Who can find a worthy woman? For her price is far above rubies.......She looks well to the ways of her household. Proverbs 31:10-27
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Family Favorites Orange Sherbet

The  newest Better Homes & Garden Red Plaid 15th edition.has a great recipe for Orange Sherbet. We all thought it was a five star recipe. Lyle who doesn’t like sherbet said this was great. Sherbet has milk in it, Sorbet does not. That is the difference between the two. Sherbet is icier than ice cream but still smooth not grainy. This recipe has unflavored gelatin in it, be sure to combine it with the sugar when you start.
  I did use all fresh squeezed Valencia oranges. These are a juice orange and are mainly sold to processors for orange juice. Our Fareway store has had them this year and they really do give you more juice per orange. It took 9 oranges for 6 cups of sherbet. This will vary with the type and size of oranges you buy. If you think you do not like sherbet  I hope some of you will try this. It definitely does not taste like the commercial versions.  It's perfect for your Labor Day celebration.
Orange Sherbet
Makes 6 cups
1 ½ cups sugar
1 envelope unflavored gelatin
1 teaspoon finely shredded orange peel
3 ¾ cups orange juice
1 cup milk
  In a medium saucepan combine sugar and gelatin. Stir in 2 cups orange juice. Cook and stir until sugar and gelatin dissolve, Remove from heat. Stir in remaining orange juice, the orange peel, milk and a few drops orange food coloring if desired. (Mixture might appear curdled.) 
  Transfer mixture to a 4 quart ice cream freezer, freeze according to model directions. Ripen for 4 hours for best flavor. (I chilled the mixture in the freezer for 20 minutes before putting in machine because my kitchen was warm)
NOTE: If you don’t have a ice cream freezer transfer mixture to a 13x9x2 inch pan. Cover; freeze 2 to 3 hours or until almost firm. Break mixture into small chunks; transfer to a large mixing bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover and freeze until firm.

Cost 2011: 9 oranges $4.50  1 cup whole milk $1.29  1 ½ cups sugar 40¢  gelatin 40¢
Total cost $6.59  1 cup $1.10

Chili Dog Wraps

 While sorting some recipe sheets I had printed out and saved I ran across this recipe for Chili Dog Wraps. It was from 2002 so you can see I hadn’t gone through that file for quite awhile. I had everything called for except the corn tortillas, so fixed it for supper tonight. Now we are wondering why I waited so long to try it. 
 This is easy, fast, and best of all Gluten Free if you are careful of the brands you buy.
I used Hormel chili in the can as we all like it and it is GF. Also Hormel all beef hot dogs or Wimmer brand hot dogs and of course the corn tortillas are GF. I did check the brand label and they were very good tortillas. Warmed them and they rolled up just great. The brand if you can find them is La Banderita. 
 Served them with the usual sides to add, sour cream, black olives and jarred Jalapenos. Buttered corn and cottage cheese and there you have a very quick and easy supper. Paper plates and the dish washing is at a minimum also. I made 2 apiece and that was a great plenty. You can add more Salsa or cheese to suit everyones taste.
 Chili Dog Wraps
10 corn Tortillas (6 to 8 inches)
10 hot dogs
1 can (15 ounces) chili
2 cups salsa (I used medium, we are wimps)
1 cup shredded Cheddar or Monterey Jack Cheese
 Heat oven to 350°. Grease rectangular baking dish, 13x9x2 inches.
 Soften tortillas as directed on package. Place 1 hot dog and 3 tablespoons chili on each tortilla. Roll up tortillas; place seam side down in baking dish. Spoon salsa over tortillas.
 Cover and bake 20 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

*Remember for Gluten Free to check your labels.

Make It Yourself...Quick Bread Mix Olive Quick Bread

I made the quick bread mix recipe last week, and shared some with Myrna.  This is the bread recipe I chose to make from it, as I like savory bread, and I especially like olives.
It was really convenient to just get my extra ingredients ready, and mix the batter right up.  I baked it in my good toaster oven, and it baked nicely.  It looked like a lot of batter, but it didn’t raise a lot, and next time I will make it in my 8 ½ x 4 ½” bread pan for a higher, more square slice, even though the recipe called for a 9 x 5” pan – it won’t taste any different, but may make a prettier slice.  Check our quick bread hints for baking times for smaller pans for gifts.  I think you could fill your pans 2/3 full.                     
Olive Quick Bread
  2 ½            Cups  Homemade Crisco Quick Bread Mix -- (about 12 ounces)
     ¼            Cup  Sugar
  1                Cup  Nuts -- chopped
  1                Cup  Colby Cheese -- shredded (or mild Cheddar)
  1                Cup  Piminto-stuffed Green Olives -- Sliced
  1               Large  Egg
     ¾            Cup  Milk

Preheat oven to 350°.
Combine quick bread mix, sugar, nuts, cheese and olives in a large bowl.
Mix egg and milk with a fork.  Add to bowl and stir only until dry ingredients are moistened.
Spoon batter into a greased 9 x 5 x 3" loaf pan.
Bake at 350° for 55 to 60 minutes or until a toothpick inserted in center comes out clean.
Cool for 10 minutes on a rack, remove frompan, and cool completely on rack.
Slice and serve with cream cheese.
  "Crisco Cooking"
  "1 Loaf"
Per Serving: 211 Calories; 13g Fat (56.2% calories from fat); 5g Protein; 18g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 239mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates

Homemade Quick Bread Mix
  6 Cups
12 Cups
5 Cups Sifted All Purpose Flour
 - 20 ounces
10 Cups  Sifted All Purpose Flour 
- 40 ounces
2 ½ tablespoons  Baking Powder
1/3 Cup  Baking Powder
2  Tablespoons Sugar
1/4  Cup  Sugar
½ Tablespoon  Salt
1 Tablespoon  Salt
 1 Cups  Shortening
2 Cups  Shortening

Combine flour, baking powder, sugar and salt in a large bowl.  Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. 
If making a ½ recipe, you can combine dry ingredients in the food processor and pulse a few times to cut in the shortening.
Store in covered container up to 6 weeks at room temperature.  For longer storage, place in freezer.
To measure, spoon mix into measuring cup and level with spatula.
Cost 2012:  $2.42 for 12 cup recipe
Yield:  "12 Cups"

Orange Chicken Salad

 For supper tonight I made a Orange Chicken Salad from the Better Homes and Gardens Chicken Cookbook. Very, very good and five of us ate all of it. 
 I used the pineapple I had canned instead of fresh and it worked perfectly. Saved some of the last minute prep with this dish. There is enough citrus with the orange slices to keep the fruit from darkening but I still made it just before supper. The dressing I had made earlier in the day and stored in the refrigerator to chill. The dressing is excellent and not too sweet. Everyone thought we should have it often, but with the price of fruit I will save it for a treat. 
 Served hot homemade muffins with it, they are easy to make and sure taste better than a boxed mix. Just be sure not to over stir.
Orange Chicken Salad
Three cups fresh pineapple peeled and cored, cut in 1-inch chunks (canned, well drained works also)
2 cups cubed cooked chicken (10 ounces)
2 oranges, peeled, halved, and sliced
1 cup seedless green grapes, halved
1 cup sliced strawberries
1 kiwi fruit, peeled and sliced
Lettuce leaves (optional)
Orange Yogurt Dressing
½ cup toasted slivered or sliced almonds
  In a large bowl combine pineapple chunks, chicken, Orange slices, grapes, strawberries, and kiwi fruit. Toss gently to mix.
 Line six salad plates with lettuce, if desired. Spoon Mixture onto plates. Drizzle with orange yogurt dressing. Sprinkle with almonds. 
 Makes 6 servings
Orange Yogurt Dressing: In small mixing bowl combine ⅓ cup of soft cream cheese (I used the block, the tub would work better I think), ½ cup vanilla yogurt, 1 teaspoon finely shredded orange peel, 2 tablespoons orange juice, and ¼ teaspoon ground nutmeg. Stir until smooth. Cover and chill till serving time. Makes about ¾ cup.
*I thinned mine with a little of the juice from the fruit when we were ready to use it.

B-L-T Pasta Salad

We had lots of red and yellow cherry tomatoes to use, and this salad is a delicious way to do just that, although the recipe called for regular tomatoes.  Use whatever medium pasta you have, and use either romaine or iceberg lettuce.  I used home canned chicken, or use frozen cooked chicken or leftovers.   We like to use the Cooked Dressing recipe HERE.  The chicken makes this a main dish salad that I served with corn bread muffins.            
B-L-T Pasta Salad
  2 1/2      Cups  Pasta – rotini, bowties, uncooked
  6             Cups  Romaine Lettuce -- torn
  1 1/2      Cups  Cooked Chicken -- cubed
  1             Medium  Tomato – diced or 1 cup cherry tomatoes, halved if large
  4             Slices  Bacon -- cooked and crumbled
                        Salad Dressing
     1/3     Cooked Dressing, mayonnaise or Miracle Whip
     1/4      Cup  Water
  1             Tablespoon  Barbecue Sauce
  1 1/2      Teaspoons  White Vinegar
     1/4      Teaspoon  Pepper
Cook pasta al dente.  Drain and rinse under cold water.  In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon.
Whisk together the dressing ingredients; pour over pasta mixture, stir to coat evenly.  Serve immediately.
10 Servings

Adapted from “Everyday Light Meals "

Sunday in Iowa

Another decorated yard in Unionville, Iowa
For those of you who are not farmers, 
that's an old manure spreader 
full of flowers

Family Favorites...Home Canned Spiced Apple Rings

If you don’t want to use red hot candy to make spiced apple rings, this older recipe from the "Kerr Kitchen Cookbook 1990” is for you.  The red food color is optional.  These are sweet, not vinegary or pickled.  Next time I intend to make my rings a little thicker, although Myrna and Bettie liked them thin.  
My husband cored the apples for me - and I sliced them on a mandoline to get even slices.  Don’t change the ratio of sugar and vinegar – this is a tested recipe for water bath canning.  Wide mouth pint jars are a must – so you can get your apple rings in unbroken.  Medium-sized apples are good - they fit in the jars better.  I am planning to try to keep a few of these on hand - it's a great way to fill out a meal.

Spiced Apple Rings
  6         pounds  Granny Smith Apple -- firm ones
  6         cups  Sugar
  2         cups  Water
     ½     cup  White Vinegar -- 5% acidity
  5         each  Cinnamon Sticks -- broken
  1         tablespoon  Whole Cloves
     ½     teaspoon  Whole Allspice
  2         teaspoons  liquid Red Food Coloring (Optional)
 Prepare your clean hot jars, rings and lids.  Heat your water bath canner with enough water to cover your jars by 1-2 inches.
Tie spices in spice bag, tea ball or cheesecloth.
In a 6-8 quart stockpot or jelly pan, combine all ingredients except apples.  Over medium high heat, bring to a boil.  Reduce heat and simmer 5 minutes.
Peel, core and thinly slice the apples into rings.  Add the apples to the syrup and bring mixture to a boil.  Remove from heat and remove spices.
Immediately fill hot wide mouth pint jars with apples and syrup, leaving 1/2 inch headspace.
Remove air bubbles; wipe jar tops and threads clean.  Place hot lids on jars and screw bands on firmly.
Process in boiling water canner for 15 minutes.
6 to 7 wide mouth pints
2015 Cost:  $11.08 or $1.59 per pint with purchased apples

Lemon Coconut Tarts

 I recently bought a copy of Southern Living Cakes & Pies Special Edition magazine.
As our readers know, I like to make pies and once in a while cakes. Southern cooks are among some of the best when it comes to desserts so I knew this would be worth buying. I wish you could see it with the stickers marking recipes I want to try.
One of the first I made was this recipe for Lemon Coconut Tarts. The recipe starts with Chess tarts and the Lemon and a chocolate variation. The coconut is just flavoring, not actual coconut. I used orange instead.
 These are more of a Tassie than a tart, but the lemon makes a change. It is baked with the tart shell, not filled with a lemon curd afterwards. My daughter liked them so much she asked me to bake them for her to take to a potluck picnic for her class reunion.
 They are not at all hard to make, they do take some time, however. I found that the shells puffed up, so be sure they are pressed in thinly. I also had filling left so I think I will make a few more this time and make the dough balls a little smaller.
 You can do as I did and bake the extra filling in custard cups in a pan of hot water along with the tassies. The time worked out the same for both.
Lemon Coconut Tarts
1 8 ounce package cream cheese softened
1 cup butter, softened
2 ½ cups all purpose flour
Vegetable cooking spray
4 large eggs 
1 cup sugar
⅓ cup fresh lemon juice
⅓ cup cup melted butter
1 tsp coconut extract (I used orange extract)
 Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Shape mixture into 48 balls, and place on a baking sheet, cover and chill 30 minutes.
 Preheat oven to 350°. Lightly spray 2 (24 cup) miniature muffin pans with cooking spray. Place 1 dough ball into each cup; shape into a pastry shell.
 Whisk together eggs and next 4 ingredients. Pour into pastry shells.
 Bake at 350 for 18 to 22 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 20 minutes)
 Makes 4 dozen.