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

 Cella's News

March 2008



He is Risen!!!

Matt. 28:1-7 (8-29)

In the end of the sabbath, as it began to dawn toward the first day of the week, came Mary Magdalene and the other Mary to see the sepulchre.

 And, behold, there was a great earthquake:  for the angel of the Lord descended from heaven, and came and rolled back the stone from the door, and sat upon it.

His countenance was like lightning, and his raiment white as snow:

And for fear of him the keepers did shake, and became as dead men.

And the angel answered and said unto the women, Fear not, ye:  for I know that ye seek Jesus, which was crucified.

He is not here:  for he is risen, as he said.  Come, see the place where the Lord lay.

And go quickly, and tell his disciples that he is risen from the dead; and, behold, he goeth before you into Galilee; there shall ye see him:  lo, I have told you.

Read Also:

Mark 16

Luke 24

John 20

There's a little gray rock sitting on the shelf in my library.  Written on it are these words:  Joshua 1 - 6, 12 stones, 8/19/07.  This is a reminder stone.  It reminds me that on August 19, 2007, I had students from my Junior Church Class go outside and collect 12 stones from the driveway and bring them inside the church for our lesson on Joshua 1 - 6.  In Joshua 4, Joshua instructed that 12 men be selected, one from every tribe, to go into the Jordan river that God had opened up for the Israelites to pass through and select a stone to serve as a memorial of what God had done for them.  I think that sometimes we all need our memories jarred.  Yes, there was a time when we weren't overweight, or didn't have high cholesterol, diabetes, cancer, or another health problem.  If we had written on stones, they might have recorded our perfect weight, dress size, or waist size.  What happened?

I remember when my first A1C (3-month blood sugar reading) was over 12 (not good).  Through changing my eating habits, I got it down to 5.9 (2004).  My doctor was shocked, or impressed, I'm not sure which.  However, my A1C has slowly crept up to 6.9.  I know I can do better.  I didn't have a stone to go back to, but I had paperwork.  I looked back over my food diary for the three months preceding the 5.9 reading and found that I had been eating Hunza bread.  I try so many recipes that I had forgotten this good one.  I went to The General Store in East Concord and purchased the buckwheat flour I needed and made it again.  What's written on your rock?

Thanks once again to all the good friends that have provided us with more excellent recipes.  I've included my Hunza bread recipe.

Beef Stroganoff Soup
(Great for Diabetics - Cella)

Note:  If you like mushrooms, add a 4-oz. can of drained mushrooms to heated soup base when adding the meatballs.

8-oz. ground beef (80/20)
1 large egg
1 tablespoon chopped parsley
1 1/2 teaspoons diced onion
1/2 teaspoon minced garlic
2 tablespoons grated Parmesan cheese.

Cook meatballs before starting soup.  Combine meatball ingredients in a large bowl and form into 1/2-inch balls. Fry meatballs in a frying pan in a single layer until no pink remains.  Keep warm.  

Soup Base:
14.5-oz. can beef broth or 2 cups homemade
4-oz. cream cheese
1/3 cup heavy cream
1/4 cup sour cream

In a medium-size saucepan, heat beef broth, cream cheese, and heavy cream, using a wire whisk to stir together ingredients until smooth.  Mix in sour cream and heat through.  Stir in meatballs.  

Corny Garlic Mashed Potatoes
(Carl Schlitzer/Bev Hart)

Note:  The cheese can be incorporated in the potatoes - like I did by accident every time I made them.  They were great.  You can also make them in a deeper baking dish than the size mentioned. - Cella

1 whole garlic bulb
1 tablespoon vegetable oil
8 medium potatoes, chunked
1/4 cup butter
8-oz. sour cream
2 tablespoons milk
1 tablespoon minced fresh parsley
3 green onions, sliced (white & green parts)
11-oz. can whole kernel corn, drained
4-oz. shredded Cheddar cheese
salt and pepper to taste

Preheat oven to 350 degrees.  Prepare garlic before you start preparing the potatoes so that they will be ready at the same time.  Use a sharp knife to remove outer skin from garlic.  Do not peel or separate cloves.  Cut small slices off tops of each garlic clove to make it easier to pop out the garlic when it is baked.  Rub garlic with vegetable oil and enclose in aluminum foil.  Bake in oven until garlic cloves are soft, about 30 to 35 minutes.  Cool and then squeeze softened garlic out to be added to potatoes when you mash them.  Place potatoes in a 2-quart saucepan, cover with water and bring to a boil.  Boil for 20 minutes or until potatoes are tender.  Drain potatoes.  Add garlic, butter, sour cream, milk, and the parsley.  Mash potatoes.  Stir in the onions, corn, and salt and pepper to taste.  Place potato mixture in a greased 11x17x2-inch baking pan and sprinkle with cheese.  Bake uncovered in 350 degree oven for 25 minutes or until hot.  Serves 8.

Mashed Yam and White Potato Salad

2 heaping cups diced raw yams
4 level cups raw white potatoes, diced
1 cup Miracle Whip®
1/3 cup sweet relish
2 tablespoons finely diced onion
1/2 cup large pimento-stuffed olives, sliced

Place potatoes in a 2-quart saucepan, cover with water, bring to a boil and boil for 20 minutes or until tender.  Drain and mash potatoes.  Stir in Miracle Whip®, relish, onion, and olives.  Good served warm or cold.

Hunza Bread
(Internet Recipe)

Note: Bake this recipe in a 15x10x1-inch cookie sheet pan.  Cut bread in 2x2-inch squares.  Very filling; a dark, heavy bread.

2 cups water
1 1/2 to 2 pounds buckwheat flour
3/4 cup Canola oil
3/4 cup natural unrefined sugar
8-oz. honey
8-oz. molasses
1/4 cup powdered soya milk
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking powder (non-aluminum)

In a large mixing bowl, combine all of the ingredients (mixture will be thick).  Spread batter in a greased 15x10x1-inch baking pan.  Bake in 300 degree oven for one hour.  Turn off oven, leave door ajar and let Hunza cool in oven.  Cut in 2x2-inch squares.  Eat 10 minutes before a meal and you will eat less, or eat a square in place of a meal.

Pot Stickers
(Meat/Shrimp-filled Steamed Dumplings)

Note:  Diabetics should forego the wonton wrappers and just eat the meat, or only eat a couple of pot stickers at a meal - but that will be hard to do as they are so good.  You can buy wonton wrappers if desired.

Meat/Shrimp Mixture:
3/4 cup ground beef (80/20)
3/4 cup ground turkey or chicken
3/4 cup ground pork
3/4 cup cooked small shrimp, diced
2 tablespoons onion, finely diced
2 tablespoons white cooking wine
2 tablespoons soy sauce
1 teaspoon ginger, grated
1 teaspoon garlic, minced
1 large egg

Combine all meat/shrimp ingredients in a large mixing bowl.  Fill wonton wrappers.

Wonton Wrappers:
1 large egg
3/4 teaspoon salt
2 cups white flour, sifted
1/2 cup water

Vegetable Oil for frying wontons
salt, butter, sour cream when serving

In a medium-size bowl, combine the egg, salt, flour, and water.  Knead dough briefly in a small amount of flour until dough is no longer sticky.  Place back in bowl.  Cover with a towel and let sit for half an hour.  Punch dough down and divide in half.  Roll out half the dough on floured surface and cut dough in 2 1/2-inch circles.  Fill middle of dough with 1 teaspoon meat/shrimp mixture and seal.  Repeat.  Heat a couple of tablespoons of oil in a large frying pan, add a single layer of wontons and brown on one side, turn wontons over and lightly brown other side.  Quickly add 1/2 cup of water and put a lid on the pan and steam for six to eight minutes.  Remove and keep warm.  Repeat as necessary until all wontons are cooked.  Serve hot seasoned with a little butter and salt and sour cream. 

Apple Cake
(Doris Bevington)

Mix together in a bowl:
4 cups chopped apples
2 cups sugar
2 eggs

Stir in:
2 cups flour
2 teaspoons cinnamon
2 teaspoons soda
1 teaspoon vanilla
3/4 teaspoon salt
1 cup chopped nuts
1/2 cup vegetable oil

Place mixture in a greased 9x13-inch rectangle cake pan.  Bake at 325 for one hour, or until a toothpick inserted comes out clean.  Serve with whipped cream or ice cream.

Nut Brittle
(Paul Anton)

Note:  If you don't have a candy thermometer, you can still make this recipe.  To test, have a cup half-filled with cold water, use a spoon to drop a little syrup into the cold water.  Use your finger to push the syrup together (be careful not to burn yourself).  At hard-crack stage (300 to 310 degrees) a little syrup dropped in the cold water will form "hard, brittle threads that break when bent."  If you're not used to making brittle, you may want to try half a batch at first.  

3 cups sugar
3/4 cup water
1/2 cup light corn syrup
1 1/2 sticks butter (3/4 cup), no substitutes
2 teaspoons vanilla
2 teaspoons baking soda
1 1/2 pounds salted fancy mixed nuts
(cashews, almonds, Brazil nuts, pecans)

In a large saucepan, bring sugar, water, and syrup to a boil.  Add butter.  Boil to hard crack stage (300 degrees) on candy thermometer, stirring often.  Turn off heat and add vanilla, baking soda, and nuts; stir quickly to mix and spread on a lightly buttered cookie sheet (15x10x1-inch) and allow to set.  When cool, run a table knife under the brittle, flip it over, and hit with the handle of the knife to break brittle in pieces.  

Rice Krispies® Bars and Chocolate
(Renee Krawczyk)

Note:  Excellent Chocolate Filled Peanut Butter Rice Krispies® Treats

Bottom Layer
5-oz. peanut butter chips
3/4 cup peanut butter
4 cups Rice Krispies®

Middle Layer
12-oz. bag semi-sweet chocolate chips
1/3 cup water
2 tablespoons butter
1 cup confectioners sugar

Top Layer
5-oz. peanut butter chips
3/4 cup peanut butter
4 cups Rice Krispies® Bottom Layer:

Bottom Layer:  In a double boiler, melt together the peanut butter chips and the peanut butter, stirring until smooth.  Stir into Rice Krispies®  in a large bowl.  Pat into a lightly buttered 13x9-inch baking pan.  Middle Layer:  In a double boiler, melt chocolate chips with water, butter, and confectioners sugar, stirring until smooth.  Remove from heat and spread over bottom layer.  Chill while preparing Top Layer the same as the Bottom Layer.  Lightly pat Top Layer on top of chocolate mixture.  Chill until firm.  Cut into bars. 

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.