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

 Cella's News

July 2006



The Key to Living is Giving

By Helen Rice Steiner

A very favorite story of mine

Is about two 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 the Galilee:

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

And Nature 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 the Dead Sea’s vault:

But the Jordan flows rapturously

As it enters and leaves the Galilee,

For every drop that the Jordan gives

Becomes a laughing wave that lives-

For the Galilee 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 to life and living

It is not in keeping, but in giving!

Yes, there are two 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.  

Fresh Lemonade
juice from 12 lemons
6 cups cold water
1 cup or more according to taste of sugar or  Xylitol (good for diabetics)
tray of ice cubes
little club soda added for fizz, optional

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
(Bette Hagman)

2 cups rice flour
1/2 tablespoon paprika
1/4 tablespoon cayenne
2 tablespoons sesame seeds
1 quart cold soda water (you won't use all of it)
1 skinless chicken breast, cut into 10 - 12 strips
1 cup hot vegetable oil to fry strips

salt to taste

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.

Chicken Tenders

1 whole skinless chicken breast, uncooked, cut into long chicken Tender strips, 10 to 12 long strips
1 cup Canola oil, for frying
1 large egg
1/2 cup milk
1/2 cup white flour
1/2 cup cornflake crumbs
1 teaspoon salt
1/4 teaspoon pepper
honey or barbecue sauce, optional

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
4 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 1/3 cups white sugar
1 cup chopped pecans
1 cup shredded coconut
3 cups Kellogg's Corn Flakes cereal

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.  

Iced Coffee
cold coffee
heavy cream
ice cubes made from coffee

Tomato Paste Ketchup
(Yes it's thick, and Yes it's Good)

1 (6-oz.) can tomato paste (made with tomato pulp only)
1/4 cup sugar or Xylitol (good for diabetics)
1/4 cup water
2 tablespoon cider vinegar
1/4 teaspoon dry mustard
1 teaspoon Celtic Sea Salt

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
(Similar to Hot German Potato Salad)

1 cup chopped onions
1 tablespoon butter
1/2 cup mayonnaise or salad dressing (made without sugar or high-fructose corn syrup
1/3 cup cider vinegar
1 tablespoon sugar or (Xylitol)
1 3/4 teaspoon salt or Celtic Sea Salt
1/4 teaspoon black pepper
1 tablespoon chopped parsley
1 tablespoons cooked crumbled bacon plus grease

5 cups potatoes, cooked, peeled, sliced

Sauté onions in butter in a large frying pan over medium heat until onions are translucent.   Stir in mayonnaise, vinegar, sugar or Xylitol, salt, parsley, bacon, and grease.  Gently stir in potatoes, continue cooking, stirring gently until heated through.  Makes 4 to 6 servings.

Easy Crab Cakes
I like the onion and red pepper in this for flavoring, and prefer the Quinoa over the breadcrumbs.  The crab cakes can be frozen or cooked immediately. I like to make them before going to work and then cook them the same night.

1/4 cup finely chopped red pepper. 
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon seasoned salt or Celtic sea salt
1/2 teaspoon garlic powder
dash cayenne pepper
2 (6-oz.) cans Chicken of the Sea Crabmeat
1 large egg
1 cup seasoned breadcrumbs or 1 cup cooked Quinoa, for diabetics)
3 tablespoon butter

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
shredded Colby-Jack Cheese
charbroiled 8-oz. burger
3 strips of crisp fried bacon for each burger
additional Colby-Jack Cheese

French Fries
1 slice of tomato
slice of Vidalia sweet onion, diced
2 deviled egg halves
1/4-cup of store-bought Vidalia Onion Dressing
Place mixed salad greens with carrots and red cabbage on serving plate.  Top with shredded Colby-Jack Cheese, hot grilled hamburger, more Colby-Jack Cheese and slices of fried bacon.  Top with French Fries.  Place tomato and Vidalia onion slices on one side of burger along with a small serving dish of Sweet Vidalia Onion Dressing.  On the other side of the burger, place two deviled egg halves.  Serve immediately.

Deviled Eggs
2 boiled eggs, cut lengthwise
2 tablespoons Miracle Whip
1/2 tablespoon prepared mustard
salt to taste

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
1 pound unpeeled little red potatoes cooked, cooled
1/4 cup diced onion
1/2 cup diced celery
3 tablespoons mayonnaise or salad dressing
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 green onions, sliced

Prepare potatoes and cool.  In a large mixing bowl, combine rest of ingredients.  Stir into potatoes.  Serve cold.

Nut Crust
(Makes 9-inch pie crust)
(Good for Diabetics - Contains No White Flour)

2 cups walnut halves, rolled thin with rolling pin
3 tablespoons melted butter
1 tablespoon Xylitol sugar

Combine all ingredients together.  Press onto bottom and sides of  9-inch pie plate. Bake in 350 degree oven until lightly browned; 10 to 15 minutes.

Low-Carb Premium Vanilla Ice Cream
(Need Ice Cream Maker)

2 cups heavy whipping cream
2 cups half and half
3/4 cup Xylitol (good for Diabetics)
1/8 teaspoon salt
2 teaspoons pure vanilla extract

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 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.