November 4, 2010

Ella’s Kitchen

This month, the recipes in Ella’s Kitchen are from a cookbook written and published by survivors of domestic abuse.

As the “Greatest Generation” and “Baby Boomers” age, there will be more elder abuse. Wouldn’t it be nice if we could stop all abuse? Abusers are ones that “own”, take from and manipulate their victims. Wouldn’t it be nice if everyone practiced the Golden Rule? “Do unto others as ye would have them do unto you” or a modern translation that our grandchildren would understand – “Treat others like you want to be treated – with respect and love.”

To find out more about reporting, helping or coping with abuse contact United Way InfoLINK, Davenport, 563 355 9900; Bethany Families and Children, Moline, 309 277 0401 or your religious institution.

To find out more about the cookbook, contact Eloise at

Rhubarb Kuchen

11/2 C. flour
1/2 tsp. salt
2 Tbsp. milk
3 eggs
3/4 C. milk
6 to 8 C. rhubarb, chopped
1/2 tsp. baking powder
3/4 C. butter
1 egg, slightly beaten
2 Tbsp. flour
11/2 C. sugar

Mix flour, baking powder and salt. Using pastry blender, cut in butter. Add 1 egg and milk. Put on bottom and sides lf 9 x 13 inch pan. Chill while preparing filling.

Sweet Potato Pone

4 C. shredded raw sweet potato (1 lb.)
1 C. water
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. ginger
2 Tbsp. butter or margarine

Combine potatoes, water, sugar, salt and ginger. Turn into a 1 quart casserole. dot with butter. Bake at 350° till potatoes are tender and caramelized, stirring occasionally, about 2 hours. Serves 4.

Cherry Coffee Cake

2 sticks butter, softened
11/2 C. sugar
1 can cherry pie filling
3 eggs
1 tsp. vanilla
2 C. flour

Cream together butter and sugar. add eggs, vanilla and flour. Mix well. Reserve 1 cup batter. Put into a 9 x 13 inch greased pan. spread 1 can of cherry pie filling or filling of choice. Top with spoonfuls of reserved batter. Bake at 350° for 50 to 60 minutes.

Sopaipillas (Original Mexican Recipe)

2 C. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 Tbsp. shortening
2/3 C. lukewarm water
Fat for frying

Stir together flour, baking powder and salt. Cut in shortening till resembles cornmeal. Gradually add water, stirring with fork. Dough will be very crumbly. Turn out on a floured surface; knead into smooth ball. Divide in half. Let stand 10 minutes. Roll each half to 121/2 x 10 inch rectangle. Cut into 21/2 inch squares. (Do not re-roll or patch dough.) Fry a few at a time in deep fat (400°) till golden. Drain on paper toweling. Serve hot with guacamole as a dip, or roll in sugar cinnamon mixture. Makes 40.

Guacamole for Sopapollas (Original Mexican Recipe):

4 avocados, seeded, peeled and mashed
1/4 C. finely chopped onion
2 to 4 Tbsp. finely chopped canned green chili peppers
2 to 3 Tbsp. lemon juice
1 tsp. salt
1 tsp. Worcestershire sauce
Few drops of bottled hot pepper sauce
2 medium tomatoes, seeded and finely chopped
Corn chips

In a bowl, stir together mashed avocados, onion, chili peppers, lemon juice, salt, Worcestershire sauce and hot pepper sauce. Season to taste. Stir in tomatoes. Chill. Serve with corn chips.

Cheesy Potato Casserole

2 lb. frozen hash browns, thawed (or O’Brien potatoes)
2 cans cream of potato soup
1 (8 oz.) sour cream
1 (8oz.) pkg. grated Cheddar cheese
Parmesan cheese

Combine all ingredients, except for Parmesan cheese. Put in 13 x 9 inch pan. Sprinkle with Parmesan cheese. Bake at 300° for 1 1/2 hours.

Crab and Asparagus Soup

2 (101/2 oz.) cans cut asparagus
3 C. chicken broth
1 (3 oz.) can sliced mushrooms
1 medium onion, coarsely chopped
2 Tbsp. cold water
1 Tbsp. cornstarch
1 (7 oz.) can crabmeat, drained, flaked & cartilage removed
Sliced green onion with tops

Drain asparagus, reserving liquid. Mix asparagus liquid, broth, undrained mushrooms and onion. Cover and simer till onion is tender, about 5 minutes. slowly blend cold water into cornstarch. Stir into broth mixture; cook and stir till moisture thickens and bubbles. Add asparagus and crabmeat. Heat through. Sprinkle each serving with sliced green onion. Serves 6.

Mom’s Easy Coffee Cake

1/2 C. butter
1 C. sugar
1 egg
1 C. sour cream
21/4 C. flour
1 tsp. baking soda
1 tsp. baking powder

Mix all ingredients together and pour into greased and lightly floured Bundt pan. Sprinkle top with cinnamon and sugar. Bake at 350° for approximately 45 minutes. After removing cake from pan, invert onto a plate so that cinnamon and sugar are on top.