"providing you with recipes to help make you the best cook in the neighborhood"
The Key to Living is Giving
By Helen Rice Steiner
A very favorite story of mine
Is abouttwo seas in Palestine
One is sparkling sapphire jewel,
Its waters are clean and clear and cool,
Along its shores the children play
And travelers seek it on their way,
And Nature gives lavishly
Her choicest gems to theGalilee:
But on the south the Jordan flows
Into a sea where nothing grows,
No splash of fish, no singing bird,
No children’s laughter is ever heard,
The air hangs heavy all around
AndNature shuns this barren ground:
Both seas receive the Jordan’s flow,
The water is just the same, we know,
But one of the seas, like liquid sun,
Can warm the hearts of everyone,
While farther south another sea
Is dead and dark and miserly-
It takes each drop the Jordan brings
And to each drop it fiercely clings,
It hoards and holds the Jordan’s waves
Until like shackled, captured slaves
The fresh, clear Jordan turns to salt
And dies within theDead Sea’s vault:
But the Jordan flows rapturously
As it enters and leaves theGalilee,
For every drop that the Jordan gives
Becomes a laughing wave that lives-
For theGalilee gives back each drop,
Its waters flow and never stop,
And in this laughing, living sea
That takes and gives so generously
We find the way tolife and living
It is not inkeeping, but in giving!
Yes, there aretwo Palestinian seas
And mankind is fashioned after these!
I went shopping at the town of West Valley garage sales recently and ran into a lot of you that are reading and enjoying this column. Thanks for the good feedback. I purchased 22 cookbooks at the sale. I have two goals for the summer. One is to be able to fill an ice cube tray and get it to the refrigerator without spilling any water and the other is to find a pearl onion or shallot onion relish that I tasted. It was made by a cook from Toronto, Canada and she wants to keep the recipe in the family. This relish would surely win a blue ribbon at the fair. Each pint jar has about 1/2 cup of whole small onions, one heaping teaspoon of red pepper, mustard seeds, a small amount of finely diced celery, and possibly dry mustard or turmeric for the mustard flavor. Diced onions are also in the relish as well as a finely diced ingredient, possibly apple or pear. If you have a recipe like this, I'd love to add it to my collection. This recipe is excellent on hotdogs or hamburgers.
Many people are entertaining this time of year and a good host or hostess will make food provisions for those on special diets and offer healthier choices for all. Ice cold water will quench everyone's thirst. Water is the drink that our bodies can use the best . You can read more about it at watercure.com. I just ordered the book, "Your Body's Many Cries for Water." I strongly caution serving diet sodas and water sweetened with "aspartame" to anyone, especially to children or diabetics. Russell Blaylock, M.D., "Health and Nutrition Secrets That Can Save Your Life," stated "Diabetics who drink large amounts of aspartame-sweetened drinks are more likely to go blind. Aspartame is composed of the excitotoxin, aspartic acid, as well as methonol (also a known eye toxin) and the amino acid, phenylalanine." In Mike Adams's book "Grocery Warning," "Aspartame implicated in neurological disorders and diseases. The vast majority of conditions and side effect resulting from aspartame are neurological ones. That's no surprise, since methanol is toxic to nerve cells. The primary conditions now being blamed on aspartame are: Brain tumors, seizures and convulsions, blindness, dizziness, confusion, headaches and migraines." Aspartame is associated with causing grand mal seizures.
Combine lemon juice and water in half-gallon pitcher. Stir in sugar or Xylitol until dissolved, adjusting sweetness as desired. Mix in ice cubes. Makes a half gallon of lemonade.
According to Celiac.com, "Celiac Disease, also known as gluten intolerance, is a genetic disorder that affects 1 in 133 Americans." Visit their web site to find out more information on cooking the gluten-free way.
Gluten-Free Chicken Fingers
2 cups rice flour
In a large bowl, combine the flour, paprika, cayenne, and sesame seeds. Whisk in the soda until a pancake batter consistency is reached. Dip the chicken fingers in the batter and fry in hot oil until golden brown on both side, about 5 minutes. Season with salt.
1 whole skinless chicken breast, uncooked, cut into long chicken Tender strips, 10
to 12 long strips
Slice chicken into long strips. Place oil in large frying pan. Combine egg and milk in a separate dish. Combine flour, cornflake crumbs (rolled thin with rolling pin), salt, and pepper in another dish. Dip chicken strips first in egg, then crumb mixture. Fry in hot oil over medium heat until brown on both sides, about 6 to 8 minutes. Serve hot with honey or barbecue sauce. Makes a whole plate of chicken tenders.
Kellogg's Corn Flakes Macaroons
In a large mixing bowl, with an electric mixer, beat the egg whites until foamy. Add in cream of tartar and vanilla. Gradually beat in sugar until meringue is stiff and glossy. Use a large spoon to fold in the pecans, coconut, and cereal. Drop by rounded teaspoons onto greased cookie sheet. Bake in 325 degree oven 15 to 20 minutes, or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Makes 2 to 3 dozen.
Tomato Paste Ketchup
1 (6-oz.) can tomato paste (made with tomato pulp only)
In a small bowl, combine all of the ingredients. Cool in a small covered jar in the refrigerator. Makes 3/4 cup of ketchup.
Saucy Skillet Potatoes
1 cup chopped onions
Easy Crab Cakes
1/4 cup finely
chopped red pepper.
In a large bowl, combine the red pepper, green onions, mayonnaise, lemon juice, seasoned salt or Celtic Sea Salt, garlic powder, and cayenne pepper. Stir in Chicken of the Sea Crab, egg, and breadcrumbs or Quinoa. Form mixture into 4 patties. Place patties in plastic bags and freeze. Pan fry frozen crab cakes in 3 tablespoons butter over medium heat, until browned on both sides and cooked through (10 to 12 minutes).
Bacon Cheeseburger Salad with Sweet Vidalia Onion Dressing
mixed salad greens, with slivers of carrot and red cabbage
Remove yolks from boiled eggs, mashing smooth with fork tines. Combine yolks with Miracle Whip, mustard, and salt to taste. Fill egg whites with yolk mixture. Serve hot or cold.
Cold Little Red Potato Salad
Prepare potatoes and cool. In a large mixing bowl, combine rest of ingredients. Stir into potatoes. Serve cold.
2 cups walnut halves, rolled thin with rolling pin
Low-Carb Premium Vanilla Ice Cream
2 cups heavy whipping cream
Combine all of the ingredients in a large mixing bowl. Stir thoroughly until Xylitol is dissolved. Freeze in a 2-quart ice cream maker 20 to 30 minutes. Place in a covered plastic container in the freezer to thicken more. Makes 1 quart.
Excellent Book: The Gluten-Free Gourmet Cooks Comfort Foods, by Bette Hagman.
Excellent WebSites: allhomemadecookies.com and Celiac.com
Mail your family's favorite recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or to email@example.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.