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

 Cella's News

June 2007

http://cellascookbook.com

 

She didn't have potatoes

So she used a cup of rice.

She couldn't find paprika

So she used some other spice

Tomatoes weren't in season

So she used tomato paste,

The whole can - not a cup, dear,

She couldn't bear to waste.

And now she isn't speaking;

She's convinced I pulled a fast one.

So don't ask me for a recipe

That one was my last one.

(Title and author unknown)

Miracle Noodles and Dreamfields Pasta Great for Low Carbers and Diabetics

You can tell from the recipes submitted this month that we are still hanging on to those heavy cooked and baked foods, like goulash, chicken wings, and spaghetti.  I promise that in the next issue we will have some recipes for eating in the hot weather.  I've got some good news for diabetics on two types of pasta products that will help control  blood sugar - miracle noodles and Dreamfields pastas.

The miracle noodles are a precooked Shirakiku yam noodle packaged in purified water, and calcium hydroxide and per serving contains 0 total fat, 0 saturated fat, 0 trans fat, 0 cholesterol, 0 sodium, less than 1 gram of total carbs, 0 dietary fiber, 0 sugars, and 0 protein.  To use the noodles, they must first be rinsed for 3 to 5 minutes and then drained and dried on towels or dry roasted in a non-stick pan until extra moisture is removed before using in cooking.  The noodles are thin like ramen noodles (each one foot in length).  They don't fall apart and can be cut as needed.  I tried macaroni and cheese with them, but didn't get all of the moisture out of the noodles.  For more information, search the Internet for shirataki noodles or visit miraclenoodle.com.  I'm going to try the noodles soon in a stir fry.  People eat this noodle to help them lose weight (zero calories).  

Look for the white Dreamfields pasta at your local grocery store in the red and black box.  If you don't see it, ask the store to carry it.  Or, you can do like I did and get some from a friend that shops in Hamburg or order it by the case from Amazon.com.  Dreamfields states that its pasta is 65 percent lower on the glycemic index than regular pasta with twice the fiber, and it is cholesterol free, with zero grams of trans fats with 5 grams of digestible carbs per serving.  Learn more about this pasta and get free recipes at www.DreamfieldsFoods.com or call 800-250-1917, 8-4 CST.

I want to leave you with a few tips for the summer.  Drink lots of water and add 1/2 teaspoon of sea salt to your diet for every 8 to 10 glasses of water you drink.  This will keep your body from pulling the salt out of the body that it needs.  If you want your family to get more vegetables into their diet, consider juicing carrots and add asparagus spears, celery, tomatoes, or spinach.  Juicing is a great way to get the extra vitamins we need.

Darlene's Goulash

Note: For fun, try the Cavatappi (s-shaped macaroni that resembles a corkscrew.

3/4 cup chopped green pepper
3/4 cup chopped onion
28-oz. can diced tomatoes in juice
1 1/2 pounds ground beef
4 to 5 cups your favorite spaghetti sauce
1 pound uncooked pasta (elbow, Rotini, Cavatappi, etc.)
1 cup Parmesan cheese
1 1/2 cups Mozzarella cheese

Place green peppers, onions, tomatoes, and ground beef in a 4-quart saucepan and simmer over medium heat until beef is no longer pink and vegetables are soft.  Add 3 to 4 cups of homemade spaghetti sauce or your favorite spaghetti sauce.  In another pan, cook pasta and drain and rinse in cold water.  Add to the green pepper mixture.  Stir in Parmesan cheese.  Place in a 9x13-inch baking dish and top with rest of sauce.  Bake at 350 degrees for 30 to 40 minutes, or until bubbly.  Top with Mozzarella cheese for the last 5 minutes.

Spaghetti or Meatball Sub Sauce
(Andy Porter)

Note:  Diabetics should buy tomato products with zero or low carbs.

28-oz. can crushed tomatoes in sauce
6-oz. can tomato paste
15-oz. can tomato sauce
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon Italian seasoning
2 tablespoons olive oil

In a large saucepan, combine crushed tomatoes, tomato paste, tomato sauce, oregano, basil, Italian seasoning, and olive oil.  Simmer 10 to 15 minutes.

Basic Meatballs
(Source Unknown)

1 pound ground chuck (80/20)
2/3 cups regular or quick oatmeal
2 tablespoons chopped onions
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 tablespoon Worchestershire sauce
1/4 cup ketchup
1 large egg

In a large bowl, place ground chuck, oatmeal, onions, black pepper, garlic salt, chili powder, salt, Worchestershire sauce, ketchup, and egg.  Use clean hands to form into 1 or 2-inch meatballs.  Fry meatballs or bake in a 350 degree oven until no pink remains.  Serve with spaghetti sauce.

Baked Chicken Wings
(Mary Lou Williams)

5 pounds frozen chicken wings
2 cups ketchup
2/3 cup water
1/2 cup brown sugar
1/2 cup Red Hot Sauce
6 Tablespoons Worchestershrie sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 cup honey.

In a large saucepan, combine ketchup, water, brown sugar, hot sauce, Worcestershire sauce, chili powder, garlic powder, and honey.  Bring to a boil and simmer, stirring frequently, until sauce thickens.  Pour sauce over chicken wings, divided in a single layer on edged baking sheet.  Bake in 350 to 375 degree oven until sauce sticks to wings, 2 to 3 hours.  Turn wings over half way through baking time.

Love Truffles
(Bonnie Hill)

1 1/2 cups white sugar
3/4 cup butter (no substitutes)
5-oz. can evaporated milk
1 teaspoon vanilla
9-oz. Andes creme de menthe candies
7-oz. jar Fluff or marshmallow creme
22-oz. milk or dark chocolate
4 to 6-oz. white mint chocolate
green food coloring, optional

In heavy saucepan, combine sugar, butter, and evaporated milk.  Bring to a boil over medium heat, stirring constantly.  Reduce heat; cook and stir until candy thermometer reaches 236 degrees (soft boil).  Remove from heat.  Stir in candies until melted and mixture is well blended.  Use a large wire whisk to stir in Fluff or marshmallow creme and vanilla until smooth.  Spread into a buttered 15x10x1-inch pan; cover and refrigerate 1 hour.  Cut into pieces; roll into balls (1/2-inch to 1-inch) (mixture will be soft).  Place on wax paper or quick release foil on a cookie sheet.  Chill.  In a double boiler, melt chocolate.  Dip truffles in chocolate, coating completely.  Chill.  Melt white mint chocolate over double boiler, adding food coloring if desired.  Drizzle on top of chocolate covered truffles.  Chill.

Mounds Brownie Bars
(Bonnie Hill)

1 dark chocolate brownie mix, prepared according to cake-like brownie directions in 9x13-inch greased pan

Filling (Place on brownies when warm):
12 large marshmallows
1/2 cup white sugar
1/2 cup milk
7-oz. coconut

Frosting (Place on Cooled Filling):
1 1/3 cups white granulated  sugar
6 tablespoons butter (no substitutes)
1/3 cup milk
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla

Prepare brownie mix according to cake-like directions on box in a greased 9x13-inch baking pan.  While brownies are baking, prepare filling.  In a large saucepan, combine marshmallows, sugar, and milk.  Cook over medium-low heat until marshmallows are melted.  Remove from heat and add coconut.  Mix thoroughly.  Spread mixture over warm brownies.  Cool completely.  Make frosting:  Combine sugar, butter, and milk in a medium-size saucepan over low heat.  Bring mixture to a boil, then mix in chocolate chips and vanilla until frosting is smooth.  Spread on coconut layer.  Refrigerate.

Graham Cracker Pie Crust for Banana Cream Pie (Easy for Kids to Make)

1 1/2 cups crushed graham crackers
6 tablespoons melted butter

Roll graham crackers into crumbs with a rolling pin, stir in melted butter.  Place on the bottom and up the sides of a 9-inch pie plate and bake in 350 degree oven for 10 minutes or until crumbs are browned.  When cool, fill with prepared instant vanilla pudding mix with sliced bananas and top with whipped cream.  Refrigerate until serving time.

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.