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

 Cella's News

September 2008



A Welcome Peace

Nothing could be lovelier

Than the glow of setting sun,

As the weary earth slips into sleep

When the end of day has come.

A rich man's finest treasures

Could never match its worth,

For a sunset is our tiny part

Of Heaven here on Earth.

All trouble seems to disappear

For with it sunset brings

A gentle breath of welcomed peace

To every living thing.

Resting is His weary world

From a day's long journey trod,

And the warmth of a glowing sunset

Is a kiss goodnight from God.

(Sharon Mellon)

I was grocery shopping when I chanced to meet  a neighbor of mine who told me about a way that I could stretch my food dollars. I was interested.  She said that she had been using the program.  I didn't have to do anything to qualify, everyone qualifies, and if you have food stamps and want to use them, you can.  The program is called Angel Food Ministries.  You can learn more about it by going to angelfoodministries.com.  In 1994 husband and wife team pastors Joe and Linda Wingo reached out to 34 of their neighbors who needed help when they lost their jobs at factories in Monroe, Georgia.  Churches around them soon became involved, and now today, over 500,000 families are able to purchase quality food for less.  To find a food distribution area near you, simply visit the web site and type in your zip code.  The closest one to me is the Calvary Community Chapel in Delevan, New York.  "By buying food from first rate suppliers at substantial volume discounts, Angel Food Ministries is able to provide families with approximately $65 worth of quality nutritious food for $30."  The food is distributed once a month and you have to pay in advance.  You must first buy at least one of the two food boxes offered, and then you can add to your order from other discounted specialty boxes.  Now might just be the time to stock up your freezer for the winter.  Two hundred new hosts sites are added monthly, so check often for a site in you.

I've been trying a new gluten-free whole food grain product called Salba«.  It is a white chia grain with benefits similar to flax seed.  You can grind it and add to flour, or simply add to liquid and drink it.  You can cook and bake with it.  It doesn't seem to have any taste, unlike flax seed.  I even made chocolate chip Salba« brownies and took them to work.  The benefits listed on the bottle of Salba« says that it "promotes cardiovascular health, supports joint function and mobility, assists bowel function and regularity, and is a good source of fiber for digestive health."  Search the Internet for more information on this product, and consult with your doctor before adding it to your diet as it can thin the blood.

I just finished reading a book, "Quit Digging Your Grave with a Knife and Fork, a 12-STOP Program to end bad habits and begin a healthy lifestyle," by Mike Huckabee, who lost 110 pounds in a two-year period.  Most of what he says to STOP doing are things we've already heard before.  However, he does list some interesting STOPS.  I especially liked his "Stop Storing Provisions for Failure," "Stop Making Exceptions," and "Stop Allowing Food to be a Reward."  

(Vickie Reffner)

5 (8-oz.) packages cream cheese, softened
1 tablespoon lemon juice
5 large eggs + 2 egg yolks
1 3/4 cup white granulated sugar
3 tablespoons flour
1/4 teaspoon salt
1/4 cup heavy cream

In a large mixing bowl beat cream cheese until light and fluffy.  Add in lemon juice and egg yolks, one at a time, beating well after each addition.  Mix in sugar, flour, salt, and heavy cream.  Beat until smooth.  Place in lightly buttered 10x13-inch baking pan or spring form pan and bake at 400 degrees for 15 minutes, then 250 degrees for 1 hour.  Leave cake in oven, turn off heat and allow to cool for 15 minutes before removing.  Cool for 3 hours.  Refrigerate for 8 hours.

Chicken and Broccoli Braid
(Vickie Reffner)

Note:  I forgot to add the mayonnaise, dill weed, and salt when I made this dish, and it still turned out.  (Cella)

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, chopped
4-oz. sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons dill weed
1/4 teaspoon salt
2 (8-oz.) packages refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

In a large mixing bowl, combine the chicken, broccoli, red bell pepper, garlic, and shredded  cheese.  Add the mayonnaise, dill weed, and salt.  Unroll crescent rolls in a single layer to cover the bottom of an ungreased 15x10x1-inch cookie sheet, sealing perforations.  Before putting filling down the center third of the dough, cut strips on each of the long sides of pastry 1 1/2-inch wide by 3-inches long.  Spread filling down middle, and alternate crisscrossing cut strips across the top of filling, making a braid.  Brush egg white over the dough, sprinkle with almonds, and bake in 375 degree oven for 25 to 28 minutes, or until deep golden brown.  Serve immediately.

Blueberry Oat Cookies
(Geoff Gorsuch)

Note:  This was a favorite at work.  Someone remarked that it was their most favorite cookie that I've made.  I used regular rolled oats, not the quick-cooking kind and fresh blueberries. These cookies should be eaten the same day. (Cella)

1/2 cup butter, softened
1 cup firmly-packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups quick-cooking rolled oats
1 cup white flour, sifted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries

In a large mixing bowl, cream together the butter and brown sugar.  Mix in the egg and vanilla.  In a separate bowl, combine rolled oats, flour, cinnamon, salt, baking soda, and baking powder.  Gradually add dry mix to the creamed mixture.  Stir in blueberries.  Drop by heaping tablespoonfuls 2-inches apart onto a lightly greased baking sheet.  Bake at 350 degrees for 12 to 14 minutes, or until golden brown.  Remove to a wire rack to cool.  

Bean-less Chili (Great for Diabetics)

Note:  For diabetics, serve this easy-to-make chili with a toasted cheese sandwich, made with 1 slice of  whole grain or sprouted grain bread.

2 pounds ground beef
2 medium onions, chopped
3 jalape˝o peppers or bell peppers, chopped
3 tablespoons chili powder
10 3/4-oz. can tomato soup
2 cups fresh tomatoes or 16-oz. can, diced
salt and pepper to taste

In a large frying pan, sautÚ the meat, onions, and peppers.  Add chili powder, tomato soup, and tomatoes.  Salt and pepper to taste.  Serve hot.

Parmesan Crusted Chicken
(Excellent for Diabetics)

Note:  This meat is also great cut up and served on salads.  (Cella)

3 skinless chicken breast halves, each sliced into thirds lengthwise
1/2 cup white flour
2 large eggs, slightly beaten
1 1/2 cups shredded Parmesan cheese
6 tablespoons butter

Dip each piece of chicken breast in flour, gently shaking off excess.  Dip the meat next into beaten eggs, coating the whole surface.  Roll meat into shredded Parmesan cheese to coat meat.  In a large frying pan over medium heat, melt half of the butter and fry half the meat, turning as needed until meat is just cooked through and coating is lightly browned.  Keep meat warm while you cook rest of meat in remainder of butter.

Company Salad with Sugared Almonds
(Diana Horton)

Note:  Check to see if your store sells sugared almonds; if so, you'll save yourself a step.

2 tablespoons white granulated sugar
1/2 cup sliced almonds
5-oz. package spring mix salad greens
6 cups torn romaine
11-oz. can mandarin oranges, drained
2 stalks celery, thinly sliced
1 small red onion, diced
2 green onions, thinly sliced

3 tablespoons canola oil
2 tablespoons cider vinegar
5 teaspoons white granulated sugar
1 tablespoon fresh parsley, minced
1/4 teaspoon salt

In a small skillet, cook and stir 2 tablespoons of sugar over medium-low heat until melted.  Stir in almonds and cook for 1 minute or until lightly browned.  Spread onto foil, coated with a light spray of nonstick cooking spray.  Set aside.  In a large mixing bowl, combine the mixed greens, romaine, oranges, celery, and onions.  Make the dressing by whisking together in a small bowl, the oil, cider vinegar, sugar, parsley, and salt.  Make sure the sugar is dissolved.  Drizzle dressing over salad, add almonds, and toss to coat.  Serve immediately.

Eggless Chocolate Zucchini Bread
(Alice Bingenheimer)

Note:  Yes, this great tasting chocolaty bread contains no eggs.  It does fall slightly in the middle, but your taste buds won't care.  I like baking this recipe in 3 little loaves so I have some to give away. (Cella)

2 cups white granulated sugar
1 cup vegetable oil or olive oil
2 cups grated zucchini
1 teaspoon vanilla
1/2 cup milk
2 1/2 cups white flour, sifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup walnuts or raisins

In a large mixing bowl, cream together sugar, oil, zucchini, vanilla, milk, and flour.  Mix in cocoa, baking powder, baking soda, salt, and cinnamon.  Stir in nuts or raisins.  Bake in 2 regular-size bread tins for an hour, or 3 small aluminum foil bread tins until a toothpick inserted comes out clean.  Leave sit in pans for 10 minutes and then turn out onto a wire rack to cool.

Date Nut Bread
(John Andrus)

1 large egg, beaten
1 cup milk
1/4 cup butter, melted
2 cups white flour, sifted
1 tablespoon baking soda
1/2 teaspoon salt
1/4 cup white granulated sugar
1 cup chopped pecans or walnuts
1/4 cup chopped dates

In a large mixing bowl, combine the egg, milk, and melted butter.  Mix in the flour, baking soda, salt, and sugar until flour is moistened, but not totally smooth.  Fold in nuts and dates.  Pour into a greased 9 x 5 bread loaf pan and bake in a 350 degree oven for 1 hour, or until a toothpick comes out clean.  Cool bread in pan for 10 minutes and then turn out on a wire rack to cool.

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.