greased cookie sheet and bake at 375 degrees for approximately 45 minutes or until bread is golden and baked through.Sausage Filling
1 ½ lbs mild or sweet Italian sausage loose
1 lb grated Mozzarella cheese
½ cup grated Romano cheese
1 tsp. Basil
1 tsp Parsley
3 minced garlic cloves
1 tablespoon garlic powder
2 large eggs
In a large frying pan, cook sausage thoroughly and drain completely. Return sausage to pan, over low heat add cheeses, spices, stirring until cheese is completely melted and mixed with sausage. Turn off heat. Beat eggs, cool sausage a bit then place in eggs and turn mixture until sausage is completely covered in egg. The eggs keep the moisture in the cooked sausage mix so that the bread can bake, if you do not use eggs, the dough around the sausage mixture will be sticky and raw.
Rice and Meatballs
Note: Also good served over ziti macaroni instead of rice.
1 cup uncooked long-grain riceMeatballs:
1 pound hamburger
1 (1-oz.) envelope of dry onion soup mix
1 cup bread crumbs
Butternut Cream Pie
9-inch pie crust, prepared
In a large saucepan, combine the sugar, cornstarch, and salt; gradually adding the milk until the mixture thickens. Boil for one minute. Remove from heat. Gradually stir some of the mixture into the egg yolks. Then pour back into the hot mixture and boil for one minute. Remove from heat and blend in the butter, vanilla, and the butternuts. Pour into a baked pie shell. Option: Top with whipped cream or with meringue as follows.
Meringue for Butternut Cream Pie
In a medium-size mixing bowl, beat egg whites with cream of tartar until
frothy. Gradually beat in sugar, a little at a time. Continue
until stiff (a pinch between fingers is not grainy). Spread onto top
of pie filling to edges. Bake in 400 degree oven for 8 to 10 minutes
or until golden brown.
Flank Steak with Red Wine Vinegar and Greens (Christopher Zosh)1 tablespoon extra-virgin olive oil
1 pound Flank Steak, cut in 2 equal pieces
Montreal Steak Seasoning(must use)
1 clove minced garlic
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 tablespoon butter
10-oz. Italian Salad Blend (Romaine and Radicchio)
In a large frying pan, heat oil, season both sides of steak with Montreal Steak Seasoning. Sear steak six minutes each side. Transfer meat to plate and keep warm. Add garlic to pan and cook 30 seconds, add red wine vinegar, oregano, and butter. When butter melts, quickly stir in greens, wilting them slightly, but not all the way, you want them to still be crunchy. Slice meat in strips across the grain, serve with greens on top. Serve immediately.
Chicken Vegetable Soup
Note: The addition of heavy cream and Parmesan cheese to this recipe makes it
Mail your family's favorite recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or to firstname.lastname@example.org. "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.