"providing you with recipes to help make you the best cook in the neighborhood"
No, Freedom Isn't Free (Kelly Strong)
I watched the flag pass by one day.
In Flanders Fields
(Lieutenant Colonel John McCrae, MD) (1872-1918) Canadian Army
In Flanders Fields the poppies blow
We are the Dead. Short days ago
Take up our quarrel with the foe:
I get way more than my share of junk mail. I'm sure that word has gotten around to the advertisers that if they keep sending me their literature that I will eventually buy something from them. I love buying books on "how-to" fix this or that problem. I especially like reading about alternative health-related information that I can use myself or pass the information on to another. I'm not usually tempted by the colorful flyers to buy cookbooks; but that last advertisement brochure I received in my mailbox from Betty Crocker got my attention. The recipe photographers outdid themselves on the food shots I was tempted to buy the book, but then I realized that I was living in the day and age of the Internet. I felt like the sleuth Sherlock Holmes searching out a suspect as I typed in one recipe name after the other and obtained the recipes I wanted without having to purchase the book. I also did not have to pay postage or wait for the book to come in the mail. I had Betty Crocker's Impossibly Easy Ham 'n Swiss Pie tonight with a side of fresh asparagus from my garden and the S'mores Lava Cakes for dessert. Visit bettycrocker.org for the excellent Easy Ham 'n Swiss Pie recipe. Another great web site for great recipes and cooking videos is ehow.com. Check out the recipe for "Pizza Pot Pies." If you don't have the Internet, don't despair. I'm sure your Internet sleuth friends would gladly find you the recipes you want for a taster's fee.
Quite by accident, I stumbled onto a great website World's Healthiest Foods at whfoods.org. Chef George Mateljan's book "The World's Healthiest Foods," was the winner of the National Best Books 2007 Awards. Chef Mateljan teaches how to cook vegetables to help preserve the vitamins, minerals, and antioxidants for our health. One of his videos showed an excellent demonstration of why people should not cook with extra virgin olive oil. Extra virgin olive oil cannot bear the heat and it turns into a toxic product. I was glad to hear the chef say that frying with coconut oil was a good choice.
German Chocolate Upside Down Cake
1 box German Chocolate Cake Mix
Sloppy Joes for 100
20 pounds lean ground beef
In several large kettles or Dutch ovens, brown the beef. Drain well. In a large bowl, combine the onions, Worcestershire sauce, brown sugar, mustard, chili powder, ketchup, and cider vinegar. Divide the mix evenly between pans and simmer for one hour. Stir occasionally so as not to scorch the mixture. Salt and pepper to taste. Serve on buns.
Beans with Hot Smoked Sausage
1 pound Italian sweet sausage
Slice sausage and brown in skillet over medium heat. Drain grease. Place the meat and remaining ingredients in a 4-quart kettle and simmer for 30 minutes.
5 cups Rice Krispies® cereal
Place corn syrup and sugar in a large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter and mix well. Add Rice Krispies® cereal. Stir until well coated. Press mixture into 13x9x2-inch pan coated with cooking spray. In a double boiler, or over low heat, melt chocolate and butterscotch chips in a small saucepan, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2x1-inch bars when cool. Yield 48 bars.
2 medium onions, sliced
Layer onions, potatoes, hamburger, celery, rice, and carrots in a 9x13x2-inch baking dish. Add salt, pepper, and paprika as desired. Mix soup and water and pour over the layers. Bake 350 degrees for an hour. Before serving, top with the cheese of your choice.
Note: Jamie helped create this most excellent and unusual soup. It was a hit at a recent International Smorgasbord luncheon at work.
2 yams or sweet potatoes (or 15-oz. can, drained and puréed)
Peel potatoes and cook until tender in boiling water to cover. Drain and puree; or use canned potatoes, drained and puréed. In a large saucepan over low heat, sauté onions and Jalapeño pepper in butter until tender. Mix in the cooked potatoes and pumpkin. Alternately add chicken broth and peanut butter. Stir the mixture after each addition until soup is smooth. Bring soup to a boil, stirring often. Reduce heat and simmer 25 minutes or until desired consistency, stirring often. Stir in mustard to finish.
Louisiana Jambalaya Recipe
1 pound smoked Chroizo® sausage
In a skillet, sauté the sausage in oil and butter over low heat for about 5 minutes. Stir in the onions, green peppers, celery, and garlic and sauté until vegetables are tender. Stir in the tomatoes, seasonings, rice, and chicken broth. Add the shrimp and bring to a boil. Simmer for 25 to 30 minutes, or until rice is cooked.
S'mores Lava Cakes
1/2 cup unsalted butter + extra for greasing custard cups
Preheat oven to 425 degrees. Use extra butter to butter 4 (6-oz.) custard cups, sprinkle lightly with extra sugar, and place on a baking sheet. In a small saucepan over low heat, melt 1/2 cup butter and chocolate. Stir until smooth. Remove from heat. In a medium bowl, whisk together the eggs, egg yolks, and 1/4 cup white sugar until foamy. Whisk in the chocolate mixture, then the flour. Divide equally between custard cups. Bake at 425 degrees until the edges are puffy (13 to 15 minutes). Don't overbake as you want center of cake to be runny. Carefully invert lava cakes from custard cups immediately after baking to individual serving dishes. While cakes are baking, in a small saucepan, heat the heavy cream until hot, do not boil. Stir in marshmallow cream until smooth. Drizzle the marshmallow sauce on the top of cake. Top with graham cracker crumbs. Yummy.
Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at email@example.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 and archived newsletters.