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

 Cella's News

September 2007



Thank You Friend

I never came to you, my friend,

And went away without

Some new enrichment of the heart:

More faith and less of doubt,

More courage for the days ahead;

And often in great need

Coming to you, I went away

Comforted indeed.

How can I find the shining word,

The glowing phrase that tells

All that your love has meant to me,

All that your friendship spells?

There is no word, no phrase for you

On whom I so depend - 

All I can say to you is this:

God bless you, precious friend.

(Grace Noll Crowell)

Back to School Recipes To Share With Family and Friends

Hopefully you and your children have gotten used to the school routine.  I was always sad to see my children go back to school.  Remember your children are growing older and you won't always have them around.  Enjoy them, despite their hectic schedules and the many lunches you must pack.  I know from experience that if you pack your child a great lunch, some other child will also be glad and perhaps end up with it.  I ate a lot of peanut butter sandwiches when I went to school.  The wealthier kids had peanut butter and Fluff® sandwiches.  Now my daughter on Long Island says that their school is peanut-butter excluded because of children being allergic to peanuts.  However, my grandson in Illinois can and does take peanut butter sandwiches for his lunch.  If you need sandwich ideas, visit www.sandwichproject.co.uk.  I recently read that Swiss chard is a super food and I was pleased when Lillian Enders provided us with her garden soup recipe which included this green.  It is a great recipe for diabetics, as well as the Cheese Sausage Sauce that can be served on spaghetti squash in place of rice or pasta.  Whenever you get the chance, make your own chicken or beef broth, with the bones for more nutritional value.  Visit www.westonaprice.org/foodfeatures/broth.html to learn more about the history of making bone broth and a couple of recipes.  Sally Fallon says, "Science validates what our grandmothers knew.  Rich homemade chicken broths help cure colds.  Stock contains minerals in a form the body can absorb easily - not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals.  It contains the broken down material from cartilage and tendons - stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain." 

Pecan Spread
(Fisher® pecan recipe)

8-oz. cream cheese, softened
8-oz. sour cream
2 tablespoons milk
1/2 cup pecans, finely chopped
2 1/2-oz. jar dried beef, chopped
1/4 cup fresh chives, diced
dash of black pepper

In a medium-size bowl, cream together the cream cheese, sour cream, and milk.  Stir in pecan pieces, dried beef, chives, and black pepper.  Refrigerate for 2 hours or overnight.  Serve on crackers.

Hemstrought Bakery Half-Moon Cookies
(Mary Jane Scouten)

Cookie Dough:
3 3/4 cups flour, sifted + 1 or 1 1/2 cup more
3/4 teaspoon baking powder
2 teaspoons baking soda
2 1/4 cups white granulated sugar
1 cup butter, softened
3/4 cup cocoa, sifted
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups milk

Fudge Icing:
1 1/4-oz. bittersweet chocolate
1 1/4-oz. semisweet chocolate
1 1/2 teaspoons butter, softened
3 cups confectioners sugar, sifted
1 tablespoon corn syrup
1/2 teaspoon vanilla extract
dash salt

Buttercream Icing:
3 1/2 cups confectioners sugar
1/2 cup butter, softened
1/4 cup vegetable shortening
3 1/2 tablespoons milk
1 1/2 teaspoons vanilla extract
dash salt

Cookies:  Sift together flour, baking powder, and baking soda.  Set aside.  Cream sugar, butter, cocoa, and salt in medium-size bowl until fluffy.  Add eggs and vanilla , then half the milk and half the flour, beating until smooth; mix in rest of flour and milk.  Bake test one cookie on a greased cookie sheet, adding additional flour to dough if needed to produce a firm cookie.  Use a large serving spoon of heaping dough for each cookie (6 on a greased cookie sheet, 2-inches apart.  Bake in 350 degree oven 12 minutes or until set. Place on wire rack to cool.  When cool, frost top of each cookie with 1/2 fudge and 1/2 buttercream icing.  Makes about 30.  Fudge Icing:  Melt chocolates and butter in top of a double boiler over simmering water.  Add confectioners sugar, corn syrup, vanilla, salt, and 3 tablespoons boiling water, mix until smooth.  Thin icing with up to 4 tablespoons boiling water, if needed.  Keep icing warm in double boiler.  Buttercream Icing:  Place sugar, butter, shortening, milk, vanilla, and salt in mixing bowl.  Cream until light and fluffy.  Frost cookies first with fudge icing, then buttercream.

Cheese Sausage Sauce and Spaghetti Squash (Colorful recipe - great for diabetics)

2 tablespoons butter
1 pound bulk mild Italian sausage
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1/2 cup onion, diced
10 3/4-oz. can Campbell's® Cheddar Cheese Soup, undiluted
1/2 cup heavy cream
1 Spaghetti Squash, cooked, shredded

Place butter, sausage, bell peppers, and onion in a large frying pan over medium heat.  Cook until sausage is no longer pink and vegetables are crisp tender.  Add undiluted soup and cream.  Heat until hot.  Serve over spaghetti squash. To prepare spaghetti sauce: pierce the spaghetti squash in a few places with a sharp knife, place on pie plate or cookie sheet (no need to add water) and bake in 350 degree oven for an hour, or pierce it, and cook it in a large pot of boiling water until tender.  When tender, cut squash in half, scoop out seeds, and remove outside skin.  Use a fork to shred squash like spaghetti. 

Tart Chicken Salad and Sour Cream Dressing
(recipe from Geoff)

4 cups cooked diced chicken
1 cup onion, diced
2 teaspoons salt
1/2 cup chopped dill pickles
4 cups boiled potatoes, diced
3 hard-boiled eggs, diced
1/8 teaspoon pepper
3/4 cup mayonnaise
3/4 cup sour cream

In a large mixing bowl, combine the chicken, onion, salt, dill pickles, potatoes, boiled eggs, and pepper.  In a separate bowl, combine the mayonnaise and sour cream.  Mix sour cream mixture into chicken and potato mixture.  Chill.  Russians serve this salad in a pyramid shape on a bed of lettuce, frosted with equal amounts of sour cream and mayonnaise, topped with capers and dill weed, and surrounded with green olives and tomatoes.

Swiss Chard Soup
(Lillian Enders; Great recipe for Diabetics)

2 tablespoons butter
1 medium zucchini, sliced
1 yellow summer squash, sliced
1 medium carrot, diced
1 stalk celery, diced
clove of garlic, diced
handful fresh parsley, diced
15.8-oz. can Great Northern Beans
2 (14.5-oz.) cans chicken broth
14.5-oz. can diced tomatoes
3 cups Swiss Chard, diced
Parmesan Cheese for topping soup

In a large frying pan over medium heat, melt butter and sauté zucchini, summer squash, carrot, celery, garlic, and parsley until vegetables are crisp tender; transfer to a cooking pot.  Add  undrained beans, chicken broth, tomatoes, and Swiss chard.  Cook over medium heat until Swiss chard is tender.  Serve soup hot, topped with Parmesan cheese.

Creamy Sweet Onions
(JoAnne Hilts/Bev Davis)

5 large baseball size onions, thinly sliced
2 1/4 cups white granulated sugar
1 1/2 cups cider vinegar
1 1/2 cups water
4 teaspoons salt
8-oz. sour cream
3 tablespoons Miracle Whip® salad dressing
1/4 teaspoon celery seed (NOT celery salt)
salt and pepper to taste

Place onions in a large bowl.  In a saucepan, combine sugar, vinegar, water, and salt.  Bring to a boil, pour over onions.  Cover and refrigerate overnight.  (If necessary, use a saucer to weigh down the onions so they are under the brine.)  Drain onions, discarding liquid.  In a bowl, combine sour cream, Miracle Whip®, celery seed, salt, and pepper.  Mix well.  Add onions, tossing to coat.  Serve cold.  Great to take to a large gathering.

Cookie Pizza
(Great for a Party, Make Day Ahead)

1 recipe of chocolate chip cookie dough
12-oz. package mini semi-sweet chocolate chips
8 to 10 dabs peanut butter
6 fun-size 3 Musketeers® candy bars
4 regular size Reese's® peanut butter cups
1 cup M&Ms®

Either make or buy chocolate chip cookie dough.  Working from the middle, place on greased pizza pan and press to within an inch of outside edge.  Bake in 350 degree oven until middle is cooked, about 20 minutes.  Immediately spread mini chocolate chips on top of cookie.  If the chips don't melt readily, place cookie in oven for 30 seconds.  Place dabs of peanut butter evenly spaced on cookie, swirl with chocolate.  Cut candy bars in small pieces and place on top of chocolate.  Sprinkle with colorful M&Ms®. Do not place in refrigerate.  Chocolate will set up slowly.  Before serving, cut cookie in half and then in thin wedges.  Watch it disappear.

Chocolate Chip Cookie Dough
(will fit 15.9-inch pizza pan for recipe above; or use for individual cookies)

1/2 cup butter, softened
1/3 cup plus 1 tablespoon white sugar
1/3 cup plus 1 tablespoon brown sugar, packed
1 large egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cup sifted all-purpose white flour
6-oz. Nestlé® semi-sweet chocolate chips

In a mixing bowl, cream together butter, sugars, egg, and vanilla.  Mix in baking soda, salt, and flour.  Stir in chocolate morsels.  If you can pick up dough and form it into a ball, you know you have enough flour in dough.  If it is a bit sticky, add a small amount of flour.  Bake in 350 degree oven on a greased cookie sheet; regular-size cookies 8 to 10 minutes, pizza size, about 20 minutes or until middle is set.

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.