"providing you with recipes to help make you the best cook in the neighborhood"
Thank You God for Little Things
Thank You, God, for little things
that often come our way -
The things we take for granted
and don't mention when we pray -
The unexpected courtesy,
the thoughtful, kindly deed,
A hand reached out to help us
in the time of sudden need.
Oh, make us more aware, dear God,
of little daily graces
That come to us with sweet surprise
(Helen Steiner Rice)
May this Thanksgiving season find each one of you counting your many blessings and giving thanks. Some of my friends have recently lost their loved ones and this Thanksgiving will be especially hard for them. I pray that God will comfort them at this time and give them peace and joy in the midst of their sorrow. Don't eat alone. Try the recipes below on your guests.
Turkey Crunch Casserole
Note: This tastes great made with cooked chicken also.3 cups cooked turkey, diced (bite-size)
2 hard boiled eggs, diced
4-oz. can sliced mushrooms, drained
3/4 cup celery, diced
1/2 cup sliced or slivered almonds
1 tablespoon onion, diced
1 can (10 3/4-oz.) Cream of Mushroom Soup
3/4 cup mayonnaise
1 can Chinese noodles
In a large bowl, mix together the turkey, eggs, mushrooms, celery, almonds, and onion. Combine undiluted soup and mayonnaise in a separate dish and then stir into turkey mixture. Transfer to a 2-quart baking dish. Sprinkle with noodles. Bake in 350 degree oven for 30 minutes. Serves 4 to 6.
In a small bowl, combine the espresso ingredients: cream cheese, white sugar, coffee granules, vanilla, and chocolate chips. Refrigerate until serving. To make the muffin batter, in a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In another bowl, stir together the milk and coffee granules until granules are dissolved. Mix in the butter, egg, and vanilla. Combine with dry ingredients until moistened. Fold in chocolate chips. Fill muffin papers 2/3 full (1/4-cup batter). Bake at 375 degrees 17 to 20 minutes. Makes 1 dozen. Serve with Espresso Spread.
Chocolate Chip Pie
2 large eggs, beaten
In a medium-sized bowl, combine eggs, flour, and sugar. Beat 2 minutes. Add vanilla, butter, walnuts, and semi-sweet chocolate morsels. Pour mixture into unbaked pie shell. Bake at 325 degrees for 55 to 60 minutes or until edges are lightly browned. The top of the pie will puff up and look crusty. Serve pie warm or cold topped with sweetened whipped cream, if desired. Makes 1 pie.
The Bruschetta is baked under the broiler once assembled. Slice bread as you need it. This recipe makes a lot so you may not want to make it all at once. A very colorful and tasty appetizer.
Baguette or Italian Bread sliced diagonally (couple of loaves)1 cup cilantro, diced
2 red peppers, diced
1 large red onion, diced
3 cloves garlic, diced
1 cup green olives with garlic, sliced
1/2 cup Romano Cheese, grated
1/2 cup Parmesan Cheese, grated
1 cup Mozzarella cheese, grated
In a large mixing bowl, combine the cilantro, red peppers, red onion, garlic, green olives with garlic, Romano, Parmesan, and Mozzarella cheeses. Spread on slices of Baguette or Italian Bread and place under the broiler for 2 to 3 minutes until lightly browned and bubbly. Watch closely so it does not burn. Serve immediately.
Note from Marcie: Before I coated the fish, I patted it dry, then dipped it in a mixture of 1 egg beaten with 1/4 cup of milk.4 tablespoons butter
3/4 cup bread crumbs (plain or Italian)
2 tablespoons Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon oil for baking sheet
6 (6-oz.) fish fillets (cod, tilapia, or your favorite)
In a saucepan over medium heat, melt butter. Turn off heat and stir in bread crumbs, Parmesan cheese, and garlic powder. Coat the fillets with the mixture. Bake on oil-greased baking sheet for 12 to 15 minutes.
Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at firstname.lastname@example.org. 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.