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

 Cella's News

February 2008



Working Like a Truck

Matt. 11:28 - 30

Come onto me all ye that labour and are heavy laden, and I will give you rest.

Take my yoke upon you, and learn of me; for I am meek and lowly in heart, and ye shall find rest unto your souls.

For my yoke is easy, and my burden is light.


Are you riding night and day

Would you have the words to say

That would help a man

Thatís hauling a heavy load?

If heís working shedding tears

God will help him change his gears

If heís working like a truck for the Lord.

Verse 1: An old truck never worries, never gripes or complains

And he ainít got the sense God gave a goose

Heís not afraid of bumpy roads, steep hills or dangerous curves

And heíll run if you just turn him aí loose

Do you grumble when your load

Gets heavy and hard to pull

Do you go asleep awaiting on the Lord

If your life is filled with diesel smoke

Youíll need cleaned and thatís no joke

You can work like a truck for the Lord CHORUS:

Verse 2 Diesel truck has big headlights shining out thru the night

So he can see which way to go

Thatís more than I can say for some chuchgoers today

So letís trim our lamp and let our light glow

An old truckís horns are loud

And he blows them like heís proud

Whether heís got 10 or 15 in the floor

Letís be a witness for Christ Divine

Blow our horn and let our light shine

We can work like a truck for the Lord CHORUS


My friend Kathy is a diabetic.  She has been in a nursing home for years unable to walk because of neuropathy and just recently had both legs amputated.  I cannot begin to describe the suffering that Type II diabetes has caused her.  I am writing this column in hopes that I can help other Type II diabetics understand a little more about their disease and give them information, that acted upon, might help them not to have to go down the same road as Kathy.

I purchased some Suzanne Somers cookbooks over the holidays and noticed that Suzanne kept referring to a Diana Schwarzbein, M.D., founder of The Endocrinology Institute of Santa Barbara in 1993.  She is a sub-specialist in diabetes.  I logged onto Amazon.com and ordered four of Diana's books from Amazon.com.  

After nine years of medical training, Diana accepted a position at a medical clinic in California, assigned to taking care of diabetic patients.  She was less than thrilled.  She wrote, "Type II diabetics did not get better.  I had seen too many diabetics have legs amputated, too many who required kidney dialysis or who had scars down the middle of their chests from coronary bypass grafting.  Working with diabetics meant that I would have to watch people inevitably get sicker and die.  But having accepted the challenge, I committed myself to giving patients my best care."  

Because Diana was new, she interviewed each of her diabetic patients for one hour.  She found out what they were eating and how it affected their blood sugar.  She found the diabetics to be following an American Diabetes Association diet, which was low-calorie, high carbohydrates, low-fat, and low protein.  Many of them were faithful to the diet, but their diabetes was only getting worse.  Diana admitted to the patients that she would have recommend that they follow the same diet.  Diana decided to have them check their sugar at certain times and record every thing they ate.  Diana "suddenly recognized that by recommending a high-carbohydrate diet, we were giving sugar to diabetics."  And after listening to the diabetics stories, she said, "...we are making diabetics worse."  Diana tested her patients by having them go on a "zero" carbohydrate diet and added fat and protein to their diets.  Patients improved their sugar readings as they ate mayonnaise, cheese, eggs, and steak every day."  As a result of her observations, Diana now treats her diabetics with a balanced eating program that has many of her Type II Diabetic patients controlling their sugar without medicine. 

Diana says in her book, The Schwarzbein Principle, "When people are told that poor health is genetic, they are more likely to tolerate illness and decreased quality of life as their lot.  Along with this resignation comes increased body fat, depression and lethargy.  Teaching people that health and vitality are within their grasp, and showing them how to achieve optimum health, is the key to success of my program.  When people understand that they have control over their health, they are motivated to make significant changes in habits."

One of the body's warning signs that sugar is not being metabolized properly is weight gain around the midsection.  This is where fat is stored from high insulin levels.  Type II diabetes can be turned around, but diabetics need to be proactive in eating properly.  If your program isn't working, find out why.  I know that I am greatly concerned that my friend Kathy get the proper food in the Nursing Home.  I've seen the carb meals that she has been given to eat and it greatly distresses me.  If you've a loved one with diabetes, please support them in eating properly.

Cream Cheese Chicken Broth Soup Base
Note:  This is a low-carb recipe, excellent for diabetics  This is a base soup recipe, good as is, or use as a base for soup recipes that follow.  You can probably think of other variations.

14.5-oz. can chicken broth, or 2 cups homemade
4-oz. cream cheese (not low-fat)
1/3 cup heavy cream (no substitutes)

Heat the chicken broth in a medium-size saucepan over medium heat until hot.  Do not allow to boil.  Stir in the cream cheese and heavy cream, using a whisk to make smooth.  When smooth, add any of the soup variations below to make a soup to your liking.

Mushroom and Asparagus Soup
(Using Broth Soup Base Above)

Prepare Broth Soup Base above and keep hot (do not allow to boil).  Prepare 1 bunch of fresh asparagus by placing tip of stalk on counter, bending each stalk over until the hard bottom part breaks off.  Repeat with each stalk.  Throw away tough bottom sections.  Wash tender asparagus and cut into 1-inch pieces.  Bring 1/2 to 3/4 cup of water to a boil, add asparagus and boil about 3 minutes, or just until crisp tender.  Place asparagus and cooking liquid and 4-oz. can of mushrooms, drained in soup broth and heat until hot.      

Tomato Soup

(Using Broth Soup Base Above)
Prepare Broth Soup Base above and keep hot (do not allow to boil).

Add to hot prepared soup base:

14.5-oz. can drained tomatoes.

Heat and serve.

Chicken, Mushrooms, and Green Chilies Soup
(Using Broth Soup Base Above)

Prepare Broth Soup Base above and keep hot (do not allow to boil).   Add to the soup base:
4-oz. can green chilies, undrained
4-oz. can diced mushrooms, drained
1/2 cup cooked diced chicken.

Heat.  Serve hot.

Broccoli and Cheese Soup
(Using Broth Soup Base Above)

Prepare Broth Soup Base above and keep hot (do not allow to boil).  Add to the hot soup base:

2 cups of broccoli flowerettes that have been cooked crisp tender in 1/2 cup boiling water, drained, discard water.

4 to 6 slices of American Cheese

Stir soup until cheese melts and is smooth. Serve hot.

Cella's Cheese Antipasto

Note:  The cheese should be cut 3 1/2-inches long by 1/2-inch wide x 1/2-inch thick.

20 slices Pepper Jack cheese, julienne sliced
1 small red pepper, cut into thin rings
1 small green pepper, cut into thin rings
20 slices Cheddar Cheese or Longhorn Cheese, julienne sliced
5-oz. jar green pimento-stuffed olives; large size
2 tablespoons diced red onion

1 tablespoon olive oil
1 tablespoon olive juice

To make the salad, combine all of the salad ingredients in a large mixing bowl.  Use clean hands to coat the olive oil and olive juice into the salad ingredients.  Serve cold.

Cella's Capers Meat and Cheese Antipasto

Note:  Strips of meat are cut 3 1/2-inches long by 1/2-inch wide and 1/2-inch thick.  If you are using sliced meat, you can stack the meat when you cut it to get the right thickness; then you can separate it.  The cheese is cut in the same manner.  The capers give both a sweet and salty taste to the antipasto, an absolute must for the success of this dish.

10 julienne strips of hard salami
10 julienne strips of sandwich salami
20 julienne strips of ham steak
10 julienne strips of your favorite semi-hard white cheese (Brie, Mozzarella, Provolone, Swiss)
10 strips of your favorite semi-hard yellow cheese (Cheddar, Longhorn)
10 green pepper strips, cut into thirds
2 tablespoons diced red onion

Capers Dressing:
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2 tablespoons capers, drained
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

To make salad, combine meats, cheese, peppers, and onions.  Combine the Capers Dressing ingredients and pour over antipasto.  Use clean hands to incorporate dressing thoroughly on meat and cheese.  Serve cold.

Horseradish Cream (Excellent with Beef)
(From "small bites big nights," a new cookbook by Chef Govind Armstong)

1/2 cup heavy whipping cream
2 tablespoons of prepared horseradish
salt to taste

In a small mixing bowl, beat the heavy cream with an electric mixer until cream is stiff.  Fold in horseradish.  Season with salt to taste.  Serve on  beef.

Dr. Oz's Green Smoothie (Make in a Juicer)
(As demonstrated on the Oprah Winfrey Show)
(Great way to add raw vegetables to your diet)

1 cup spinach, firmly packed
4 stalks celery
1/2-inch slice of ginger root
1 slice of lemon (or 1 tablespoon lemon juice)
1 apple, cored, and seeded
parsley (about 1/4 cup)
1 large cucumber

Run all of the ingredients through a juicer and pour into 2 small juice glasses.  Drink immediately.  Do not make this drink ahead of time as nutrients will be lost.

Graham Bread (An Old Family Favorite)
( Peg Enders)

3 cups graham flour
2 cups sour milk (milk + 1 T vinegar/cup)
1 cup firmly packed brown sugar
2 tablespoons molasses
1 teaspoon baking soda
dash of baking powder (or a pinch)
1/2 teaspoon salt
2 tablespoons melted vegetable oil
1/2 cup raisins, if desired

In a large mixing bowl, combine the flour, milk, brown sugar, molasses, baking soda, baking powder, salt, and shortening.  Mix well.  Stir in raisins.  Grease a regular size bread pan, pour in batter.  Bake in 350 degree oven 50 minutes, or until a toothpick inserted comes out clean.  Let bread rest in pan for 10 minutes and then turn out onto wire rack to cool.

Breakfast Strata
(Bonnie Spencer)

Note:  This recipe can be mixed together the night before, refrigerated, and baked the next day, or made immediately

8 large eggs
3 cup milk
1 tablespoon prepared mustard
1 teaspoon salt
1 1/2 tablespoons minced onion
1 teaspoon Worcestershire Sauce
2 tablespoons all-purpose flour
8-oz. shredded Cheddar cheese
1 pound 1/2-inch thick ham steak, cubed
4-oz. can mushrooms, drained
10 slices bread, broken in pieces
15-oz. can sliced potatoes, drained

In a large mixing bowl, combine the eggs, milk, mustard, and salt.  Stir in onion, Worcestershire Sauce, flour, Cheddar cheese, ham, mushrooms, bread, and potatoes.  Pour into a greased 13x9x2-inch pan.  Cover and refrigerate overnight (It will also turn out okay if baked right away).  Remove from the refrigerator half an hour before baking.  Bake uncovered in 350 degree oven for one hour, or until a knife inserted near the center comes out clean.

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