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 Cella's News

May 2010



He's in the Midst (Song)


He's in the midst of our storm

He's in the valley we walk through

Where two or three are gathered in His name

He'll be there too.

When you feel so all alone

He is standing next to you

He's with us now

Our Lord, He's in the midst

Verse 1:

As you travel down life's road

He is with you every day

With every step you take

He's walked ahead of you

Every night as you lay down

Angels are camping all around

You'll never be alone

For He is in the midst (CHORUS)

Verse 2:

Into the prison they were thrown

Paul and Silas weren't alone

They knew their God was there

And He would see them through

So when the walls began to shake

And all of their chains just fell away

They cried, "Behold, our God 

For He is in the Midst (CHORUS)

When Anna shared a bite of her as yet unnamed lunch with me (the Unstuffed Peppers in Rich Tomato Gravy), I knew I would definitely be making that dish and helped her name it.  I made it this Sunday and shared it with company.  Anna is what I call a good cook.  She has the ability to combine ingredients into a tasty dish, not following step-by-step recipes.  I hope you will try this recipe.  The tomato gravy would be good on top of mashed potatoes or on pasta.  Another party at work netted me the recipes for the light Curried Couscous Salad and the Polish Sausage with Applesauce.  With the summer in sight now and lots of parties to attend, either of these recipes would be good to serve.  I happened across the Strawberry Shortcake recipe on the Internet the other day and decided to give it a try, even though I already had a good recipe.  I liked the buttery taste of the shortcake and the sponginess of the cake.  

Unstuffed Peppers in Rich Tomato Gravy
(Anna Stranz)

2 pounds ground chuck
1 box Uncle Ben's Wild/Long Grain Rice
OR 1 (8.8-oz.) package Uncle Ben's Wild/Long Grain Ready Rice
1 large egg
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup diced onion
1 large green pepper, diced small
1 quart V-8
28-oz. can tomato sauce

In a large mixing bowl, combine the ground chuck, Long Grain Rice, egg, black pepper, garlic powder, onion, and green pepper.  Form 1/2 cup of meat mixture into large ovals or round balls and place in a large rectangle pan.  Mix together the V8 and the tomato sauce and pour over meatballs.  Bake in 350 degree oven until green peppers and rice are cooked through and sauce has thickened (1 to 1/2 hours).  

Buttery Strawberry Shortcake

Note:  Serve this cake topped with sliced strawberries sweetened with sugar and real sweetened whipped cream (1 pint heavy cream whipped with 1/4 cup sugar).

1 1/4 cups white all-purpose flour, sifted
3/4 cup white granulated sugar
1/3 cup melted butter, lukewarm
2/3 cup milk
2 large eggs
2 1/2 teaspoons baking powder
1/2 teaspoon salt

In a large mixing bowl, combine the flour, sugar, melted butter, milk, eggs, baking powder, and salt.  Pour into a greased 9-inch baking pan and bake in a 350 degree oven for 20 to 25 minutes, or until a toothpick inserted comes out clean.

Curried Couscous Salad
(Aja Holland)

1 1/2 cups couscous
1 tablespoon butter
1 1/2 cups boiling water
1/2 cup plain yogurt
1/4 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1/2 cup 1/2-inch x 1/4-inch julienne carrots
1/2 cup minced fresh parsley
1/2 cup dried cranberries
1/2 cup sliced almonds
2 green onions, thinly sliced (include green tops)
1/4 cup finely diced red onion

Place the couscous in a medium bowl.  Melt the butter in boiling water and pour over the couscous.  Cover tightly and allow the couscous to soak for 5 minutes.  Fluff with a fork.  Whisk together the yogurt, olive oil, white wine vinegar, curry powder, turmeric, salt, and black pepper.  Pour over the fluffed couscous and mix well with a fork.  Mix in the carrots, parsley, cranberries, almonds, green onions, and red onions.  Season to taste.  Serve at room temperature.

Polish Sausage and Applesauce
(Becky Werchowski)

3 pounds of link Polish Sausage, cut in 1-inch slices
1 onion, finely chopped
1/2 cup cider vinegar
1 cup firmly packed brown sugar
2 (1-lb.) cans chunky applesauce

Place sausage slices in a skillet, cover with water, bring to a boil, and drain.  In a mixing bowl, combine onion, cider vinegar, brown sugar, and applesauce.  Stir in meat.  Place ingredients on a jelly roll pan and bake for 1 hour in 325 degree oven (or place in crock pot on low for 4 hours).

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 and archived newsletters.