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

 Cella's News

May 2007

http://cellascookbook.com

 

Maytime is Spring Cleaning Time

I have just been cleaning cupboards and with neat housewifely art,

I have set things all in order in the storehouse of my heart.

There are things I always meant to save and look at every day,

And then again, a lot of things I should have thrown away.

There were things in wild disorder, and mixed among the lot,

Were bitter things, and ugly ones that should have been forgot.

But there are scraps of tender dreams - a child's remembered kiss,

And a poem that my mother wrote - ah, how I treasure this.

I discovered tho', that ugly things were taking too much space

Sometimes for new and lovely ones, I couldn't find a place!

And so I've tossed the dark things out - the sullen scraps and tatters,

Of old-time hurts and fancied wrongs and here's what really matters.

Now that I've tossed the dark things out - each cringing one I found,

The others shine the brighter - shed a radiance all around!

My cleaning work is nearly done, and I suggest you start,

For you'll find it's might nice to have clean cupboards in your heart!

(Author Unknown)

I like to be the first one in my family to say that I saw the first robin, a sure sign of Spring.  This year on the first day of Spring as I drove to work, there was snow in the fields and I spotted my first robins plural.  They were hanging out on the sides of the road and as I drove by they flew up in front of my car, six to eight at a time, flying low, causing me to slow down and almost hold my breath lest I hit one.  I've never experienced this before.  Another person told me that this also happened to them.  So, to all our friends who like the birds have returned to the north from warmer climates, welcome back.  We're glad to see you.

Now I know that some of you are trying to lose weight and get in shape for the summer.  That's good.  But did you ever notice how Murphy's Law keeps raising its ugly head.  Those that want to bulk up, can't gain weight, and those that want to lose it, cannot.  I remember using an air bike to get into shape, I injured my rotator cuff by stretching my arms too far.  I have been using a rebounder since last October and now my sciatica won't let me rest.  A friend of mine told me to place a pillow between my knees and ankles so that I could sleep.  I tried her advice at 3 a.m. the other night, but became more uncomfortable, tossing every which way.  At 4 a.m. I got out of bed and turned on the light and found that I had been laying on a half bushel of goose feathers.  I had to kick my husband out of bed so I could sweep the feathers out.  I even had them in my hair.   Yep, the pillow had a hole in it.  And since I added good coconut oil to my diet, I've gained five pounds.  And did you know that the scale that you weigh yourself on at home will weigh less than the one at work, and the one at the doctor's office will always weigh the most - Murphy's law.  Let us not give up hope that the recipes you try from my column this month will be a keeper.  I've included some great recipes for diabetics.

Friendship Bread (Amish Recipe)

Excellent made with chocolate pudding and mini chocolate chips.  You can slice and serve topped with whipped cream, if desired.

Note:  Do not use any type of metal spoon or metal bowl for mixing.  Do Not refrigerate.  It is normal for the batter to rise, bubble, and ferment - if air gets into the bag, let it out!  You can freeze starter to use later.  It will take at least 3 hours for 1 cup of starter to thaw at room temperature.

Day 1

Make starter if you do not have any by following recipe below; if you already have 1 cup of starter in bag, do nothing except to mark Day 1 date on bag:  

1 (.25-oz.) packet active dry yeast
1/4 cup warm water
1 cup all-purpose white flour
1 cup white granulated sugar
1 cup warm milk

Dissolve yeast in warm, not hot water.  Let stand 10 minutes.  In a 2-quart glass container, combine 1 cup flour and 1 cup sugar, mixing thoroughly so it will not lump when milk is added.  Slowly stir in 1 cup warm milk and dissolved yeast mixture.  Place in a gallon-size Ziploc bag and let stand at room temperature.  Mixture will get bubbly.

Day 2 - Mush the bag

Day 3 - Mush the bag

Day 4 - Mush the bag

Day 5 - Mush the bag

Day 6 - Add to the bag:  1 cup flour, 1 cup sugar, 1 cup milk, then mush the bag

Day 7 - Mush the bag

Day 8 - Mush the bag

Day 9 - Mush the bag

Day 10 - Follow the directions below

On Day 10:  Pour the entire contents of the bag into a NON-METAL bowl and add:

1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk.  Mix together with a wooden spoon or spatula.  Measure out 4 cups of batter, pouring 1 cup in each of 3 one-gallon Ziploc bags, and putting 1 cup into a non-metal mixing bowl.  Label the bags with today's date (very important) and keep one for yourself and give the other 2 away to your friends with a copy of this recipe.

BAKING INSTRUCTIONS:  to the remaining 1 cup of batter in the non-metal bowl add:

3 large eggs
1 cup oil (or 1/2 cup oil & 1/2 cup applesauce)
1/2 cup milk
1 cup sugar
2 cups flour
1 large box instant pudding (vanilla or chocolate)
2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup walnuts or mini-chocolate chips

Preheat oven to 350 degrees.  Grease 3 small loaf pans.  Mix an additional 1/2 cup sugar and 1/2 teaspoons cinnamon.  Dust the pans with half of the sugar mixture.  Pour the batter evenly into the pans and sprinkle the remaining sugar mixture over the top and bake for 45 minutes or until a toothpick inserted comes out clean.  Cool bread for 15 minutes in pan and then remove to wire rack to cool.

No Noodle Lasagna (Great for Diabetics)

(variation from chistianchefs.com forum/see www.carb-lite.au.com for over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes)

2 pounds ground beef (80/20)
2 tablespoons olive oil or coconut oil
1/4 cup diced onion
1 teaspoon minced garlic
8-oz. tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine (or water)
2 tablespoons Italian seasoning
1/2 cup diced red or green bell pepper
2 large eggs, beaten slightly
16-oz. ricotta cheese
2 tablespoons fresh chopped parsley
2 (4-oz.) cans sliced mushrooms, drained
1 pound organic baby spinach, steamed/drained
8-oz. Mozzarella cheese, shredded
1/2 cup Parmesan Cheese, shredded

In a large frying pan, brown the meat in oil.  When meat is almost done, add the onions, and bell pepper.  Sauté until the onions begin to soften.  Add garlic and cook until onions are transparent.  Stir in tomato sauce and tomato paste, along with the red wine or water.  Stir in Italian seasoning and simmer until mixture is thick.  Meanwhile, beat the eggs and ricotta together with parsley.  Grease a 9x13-inch baking pan with olive oil.  Assemble lasagna:  1/2 meat, all of the sliced zucchini, all of the ricotta cheese/egg mixture, all of the spinach, all of the mushrooms, 1/2 of Mozzarellas Cheese, 1/2 of Parmesan Cheese, rest of the meat mixture, rest of Mozzarella and Parmesan Cheese.  Bake uncovered in 350 degree oven until cheese is bubbly and starting to get golden (about 35 to 45 minutes).

Barbecued Pulled Pork (Serve on Rolls)
(Earl Dowdle - christianchefs.com website)

Note:  Excellent pork rub.  Use on 10 to 12-pound boneless pork butt or shoulder.

Pork Rub:

2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons black pepper
1 1/2 teaspoons dry mustard
1 1/2 teaspoons cumin

Mix together salt, garlic powder, black pepper, dry mustard, and cumin.  Store in plastic bag until ready to use.  This amount of rub will coat a 10 to 12 pound pork roast.

To make pork roast:  Apply pork rub to 10 to 12 pound roast.  Fold foil over meat and seal tightly.  Refrigerate 4 to 6 hours or over night.  Place foil-wrapped roast in baking pan.  Slow roast pork in 270 degree oven for 8 hours.  Remove meat from pan and shred with knife and fork.  Add as much barbecue sauce (recipe follows) as desired, saving some aside for use as needed.  Mixture may be reheated at this point in 350 degree oven and served on rolls

Barbecue Sauce:

1/4 pound bacon
1 yellow onion, finely chopped
2 tablespoons minced garlic
1 quart of ketchup
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
2 tablespoons prepared mustard
2 tablespoons molasses
1 1/2 teaspoons hot sauce
1 1/2 teaspoons ground cumin
3/4 teaspoon liquid smoke

To make Barbecue Sauce:  Cut bacon into 1-inch pieces and fry in large saucepan until crispy.  Add onion and garlic and sauté until tender.  Add all the remaining ingredients, except pork.  Simmer for 30 minutes.  

Creamy Cashew Soup
(variation)

4 slices bacon, cut into 1/4-inch pieces
1 small onion, minced
3 (14 1/2-oz.) cans chicken broth
1 cup heavy cream
1/2 cup celery, diced
1 teaspoon minced garlic
3/4 cup dry sherry (or white cooking wine)
1/4 cup rice (or 1/4 cup Quinoa)
1 tablespoon olive oil
3/4 cup cashews, coarsely chopped

Sauté bacon in a large saucepan over medium heat until crisp.  Remove bacon and pat dry.  To the bacon grease, add the celery, onion, and garlic.  Reduce heat, and sauté until onion is translucent.  Spoon the vegetables onto paper towels and blot away bacon grease.  Wipe out saucepan and put in vegetables, bacon, and sherry or white cooking wine.  Bring to a simmer and allow to reduce until all the sherry or cooking wine has evaporated.  Stir in chicken broth and rice or Quinoa.  Bring to a boil, reduce heat and simmer for 20 minutes or until rice or Quinoa is done.  Meanwhile, rinse cashews in hot water to remove salt and blot dry.  Heat the oil in a small frying pan, toss cashews until lightly browned, drain on paper towels.  Puree 1/2 cup of cashews and soup in a blender.  When smooth, return to saucepan.  Stir in cream and remaining cashew.  Reheat.  Serve hot.  Do not boil.

Homemade Pasta (for Noodles)
(Mary Jane Scouten)

Note from Cella:  Noodles are great made with this recipe.  Instead of cooking them in water, try using chicken broth, or beef broth.  You can thicken the broth and serve the noodles with cooked chicken pieces or chunks of beef.

2 cups white flour
1/2 teaspoon salt
2 eggs, beaten
1/2 cup water
1 teaspoon olive oil

Place flour in a large mixing bowl, make a well in the flour and mix in all other ingredients until stiff dough is formed.  Knead pasta dough on a floured surface until it is smooth and elastic.  Let dough rest for 10 minutes.  Divide into quarters.  Either roll out and cut into desired shapes, or put through pasta machine.  If you are not going to cook immediately, hang over a chair back on a towel to dry.  To cook fresh pasta, put in boiling water for 1 1/2 to 2 minutes, be sure to check as fresh pasta cooks much faster than dried boxed pasta.  If you want flavored pasta, you can put up to 2 teaspoons of basil or some other spice in with the flour.

Coleslaw Dressing
(Sylvia Chase/Marge Codd)

Note:  This recipe is mixed in with grated cabbage, or cabbage and carrot mix.

1 cup Hellmann's Real mayonnaise
1/2 cup white granulated sugar
1/4 cup white vinegar

Thoroughly mix mayonnaise, sugar, and white vinegar in a small bowl.  

Diabetic Brownies
(Brian Edwards/Gayle Woods)

(This would be good with whipped cream sweetened with Xylitol sugar top, and fresh strawberries)

4 egg whites (reserve 2 egg yolks)
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup white granulated sugar
2 reserved egg yolks
1 teaspoon vanilla
1/4 cup all-purpose white flour
1/4 cup cocoa powder
1/2 cup walnuts, chopped 

Place egg whites, cream of tartar, and salt in a mixing bowl.  Beat with an electric mixer.  Beat in sugar gradually.  Continue until stiff peaks form.  Beat in egg yolks and vanilla.  Combine flour, cocoa, and walnuts and fold lightly into egg mixture.  Spread batter in greased 9x9-inch pan.  Bake at 350 degrees for 15 to 20 minutes or until cake springs back when lightly touched.

Meatloaf
(Anna Prudente) 

1 medium onion, diced
3 - 4 cloves garlic, minced
2 -3 stalks celery, diced
1 to 2 tablespoons olive oil
teaspoon salt and pepper
1/4 teaspoon ground thyme
1 teaspoon ground mustard
2 large eggs
1/3 cup milk
1 pound ground meat
1 cup regular bread crumbs
8-oz. can tomato sauce

Preheat oven to 350 degrees. Finely chop the onion, garlic, and celery. Sauté in skillet with small amount of olive oil. until soft. Add salt, pepper, thyme, and mustard.  In a small bowl, whisk together the eggs and milk.  In a large bowl, combine meat, sautéed vegetables, milk and egg mixture, bread crumbs, and half of the tomato sauce.  Mix by hand.  Pack meat into greased bread loaf pan.  After meat is packed into pan, spread remainder of tomato sauce on top.  Bake at 350 degrees for an hour.

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.