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

 Cella's News

October 2009



Make Your Day Bright By Thinking Right

Don't start your day by supposin' that trouble is just ahead,

It's better to stop supposin' and start with a prayer instead.

And make it a prayer of THANKSGIVING for the wonderful things God has wrought

Like the beautiful sunrise and sunset,"GOD'S GIFTS" that are free and not bought-

For what is the use of supposin' the dire things that could happen to you

And worry about some misfortune that seldom if ever comes true-

But instead of just idle supposin' step forward to meet each new day

Secure in the knowledge God's near you to lead you each step of the way-

For supposin' the worst things will happen only helps to make them come true

And you darken the bright, happy moments that the dear Lord has given to you-

So if you desire to be happy and get rid of the "MISERY of DREAD"

Just give up "SUPPOSIN" THE WORST THINGS" and look for "THE BEST THINGS" instead.

(Helen Steiner Rice)

Choose Foods that Will Help Build Up Your Immune System

Eliminating foods that break down our immune system is the first step toward healthy eating.  It is no surprise that these unhealthy foods include white flour, white sugar, fast food, microwave and processed foods.  White sugar suppresses the immune system, lowering the infection-fighting white blood cells.  Sugar feeds cancer and raises insulin levels.

Some of my co-workers are participating in a Eat Well Live Well™ challenge where they are incorporating five cups of fruits and vegetables into their daily diet, as well as tracking how many steps they take per day.   You can find out more about this program by visiting wegmans.com.  Don't forget to get at least 15 minutes of sunshine a day, drink plenty of water, and get enough sleep.  Useful information on the health benefits of fruits and vegetables can be found on the askdrsears.com web site.  You'll find out what vitamins "stimulates the production of natural killer cells, those that seek out and destroy germs and cancer cells," and what vitamins "increases the production of infection-fighting white blood cells."  The mineral selenium "increases natural killer cells and mobilizes cancer-fighting cells."  Selenium-rich foods include tuna, red snapper, lobster, shrimp, brown rice, egg yolks, cottage cheese, white chicken meat, lamb chops, sunflower seeds, and Brazil nuts.

Thanks to everyone who shared their recipes this month.  If you have a sugar-free recipe that great, send it my way.  We could use them.

Red and Green Grape Salad
(Lisa Richards)

1/3 to 1/2 cup white granulated sugar
8-oz. sour cream
8-oz. cream cheese
1 teaspoon vanilla
2  cups red seedless grapes
2 cups green seedless grapes

Topping:  (Sprinkle only on individual servings)
1/2 cups pecans or walnuts, finely chopped
1/4 cup brown sugar

In a medium-size mixing bowl, use an electric mixer to cream together the sugar, sour cream, cream cheese, and vanilla.  Gently stir in the red and green grapes.  Serve in a pretty glass bowl.  Combine topping ingredients in a separate small bowl and sprinkle on top of individual  salads at the last minute, otherwise the sugar melts into the salad and looks unappetizing if there are any leftovers.

Ooey-Gooey Cinnamon Buns
(Aja Holland)

1 teaspoon white sugar
1 (.25-oz) package active dry yeast
1/2 cup warm water
1/2 cup milk
1/4 cup white granulated sugar
1/4 cup butter
1 teaspoon salt
2 large eggs
4 cups white all-purpose flour, sifted

3/4 cup butter
3/4 cup brown sugar
1/2 cup pecans, chopped

2 tablespoons butter, melted
3/4 cup brown sugar mixed with 1 tablespoon ground cinnamon
1/2 cup pecans, chopped
additional 2 tablespoons butter, melted (spread on top of rolls)

Mom's Frosting: (Mix ingredients together)
1 pound confectioners sugar
3/4 cup Crisco shortening
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup milk (additional as needed)

Dough:  In a small mixing bowl, dissolve 1 teaspoons white sugar and yeast in warm water.  Let stand until frothy, 5 to 10 minutes.  Warm the milk in a small saucepan until it bubbles, remove from heat.  Mix in 1/4 cup white sugar, 1/4 cup butter, and salt.  Stir until butter is melted.  In a large mixing bowl, with a large spoon, combine the yeast mixture and the milk mixture.  Add in eggs, and ONLY 1 1/2 cups flour until smooth.  Stir in rest of flour (2 1/2 cups), 1/2 cup at a time.  Turn out onto lightly floured surface and knead until dough is smooth and elastic, about 8 minutes.  Place dough in a large lightly oiled bowl, turn to coat.  Cover with dish towel and let rise in a warm place until doubled, about one hour.  Base:  While dough is rising, melt 3/4 cup butter in a small saucepan and then stir in 3/4 cup brown sugar.  Pour into greased or parchment-lined 9x13x2-inch baking pan.  Sprinkle bottom of pan with 1/2 cup pecans.  Assembling:  Turn raised dough onto floured surface and roll into 18x14-inch rectangle.   Filling:  Brush 2 tablespoons of melted butter on top of dough, 1/2-inch from edges.  Sprinkle with 3/4 cup brown sugar mixed with 1 tablespoon cinnamon.  Sprinkle on 1/2 cup pecans.  Starting at long side, tightly roll up, pinching seam to seal.  Brush with remaining 2 tablespoons of butter.  Use a knife to cut dough into 15 pieces.  Place cut-side down in pan, 3 wide by 5 long.  Cover with a dish towel and allow to rise until double in volume, about an hour.  Bake in 350 degree oven for 25 to 30 minutes or until golden brown and a toothpick inserted in center comes out clean.  Let cool and then frost with Mom's Frosting. 

Autumn Stew
(Chris Gerber)

Note:  I made this stew without beer and it came out great.  Once all of the ingredients were together, I baked it in a 350 degree oven for 2 hours so I could take a nap.  Turned out great.  If you leave out the potatoes, you can serve the stew over noodles - Cella.  Chris said, "*I would add ~1/2 tsp allspice if your beer is light, or not a stouter type, or just if you like allspice."

2 lbs. boneless pork shoulder or butt, cut into bite-size chunks
Salt and pepper
Olive oil
1/2 cup onion, diced
4 carrots, diced
2 unpeeled apples, diced
2 medium potatoes, diced
2 tablespoons garlic, minced
2 bay leaves
14 1/2-oz. can diced tomatoes
2 cups chicken broth
12-oz. bottle of beer (I used Dundee Honey Brown)
2 Tbsp brown sugar

Season the pork chunks with salt and pepper and brown in 2 tablespoons oil in a Dutch oven (large pot).  Remove when brown on all sides and set aside.     Add a bit more oil to the pan, the onions, carrots, apples, and potatoes and cook until softened.  Add the garlic. Stir.  Add the rest of the ingredients, the pork, and any juices.   Reduce to a simmer and cook until the meat is tender and vegetable/apple mixture is soft.

Ham and Cabbage Chowder
(Jack Gerber)

Great with hard rolls or freshly baked bread!

6 cups chicken broth
l pound cooked ham, cubed (deli ham ok to use)
6 cups cabbage, roughly cubed
4 cups potatoes, peeled and cubed
1 cup onion, chopped
3 carrots, peeled and chopped
1 bay leaf
2 teaspoons parsley (dried or fresh)
˝ teaspoon minced garlic (1 clove)
2 cups corn
1 cup light cream (half and half)
1 teaspoon salt
1/2 teaspoon pepper

Add broth, ham, cabbage, potatoes, onion, carrots, bay leaf, parsley, and garlic to a soup pot; cover and bring to a boil. Reduce heat and simmer 20 - 30 minutes or until potatoes are tender. Add corn and cream.  Simmer uncovered until corn is tender. Remove bay leaf and season soup with salt and pepper to taste.

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.