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 Southern BBQ Sauce

  The Ultimate Southern Living cookbook has three BBQ
sauces listed in their sauces and gravies and I tried this one, mainly because it had chili sauce and celery seed in the recipe. It was a great sauce. I made half of the recipe which was a great plenty for four sandwiches. I am giving you the recipe for the full amount. Southerners really do know how to do BBQ. 
The sauce was easy and fast to make and I am not left with a large amount of sauce that will be in the refrigerator forever. If you like a good all around sauce, this will do nicely. Use for chicken, pork or beef. Not too sweet or too vinegary. Good balance of flavors.
Southern BBQ Sauce
2 cloves garlic, crushed
2 tablespoons butter melted
1 cup ketchup
1 cup water
¾ cup chili sauce
¼ cup firmly packed brown sugar
2 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
1 ½ teaspoons celery seeds
½ teaspoons salt
2 dashes of hot sauce
  Saute garlic in butter 4 to 5 minutes in a saucepan. Add ketchup and remaining ingredients; bring to a boil. If you are going to use it as a dipping sauce, simmer it for a few minutes to bring out the flavor. Use to baste pork or chicken or beef. 
Yield 3 ½ cups. Per Tablespoon Calories 18  Fat 0.5 g  Cholesterol 1 mg  Sodium 138 mg

Southern Peach Cobbler

 Bettie had a long weekend and I had some peaches from  Missouri which calls for peach cobbler. Bettie is a Oklahoma gal and really likes cobblers so this was for her. Lyle will never turn down dessert of any kind and Bettie’s boss got a serving also. 
 It turned out well, not as pretty as the picture on the Chef Catalog web page but no one seemed to mind that. We had it warm with half and half. The peaches were so good that I am going to make peach pie later this week. Cobblers I think, should be eaten warm so I like to make them when I have people ready to eat them. Pie on the other hand can be eaten anytime, breakfast anyone? 
 This was a large recipe and I halved it for us, if you are going to serve more than 3 or 4 or have hungry teens I would make the full recipe, just double everything. I did find that you should use a food processor to make the dough. I tried it by hand and ended up putting it in the processor to get the dough to clump together. Other than that it is easy to make.
Southern Peach Cobbler 

2 ½ pounds fresh peaches peeled and sliced
¾ tablespoon fresh lemon juice
¼ cup granulated sugar
1 tablespoon cornstarch
⅛ teaspoon cinnamon and ⅛ teaspoon nutmeg (or all cinnamon)
1 cup all purpose flour
3 tablespoons brown sugar
1 ½ tablespoons granulated sugar - - - - Divided
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
5 tablespoons butter - - cut into ½ “ slices
⅓ cup sour cream
 Preheat oven to 425°F. Place the peeled and sliced peaches in a large bowl and sprinkle with the lemon juice. In a small mixing bowl, whisk together the sugar, cornstarch and cinnamon, nutmeg. Toss the dry ingredients with the peaches. Spread the mixture in a 10x7 inch baking dish. Bake for 10 minutes.
 To make the topping while the peaches are baking; in the bowl of a food processor, combine the flour, brown sugar, 1 tablespoon of the granulated sugar, baking powder, baking soda and salt. Add the butter and pulse to chop into small pea-sized pieces. Add the sour cream and pulse just until mixed. 
 Remove the peaches from the oven and drop the topping by large spoonful’s onto the hot filling. Sprinkle the remaining ½ tablespoon granulated sugar over the topping. Bake for 15 to 18 minutes until the filling is bubbling and the topping is golden brown. Serve warm.  Serves 4 

Make it Yourself...Quick Bread Mix Pineapple Coconut Loaf

  The second bread I made with the Quick Bread mix from Crisco calls for Pineapple and coconut, both of which I usually have on hand. With the mix already made it is just a matter of a few minutes to get this in the oven. No mixer, just bowl and spoon. It was a little crumbly to cut, but was equally as good to eat. I did not add the chocolate chips as I rarely have them on hand. We are not chocolate chip eaters. Yes, I know, UnAmerican! Oh well, add them if you would like. I would omit the coconut next time as it made the bread a little harder to slice and I don't think it is necessary to the great taste of this bread. However, if you like coconut, do add it.This was a favorite of my taste testers, sure didn’t last long.
  Pineapple Coconut Loaf
2 cups homemade Crisco quick bread mix
½ cup packed light brown sugar
1 egg
1 can (8 ounces) crushed pineapple (undrained)
½ cup coarsely chopped pecans
½ cup flaked coconut
¼ cup semisweet chocolate pieces
2 tablespoons sugar
½ teaspoon ground cinnamon
2 tablespoons flaked coconut 
  Preheat oven to 350°. Have your nuts chopped and ingredients ready.
Combine Crisco mix and brown sugar in a bowl. Beat egg with a fork; stir in undrained pineapple. Add to bowl and stir only until dry ingredients are moistened. Mix in pecans, coconut and chocolate pieces.
  Turn batter into a greased 9x593 inch loaf pan and spread to corners.
For Topping 
  Mix ingredients and spoon evenly over batter.
  Bake at 350° for 50 to 60 minutes or until a toothpick inserted in center comes out clean.  Cool for 10 minutes in pan on a rack. Remove from pan and cool thoroughly on rack. 1 loaf of bread
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"

Wild Rice and Tomato Salad

Here’s a gourmet recipe from “Le Cordon Bleu” that anyone can make.   I wanted to use our abundance of cherry tomatoes, and I usually have cooked wild rice in my freezer – I cook a big batch and portion it into freezer bags so we can enjoy it anytime instead of waiting ¾ of an hour.  If you don’t have balsamic vinegar, red wine vinegar is a good substitute, and you can use all olive oil, although the walnut oil is delicious (I keep it on hand for baking).  The sun-dried tomatoes add a little tomato intensity to this delicious salad.
We enjoyed it with grilled Iowa pork chops and cornbread.                  

Wild Rice and Tomato Salad
  3        ounces  Wild Rice
  8        Sun-dried Tomato Halves, sliced
  4        ounces  Cherry Tomatoes, halved if large
  2        teaspoons  Honey
  2        tablespoons  Balsamic Vinegar
  1        tablespoon  Walnut Oil
  1        tablespoon  Olive Oil
Cook the wild rice in plenty of salted boiling water for 45-50 minutes or until tender.  Drain into a sieve and rinse under cold tap water until the rice is cold.  Allow to drain thoroughly.
Slice the sun-dried tomatoes and halve the cherry tomatoes.  Put them in a large bowl, add the wild rice and toss to mix.
Make the dressing.
To serve: line a shallow serving dish with greens, pile the rice and tomato salad in the center and drizzle the dressing over.  Serve at room temperature.
4 Servings
  "Le Cordon Bleu Classic Light”

Per Serving: 169 Calories; 7g Fat (36.8% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 130mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Crispy Onion Baked Cod

We like baked fish, it’s easy, tasty and quick.  My husband loves those canned French-fried onions, and I sometimes use them in place of bread crumbs on top of casseroles.  Here it’s serving the same purpose, replacing buttered bread or cracker crumbs on top of our baked fish.   Simple can be delicious.                  
Crispy Onion Baked Cod
     ¼      Cup  butter -- melted
  1          teaspoon  ground mustard
     ½      teaspoon  garlic salt
     ¼       teaspoon  pepper
  1          can  French-fried Onions -- (6 ounces) crushed
  4          Cod Fillets -- (4-6 ounces each)
Thaw and dry the fish fillets.
In a 9 x 12" quarter-sheet pan or rimmed cookie sheet, combine butter, mustard, garlic salt and pepper.  While oven is preheating to 400°, let butter melt in pan in oven a few minutes.  Remove pan from oven to hot pad, stir butter mixture to distribute seasonings.
Dip the fillets in butter mixture on both sides, then top with crushed onions.
Bake, uncovered, at 400° for 10-12 minutes or about 10 minutes per inch of thickness or until fish flakes with a fork.
Yield: 4 servings.

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.