Lemon Meringue Pie

This recipe is the one on the Kingsford Corn Starch box.  I have made this on occasion and today we are going to celebrate the 80th birthday of our good friend Don and his kid have asked me to make this for him.





Ingredients

1 cup sugar
1/4 cup Argo® or Kingsford's® Corn Starch
1-1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon butter OR margarine
1 baked (9-inch) pie crust
3 egg whites
1/3 cup sugar

Directions

Preheat oven to 350°F. Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter. Spoon hot filling into pie crust. 

Beat egg whites in small bowl with mixer at high speed until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.  Spread meringue evenly over hot filling, sealing to edge of crust.

Bake 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.

Lion's Den Dip

This recipe comes from a restaruant that was located in out town.  It closed down about a year ago and was a sad day.  It was done in an old english theme.  When you ordered you got the whole meal.  From appetizer to dessert.  They served this dip with carrots, celery, radishes and zucchini.

Ingedients

8 Tablespoons chopped spinach
4 Tablespoons frozen chives
1/2 cup sour cream
1/2 cup mayonnaise
salt, pepper and accent to taste

Directions

Mix well in a blender or by hand.  Refrigerate 24 hours before serving.

Cherry Chocolate Ice Cream

I got this recipe from my dad.  I am not sure where it came from, but it is good.

Ingredients

3 eggs, slightly beaten
4 cups milk
2 cups whipping cream
1 cup sugar
1 cup chocolate-flavored syrup
1 10 oz. jar maraschino cherries, drained and chopped
3 1.05 oz. bars milk chocolate, chopped
1 Tablespoon vanilla

Directions

In large bowl combine the eggs, milk, whipping cream, sugar, chocolate-flavored syrup, cherries, chopped chocolate bars, and vanilla. Pour mixture into ice cream freezer can. Fit can into freezer. Adjust dasher; cover. Prepare ice cream according to ice cream freezer manufacturer's directions. Makes about 3 quarts.

Healthy Tex Mex Pizza

I got this recipe from the Sept. 2009 Ladies Home Journal Magazine.  I added chicken and olives to  the ones I made.  Vickie said this is a keeper, but put less filling on each tortilla so she could have more tortillas.

Ingredients

4 6-inch corn tortillas
4 tsp olive oil
1 small onion, chopped
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
1 cup canned black beans, rinsed
1 cup tomato, seeded and chopped
1 cup jack, cheddar or mozzarella cheese, shredded
2 Tbsp chopped cilantro

Directions

Heat oven to 425 degrees. Lightly brush both sides of the tortillas with 1 tsp olive oil and place on ungreased baking sheet. Bake about 3 minutes per side until crisp and lightly browned.

Meanwhile, in a large skillet, heat 3 tsp oil over medium high heat. Add onion, jalapeno and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.

Sprinkle tortillas with half of the cheese and top with bean mixture. Sprinkle evenly with the remaining cheese. Bake 4 minutes or until cheese is melted and sprinkle with cilantro.