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

 Cella's News

July 2007



Just a Housewife

They call me 'just a housewife'

And I'm glad to bear the name.

You will never see me listed

On the 'Honor Roll of Fame."

Career women look with pity

At my apron, broom and mop,

But I wouldn't trade them places

For things their money bought.

They call me 'just a housewife'

And I'm surely glad indeed

That God thought I would be useful

In this work of love and need.

As I wash the floor and windows,

Stylish ladies pity me,

But I wouldn't trade them places

If their mansions were all free!

Some folks are quite successful,

'Kings of Finance,' so they say,

And they seem to find their glory,

Gathering gold along the way.

Let them have their golden moments;

I'm not jealous of their life;

Tho' I may work hard at trying

To be a more considerate wife.

Yes, they call me 'just a housewife,' 

But I'm more - much more you see,

I am keeper of a household

Which is 'Home Sweet Home' to me;

I am rich in love and loved ones,

I work hard in this life.

I'm so glad God thought me useful,

Being 'just a plain housewife.'

(Author Unknown)

Recently I have attended a wedding and reception, 2 graduation parties (one 100 miles away), 1 class reunion, a Fourth of July celebration, and hosted a luncheon.  I thought I was busy until I met a woman who was on her third party that day.  The only way I could do three parties in one day would be to nap, party, nap, party, nap, party.  I learned a painful lesson that I will never forget years ago when I attended a party.  Trying to strike up a conversation with a woman I wanted to get to know better, I asked, "What did you bring?"  She replied, "a store-bought apple pie."  I said, jokingly, I thought, "That's cheating."  For you see, I also brought an apple pie, but mine was from scratch.  As I waited in the food line, this woman's sister came up to me and informed me that I had made her sister feel bad.  I was ashamed to have done that and quickly found her and apologized profusely and I made sure that I had a piece of her pie.  I needed to learn that it is not the food, but the fellowship with others that's important.  I remember my sister-in-law telling me that when she was in college, she learned that you can have a great time with your friends if all you have to serve them is Kool-Aid and popcorn.  So, in this hot heat, or whatever the weather, you have my permission to have a party and not make a single thing.  I allowed myself this privilege when I invited company recently and had all the fixings for subs, along with chips and one lone homemade dessert.  Unashamedly I served them cold water (the best drink in the world). I freed myself and my friend who would surely be inviting my husband and myself over for a meal to do the same - a simple, tasty meal without all the fuss.  We even used paper plates.  Cleanup was a breeze.  If you don't want to make dessert, have all the fixings for a banana split and let each one make their own.

This month I promised that I would include some salad recipes and I've been able to keep my word thanks to everyone who provided their favorite recipes.  All of them are easy.  Check out mccormick.com website to find out how old your spices are and see if you need to toss some of them.  The site says, "If you see 'Baltimore, MD' on the label, the spice is at least 15 years old."  I had 8 tins that met that criteria. Thanks to Linda Cebrian for that web site.  I'll leave you with another tip.  If you have extra tortillas and are out of buns, wrap hotdogs in them along with the ketchup, mustard, or cheese, folding over the the short ends of the hotdog first and wrapping the sides of the hotdog tightly.  Easy to eat. 

Mike's Mom's Macaroni Salad

Note:  The mustard gives this salad a little bite.  It is a nice change from a tuna and macaroni salad.

2 cups dry macaroni
3 hard boiled eggs, diced
2 stalks celery, diced
1/2 cup onion, diced
1 1/2 tablespoons sweet relish
3 tablespoons prepared French's yellow mustard
1 /2 cup shredded carrot
1 tablespoon white granulated sugar
about 11-oz. Miracle Whip salad dressing or Hellmann's Mayonnaise
salt and pepper to taste

Cook macaroni according to package directions, drain, run cold water on to cool quickly.  Pat dry with paper towel.  Boil eggs in water to cover for 10 minutes, run cold water over to cool, and shell.  Place macaroni and boiled eggs in a large mixing bowl.  Add the celery, onion, relish, mustard, carrot, sugar, and salad dressing or mayonnaise.  Salt and pepper to taste.  Refrigerate until serving time.

Tomatoes, Tortellini, Black Olives, and Mozzarella Cheese Salad with Fresh Lime Dressing

(A beauty of a salad - and so easy. Diabetics can leave out Tortellini.)

4 to 8-oz. Three-Cheese Tortellini
15-oz. can whole black olives, pitted
1 pint cherry tomatoes, sliced in halves
6 Mozzarella string cheese, cubed
1/2 green bell pepper, diced
1/2 cup onion, diced
1/3 cup cilantro leaves, chopped
1/4 cup fresh lime juice from 2 limes
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon cayenne red pepper

Prepare Tortellini according to package directions, drain and rinse with cold water.  Pat dry with paper towel and store in plastic bag in refrigerator to chill.  In a medium-size bowl, combine the olives, cherry tomatoes, Mozzarella cheese, bell pepper, onion, and cilantro.  Refrigerate.  In a small bowl, combine the lime juice, olive oil, salt, and cayenne pepper.  Refrigerate.  Shortly before serving time, combine two mixtures, along with Tortellini and serve in a pretty bowl.

Picnic Tabbouleh
(Marjorie Ehman)

Note:  Make this a day ahead so the uncooked bulghur can expand. This recipe is easy to cut in half and is festive looking.  A great recipe to make if you're looking for something unusual to serve your guests or take to a party.

1 cup uncooked bulghur (medium cracked wheat)
1/2 cup olive oil
1/2 cup lemon juice
1 cup finely diced green onion (1 bunch)
1 cup celery, finely diced
1 cup parsley, finely diced
1 cup fresh mint, finely diced
3 medium tomatoes, finely diced
2 large cucumbers, peeled, seeded, diced
2 teaspoons salt
dash black pepper

Layer the ingredients in the following manner in a glass bowl:  bulghur.  Layer of oil and lemon juice mixed together, green onion, celery, parsley, mint, tomatoes, cucumber, salt, and black pepper.  Cover and refrigerate for 24 hours or until the bulghur expands and is light in color.  Toss before serving.

German Potato Salad
(Marjorie Ehman)

Note:  In this recipe, only the potatoes are cooked.  It's great warm or cold.

8 medium-size red potatoes cooked with skins
4 stalks celery, chopped fine
4 or 5 strips of parsley, finely diced
2 medium red onions, sliced paper thin
4 heaping teaspoons white granulated sugar
1 tablespoon salt
10 teaspoons cider vinegar
7-oz. Wesson or olive oil

When potatoes are cooked and cooled slightly, remove skins and slice potatoes thin into a large bowl.  Add celery, parsley, and onions, In a cup measure, combine sugar, salt, and vinegar mixed with enough oil to equal 7-oz. (slightly less than a cup).  Pour on potatoes and stir in gently.  Taste and adjust seasoning with salt and additional capfuls of vinegar, if desired.

Sauerkraut Salad
(Marjorie Ehman)

Note from Marcie:  This is a sweet salad.  I can see sauerkraut lovers using this as a hotdog topping.  I changed the recipe to include an additional pound of sauerkraut as the recipe had a lot of juice.  I had a Sauerkraut Salad served at my wedding reception in 1971.

2 (1-lb.) cans sauerkraut, undrained
1 cup celery, diced
1/2 cup green pepper, chopped
small jar (1-oz.) pimento, chopped
2 cups white granulated sugar
1 cup cider vinegar

Place undrained sauerkraut in a large serving bowl.  Add celery, green pepper, and pimento.  In a small saucepan, bring to a boil sugar and cider vinegar.  Pour over salad, mix well and refrigerate overnight.

Jewel Jell-oŽ
(Ann Pfaff)

3-oz. box Orange Jell-oŽ
3-oz. box Cherry or other red Jell-oŽ
3-oz. box Lime Jell-oŽ
3 cups boiling water
2 cups cold water
1 cup lemonade
3-oz. box Lemon Jell-oŽ
8-oz. Cool Whip

Prepare the orange, cherry, and lime Jell-oŽ separately, using 1 cup boiling water and 1/2 cup cold water for each.  Pour each flavor into an 8-inch square pan.  Chill until firm.  Heat the lemonade to boiling, remove from heat and dissolve lemon Jell-oŽ in the hot juice; then add 1/2 cup cold water.  Chill until slightly thickened.  Cut the firm Jell-oŽ into 1/2-inch cubes.  Blend the thickened lemon Jell-oŽ into the Cool Whip.  Fold into gelatin cubes and place in a pretty glass container to serve.

Fresh Fruit Salad
(From Page 304 of my cookbook)

Note:  I made this for a party the other day and was so disappointed when I cut into the watermelon and it was yellow.  Fortunately, it looked nice in the salad and tasted like watermelon.  Now we've got to read the signs by the watermelons to see what color we're buying - the skin was green on the outside.

1/2 large watermelon, seeded, rind removed, cubed
2 cantaloupes, seeded, rind removed, cubed
2 honeydew melons, seeded, rind removed, cubed
2 pounds seedless grapes
2 quarts fresh strawberries, washed, hulled, and halved

Prepare this salad shortly before you will be serving it.  Make sure that all of the fruits are cold.  Combine all fruits in a large serving bowl.  A refreshing treat on a hot day.

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.