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

 Cella's News

June 2009



My Shadow

I have a little shadow that goes in and out with me,

And what can be the use of him is more than I can see.

He is very, very like me from the heels up to the head;

And I see him jump before me, when I jump into my bed.

The funniest thing about him is the way he likes to grow -

Not at all like proper children, which is always very slow;

For he sometimes shoots up taller like an India-rubber ball,

And he sometimes gets so little that there's none of him at all.

He hasn't got a notion of how children ought to play,

And can only make a fool of me in every sort of way,

He stays so close beside me, he's a coward, you can see;

I'd think shame to stick to nursie as that shadow sticks to me!

One morning, very early, before the sun was up,

I rose and found the shining dew on every buttercup;

But my lazy little shadow, like an arrant sleepy-head,

Had stayed at home behind me and was fast asleep in bed.

(Robert Louis Stevenson)


My cupboard door is slowly getting taped up with invitations to graduation parties and a wedding.  While the graduates are full of excitement as they prepare to venture out into life, their parents plan parties and see them off, amidst fear and trepidation for their success and well being.  Parting is such sweet sorrow and pulls heavily on the heart strings.  In honor of two graduates, our Sunday School Superintendent read a Dr. Seuss book, "Oh the Places You'll Go!"  What a fitting book to get for a graduate as they embark on a new journey.  The graduates have a whole new world out there to explore.  As the pastor of my church spoke with each graduate and gave them a Bible, he let them know that he expected to hear good reports of them, and that he believed he would.  He reminded them that tough times would come, but that we'd be praying for them.  May God be with each graduate that goes off to college, to the service, or to a job of their choosing, and be with each family member left behind, missing them..   

Easy Chocolate Cake
(Jamie Prowse)

Note:  This chocolate cake is moist and contains coffee.

1 3/4 cups flour, sifted
2 cups white granulated sugar
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup cooled coffee
1 tablespoon cider vinegar
1 cup 1% milk
1/2 cup vegetable oil
1 teaspoon vanilla
2 large eggs

In a large bowl, mix all ingredients together.  Pour into a greased 13x9x2-inch pan.  Batter will be runny.  Bake in 350 degree oven for 35 to 40 minutes (until a toothpick inserted comes out clean).  Frost when cool with frosting of your choice.

White Frosting (Cella) 2 cups confectioners sugar
1 cup Crisco all-vegetable shortening
1 teaspoon vanilla
1/4 teaspoon almond extract
1/4 teaspoon lemon extract
dash salt
1/4 cup cold water

In a mixing bowl, combine all ingredients and mix until smooth with an electric mixer.

Chocolate Frosting (Cella)

1/2 cup butter
1/4 cup semi-sweet chocolate chips
2/3 cup Hershey's® cocoa
3 cups confectioners sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter and semi-sweet morsels in a small saucepan over low heat.  Remove from heat and use an electric mixer to beat in cocoa, confectioners sugar, milk, and vanilla until smooth.

Taco Salad with Scallops
(Mary Jane Scouten)

Note:   You can make individual servings of this salad, or one large bowl to share.

Bag fancy mixed Spring greens
carrots, julienne cut
baby scallops
White tortilla chips
Shredded Taco Cheese
Container fresh salsa (Pico de Gallo)

Sprinkle fancy lettuce around outside edge of plate.  Sprinkle with julienne carrots.  Prepare baby scallops according to package direction.  Dry with paper towels.  Meanwhile, place tortilla chips on a cookie sheet, sprinkle with Taco cheese, and bake until cheese is melted in 350 degree oven.  Place tortilla chips with cheese in middle of plate, sprinkle scallops on tortilla chips, and sprinkle fresh salsa on top of the lettuce and carrots.  Serve immediately.

Fruit Soup
(Doris Bevington)

1/2 cup white granulated sugar
5 tablespoons Quick Cooking Tapioca
1 1/2 cups water, plus 1 cup water
6-oz. can concentrated orange juice
10-oz. package frozen sliced strawberries, thawed
2 cups fresh or frozen (thawed) peaches, bite-size
11-oz. can mandarin oranges, drained
2 medium-ripe bananas, sliced (added at serving time)

Combine sugar, tapioca, and 1 1/2 cups of water in a small saucepan.  Cook over medium heat, stirring frequently, until mixture is thickened and clear (about 5 minutes). Remove from heat and mix in orange juice concentrate and 1 cup of water until concentrate is thawed.  Stir in strawberries, peaches, and oranges.  Cover and refrigerate for at least 2 hours or overnight.  Before serving, stir in bananas.  Mixture will be soupy.

Crab Macaroni Salad (Cella)

8-oz. dry macaroni
16-oz. frozen imitation crab meat, thawed
1 1/2 cups celery, sliced
4 tablespoons sour cream
8 tablespoons Hellmann's real mayonnaise
1/4 teaspoon Spice Islands' BEAU MONDE® seasoning
1 1/2 teaspoons dill weed (NOT SEED)

Prepare macaroni according to package directions, drain and rinse with cold water.  Into a large bowl, place crab meat that has been cut and torn into bite-size pieces along with the celery.  In a separate bowl, combine the sour cream, mayonnaise, BEAU MONDE®, and dill weed.  Gently stir into the crab mixture.  Stir in macaroni and add additional sour cream and/or mayonnaise as desired.  

Milk Chocolate Chip Cookies with Golden Raisins, Walnuts, and Coconut (Dorothy Overfield)

1 cup butter, softened; not melted
3/4 cup white granulated sugar
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 to 3 1/4 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
3/4 cup milk chocolate morsels
1 cup chopped walnuts
1/2 cup golden raisins
1/2 cup coconut

In a large mixing bowl, use an electric to combine the butter, white sugar, brown sugar, vanilla, and eggs.  Mix in flour (2 1/4 cups for thin cookies or 3 1/4 cups for cookies that don't spread much), along with baking soda, and salt.  Stir in milk chocolate morsels, walnuts, golden raisins, and coconut.  Place in heaping teaspoons on greased cookie sheet and bake in 350 degree oven for 9 to 11 minutes until lightly browned.  Cool on cookie sheet for a minute or two and then transfer to a wire rack for further cooling.  Makes 3 to  4 dozen cookies.

Oreo Cream Cheese Chocolate Cookie
(Elaine Pfeffer)

1 pound package Oreo cookies (not double stuff)
8-oz. cream cheese, softened
1 pound chocolate wafers for coating cookies

Place cookies in a plastic bag a few at a time and roll until crushed with a rolling pin.  Place smashed cookies in a large mixing bowl with cream cheese and use clean hands to mix together and form dough in 1-inch balls.  Melt chocolate wafers over a double-boiler or according to package directions.  Dip cookies one at a time and coat completely in chocolate.  Place cookies on wax paper or aluminum foil until chocolate sets.

(watch this recipe being made at fixmyrecipe.com)

Note:  If I don't have the fresh basil or marjoram, I leave them out.  Sometimes I just use two yellow onions instead of a red and yellow one.  This recipe makes a wok-size pan full.  Allow 2 hours to thoroughly cook this dish and cut up the veggies.  The Ratatouille should not be soupy, so take the time to cook out the juices.  I like to take this to work for my lunch. - Cella

1/4 cup olive oil (I use coconut oil - Cellal)
2 tablespoons garlic, minced
1 red onion, diced
1 yellow onion, diced
1 medium egg plant, diced (with skin on, plus seeds)
1 red pepper, diced
1 green pepper, diced
2 green zucchini (about 10-inches long), diced with skin
2 yellow zucchini (about 10-inches long), diced with skin
9 vine-ripe tomatoes, diced (with skin on)
2 tablespoons fresh basil
1 tablespoon fresh marjoram
salt and pepper to taste

In a large frying pan over medium heat, heat the oil, garlic, and onions until caramelized (10 to 12 minutes).  Add in eggplant and peppers and further caramelize.  Add in remaining ingredients and cook over medium heat, stirring often, until juices are absorbed.  Season with salt and pepper to taste as you go.

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.