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

 Cella's News

June 2008




What is this life if, full of care, We have no time to stand and stare?

No time to stand beneath the boughs and stare as long as sheep or cows.

No time to see, when woods we pass, Where squirrels hide their nuts in grass.

No time to see, in broad daylight, Streams full of stars, like skies at night.

No time to turn at Beauty's glance, And watch her feet, how they can dance.

No time to wait till her mouth can Enrich that smile her eyes began.

A poor life this if, full of care, We have no time to stand and stare.

(W. H. Davies)

This must be my day for getting presents.  Today my daughter Melanie, who is visiting from Long Island, and her two sons came into the house carrying a very small bird's egg, with a chick sticking part way out and kicking its little skinny leg.  The chick with her help made its way out of the shell and Melanie was on a mission to save it.  She knows the chick may die anyway, but she wouldn't feel right if she didn't try.  I was reminded of the scriptures in Matthew 10:29 - 31, "Are not two sparrows sold for a farthing? and one of them shall not fall on the ground without your Father.  But the very hairs of your head are all numbered.  Fear ye not therefore, ye are of more value than many sparrows."  Now what do you feed a tiny bird that will not open its mouth and is suppose to eat every 20 minutes.  Melanie tried little bits of soaked dog food and some boiled egg yolks.  I remember watching Melanie in years gone by feeding another little bird out of a teaspoon as its little feet perched on a towel on our table.  She has a caring heart.  Search is on for a warm bird's nest, one mother bird, and siblings, if possible.

Later at night I was presented with a gift of one rainbow trout and three brown trout, the results of my grandsons' trolling fishing adventure with a true fisherman.  I cooked the rainbow trout for everyone to try.  I breaded it and fried it up quickly.  The flesh was pink like salmon and just as delicate in taste.  Its funny how that little fish satisfied three adults and two children.  Fish has a way of doing that you know.

I've included some recipes you might like to include for your summer party celebrations.  Enjoy them along with the great weather we're having.  Thanks to Jack Gerber and his wife Chris for the free samples of Cedar Plank Salmon (cooked right - see last month's issue) and for a piece of the Raspberry Orange Torte - light and yummy.  Renee treated me to a whole Cream Puff Danish and it was excellent.  Its so easy to make.  My two grandsons, Nicholas and James, helped make one today, only James didn't like the olives (almonds) on it, neither did Nicholas.

Mexican Macaroni Salad
(Carol Streczywilk)

1 pound Rotini pasta, uncooked
grated lime peel from 2 limes
juice from 2 limes
1 cup Ranch dressing
1.25-oz. taco seasoning mix
1 ripe avocado, pitted, peeled and diced
1 pint cherry or grape tomatoes, halved
4-oz.Cheddar cheese, shredded
2 tablespoons finely chopped cilantro
2 medium green onions, including tops, diced
19-oz. can red kidney beans, drained, rinsed
6-oz. pitted large ripe olives, drained, halved
4.5-oz. can chopped green chilies, drained

Cook and drain pasta according to package directions.  Rinse with cold water, drain well. In a medium-size bowl, combine lime peel, lime juice, Ranch dressing, and taco seasoning mix.  Stir in avocado.  Place drained pasta in a large bowl.  Gently mix in tomatoes, Cheddar cheese, cilantro, onions, kidney beans, olives, and drained green chilies.  Pour dressing mixture over salad and toss gently to coat.  Cover and refrigerate for an hour before serving. 

Denmark Butter Cookies
(Geoff Gorsuch)

(These butter cookies are thick and dense, not falling apart easily like other butter cookies.  They remind me of the cookies in tins you get at Christmas.)

3/4 cup butter, softened
1 1/2 cups white granulated sugar
2 1/4 cups white flour, sifted
Sugar in the Raw (coarse for coating cookies)

Place butter and white sugar in a mixing bowl and beat with an electric mixer until light and fluffy.  Add the flour and mix in, using clean hands as needed, to form a smooth dough.  Without using any additional flour, form dough in rectangle, about 2-inches in diameter.  Place dough on a cookie sheet sprinkled heavily with Sugar in the Raw.  Roll dough in sugar to coat.  Cover dough and place in refrigerator for 30 minutes.  Preheat oven to 325 degrees.  Lightly grease cookie sheet, cut dough into 1-inch thick slices and place on cookie sheet.  You can fit all the cookies on one sheet as they will not run together.  Bake 20 minutes or until lightly browned.  Place on a wire rack to cool.   

Cream Puff Danish
(Renee Kraczyk)

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1/2 of a 1-pound) can white prepared frosting
5-oz. maraschino cherries
nuts (walnuts, pecans, or sliced almonds)

In a large saucepan, combine water and butter, dissolving butter.  Bring to a boil.  Quickly stir in flour until thoroughly mixed in, removing immediately from heat.  Add eggs, one at a time, stirring until completely mixed in.  If you add the eggs all at once, the mixture will be too slimy.  Grease a large cookie sheet.  Place two rows of 6 heaping tablespoons of dough side by side down the center only of cookie sheet.  Spread dough out to 6-inches wide by 11-inches long (allowing room for dough to expand while it bakes.)  Bake in 350 degree oven for 1 hour, until browned.  Let rest for 10 minutes and then transfer to a wire rack to cool.  When cool, frost top of Danish with frosting and decorate with cut slices of red cherries, pressing out the juice on a paper towel, and nuts of your choice.  Cut in long thin strips to serve.  

Raspberry Orange Torte
(Chris Gerber)

1 (18.25-oz.) box white cake mix
1 1/2 cups heavy whipping cream
1/2 cup white granulated sugar
1 teaspoon grated orange peel
2 tablespoons orange juice
8-oz. Mascarpone cheese (or cream cheese)
10-oz. jar raspberry preserves

Prepare cake mix according to package directions, baking in 2, 8-inch round pans.  Let sit for 10 minutes then turn out onto wire racks to cool.  When cool, slice cake in two horizontally, making 4 layers.

Prepare filling:  In a large mixing bowl, beat heavy cream with electric mixer until cream starts to thicken.  Mix in white sugar, orange peel, and orange juice.  Beat until thick.  In separate small mixing bowl, cream Mascarpone cheese until smooth.  Fold into whipped cream.  Assemble cake as follow:  layer of cake, 1/3 preserves, 1/4 layer of whipped cream, repeat, ending with cake and 1/4 whipped cream.  Top with fresh raspberries.  Refrigerate.

Yin/Yang Sesame Meatballs with Sweet and Sour Sauce or Duck Sauce

(These are great served cold for a party - something different - easy do-ahead recipe)

Meatball Ingredients:
1/2 pound ground turkey or chicken
1/2 pound ground pork
4-oz. jar diced pimentos
4 tablespoons cornstarch
3 tablespoons diced green onions
2 teaspoons minced garlic
1 large egg
1/2 teaspoon sesame oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

1 cup sesame seeds

Vegetable oil for deep-frying

11.5 oz. jar of Sweet and Sour Sauce
10-oz jar of Duck Sauce

In a large bowl, combine meatball ingredients.  Roll into 1-inch meatballs and then roll in sesame seeds.  Heat oil (2 to 3-inch depth) in a large frying pan.  Fry meatballs (1/3 at a time) for 5 to 6 minutes, until cooked through and sesame seeds are lightly browned.  Remove meatballs to a paper towel to drain while you finish frying other meatballs.  Serve meatballs hot or cold with sweet and sour sauce and/or duck sauce.

Tex-Mex Potato Salad
(Mary Jane Scouten)

4 pounds Yukon Gold Potatoes
1 cup chopped red onion
4 cloves diced garlic
3 tablespoons olive oil
1 1/2 cups plain yogurt
3/4 cup Hellmann's real mayonnaise
1 pound bag frozen corn, thawed and drained
1 red bell pepper, diced
1 green bell pepper, diced
4.5 oz. can green chilies, diced
1/2 pound shredded Muenster cheese

Preheat oven to 400 degrees.  Scrub and cut potatoes into bite-size cubes.  Place potatoes, onion, and garlic in a large baking pan, toss to mix.  Drizzle olive oil over potatoes, mixing to evenly coat potatoes.  Bake for 1 hour, stirring potatoes 2 or 3 times to ensure even browning and crisping.  Meanwhile, mix together yogurt and mayonnaise in a large bowl.  Add corn, red and green bell peppers, and green chilies.  Mix well.  Stir baked potatoes and cheese into mixture gently to coat.  Serve immediately, or chill for at least 3 hours for cold potato salad.

Texas Caviar
(Mary Jane Scouten)

15-oz. can black-eyed peas, rinsed and drained
2 medium-size tomatoes, seeded and diced
1 tablespoon Jalapeņo pepper, seeded, and minced
3 green onions, chopped, use some green tops
1/2 cup onion, diced
2 tablespoons cilantro, diced
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 teaspoon Louisiana hot sauce

Combine all ingredients in a bowl.  Chill for 2 hours to blend flavors.  Serve as a dip.

Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at marcellastockin@yahoo.com.  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.