Gosh, Your House Smells Like... Oranges!!!

Even though I make this Homemade  All-Purpose Orange Cleaner in a half gallon jar, I can't seem to keep enough of it in stock...  it's time to make another batch!


Others seem to like it too.  It's one of my more popular pins on my  




It's made with vinegar, but not to worry, the vinegar smell dissipates and what's left behind is the spring-like sweet smell of oranges!




Fire Balls- Hot Pickled Green Cherry Tomatoes Recipe

My parents grew up in West Virginia in the 30’s and 40’s at a time when everyone grew their own food to feed their families.  The green tomatoes were harvested right before a big freeze.  This is one of our favorite recipes.

Fire Balls

Ingredients:
14 lb Small green cherry tomatoes
4 Garlic cloves
4 Celery stalks
4 Hot red peppers
4 Heads dill
1 qt water
1/2 c pickling salt
2 qt white vinegar

Directions:
Pack 3 1/2 lbs. cherry tomatoes in hot quart jars. To each quart, add a garlic clove, a celery stalk, a hot red pepper, and a head of dill. Combine water, pickling salt and vinegar. Boil. Fill jars to 1/2" from top. Process 10 minutes in boiling water bath. 




Wild Edibles Series- Prickly Pear Cactus Jelly Recipe

(pictures courtesy of Cool Dude)




The fruit/pears, technically, 'tunas' of the Prickly Pear Cactus ripens from July to September in Texas. 


Cool Dude (RW), a friend who lives in central Texas,
recently headed out to harvest the last of these yummy 'tunas' for the season.


Cool Dude


You can check out the step-by-step process he used to harvest,
clean and extract the juice of the Prickly Pear Cactus at

Gammy's House Blog.





Cool Dude was able to get 3 quarts (12 cups) of liquid from 5 gallons of fruit. 
 
 He poured the liquid into Zip-Loc bags and froze it to make the jelly at a later time.
Actually, I think he plans on making plenty of Prickly Pear Martinis.

Yum!

OK, on to the recipe...




Prickly Pear Cactus Jelly Recipe


Tools Needed:
Large pot
Canning jars/lids/rims (about 8
Large mouth funnel
Jar Lifter
Ladle

Ingredients:
2 1/2 cups prickly pear cactus juice
1/2 cup lemon juice
5 cups sugar
1 box of Sure-Jell (6 Tlbs.)

Preparation:
- Combine juice, sure-jell and lemon juice in a large pot. Mix thoroughly.
- Over high heat, bring liquid to a hard rolling boil and cook for three minutes.  
- Add the sugar.  Stir to dissolve while continuing to cook liquid; bringing it back to a hard boil.
- Stirring constantly, boil juice for two more minutes.  You can tell it's ready when the thickened mixture coats a spoon.  Remove from heat.
- Ladle into hot sterilized canning jars.  Wipe rims to remove any spills, place lids and hand tighten rings.  
 (see print out below)
- Process in a boiling hot water bath for 15 minutes. 
- Lay a dish rag on the counter.
- Using a jar lifter, remove jars from water and place on the dish towel to cool.

..................................................................
..................................................................

Enjoy!!!




Don't forget to visit my Recipe Box in Gammy's House Kitchen for other great recipes.
I  add new recipes regularly.

Wild Edibles Series- Gammy's Sweet Dandelion Deviled Eggs


Gammy's Sweet Dandelion Deviled Eggs

I love making dishes with wild edible flowers.

Not only are Dandelions really good for you, 
(see Dandelion Information Sheet)
they also make a beautiful presentation! 

This recipe is wonderful!

You'll be using 3 Dandelion ingredients.

and 
Dandelion Blossoms




Ingredients:
1 dozen fresh eggs
2-3 T Dandelion Vinegar (may use cider vinegar)
2-3 T sugar
1 t salt
1 t white pepper
2-3 T Pickled Dandelion Buds, chopped
2 t celery seeds + seeds to sprinkle for garnish
1 t dry mustard
3 T celery leaves, finely chopped
3 T Dandelion pedals, finely chopped
Mayonnaise, to desired consistency
Celery leaves for garnish, if desired
Ground Paprika for garnish, if desired
Dandelion pedals or blossom for garnish, if desired

Directions:

Fill a pot with cold water; enough to cover eggs.  
Place eggs in water and allow to come to boil.  Boil for 15 minutes.  

Tip:  I also boil my eggs in a pot of pasta to cushion the eggs and help prevent them from cracking.  I just drain and store the pasta in the fridge to use in a dish within a few days.

Drain and Peel eggs.  


Learn How to Boil and Peel Eggs the "NO mangle" method


Next, slice eggs in half (lengthwise) and place the egg yolks in a sieve over a medium bowl.  

Use the back of a spoon in a back and forth rocking motion to push yolks through the sieve.  This prevents any lumps in your filling.  Set aside.

Add dandelion vinegar and  remaining ingredients, except mayonnaise.

    Add mayonnaise, a little at a time, to desired consistency.  You’ll be able to add more mayonnaise if needed, but you won’t be able to remove any.  You don’t want runny filling.


Fill egg white halves with egg mixture and sprinkle with more celery seed and a little paprika, if desired.

Pretty huh?
I should have followed my own advice.  The filling was almost too thin.

If you prefer, you can just pluck off a few petals to use as garnish.  
Folks are more likely to try them for the first time.

I chose to garnish with the whole dandelion blossom for this tutorial...
and I eat them!


**  If you like sweeter eggs, just adjust sugar to taste.  
Be sure to use equal amounts of vinegar to retain the sweet/tart ratio.
or not.
(smile)



To Clean the Dandelions:
  1. Allow to sit outside for about 10 minutes prior to bringing them inside.  If little buggettes are present they'll willingly leave the blossom after it's been picked.
  2. Run under cool tap water and pat dry.  (a salad spinner comes in handy here.)


Cooking Tip:
Substitute Pastry Bag
Tip:  Don't have a pastry bag?  Use a zip lock baggie and snip a little of the bottom corner.  Works just as well as a pastry bag (even without a tip) if you aren't piping a large quantity.

To use a zip lock baggie...

slip your hand inside the baggie and place filling right in your hand.

Invert the baggie

and with your kitchen shears, snip a tiny bit of the bottom corner off.  Push the filling down to the open corner, twist the baggie (just as you would a pastry bag) and apply steady pressure with your hand as you pipe the filling out.  
I know I apologize over and over for my blurred pictures.  
Sorry again!  :)
I need to take a photography course!

................................
print recipe
................................







Linky Party- Linked To:

Decor To Adore: Fun Fall Foods Linky Party

 


Don't forget to visit my Recipe Box in Gammy's House Kitchen for other great recipes.
I  add new recipes regularly.



Farmhouse Sausage And Potatoes from Two Men's Little Farm


Here is one of their hearty recipes I made at home.  Most of you know that I don't cook much anymore.  Kids are all grown up with families of their own, so it's just lil' ol' me.

However, I DO occasionally make easy, delicious meals.  

One of the many perks of single life.  
I cook when I want.
(smile)

on to the recipe...

Farmhouse Sausage and Potatoes
(oooooh, you're just gonna LOVE this!)

This fantastic recipe was super simple to make, and I loved it soo much, that I made it again this week.  


I changed a few seasonings from the original recipe, just 'cuz I had it in the pantry... mainly Rosemary.  I grow lots in my garden, because I love it on everything, especially potatoes! 

Oh, and I also caramelized some onions in butter and added it to the pan.  

Thanks again Two Men!

You can check out how to make it at their site.


I can't say it enough... I just LOVE this Blog.  
Ya just feel right at home when you visit.

You can also print a .pdf of the recipe

......................

Print
......................

If you try it, be sure to convo them and let them know.