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

 Cella's News

March 2007

http://cellascookbook.com

 

Children Learn What They Live

If a child lives with criticism,

He learns to condemn.

If a child lives with hostility,

He learns to fight.

If a child lives with ridicule,

He learns to be shy.

If a child lives with shame,

He learns to feel guilty.

If a child lives with tolerance,

He learns to be patient.

If a child lives with encouragement,

He learns confidence.

If a child lives with praise,

He learns to appreciate.

If a child lives with fairness,

He learns justice.

If a child lives with security,

He learns to have faith.

If a child lives with approval,

He learns to like himself.

If a child lives with acceptance and friendship,

He learns to find love in the world.

(Dorothy Noltie)

I felt like we were having a heat wave recently when the thermometer read 30.  Every year the cold wears me out more than the amount of snow or length of the winter.  Zero temperatures and minus 10 and minus 20 wind chills are brutal and my heart goes out to anyone that has to work out in the cold.  My husband is a logger and I told him that if it was up to me to do what he does for a job, we'd starve to death.  Too often in life we become dissatisfied because we compare our situation to those with others doing better than ourselves.

To keep things in better perspective, we need to also compare ourselves to those in worse situations.  It is then that we can indeed count our blessings.  I encourage everyone to watch "The March of the Penguins."  It is a documentary of Emperor Penguins who live in Antarctica, one of the coldest regions in the world.  The average temperature is 58 degrees below zero.  The penguins walk and slid across the ice for 70 miles in the dark winter nights to their mating and breeding grounds.  The female will transfer her egg to the male for incubation on his feet underneath a flap of skin while she returns to the sea to eat.  Katabolic winds reach 100 miles as the males huddle together for warm as the temperature dips to 80 degrees below zero.  The male and female take turns returning to the sea to feed until the baby penguin arrives.  The female loses a third of her weight and the male half of his.  What a diet plan.  A must see movie that will help you look at cold temperatures in a different light and at the same time make you glad you were not born a penguin.

Thank you to everyone who shared their recipes with me for this issue.  I value them more this month because it made it easier for me to put this column together.  My mother in Pennsylvania had a brain aneurysm and I have had to travel to the Saint Vincent Hospital in Erie to be with her for days and hours at a time, a hundred mile trip one way.  The days ahead will be demanding and I appreciate your prayers as I try to find the best care for her.

Goulash
(Marjorie Ehman)

2/3 cup butter
2 large onions
8-oz. sliced mushrooms
2 teaspoons salt (or salt to taste later)
1 1/2 pounds ground beef
couple tablespoons flour
2 cups Italian tomatoes (or 14.5-oz. can)
1 cup tomato soup (or 10 3/4-oz. can)
6 carrots, diced
4 stalks celery, diced
8-oz. macaroni, cooked

In a large skillet over medium heat, melt butter and sauté onions and mushrooms with salt, if desired, until lightly browned.  Remove onions and mushrooms from skillet.  In skillet over medium heat, brown ground beef, sprinkle with flour and stir and cook until all flour is absorbed.  Stir in tomatoes and tomato soup, heating through.  Meanwhile, cook carrots and celery in water to cover until crisp tender.  Drain vegetables, reserving water to use to cook macaroni according to package directions, adding additional water as needed.  Drain macaroni, combine all ingredients, heat through and serve hot.

Tandoori Chicken
(Variation of Spicy Indian Internet Recipe)

full chicken breast, skin removed, cut into 1-inch chunks

Marinade:
1 cup plain yogurt or sour cream
1/4 cup white vinegar
1/4 cup heavy cream
2 teaspoons minced garlic
2 teaspoons cumin
1 1/2 teaspoons garam masala
1 1/2 teaspoon salt
1/4 cup paprika
1 teaspoon grated ginger
1/4 cup olive oil
1 tablespoon black pepper
3 tablespoons tomato paste

Remove skin from chicken breast and cut meat into 1-inch pieces.  Combine the sour cream, white vinegar, heavy cream, garlic, cumin, garam masala, salt, paprika, ginger, olive oil, black pepper, and tomato paste.  In a large bowl or plastic bag, coat chicken pieces with marinade.  When ready to prepare, pour mixture into a baking dish and bake in 350 degree oven for 25 minutes or until no longer pink.  Serve with rice.

Meatball Lasagna
(Andrew Porter)

12 lasagna noodles cooked according to package directions

Sauce:
4 cloves minced garlic
1 tablespoon Extra Virgin Olive Oil
29-oz. can Contadina tomato puree, plus 1 can water (or crushed tomatoes, plus can water)
14.5-oz. can Contadina diced tomatoes
6-oz. can Contadina tomato paste
1/2 teaspoon oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon basil
1/2 teaspoon parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper to taste

Sauce:  Sauté garlic in hot oil in a large saucepan over medium heat for 30 seconds.  Stir in tomato puree or crushed tomatoes and water, tomatoes, and tomato paste.  Mix in oregano, Italian seasoning, basil, parsley, onion powder, and garlic powder.  Salt and pepper to taste, if desired.  Simmer for 45 minutes or until desired thickness (you will want about 6 cups of sauce).  Meanwhile, prepare meatballs.

Meatballs (make 60 to 80):
1 pound ground chuck (93/7)
2 large eggs
1 cup Sorrento® grated Parmesan/Romano cheese 
1 tablespoon parsley
1 teaspoon garlic powder
1 cup Italian bread crumbs

Combine ground chuck, eggs, Parmesan/Romano cheese, parsley, garlic powder, and bread crumbs.  Form into 1/2-inch balls, making 60 to 80 small meatballs.  Fry meatballs in a skillet over low heat until no pink remains.

Filling:  
15-oz. container Ricotta cheese
2 large eggs
1 pound Mozzarella cheese, grated
Parmesan/Romano cheese, grated, if desired 

Filling:  Combine Ricotta cheese and eggs with a fork.  Save cheeses separate for layering lasagna.

To assemble lasagna in a 9x13x2-inch pan:  place a layer of sauce (about 1 cup), 4 lasagna noodles, 1 1/2 cups sauce, 1/3 of meatballs, 1/2 of Ricotta and egg mixture, 1/3 Mozzarella cheese, sprinkling of Parmesan/Romano Cheese; repeat, ending with sauce, meatballs, and cheeses.  Cover with a tent of foil (not touching cheese) and bake in 350 degree oven for 1 hour or until bubbly.

Strawberry Trifle
(Dawn Milliman)

1 cup white sugar
1/4 cup cornstarch
3 tablespoons strawberry gelatin
1 cup cold water
1 pint fresh strawberries sliced
1 3/4 cup cold milk
1 (3.9 oz.) package Instant vanilla pudding mix
6 cups cubed angel food cake
2 cups whipped sweetened cream

In a medium-size saucepan, combine sugar, cornstarch, and gelatin.  Stir in water until smooth.  Bring to a boil.  Cook and stir 2 minutes until thick.  Remove from heat and stir in strawberries.  Cool slightly, but not until set.  Combine milk and pudding mix in mixing bowl.  Beat on low 2 minutes.  Place half of cake cubes in large glass bowl.  Layer with half pudding, half strawberry sauce, and half whipped cream.  Repeat layers.  Refrigerate for 2 hours.

Pickled Polish Sausage
(Bonnie Spencer)

Note:  You can divide this recipe easily and only make 1 quart to see if you like it.  Don't forget to eat the onions, they're delicious.

2 pounds Hillshire® Farm Polish Sausage (precooked), large chunks
2 medium onions, sliced
2 to 3 cloves garlic, minced
1 cup water
3 cups white vinegar
3/4 cup brown sugar
1 teaspoon crushed red pepper

Place sausage, onions, and garlic in two quart jars, dividing ingredients equally.  In a large saucepan, heat water, vinegar, brown sugar, and red pepper to a boil and simmer for 15 minutes.  Pour liquid over meat in jars.  Seal and allow to cool to lukewarm.  Place in refrigerate and allow to pickle for a couple of days.

Overnight Coffee Cake
(Phil Van Loan)

2 cups white flour, sifted
1/2 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup shortening (Crisco)
1/3 cup butter
1 cup white granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup buttermilk
2 large eggs

Topping:
1/2 cup brown sugar, firmly packed
3/4 teaspoon cinnamon
1/2 cup walnuts or pecans, chopped
1/4 teaspoon nutmeg

Grease bottom of a 9x13x2-inch baking pan.  In a large mixing bowl, blend all coffee cake ingredients at low speed.  Beat 3 minutes at medium speed.  Pour into pan.  In a small bowl, mix topping ingredients.  Sprinkle over cake batter.  Cover.  Refrigerate overnight.  Bake in 350 degree oven for 30 to 40 minutes, or until toothpick inserted comes out clean.

Lemon Cake
(Vickie Erlandson)

18.25-oz. Duncan Hines® Moist Deluxe Lemon Supreme Cake Mix (prepared according to package directions)

15.75-oz. can Comstock® Lemon Pie Filling 

2 additional large eggs

16-oz. can Duncan Hines® Creamy Home-Style Lemon Supreme frosting

Prepare cake mix according to package directions, mixing in the lemon pie filling and 2 additional eggs.  Place in a greased 15x10x1-inch sheet cake pan and bake in 350 degree oven until toothpick inserted comes out clean, about 30 minutes.  Frost when still hot with frosting for easier spreadability.

Four Chip Fudge
(Bonnie Spencer)

1 1/2 teaspoons plus 3/4 cup butter (no substitutes)
14-oz. can sweetened condensed milk
3 tablespoon milk
12-oz. package semisweet chocolate chips
11 1/2-oz. package milk chocolate chips
10-oz. package peanut butter chips
1 cup butterscotch chips
7-oz. jar marshmallow creme
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup chopped walnuts

Line a 13x9x2-inch pan with foil and grease the foil with 1 1/2 teaspoons butter.  Set aside.  In a large, heavy saucepan, melt the remaining butter over low heat.  Add the next 5 ingredients.  Cook and stir constantly until smooth.  Remove from heat; stir in butterscotch chips, marshmallow creme and extracts until well blended.  Spread into prepared pan.  Refrigerate until set.  Lift out of pan and remove foil.  Cut into squares.  Store in refrigerator.  Make 4 1/2 pounds.

Pasta Fagiolo
(Variation of Hometown Favorite Recipe)

1 pound ground beef
1 cup diced green peppers
1/4 cup diced onion
2 cups diced carrots
2 cups diced celery
15 1/2-oz. can cannellini beans
15 1/2-oz. can great northern beans
15 1/2-oz. can dark red kidney beans
2 (14.5-oz.) cans diced tomatoes
3 tablespoons Texas hot sauce
6 cups chicken broth
1 cup wagon wheels pasta, dry

In a large skillet, brown ground beef with peppers, onions, carrots, and celery.  Place all ingredients in a large cooking pot, except for the pasta.  Bring to a boil, add pasta, and simmer until soup is hot and pasta is cooked.

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.