Cella's Recipe Corner: It’s a yummy day in Cella’s Recipe Corner

I had my eye on buying a beautiful, red-fringed winter coat. I waited, though, because the price was too high. Eventually, the cost was reduced to less than half. Then I waited some more, but never saw the coat again. Instead, I bought myself something much more useful, something that I could use every day, in all seasons, a pressure cooker.

One of my friends had purchased one and raved about it. You can cook a small chicken in the cooker in 15 minutes, complete with juice for gravy. I’ve cooked a whole head of cauliflower in 5 minutes and cooked eggplant Parmesan, potatoes, carrots and pot roast in 45 minutes.

The cookers are easy to use. Just follow the book and you will have dinner on the table in no time. The cookers come complete with instructions and a recipe book. I have an 8-quart pressure cooker. I purchased a 6-quart one for my daughter, along with a pressure cooker book.

Peanut butter frosting
(Bryan Bower)
16-ounce can Pillsbury® creamy vanilla frosting
1/2 cup peanut butter

Place vanilla frosting and peanut butter in a mixing bowl. Cream and spread on prepared brownies or cake.

Cilantro salsa
(Oscar Lopez)
2 bunches cilantro, finely diced, stems removed
1 bunch green onions, finely sliced, including tops
1 medium yellow cooking onion, finely diced
3 tablespoons lemon juice
1 tablespoon salt, or less (will help break down cilantro)
3 jalapeños seeded and finely diced

About an hour before serving, combine the following ingredients in a mixing bowl and refrigerate: cilantro, green onions, yellow onion, lemon juice, salt and jalapeños. Serve with tortilla chips or with cooked rice.

Three-layered can’t leave “em” alone bars
(Diana Watt)
1 (18.25-ounce) box white cake mix
2 large eggs
1/3 cup vegetable oil
14 oz. can sweetened condensed milk
1/4 cup butter
1 cup chocolate chips

Grease 9-by-13-inch baking pan. Place cake mix, eggs and vegetable oil in a large mixing bowl. Mix until blended. Press only 2/3 of mixture in baking pan. Microwave milk, butter and chocolate chips in a bowl until melted. Check every 10 seconds and stir each time so chocolate does not burn. Stir until smooth and pour over crust in pan.

Top with gobs of remaining cake mixture. Bake in 350 degree oven for 25 minutes. When cool, refrigerate until ready to serve.

Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or email 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.