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 Cella's News

September 2010



It's Got To Be

"When it's got to be," - like I always say,
As I notice the years whiz past,
And know each day is a yesterday,
When we size it up, at last, -
Same as I said when my boyhood went
And I knowed we had to quit, -
"It's got to be, and it's goin' to be!" -
So I said "Good-by" to it.

It's got to be, and it's goin' to be!
So at least I always try
To kind o' say in a hearty way,-
"Well, it's got to be.  Good-by!"

The time jes melts like a late, last snow,-
When it's got to be, it melts!
But I aim to keep a cheerful mind,
Ef I can't keep nothin' else!
I knowed, when I come to twenty-one,
That I'd soon be twenty-two,-
So I waved one hand at the soft young man,
And I said, "Good-by to you!"

It's got to be, and it's goin' to be!
So at least I always try
To kind o' say, in a cheerful way,-
"Well, it's got to be. - Good-by!

They kep' a-goin', the years and years,
Yet still I smiled and smiled,-
For I'd said "Good-by" to my single life,
And I now had a wife and child:
Mother and son and the father-one,-
Till, last, on her bed of pain,
She jes' smiled up, like she always done,-
And I said "Good-by" again.

It's got to be, and it's goin' to be!
So at least I always try
To kin o' say, in a humble way,-
"Well, it's got to be.  Good-by!"

And then my boy-as he growed to be
Almost a man in size,-
Was more than a pride and joy to me,
With his mother's smilin' eyes.-
He gimme the slip, when the War broke out,
And followed me.  And I
Never knowed till the first fight's end . . .
I found him, and then, . . . "Good-by."

It's got to be, and it's goin' to be!
So at least I always try
To kind o' say, in a patient way,
"Well, it's got to be.  Good-by!"

I have said, "Good-by! - Good-by! - Good-by!"
With my very best good will,
All through life from the first, - and I
Am a cheerful old man still;
But it's got to end, and it's goin' to end!
And this is the thing I'll do, -
With my last breath I will laugh, O Death,
And say "Good-by" to you! . . .

It's got to be! And again I say,-
When his old scythe circles high,
I'll laugh- of course, in the kindest way,
As I say "Good-by! - Good-by!

(James Whitcomb Riley)

In a baking frenzy, I whipped up the mud cake, set the timer and set about making the Baked Ziti.  I was making good time.  I could hear the tick, tick, ticking of the timer counting down and was waiting for it to go off any minute so I could take the cake out of the oven.  That is when I spotted the uncooked mud cake calmly sitting on the counter waiting for me to put it in the oven.  No wonder the aroma of cake baking did not greet me.  It reminded me of the time I was invited to a particular Thanksgiving dinner.  My husband and I arrived about half an hour before the dinner was to be served.  "Funny," I said aloud, "I'd thought we'd be able to smell the turkey by now."  Oops - someone had previously baked the pies, put the turkey in the oven, and turned it off.  Oh well, you'll love the mud cake and the frosting can be used many different ways.  The Baked Ziti is a quick delicious dish to make for a crowd.  Amy's Mashed Potato Salad is an excellent alternative to regular potato salad and yes, you can easily cut the recipe in two.  I just acquired and made the Tomato Soup canning recipe.  You can add some milk to the soup or half and half or heavy cream when you serve it if you'd like.  Great recipes.  

Mud Cake with Mock Whipped Cream
(Sara Elliott)

3 cups flour, sifted
6 tablespoons cocoa
2 teaspoons baking soda
2 cups white granulated sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cider vinegar
2 teaspoons vanilla
2 cups cold water

Mock Whipped Cream Frosting:
1/2 cup butter, softened
1/2 cup Crisco® vegetable shortening
1 cup white granulated sugar
3 tablespoons flour
2/3 cup milk
1 teaspoon vanilla

Cake:  Put sifted flour back into sifter, add cocoa, baking soda, sugar, and salt and sift into greased pan (9x13-inch).  Make three holes in flour mixture and add oil, vinegar, and vanilla.  Pour cold water over all, stir with spoon until smooth.  Bake in 350 degree oven for 30 minutes or until a toothpick inserted comes out clean.  Cool cake and then frost.  Frosting:  Whip butter and shortening with electric mixer until fluffy.  Gradually whip in sugar, and then flour, milk, and vanilla until thoroughly mixed.

Baked Ziti
(variation of a recipe from Dawn Maciejewski)

1 1/2 pounds uncooked ziti macaroni
2 1/2 pounds ground chuck (80/20)
2 quart jars spaghetti sauce (your favorite)
1 tablespoon garlic powder
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1 pound shredded Mozzarella cheese
1/2 pound extra Mozzarella cheese for topping

Cook ziti macaroni according to package directions until very al dente.  Drain and set aside.  Meanwhile in a large skillet, fry hamburger until no pink remains. Stir in the spaghetti sauce, garlic powder, basil, and oregano and cook until hot.  Combine the ziti and the sauce in a large baking pan.  Stir in one pound of Mozzarella cheese.  Top with extra cheese.  Bake in 350 degree oven for 30 minutes. 

Mashed Potato Salad
(Amy Church)

5 pounds potatoes (minus 3 potatoes)
3 cups Kraft® mayo
10 hard-boiled eggs, finely diced
2 tablespoon celery seed
3 tablespoons cider vinegar
1 cup sweet onion, finely diced
1 bunch green onions, tops and all (about 10), finely diced
1 heaping tablespoon mustard
salt to taste
parsley for decoration (optional)

Cook potatoes in water to cover until tender, about 20 minutes.  Drain potatoes and cool slightly and then mash each potato once with potato masher.  Mix in the mayo, eggs, celery seed, cider vinegar, onion, and mustard.  Salt as desired.  Place small sprigs of fresh parsley on top of the potato salad around the edge of the bowl for decoration. Refrigerate.

Tomato Soup (Canning Recipe)
(My Mom's Tomato Soup - Shirley Hofmann)

1 peck ripe tomatoes with skins, diced
1 bunch celery, diced
6 large onions, diced
1/4 cup salt
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon black pepper
1/4 cup butter
1/4 teaspoon baking soda
1 cup flour
3/4 cup brown sugar (or to taste)

In a large pot, boil tomatoes, celery, onions, and salt together until tender.  Strain through a food mill.  Mix pepper, butter, baking soda, flour, and sugar together with a little water to make a thickening.  Combine with tomato mixture and simmer for 20 minutes, stirring often.  Pour into hot sterilized jars and seal with hot lids.  Hot water bath can for 30 minutes.  

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.