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Cella's News
October 2010
Trees
I think that I shall never seeA poem lovely as a tree.
A tree whose hungry mouth is prest
Against the sweet earth's flowing breast,
A tree that looks at God all day,
And lifts her leafy arms to pray;
A tree that may in summer wear
A nest of robins in her hair;
Upon whose bosom snow has lain;
Who intimately lives with rain.
Poems are made by fools like me,
But only God can make a tree.
(Joyce Kilmer)
End of the Season Recipes for Red and Green Tomatoes and Zucchini
Many gardeners, like me, are harvesting and canning and/or freezing every bit of produce possible. We are weary of the canning and freezing and wish there was end, but when it comes, there is a sadness when the last string bean is picked, or the cucumber, or tomato. But what delight and satisfaction is ours when we look at the canned goods on our shelf, or peek into a freezer full of vegetables to help us winter the months ahead.
Immigrants to our country often brought cherished vegetable heirloom seeds with them, passed down from generation to generation. For without the seed, their is no harvest. I've just recently been alerted to the necessity of protecting our heirloom seeds - the seeds can be saved to use the following year. That is not true of all seeds. Users testify that heirloom vegetables are tastier. For more information visit www.seedsavers.org, or write for a seed catalog at Seed Savers Exchange, 3094 North Winn Road, Decorah, Iowa 52101.
Hopefully you have some green tomatoes left in your garden. If so, try the Sandwich Spread (excellent on hotdogs and hamburgers). Both salsas are great, the second one especially I like fresh with lime tortilla chips. Bonnie's Tortellini and Vegetable soup will warm you up inside and is inexpensive, great tasting, and super easy to make.
Sandwich Spread
(Betty Tylinski/Jeff Tack)
Note: Makes 10 pints of sandwich spread to serve on hotdogs, hamburgers, or other sandwich favorites.
Grind the following ingredients and drain well. Place mixture in a large saucepan:
16 nice size green tomatoes
10 green peppers
6 red peppers
4 large onions
2 tablespoons salt
2 tablespoons turmeric
6 cups white granulated sugar
3 cups apple cider vinegar
1 cup of flour + cold water to make mixture runny. Place flour mixture in saucepan with vegetable mixture and simmer for 5 minutes.
Remove from heat and add:
1 pint French's Mustard
1 pint Hellmann's mayonnaise
Stir and heat until hot; put in hot sterilized jars with hot lids and seal. Makes 10 pints.
Salsa
(the late Avis Keesler/Mary Porter)
Note: Makes 8 pints.
15 large tomatoes4 long mild green peppers, coarsely chopped
2 to 6 hot chili peppers (optional)
1 1/2 cups Spanish onion, diced
1 1/2 cups green bell pepper, diced
1 cup red bell pepper, diced
3 cloves garlic, minced
15 1/2-oz. tomato paste
3/4 cup white vinegar (no substitutes)
3 tablespoons white granulated sugar
1 tablespoon pickling salt
3 teaspoons paprika
3 tablespoons fresh cilantro
Blanch tomatoes in boiling water for a few minutes so that the skins can easily be removed. Coarsely chop tomatoes and place in a large saucepan. Add diced mild green peppers, chili peppers, onion, green and red bell peppers, garlic, tomato paste, white vinegar, sugar, salt, and paprika. Bring mixture to a boil and then simmer for an hour, stirring frequently. Add cilantro and simmer an additional 20 minutes, stirring often. Place mixture in hot pint jars and seal with hot lids. Water bath can for 20 minutes for pints, 25 minutes for quarts.
On-Line Salsa Recipe
Note: You can make this recipe and serve fresh without cooking or place salsa in a saucepan and simmer for an hour, stirring frequently, add cilantro and simmer an additional 20 minutes. Place hot salsa in hot pint jars and seal with hot lids. Process in a water bath canner for 20 minutes for pints, 25 minutes for quarts. This recipe makes 4 pints of salsa.
7 cups tomatoes, diced (with skin removed for canning)3/4 cup jalapeno peppers
4 garlic cloves, minced
2 tablespoons cilantro
1 teaspoon salt
1 teaspoon Morton's hot salt
1/2 cup red wine vinegar
2 tablespoons lime juice
pinch of crushed red pepper flakes
1 teaspoon garlic powder
2 (4-oz.) cans diced green chilies, undrained
3-oz.tomato paste
3 cups onions, diced (red and yellow onions)
Tortellini Vegetable Soup
(Bonnie Spencer)
1 large onion, chopped (1 cup)
8 oz. fresh sliced mushrooms
1 medium red or green pepper – cut into ¾” pieces
2-3 cloves garlic, minced
2 Tbsp. olive oil
1 (14 1/2-oz) can diced tomatoes
1 (14 1/2 oz.) can diced tomatoes w/basil, garlic, and oregano
1 (14 1/2-oz.) can beef broth
1 (9 oz.) package Tortellini (dry)
3/4 cup water
2 teaspoons dried Italian seasoning
1 (11.5-oz.) can V-8
1/4 teaspoon black ground pepper
salt to taste
4 small zucchini, chunked (about 3 cups), with skin
1/2 cup shredded Asiago or Parmesan cheese
In a large skillet, cook onion, mushrooms, green pepper, and garlic in hot oil about 5 minutes or until onion is tender. Stir in undrained tomatoes, beef broth, Tortellini, water, Italian seasoning, V-8, black pepper, and salt to taste. Bring to a boil, then reduce heat. Simmer for 10 minutes. Stir in zucchini and cook uncovered for 5 minutes or more until zucchini is tender but not overcooked. Remove from heat. Before serving, stir in the cheese.
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.
