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

 Cella's News

October 2008

http://cellascookbook.com

 

What We Need

A little more kindness,

and a little less CREED,

A little more giving, and a little less greed.

A little more smile, and a little less frown,

A little less kicking when a man is down;

A little more "Wee" and a little less "I."

A little more laught and a little less cry;

A little more flowers on the pathway of life,

And fewer on graves at the end of life.

(from an epitaph)

I was in my kitchen the other day and the thermometer on the wall caught my eye.  It said that the temperature was between -40 and 140 degrees.  I kid you not.  Who makes this stuff up?  As if, anyone in my kitchen would be able to read the thermometer at all if it was -40 or 140.  We'd be dead.  There's got to be a warning label on that dial, "If you can't stand the heat, get out of the kitchen."  Really though, it's getting cold, and it warms my heart when I get a new recipe to try that makes me whip up a batch of soup or turn on my oven.

I've been reading a new book lately, "The Gold Coast Cure," by Ivy Larson and her doctor husband Andrew.  Ivy was diagnosed with Multiple Sclerosis.  Together Ivy and Andrew "devised an anti-inflammatory whole-foods plan which put Ivy's MS in remission."  The book advises against eating trans fats, white flour and white sugar; to eat only 15 or 20 grams of saturated fat a day; to eat essential fats, switch to good oils, increase fiber in diet, and eat natural whole foods.  The diet is suppose to also help those with heart disease, high blood pressure, high cholesterol, Type 2 diabetes, osteoporosis, arthritis, asthma, allergies, fibromyalgia, and vascular dementia.  I think it is a book worth reading.  Just remember to check with your doctor before making any major changes in your diet.  Even though coconut oil has 12 or 13 grams of saturated fat per tablespoon, it is a good oil.  You can find out more about coconut oil's saturated fat in "The Coconut Oil Miracle," by Bruce Fife. 

Chicken Wing Dip
(Lori Rieman)

Note:  Serve hot with tortilla chips or crackers.

1 pound boneless, skinless chicken, cooked and shredded
8-oz.cream cheese, softened
8-oz. jar Ranch Dressing
1/4 cup Red Hot sauce (more if desired)
8-oz. Pepper Jack Cheese, shredded

Cook chicken in boiling water until cooked through. Let cool.  Shred.  Mix together cream cheese and ranch dressing in a medium-size bowl.  Microwave for 1 minute, or place in 350 degree oven for a minute or two.  Stir until smooth.  Add hot sauce and shredded chicken.  Place ingredients in glass pie plate, topping with shredded Pepper Jack cheese.  Bake in 350 degree oven for 40 to 45 minutes.  

Pumpkin Cake
(Mary Jane Scouten)

Note:  I love making this cake, only I put the ingredients for the bottom layer on top to use as a streusel, using a fork to mix together the brown sugar, nuts, and butter until crumbly.    I tried it for guests with Sucanat organic brown sugar and they raved about it and asked if they could take some home. (Cella)

Bottom Layer:
1 cup brown sugar
1 cup chopped pecans
1/4 pound butter

Cake:
4 large eggs
1 2/3 cups white granulated sugar
2 cups pureed pure pumpkin (or 15-oz. can)
1 cup vegetable oil
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 cups white flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Topping:
can apple pie filling
teaspoon nutmeg

Bottom Layer:  In a small bowl, mix together the brown sugar and pecans.  Cut up the butter and evenly dot the bottom of an ungreased 9 x 13-inch cake pan, evenly sprinkling on the nut and brown sugar mixture.  Cake:  In a large mixing bowl, beat eggs until frothy, add sugar, pumpkin, oil, pumpkin spice, and vanilla.  Mix well.  Add flour, baking powder, baking soda, and salt until smooth.  Pour batter over bottom layer.  Bake at 350 degrees for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.  When cake is done, turn out onto a platter like an upside down cake.  Topping:  Before serving, heat apple pie filling and spoon onto the top of the cake and sprinkle with 1 teaspoon of nutmeg.

White Chili
(Lori Rieman)

Note:  This is the first recipe I've ever heard of that suggested adding the chicken skin for flavor, but it works.  The soup is delicious and would be equally delicious with a bit of garlic and mushrooms.  Don't overcook the chicken in the soup or it will shred and the beans will get mushy.  (Cella)

2 chicken breasts with skin (about 3 cups)
5 (14.5-oz.) cans chicken broth
3 (16-oz.) cans large butter beans, drained and rinsed
1 cup onion, chopped
6 teaspoons Italian seasoning
6 to 8-oz. frozen okra
1/3 cup jarred sliced Jalapeños, drained
1 teaspoons white pepper (not black), to taste
salt to taste

Cook chicken in water to cover until tender, cool, remove meat from bones, cut meat into large-size chunks as well as the skin.  In a large cooking pot, place chicken, skin, broth, butter beans, onions, Italian seasoning, okra, and Jalapeños.  Bring to a boil and cook until hot.  Add salt and white pepper (a little at a time) to taste.  If you want extra hotness, add additional Jalapeños.  

Hot Coffee Chocolate Cake
(Barb Baldo)

Note:  This cake uses organic Quinoa flour and organic Sucanat, a dehydrated cane juice sweetener (brown sugar).  It's flavor is excellent.  I was able to purchase both products at The General Store in East Concord as well as the coconut oil.  This cake can be topped with whipped cream, frosting of your choice, or sifted confectioners sugar. (Cella)

1 cup hot coffee
1 cup organic coconut oil
2 cups Quinoa flour
1 teaspoon sea salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa
2 cups organic Sucanat
1 cup goat's milk
2 large eggs
1 teaspoon vanilla

Make coffee and add the coconut oil to the coffee and set aside.  In a large bowl, mix together Quinoa flour, sea salt, baking powder, baking soda, cocoa, and Sucanat.  Add coffee, oil, and milk to dry ingredients.  Mix at medium speed for 2 minutes.  Add eggs and vanilla and beat 2 more minutes.  Pour into 2 greased round cake pans or a 9 x 13-inch baking pan.  Bake at 325 degrees for 25 to 30 minutes, or until a toothpick inserted comes out clean.

Cheesy Scalloped Potatoes
(Doris Bevington)

5 to 6 cups sliced new potatoes with skins on
salt and pepper
white flour
diced onions
grated Cheddar Cheese
Milk

In a large casserole dish, layer as follows:  sliced potatoes, salt and pepper, 2 tablespoons flour, diced onions, and Cheddar Cheese.  Repeat layering.  Pour milk over to barely cover potatoes.  Bake uncovered in a 350-degree oven for 1 hour and 45 minutes, or until potatoes are tender.

Broccoli Salad
(Florence Dunn)

2 heads broccoli, bite-size pieces
8-oz. fresh mushrooms, sliced
12-oz. bacon fried, drained, crumbled
8-oz. Cheddar cheese, shredded
8-oz. Mozzarella cheese, shredded

Dressing:
1 1/2 cups Miracle Whip®
1/2 cup white granulated sugar
2 tablespoons cider vinegar

In a large bowl, gently mix together the broccoli (remove tough membrane), mushrooms, bacon, Cheddar and Mozzarella cheese.   Prepare the dressing in a small bowl by combining the Miracle Whip®, sugar, and vinegar.  Stir to dissolve sugar.  Fold into salad ingredients.  Serve. 

Button Mushroom Salad
(Marcie Stockin)

2 (4.5-oz.) jars button mushrooms, drained
1/4 cup banana pepper rings
1/4 cup roasted red bell pepper, diced
1/4 cup roasted green bell pepper, diced
1 tablespoon extra virgin olive oil
1/4 teaspoon dried oregano
1/2 teaspoon garlic, minced

In a medium-size mixing bowl, combine mushrooms, banana pepper rings, red bell pepper, green bell pepper, olive oil, oregano, and garlic.  Mix gently.  Cover and chill until serving time.

Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at marcellastockin@yahoo.com.  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.