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 Cella's News

February 2010



Be Faithful Where You Are

Look not to the greener pastures,
Look not to the fields afar
Until your heart has been faithful
In the place just where you are!

Work out each God given duty,
Be faithful among the least,
And God, Who sees you in secret
Will all your labors increase.

He sees your heart and each motive.
He'll honor the good and the true.
And faithfulness in the small things
Brings greater things to do.

'Tis true God has greener pastures,
'Tis true He has fields afar.
But, first prove to Him you're faithful
In the place just where you are.

(Georgia B. Adams)

Is Your Home Food Pantry Well Stocked for Emergencies?

Visions of people struggling for food and water as a result of natural disasters like Katrina and the Haitian earthquake should make us seriously think about storing extra food and water in case of an emergency.  Experts suggest having a gallon of water per day for each family member and to stock up on nutritious non-perishable foods that our families enjoy.  We can start small, buying a few extra cans of what we normally eat and using and replacing them before the expiration date.  A three-day to a week's supply of food and paper products is a good start.  Don't forget matches, medicines, and first-aid supplies.  A good food pantry will come in handy should we lose our job, have unexpected company, want to contribute to the local food drive, or just want to delay going to the store for a couple of days.  I was impressed when I was visiting my Aunt Jackie when I was younger.  She ran out of ketchup, but only had to walk as far as her pantry to get another bottle.

Florence and Shirleen requested recipes for salmon patties and peach cobbler this month.  I did not have either recipe, but a quick search of the Internet resulted in two great recipes.  I enjoyed trying them.  I've made the salmon patties twice already.  A request from Dave for Oatmeal Raisin Cookies sent me searching and making the recipe below.  Enjoy!

Oatmeal Raisin Cookies
3/4 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup white sugar
1/4 cup milk
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour, sifted
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups old-fashioned Quaker® oatmeal
1 cup Sun-Maid® raisins
1 cup walnuts, chopped

In a large mixing bowl, combine the following together until creamy:  butter, brown sugar, white sugar, milk, egg, and vanilla.  Mix in the flour, cinnamon, baking soda, and salt.  Stir in the oatmeal, raisins, and walnuts until thoroughly combined.  Place heaping teaspoons on greased baking sheet or parchment paper and bake in 350 degree oven for 12 to 15 minutes, or until lightly browned.

Vegetarian Chili
(Variation of a hacres.com recipe)

1 cup onion, diced
1 tablespoon vegetable oil
1 teaspoon ground cumin
2 tablespoons dried oregano
2 stalks celery, diced
2 red or green bell peppers, diced
2 jalapeño peppers, seeded and diced
3 cloves garlic, minced
3 (28-oz.) cans diced tomatoes
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
15-oz. can kidney beans, drained and rinsed
15-oz. can garbanzo beans, drained and rinsed
15-oz. can black beans, drained and rinsed
15-oz. can whole kernel corn, drained and rinsed
2 (11.5-oz.) cans V-8®

In a large skillet over low heat, sauté onion in vegetable oil with cumin and oregano until onion is translucent, stirring often.  Stir in celery, bell peppers, jalapeño peppers, and garlic.  Simmer 5 minutes.  Add tomatoes, chili powder, cayenne pepper, kidney beans, garbanzo beans, black beans, corn and V8®.  Bring to a boil.  Reduce heat and simmer for 30 to 45 minutes.

Salmon Patties
1 can Salmon
1 sleeve Saltine crackers, crushed
1 large egg
1/2 cup onion
vegetable oil to fry patties in

Drain can of salmon, remove bones and skin.  Flake salmon into a medium-size bowl.  Add crushed saltine crackers, egg, and onion.  Form into patties and fry in skillet with a thin layer of hot vegetable oil.  If desired, serve topped with relish mixed with mayonnaise.

Peach Cobbler
4 cups peeled, sliced peaches (fresh or frozen)
2 cups sugar, DIVIDED
1/2 cup water
1/2 cup butter
1 1/2 cups white all-purpose flour, sifted
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk

In a large saucepan, combine the peaches, ONLY 1 cup of sugar, and water.  Bring to a boil over medium heat, turn down heat and simmer for 10 minutes, stirring often.  Remove from heat.  Place the butter in a 13x9x2-inch baking pan and melt in 350 degree oven.  Meanwhile, mix in remaining 1 cup sugar, flour, baking powder, salt, and milk.  Pour over melted butter.  Do not stir in.  Spoon peaches and syrup gently on top.  Bake in 350 degree oven for 30 to 45 minutes.  Batter will rise to the top.  Serve hot or cold with whipped cream or vanilla ice cream.

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.