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

 Cella's News

October 2007

http://cellascookbook.com

 

What Color is Autumn?

What color is autumn?

I really can't tell.

Sometimes it is golden, I know it so well;

And then very suddenly

To my surprise

It changes to auburn

In front of my eyes.

What color is nature

This late autumn day?

There's a whirlwind of

orange

In the leaves as they play.

But no . . . some are 

brown

Or a crimson would seem,

But there in the valley

A trace still of green.

What color's October?

My dear, can't you tell?

'Tis a rainbow of beauty

Where nature doth dwell.

The greens and the golden,

The crimson and brown . . 

You'll find autumn's colors 

In leaves falling down.

(Author Unknown)

Have a Soup-er October with Soup and Dessert Recipes

My husband had to harvest our potatoes a little earlier than he wanted in order for us to get any, the deer were digging them up.  Usually we don't grown the best carrots, but this year they were almost as wide as they were tall.  I served some carrot slices to a guest and he asked what it was.  I only have to peel one to make a meal.  This year I had a bumper tomato crop.  I rotated my planting spot and used shredded paper to keep the weeds down and the moisture in.  Tomato seeds from last year sprouted up and produced like crazy.  I've been eating Swiss Chard and raspberries lately from my garden.  I think the colder it is the more berries I get. Next year I'd like to grown some everbearing strawberries and some early raspberries.  Like a squirrel, I've collected a bushel of Carpathian walnuts for the winter.  I'm still waiting for more to fall from the trees.  My blackberry canes looked healthy this year but didn't produce a single berry.

I received an advertisement this past week praising bone broth to help with arthritis and joint health.  I spoke about it in my last column.  Cover your chicken or beef bones with water, add an onion, a couple of stalks of celery, garlic, a few carrots, and a couple of tablespoons of cider vinegar to draw out the minerals.  Let the mixture simmer for 6 to 8 hours.  The bone broth will be rich in hyaluronic acid.  If you simmer egg shells along with the broth, you'll get additional hyaluronic acid.  If you want darker broth, cook the bones in the oven for half an hour before simmering.  You can make your own chicken bone broth for the Chicken and Dumpling Soup recipe provided by Paul Szalinski this month.

If you like frosting, be sure and try the Chocolate Raspberry Ganache Cake.  One of my co-workers kiddingly said, "If I ever get married again, I'll have you make me six of those cakes."  My pastor's wife said that the cake was "sinful," and she's right.  While shopping this week, I pulled in behind a Schwans truck driver making her rounds in order to get some of Schwans excellent cod fillets for Anna's Fish Chowder.  Great soup.  Thanks to everyone who shared their recipes.     

Oops - Correction to last month's Swiss Chard Soup recipe - add 2 (14.5-oz.) cans chicken broth when you add the tomatoes.

New England Clam Chowder
(Bonnie Spencer)

1/4 cup butter
1/2 cup onion, diced
1 stalk celery, diced
1 1/2 cups potato, diced
1 medium-size carrot, diced
3 (4.25-oz.) cans of clams, reserve juice
2 tablespoons flour
1/4 cup cold water
2 cup milk
1 cup Half and Half (light cream)
2 tablespoons diced fresh parsley
salt and pepper to taste

In a medium-size saucepan, sauté butter, onion, celery, potatoes, carrots, and JUICE only from minced clams for 15 minutes.  In a small bowl, mix together flour and water.  Stir mixture into vegetables and simmer until thickened.  Add milk and cream.  Heat until hot, add clams and heat through.  Do not cook clams long or they will get tough.  Add parsley, salt and pepper to taste.  Makes about 1 1/2 quarts.

Fish Chowder
(Andy Porter and Anna)

1/4 cup butter
1/2 cup onion, finely diced
1/2 cup celery, finely diced
2 tablespoons olive oil
1 teaspoon salt
pinch ground thyme
dash black pepper
dash white pepper
3 cups potatoes, finely diced
3/4 pound white fish, diced (Haddock, Cod, or Tilapia)
1/2 pound scallops
1/2 pound shrimp (cooked)
1 pint Half-and-Half
2 tablespoons flour
2 1/2 tablespoons milk

Melt butter in large cooking pot over low heat.  Add onions and cook down for 5 minutes over medium heat, stirring often.  Add celery.  Cook over low heat for another 5 minutes, stirring often.  Add olive oil, salt, thyme, black and white pepper.  Stir in potatoes.  Raise heat to medium.  Stir occasionally until potatoes are cooked through.  You can add up to 1 cup water if needed so potatoes won't stick.  Add fish, scallops, and shrimp.  Cook and stir until fish is almost done.  Stir in Half-and-Half.  In a small bowl, whisk together flour and milk and stir into soup.  Allow to simmer on low heat until fish is cooked through (about 10 minutes).  Adjust seasonings to taste.

Cheesey Potato Soup
(Nancy Hintz)

6 cups potatoes, diced
14.5-oz. can chicken broth + water to equal 2 cups
1 cup celery, diced
1 cup carrots, diced
1/2 cup onion, diced
2 teaspoons parsley
1 teaspoon salt
dash black pepper
1 chicken bouillon cube
3 cups milk
4 tablespoons flour
8-oz. grated Cheddar cheese

Combine the following ingredients in a large cooking pot:  potatoes, chicken broth, water, celery, carrots, onion, parsley, salt, black pepper, and chicken bouillon.  Bring to a boil over medium heat and then simmer until potatoes and carrots are tender, but not mushy.  In a small bowl, whisk together the milk and flour and add to soup.  Heat and stir until soup is hot.  Stir in Cheddar cheese until it is melted and equally distributed.

Chicken and Dumpling Soup
(Paul Szalinski)

2 quarts chicken broth
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
2 teaspoons Lawry's Seasoned Salt
1 uncooked chicken breast, cubed
pepper, to taste, if desired (optional)

Dumplings:
1 cup flour
1 large egg
1/6 cup water
1/6 cup milk
1/2 teaspoon salt

Place chicken stock in a large cooking pot.  Add onions, carrots, celery, and seasoning salt.  Bring to a boil and then simmer for 30 minutes or until vegetables are cooked through.  Add chicken pieces and cook an additional 10 minutes or until meat is cooked through.  Meanwhile prepare dumplings.  Dumplings:  In a medium-size bowl, use a fork to combine flour, egg, water, milk, and salt.  Bring water to a boil and drop teaspoonfuls of batter into water.  Dumplings are ready when they float to the top.  Drain dumplings and serve on top of hot soup.

Orange Coconut Balls
(Stephanie Watson)

12-oz. Vanilla Wafers, crushed
1 pound box confectioners sugar
6-oz. can orange juice concentrate, thawed
1 cup pecans, finely chopped
1/2 cup butter, melted
1 (7.5-oz.) bag Angel Flake coconut

Crush vanilla wafers (rolling pin works great with wafers in a plastic gallon-size Ziploc bag) and combine with confectioners sugar.  Mix well.  Stir in orange concentrate, butter, and pecans.  Mix well with clean hands and form into 1-inch balls.  Roll balls in coconut and place on wax paper.  Store in air tight container.  Makes 2 to 2 1/2 dozen.

Chocolate Raspberry Ganache Cake with Buttercream Frosting and Chocolate Ganache

18.25-oz. dark chocolate cake mix
15-oz. All Fruit Raspberry Jelly (unsweetened)
Confectioners sugar for top of cake, sifted on
Small handful of fresh red raspberries for decoration

Buttercream Frosting
3 1/2 cups confectioners sugar
1/2 cup butter, softened
1/4 cup Crisco vegetable shortening
4 to 6 tablespoons milk
1 1/2 teaspoons vanilla extract
dash salt

Chocolate Ganache
1/2 cup heavy cream
1 tablespoon butter
1 tablespoon white granulated sugar
1 cup semi-sweet chocolate chips

Prepare chocolate cake mix according to box directions for two 8-inch rounds.  Turn out on wire racks to cool 10 minutes after removing cake from oven.  When cake is cool, use a long sharp knife to cut each cake in half horizontally.  Put all fruit jelly in a small bowl and stir with a spoon to make the jelly smooth.  Spread 5-oz. of fruit jelly on each of three tops, layering them on a serving platter.  Place cake in the refrigerator while you make the frosting.  Buttercream Frosting:  In a medium-size bowl, mix with an electric mixer the confectioners sugar, butter, Crisco, milk, vanilla, and salt until creamy.  Frost top and sides of cake.  Refrigerate cake while you prepare the ganache.  Ganache:  Bring to boil in a small saucepan over medium heat:  heavy cream, butter, and white granulated sugar.  Stir in 1 cup semi-sweet chocolate chips until smooth.  Pour and spread ganache on top of cake, letting it run down the side. Refrigerate.  Just before serving, sift confectioners sugar on the top of the cake, pile raspberries in the middle and sift on a little confectioners sugar.  Keep refrigerated.    

Venison "Canardly"
(play on words - Can hardly tell its venison)
(Paul Szalinski)

4 tablespoons vegetable oil
3 to 4 pounds venison in large chunks
3 medium onions, chopped coarsely
6 cloves garlic, chopped
3 cups ketchup
2/3 cup brown sugar, firmly packed
1/2 cup cider vinegar
1/2 cup molasses
4 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
hot pepper sauce, or cayenne, if desired

Heat oil in a large skillet over medium heat.  Brown meat in oil.  Add onions and garlic and cook for 3 to 4 minutes.  Transfer to a large cooking pot.  Add ketchup, brown sugar, vinegar, molasses, Worcestershire sauce, and liquid smoke.  Cook on stove top or in a 350-degree oven for 2 to 3 hours until meat is very tender (or in a Crock pot for 8 hours).  Stir occasionally.  Add hot pepper sauce or cayenne, if desired.  Suggestion:  serve on a plate with mashed potatoes and green vegetables or on a bun ala "Sloppy Joes."

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.