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 Cella's News

July 2010




2 cups faith

1 tsp. kindness

3 tbsp. loyalty

2 cups courage

2 1/2 cups sympathy (more as needed)

1 cup forgiveness

1 1/2 tbsp. patience and longsuffering

1/2 cup thoughtfulness

Mix all the above ingredients together in a large bowl of love.
Pour into a heart of joy.
Sprinkle with harmony.
Top with a spread of understanding.
Sweeten with respect.
Bake in an oven of trust.
Garnish with lots of hugs and kisses.
Serve with a tender smile.

Make sure to clean up any dirty dishes and messes before going to bed!
May the Lord bless you and keep you and make His face to shine upon you this day and always!

Hot Family-Favorite Meals to Enjoy

This month I have three family-favorite winning recipes to share.  Even with the hot temperatures, it is still enjoyable to eat a hot meal.  I wasn't sure at first glance of the "Quick Summer Meal" recipe if I would like it.  I cooked the Kielbasa with green peppers, onions, zucchini, and tomatoes and knew right away that the flavors would go great served with mashed potatoes.  You need to give this recipe a try; another use for your garden zucchini.  The "Cheesy Ranch Potatoes" recipe couldn't be easier and is a tasty alternative to scalloped potatoes.  Doris brought a full meal for our family and it included the "Cheese and Scalloped Carrots."  Wonderful! 

Quick Summer Meal
(Lori Kearney)

Note from Marcie:  Below in brackets are the amounts of zucchini, tomatoes, green peppers, and onions that I used.  I cooked the dish until the liquid was reduced down to almost nothing.  I also cut the meat in 1-inch slices before cooking.  A great tasting dish.  Try it served with mashed buttery potatoes, or as Lori suggests over rice.

1 zucchini, cut in small chunks [3 cups]
5 tomatoes, peeled and chopped [5 cups]
1 green bell pepper, diced [1 cup]
1 onion, diced [1 cup]
2 cloves garlic, minced
1 pound ring Kielbasa
2 teaspoons olive oil

Place all ingredients in a large skillet.  Cover and simmer on low for about 45 minutes (or until liquid is reduced to your liking).  This recipe can be served alone or over rice.

Cheesy Ranch Potatoes
(Bonnie Jeffery)

6 to 8 potatoes, sliced [8 cups]
1 cup sour cream
1 cup ranch dressing
1 cup shredded Cheddar cheese

1/2 cup shredded Cheddar cheese
2 cups slightly crushed corn flakes
1/4 cup butter, melted. 

Cook potatoes in boiling water in large pot until fork tender.  Drain and set aside.  In a mixing bowl, combine the sour cream, ranch dressing, and 1 cup shredded Cheddar cheese.  Place potatoes in a greased 9x13-inch baking pan.  Pour sour cream mixture over potatoes and mix well.  Top with 1/2 cup shredded Cheddar cheese.  Combine corn flakes and melted butter.  Sprinkle over cheese and bake uncovered in 350 degree oven for 40 to 45 minutes.

Cheese and Scalloped Carrots
(Doris Bevington)

12 medium carrots, peeled and sliced
1/2 teaspoon salt
1/2 cup onion, diced
1/4 cup butter
1/4 teaspoon dry mustard
1/8 teaspoon black pepper
1/4 teaspoon celery salt
2 cups milk
8-oz. Cheddar cheese, grated
1 1/2 cups bread crumbs
dot with butter

Place carrots and salt in a saucepan and cover with water.  Boil until fork tender.  Drain and set aside.  In a saucepan over medium heat, sauté onion in butter until tender.  Stir in dry mustard, black pepper, and celery salt.  Add milk and Cheddar cheese.  Stir until cheese is melted.  In a buttered 2-quart baking dish, layer carrots, cheese mixture, and bread crumbs.  Dot with butter  Bake uncovered in a 350 degree oven for 25 to 30 minutes.

Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at marcellastockin@yahoo.com.  I'd love to hear from you.  Providing you with recipes to help make you the best cook in the neighborhood.  Visit my website at cellascookbook.com for more recipes and archived newsletters.