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

 Cella's News

January 2007

http://cellascookbook.com

 

Old-Fashioned Kitchen

The kitchen is a cheery place

With trivets on the wall.

With an icebox made of solid oak

And a crank phone for a call.

Let's fire the old-time, cast-ion range

With corncobs from the shed

And fetch the covered rising pan

To start a batch of bread.

The cupboards hold a wealth of things,

From granite baking pans

To cherry stoners, butter molds

And churns to turn by hand.

An apple peeler has much use,

A sausage stuffer, too

Assorted crockery mixing bowls

And tins come into view.

The kitchen smells of homemade bread

And fresh, hot apple pie.

As pleasing to the sense of taste

As to the nose and eyes.

It is a large and friendly room;

And in its center there

The hugest round oak table

Bids all to gather near.

(Craig E. Sathoff)

Hopefully you each had a joyous time of celebrating the holidays with your kin and loved ones. I traveled 100 miles to Titusville, Pennsylvania to spend Christmas Day with my mother and brothers.  One of my brothers is a logger.  He cut a nice piece of timber the other day and harvested some unusual trees - smorgas trees to be exact.  I had never seen a smorgas tree, but my brother said that when the logs are processed, they are sawed into smorgasbords.  Smorgasbords are nothing short of a feast, and a feast is what most of us have been having since Thanksgiving.  It's hard getting back into the day-to-day routines, but oh so necessary, not only for our health, but for our wallets, and peace of mind.  

I imagine that some of you still have unused ingredients for making your special recipes still sitting in the cupboards.  I do.  I was most appreciative to the stores this year for not running out of the items I would need to make my cookies and fudge, like they did last year.  I forgot to serve my guests my Crab Salad so now I have frozen crab in the freezer.  I also have leftover sweetened condensed milk for making my chocolate chip fudge, some peanuts for peanut brittle, and some red cherries.  Not bad.  I've learned to cut back a little after baking so much last year and giving platters of cookies and candy away to the wrong people - those who already had too many sweets of their own.  If there is ever a lesson to be learned here, give to those who have nothing.

I have a hodgepodge of recipes to share with you this month.  The Brazil Nut Fudge recipe is excellent and I'm sorry that I did not get it in time for the December issue.  You might not be able to find 8-oz. of marshmallow creme, so use 7 or 7 1/2 ounces and the fudge will turn out fine.  I've made it twice.  I saw Jim Puff in the store one day by the meat counter and I was telling him how I was collecting good recipes.  "I've got a good one," he said, as he patted his hand over his heart.  It was in his pocket - so there I was in the meat section writing out the Sour Cream Soft Sugar Cookie recipe on the back of my shopping list so I could share it with you.  He told me that he made 25 to 30 dozen of these cookies the past year and gave lots away to his customers.  Since Valentine's Day is just around the corner, I thought you might use the Sour Cream Soft Sugar Cookie recipe for heart cutouts.  Jim said the cookies always turn out good for him.  The Cowboy Beans recipe was brought back from a trip to my son's in Illinois the first week of November, the Snow Biscuits were gleaned off the Internet and the Perfect Rice was in one of over 30 cookbooks I inherited lately.  Because the biscuits contain yeast instead of baking powder, the biscuits taste more like bread than biscuits.  If you get snowed in and don't have bread, this recipe would be a good substitute.  The Stuffed Sausage Squash is a magazine recipe that I've made three times.  I always enjoy it and it is a meal in itself.  Remember, keep your favorite recipes coming my way.

Brazil Nut Fudge (Diana Horton)
4 1/2 cups white sugar
12-oz. can Evaporated Milk
15-oz. plain chocolate bar (I used Hershey's)
12-oz. bag chocolate chips (I used Nestle's)
8-oz. jar marshmallow creme  (or Fluff)
1 1/2 teaspoon salt
1 cup Brazil Nuts (or walnuts), chopped
1 teaspoon vanilla

In a large saucepan, bring sugar and milk to boiling (for soft fudge start counting when boiling in middle and outside edges edges - for harder fudge start counting when boiling across entire pan) clock exactly for 4 1/2 minutes, stirring often.  Break chocolate bars in pieces and mix with chocolate chips and marshmallow creme and salt in large bowl.  Pour sugar and milk mixture over one half at a time, mixing thoroughly after each addition.  Stir in nuts and vanilla.  Pour into a buttered pan (for thick fudge use 8x8 or 9x9-inch pan).  Cool and cut into pieces.  Cut into pieces before fudge is completely cooled for easier slicing.

Sour Cream Soft Sugar Cookies (Jim Puff)
1 1/2 cups white granulated sugar
1 cup butter, softened
2 large eggs
1 cup sour cream
1 tablespoon vanilla
2 teaspoons baking soda
5 cups white flour, unsifted

In a large bowl, cream together sugar, butter, and eggs.  Add in sour cream and vanilla, then baking soda and flour.  Refrigerate at this point for a couple of hours or overnight.  Roll out dough 1/4-inch thick on a lightly-floured surface and cut into desired shapes.  Place on greased cookie sheet and bake in 375 degree oven for 8 to 10 minutes.  Makes about 6 dozen.  Frost.  

Frosting:
1/3 cup butter, softened
3 cups confectioners sugar
1 1/2 teaspoons vanilla (or anise)
3 tablespoons of milk

In a mixing bowl, combine butter, confectioners sugar, vanilla, and milk, adding additional milk until frosting is of spreading consistency.

Snow Biscuits
1 (.5-oz.) packet active dry yeast
3/4 cup lukewarm water
2 cups white flour, sifted
3 tablespoons white sugar
1 teaspoon salt
1/4 cup melted butter

In a small bowl, dissolve yeast in lukewarm water (not too hot or it will kill the yeast).  Let set 5 minutes.  Mix in flour, sugar, and salt. Mix in yeast water and melted butter.  Cover dish and let rise for 30 minutes.  Knead on a lightly floured surface.  Roll out and cut in 3-inch circles.  Place on a greased baking pan, cover with a dish towel and allow to raise until double.  Bake at 350 degrees for 15 minutes or until lightly browned.  Rub butter on tops of hot biscuits for soft crusts.

Sausage-Stuffed Squash
2 medium acorn squash
1 tablespoons butter
8 ounces mild bulk pork sausage
1/2 cup celery, chopped
2 tablespoons onion, diced
1 medium apple, peeled, cored, diced
1 teaspoon white flour
1 large egg
1/4 cup sour cream
1/8 teaspoon salt
1/3 cup Velveeta cheese, diced

Cut squash in half, scooping out seeds.  Place face down in baking dish and bake in 350 degree oven until tender (about 1 hour).  Meanwhile make the filling.  In a large frying pan, melt butter and fry the sausage, celery and onion until meat is no longer pink.  Stir in apple and fry for a couple of minutes.  In a small bowl, combine the flour, egg, sour cream, and salt until smooth.  Combine with sausage.  Fill squash with sausage mixture.  Bake, until heated through, about 15 minutes.  Serves 4.

Cowboy Beans (Darlene Coop)
6 slices diced bacon
1/2 cup onion, diced
15-oz. can pork and beans, undrained
15-oz. can kidney beans, drained
15-oz. can butter or lima beans, drained
1/4 cup ketchup
1/4 cup Bull's Eye original Barbecue Sauce
1/3 cup brown sugar, firmly packed
2 teaspoons cider vinegar
2 teaspoons prepared mustard

In a large frying pan over medium heat, brown bacon and onions.  Add rest of ingredients and cook over low heat for 30 minutes.

Perfect Rice
1 pound long-grain rice, washed in cold water
8 cups boiling, lightly salted water

Bring rice and water to a boil in a large saucepan.  Boil hard for 13 minutes.  Drain rice.  Pour cold water over rice.  Let drain well.  Toss rice lightly with a fork.  Grains should be fluffy.  Makes 8 cups cooked rice.  Store rice in plastic bag in refrigerator for use in a day or two, or use immediately.

Mail your family's favorite recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or to marcellastockin@yahoo.com.  "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.