"providing you with recipes to help make you the best cook in the neighborhood"
Be Faithful Where You Are
Look not to the greener pastures,
Work out each God given duty,
He sees your heart and each motive.
'Tis true God has greener pastures,
(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
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.
1 cup onion, diced
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.
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 firstname.lastname@example.org.
Providing you with recipes to help make you the
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