Favorite family recipes...: February, 2009

Beth's profileFavorite family recipes....PhotosBlogListsMore

<< First < Previous Next > Last >>

Lemon Meringue Pie

This is the recipe I use when I make my favorite dessert, lemon meringue pie. It is from my old Betty Crocker cookbook that I got as a wedding gift so many years ago. Now though, I would use the Betty Crocker ready crusts that are refrigerated.

Luscious Lemon Meringue Pie

Pastry
1	cup Gold Medal® all-purpose flour
1/2	teaspoon salt
1/3	cup plus 1 tablespoon shortening
2	to 3 tablespoons cold water
Filling
3	egg yolks
1 1/2	cups sugar
1/3	cup plus 1 tablespoon cornstarch
1 1/2	cups water
3	tablespoons butter or margarine
2	teaspoons grated lemon peel
1/2	cup lemon juice
2	drops yellow food color, if desired
Meringue
3	egg whites
1/4	teaspoon cream of tartar
6	tablespoons sugar
1/2	teaspoon vanilla

	In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
	Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
	Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
	Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
	Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
	In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
	Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

Beef and Biscuit Casserole

Ingredients:

1 to 1 1/2 pounds lean ground beef
1 cup chopped onion
1/2 cup chopped celery
8 ounces mushrooms
1 to 1 1/2 cups mixed vegetables or peas and carrots
1 jar (12 ounces) beef gravy
3 to 4 tablespoons red wine or water
dash dried thyme
salt and pepper, to taste
6 to 8 frozen biscuits, slightly thawed and cut into quarters

Preparation:

Brown ground beef with onion, celery, and mushrooms until beef is no longer pink and vegetables are tender. Add mixed vegetables, gravy, wine or water, and thyme. Simmer for 5 to 10 minutes. Taste and add salt and pepper to taste. Pour mixture into a 2-quart baking dish sprayed with nonstick cooking spray or olive oil spray. Arrange biscuits over the top of the mixture. Bake at 350° for 25 minutes, or until biscuits are nicely browned and beef mixture is bubbly.
Serves 4 to 6

Chicken and Stuffing Casserole

3 cups cooked diced chicken
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1/2 cup melted butter
1 package herb-seasoned stuffing mix, (6 to 8 oz)
1 cup shredded cheese, Swiss or Cheddar

Preparation:

Combine soups and chicken broth; add diced chicken to the mixture. Add butter to dressing mix. Combine chicken mixture with the dressing mixture. Place in a 2 to 2 1/2-quart casserole and bake at 350° for 30 minutes. Top with shredded cheese during the last 5 minutes if desired.

Serves 6.