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

 Cella's News

September 2009



Fairy Song.

Shed no tear! O shed no tear!

The flower will bloom another year.

Weep no more! O, weep no more!

Young buds sleep in the root's white core.

Dry your eyes! Oh! dry your eyes!

For I was taught in Paradise

To ease my breast of melodies -

Shed no tear.


Overhead! look overhead!

'Mong the blossoms white and red -

Look up, look up.  I flutter now

On this flush pomegranate bough.

See me! 'tis this silvery bell

Ever cures the good man's ill.

Shed no tear! O, shed no tear!

The flowers will bloom another year.

Adieu, adieu - I fly, adieu,

I vanish in the heaven's blue -

Adieu, adieu!

(John Keats)


Competition Nets Cella Peanut Butter Pie Recipes

I don't mind competition.  I mean, who wants to watch a game that ends nothing to nothing.  Without competition, we might just as well take the word "first" right out of the dictionary.  I was glad when the two people that I was rooting for recently won first prize, and both of them were in the food business.  Waitress Jordon Lloyd won Big Brother 11 and chicken-catcher, Kevin Skinner, won America's Got Talent.  I loved Kevin's songs, especially "If Tomorrow Never Comes will she still know how much I loved her . . . "  When the towel was thrown down at work for a "Peanut Butter Pie Contest," I was in.  One of my co-workers jokingly said "Stockin, You're going down."  I replied in kind.  Guess what.  I lost, big time.  I didn't place first, and I didn't place second.  I even ended up making the Grand Prize Winner certificate and delivering it to "the one who said I was going down," as well as a certificate for the Runner Up.  Both pies are frozen and can quickly be thawed for unexpected guests.  Nevertheless, the contest was fun and I was happy because I got some great peanut butter pie recipes to share with you.  I'll publish some of the honorable mentions in later issues.  Still in the spirit of fun, I must tell you what happened when I was unloading my groceries the other day.  I thought I heard some crying coming from my refrigerator.  Yes, crying.  I opened the refrigerator door, and chuckled to myself when I saw a green package labeled "baby spinach."  Thanks to everyone who shared their recipes this month.  Enjoy.

Cheeseburger Soup
(Jordan Carter)

6 cups potatoes, cubed (6 cups)
1/2 cup carrot, shredded
1/2 cup onion, diced
1/2 cup green pepper, diced
2 jalapeņo peppers, seeded and diced fine
2 cloves garlic, minced
3 cups water
2 tablespoons beef soup base
2 pound ground beef
5 cups milk, divided
6 tablespoons flour
8-oz. Velveeta processed cheese, cubed
8-oz. Pepper Jack cheese, cubed
5 slices bacon, cooked and crumbled
salt and pepper to taste

To a large stock pot, add the potatoes, carrot, onion, green pepper, jalapeņo pepper, garlic, water, and beef base.  Bring to a boil, reduce heat, cover, and simmer until vegetables are fork tender, about 20 minutes.  Meanwhile in a large skillet over low heat, brown and crumble the ground beef until no longer pink.  Add the ground beef to the cooked vegetables and stir in ONLY 4 cups of the milk.  Heat through.  In a small bowl, whisk together the REMAINING 1 cup of milk and the flour.  Slowly add this to the soup, stirring while adding.  Bring the soup to a slow boil until it begins to thicken.  Reduce to a simmer.  While stirring, add the cheese until it is melted, stirring in.  Serve soup with crumbled bacon on top.

Lazy Man's Pierogi
(Variation of an Internet Recipe)

2 pounds Hillshire Polish Kielbasa (made with chicken, beef, turkey)
1 1/2 sticks butter
3 large onions, sliced
2 pounds fresh sauerkraut (Silver Floss Barrel Cured)(meat section)
1-pound package Pennsylvania Dutch Kluski noodles

Place Kielbasa in a large frying pan. Cover with water and a lid and cook over medium heat until water is absorbed.  If you want Kielbasa a little darker, add a little more water and cook down again.  Remove meat from pan.  Slice meat into 1/2-inch slices and keep warm.  Meanwhile, in another frying pan, melt butter, and stir in onions and cook over medium heat until onions start to brown (approximately 10 minutes).  Warm sauerkraut first in frying pan and then combine with onions and butter.  Prepare noodles according to package direction, and drain.  Mix all ingredients together and serve. 

Tomato and Zucchini Parmesan Soup with Corkscrew Macaroni

Note: The Parmesan Cheese is a must to bring out the flavor of this soup.  Don't skimp.  If you have fresh tomatoes, by all means use them.  Use the corkscrew pasta to add some excitement and a change of pace.

2 tablespoons olive oil
6 cups diced zucchini
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
2 (10 1/2-oz.) cans chicken broth
2 (14 1/2-oz.) cans diced tomatoes, undrained (or 4 cups fresh)
14 1/2-oz. can Zucchini with Italian-Style Tomato Sauce
15-oz. can kidney beans, rinsed and drained
1 cup dry Barilla Cellentani Corkscrew Pasta
Parmesan Cheese added to each soup bowl at serving time

Place olive oil, zucchini, basil, and garlic powder in a large skillet over medium heat.  Cook until zucchini is crisp tender.  Transfer zucchini to a large cooking pot and add chicken broth, tomatoes, Zucchini with Italian-Style Tomato Sauce, and drained and rinsed kidney beans.  Bring to a boil.  Add macaroni, lower heat, and cook for 10 minutes or until macaroni is tender.  Allow soup to sit for awhile to swell macaroni.  Sprinkle a generous amount of Parmesan Cheese on top of each bowl of soup as it is served.  

Southern Fried Chicken
(Loue Jane/Grace Nidell)

Note:  You can use this chicken seasoning recipe for frying a whole chicken, or for making chicken tenders.  Easy and quite tasty.  Chicken tenders will fry fast.

1 fryer (6 pieces)
1 egg, beaten
1/2 cup milk
oil for deep frying chicken

Season chicken with salt.  Mix egg and milk together.  Pour over chicken and let stand 10 minutes.  Roll chicken in flour and fry in hot oil until golden brown, turning to brown evenly (about 20 minutes).

Mom's Sour Cream Cookies
(Ruth Meyer/Sally Schabloski)

1 cup shortening (Sally uses butter)
2 cups white granulated sugar
2 large eggs
1 teaspoon vanilla
5 cups white all-purpose flour, sifted
1 teaspoon salt
1 teaspoon baking soda
dash nutmeg
1 cup sour cream
1/2 to 1 cup butterscotch or chocolate chips

In a large mixing bowl, cream together shortening (or butter) and sugar.  Add eggs and vanilla.  In another bowl, combine the flour, salt, baking soda, and nutmeg.  Combine the two mixtures, alternately along with the sour cream.  Mix in chips if desired.  Bake in 375 degree oven on a greased cookie sheet for 10 minutes or until golden brown.  Makes about 4 dozen cookies.

Grand Prize Winner Peanut Butter Pie!!!
(Jamie Prowse)

Note:  Recipe works well with light cream cheese, light Cool Whip, and skim milk.

prepared graham cracker pie crust
8-oz. cream cheese, softened
1/2 cup peanut butter
1 cup confectioners sugar
1/2 cup milk
8-oz. Cool Whip
Chocolate Syrup, for topping if desired

In a mixing bowl, combine the cream cheese and peanut butter.  Add confectioners sugar, and milk.  Mix well.  Fold Cool Whip into mixture.  Pour into graham cracker pie crust and freeze.  Thaw one hour before serving.  If desired, drizzle chocolate syrup over individual slices of pie at serving time.

Runner Up Chocolate-Swirl Peanut Butter Pie!!!
(Bonnie Spencer)

1 1/4 cups chocolate cookie crumbs (about 20 cookies)
1/3 cup butter, melted
1/4 cup white granulated sugar
2 cups confectioners sugar, divided
1/2 cup half-and-half
2 (1-oz. squares) semi-sweet chocolate (or 1/4 cup chips)
2 tablespoons butter
4-oz. cream cheese, softened
1/2 cup peanut butter
1/2 cup milk
8-oz. container frozen whipped topping, thawed
1/4 cup chopped peanuts

Preheat oven to 375 degrees. Coat a 9-inch pie plate with cooking spray.  In a mixing bowl, combine the cookie crumbs, melted butter, and granulated sugar.  Press crumb mixture into prepared pie plate, on the bottom and up the sides.  Bake crust until set, 8 to 10 minutes.  Place on a wire rack to cool.  Combine ONLY 1 cup of confectioners sugar, half-and-half, chocolate, and 2 tablespoons butter in a small saucepan.  Cook over medium heat, stirring often, until thickened, about 8 minutes.  Cool to room temperature.  Combine REMAINING confectioners sugar and cream cheese in a large mixing bowl.  Beat with an electric mixer on medium speed until creamy.  Beat in peanut butter.  Add milk gradually while beating on low speed.  Fold in whipped topping.  Spoon half of the filling onto cooled piecrust.  Pour 3/4 cup chocolate sauce over filling.  Top with remaining filling.  Swirl remaining chocolate sauce with a skewer decoratively over top.  Sprinkle with peanuts.  Freeze until firm (4 hours or overnight).  Remove from freezer 15 minutes before serving.

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.