The Ultimate Lemon Meringue Pie – No Weep

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Pies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–COOK’S ILLUSTRATED
11/12/94—————-
Graham Cracker-Coated Shell
1 1/4 c All-purpose flour
1/2 ts Salt
1 tb Sugar
6 tb Unsalted chilled butter — cut
Into 1/4″ pieces
6 tb Unsalted chilled butter — cut
Into 1/4″ pieces
4 tb All-purpose vegetable
Shortening — chilled
3 tb To 4 T cold wate
1/2 c Graham cracker crumbs
Lemon Filling:
1 c Sugar
1/4 c Cornstarch
1/8 ts Salt
1 1/2 c Cold water
6 lg Egg yolks
1 tb Zest from 1 lemon
1/2 c Juice from 2 or 3 lemons
2 tb Unsalted butter
Meringue Topping:
1 tb Cornstarch
1/4 ts Cream of Tartar
1/2 c Sugar
4 lg Egg whites
1/2 ts Vanilla extract

1. For the pie shell, mix flour, salt, and sugar in
food processor fitted with steel blade. Scatter
butter pieces over flour mixture, tossing to coat
butter with a little of the flour. Cut butter into
flour with five 1-second pulses. Add shortening;
continue cutting in until flour is pale yellow and
resembles coarse cornmeal with butter bits no larger
than a small pea, about 1-second pulses. Turn mixture
into medium bowl.

2. Sprinkle 3 tablespoons cold water over mixture.
Using rubber spatula, fold water into mixture; press
down on dough mixtue with broad side of spatula, fold
water into mixture; press down on dough sticks
together. If dough will not come together, add up to 1
tablespoon more cold water. Shape dough into ball,
then flatten into 4-inch-wide disk. Dust lightly with
flour, wrap in plastic, and refrigerate for 30 minutes
before rolling.

3. Generously spinkle work area with 2 tablespoons
graham cracker crumbs. Place dough on work area.
Scatter a few more crumbs over dough. Roll dough from
center to edges, turning it into a 9-inch disk,
rotating a quarter turn after each stroke and
sprinkling additional crumbs underneath and on top as
necessary to coat heavily. Flip dough over, and
continue to roll, but not rotate, to form a 13-inch
disk slighly less than 1/8-inch thick.

4. Fold dough in quarters; place dough point in center
of 9-inch Pyrex pie pan. Unfold to cover pan
completely, letting excess dough drape over pan lip.
To fit dough to pan, lift edge of dough with one hand
and press dough in pan bottom with other hand; repeat
process around circumference of pan to ensure dough
fits properly and is not stretched. Trim all around,
1/2-inch past lip of pan. Tuck 1/2 inch of overhanging
dough under so folded edge is flush with lip pan;
press to seal. Press thumb and index finger about
1/2-inch apart against outside edge of dough, then use
index finger or knuckle of other hand to poke a dent
on inside edgeof dough through opening created by the
other fingers. Repeat to flute around perimeter of pie
shell.

5. Refrigerate until firm, aout 30 minutes. Prick
shell at 1/2-inch intervals; press a doubled 12-inch
square of aluminum foil into pie shell; prick again
and refrigerate a least 30 minutes.

6. Adjust oven rack to lowest position, heat oven to
400 degrees. Bake, checking occasionally for
ballooning, until crust is firmly set, about 15
minutes. Reduce oven temperature to 350 degrees,
remove foil, and continue to bake until crust is crisp
and rich brown in color, about 10 minutes longer.

7. For the Filling, mix first four ingredients in a
large, nonreactivve saucepan. Bring mixture to simmer
over medium heat, whisking occasionally at beginning
of the process and more frequently as mixture begins
to thicken. When mixture starts to simmer and turn
translucent, whisk in egg yolks, two at a time. Whisk
in zest, then lemon juice, and finally butter. Bring
mixture to a good simmer, whisking constantly. Remove
from heat, place plastic wrap directly on surface of
filling to keep hot and prevent skin from forming.

8. For the meringue, mix cornstarch with 1/3 cup
water in small saucepan; bring to simmer, whisking
occasionally at beginning and more frequently as
mixture thickens. When mixture starts to simmer and
turn translucent, remove from heat. Leet cool while
beating egg whites.

9. Heat oven to 325 degrees. Mix cream of tartar and
sugar together. Beat egg whites and vanilla until
frothy. Beat in sugar mixture, 1 tablespoon at a time;
until sugar is incorporated and mixture forms soft
peaks. Add cornstarch mixture, 1 tablespoon at a time;
continue to beat meringue to stiff peaks. Remove
plastic from filling and return to very low heat
during last minute or so of beating meringue (to
ensure filling is hot). MM Norma_Wrenn

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Title: Cajun Catfish Remoulade
Categories: Fish, Main dish, Cajun, Kooknet, Cyberealm
Yield: 8 servings

1 c Nonfat Mayonnaise
1/3 c Creole Mustard
1/3 c Fresh Horseradish
1 tb Lemon Juice
1 tb Worcestershire Sauce
4 dr Tabasco
1 tb Onion; grated
8 Catfish Fillets
1 qt Water
2 ts Old Bay Seasoning
2 Bay Leaves
1/2 ts Cayenne Pepper
1 Head Butter Lettuce; torn
-into bite-sized pieces
2 Beefsteak Tomatoes; cut into
-wedges
Parsley

Mix first seven ingredients in a glass jar; cover and refrigerate
overnight. Cut catfish fillets into bite-sized pieces. Bring water,
Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer
and add catfish fillets. Cook until the meat flakes, about 10
minutes. Remove from heat, cover and let the fish cool in the cooking
liquid. Refrigerate until serving time. To serve, drain the catfish
fillets and place them on a lettuce-lined platter. Place the
remoulade sauce in a bowl and nestle it in the center of the serving
platter and serve. Garnish with tomato wedges and parsley.

Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
Kook-Net: The Shadow Zone IV – Stinson Beach, CA

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Vegetable Cheese Soup 2

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can cream-style corn
1 10 oz pkg frozen mixed vegetables
1/2 cup chopped onion
1 teaspoon celery seed
1/2 teaspoon black pepper
2 14.5 oz cans vegetable broth — or
chicken broth
1 16 oz jar processed cheese

All all ingredients except cheese to Crock-Pot. Cover and cook on High for 2 t
o 3 hours. Then, stir in cheese and continue to cook on High until well blende
d.
Serve.

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Title: HAWAIIAN TEMPEH KEBOBS (VEGAN)
Categories: Vegan
Yield: 4 servings

2 tb Tamari
1/2 c Lemon juice, fresh
1 ts Garlic; pressed
1/4 ts Allspice
10 oz Tempeh; cut into 12 cubes
1 c Pineapple; cubed
1 c Zucchini; sliced
1 c Tomatoes, cherry
Tangy Orange Sauce (see
Rec)

In a large bowl, combine the marinade ingredients, then add the
tempeh, pineapple, zucchini, and tomatoes. Let marinate for 2 hours.
Skewer, then broil or grill for 10 minutes. Brush on the sauce and
cook an additional 5 minutes.

Yield: 2 to 4 servings

Source: Vegetarian Cooking for Good Health by Gary Null/MM by DEEANNE

Posted by deeanne@genie.geis.com to Fatfree Digest [Volume 13 Issue
9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

1.80a

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Title: Chocolate nut brownies
Categories: Cookies, Desserts, Diabetic
Yield: 30 servings

1 Square unsweetened chocolate
—=OR=—
1 oz -No-melt unsweetened choc.
1/2 c Shortening
2 tb Sweetener
2 ts Vanilla
2 Eggs; beaten
1 c Sifted all-purpose flour
1/2 ts Baking soda
1/4 c Chopped nuts

Melt shortening and chocolate over low heat. Remove from heat. Add liquid
sweetener (forgot to put in the recipe that it was liquid), vanilla and
beaten eggs. Stir until well blended. Add flour and baking soda; mix well.
Stir in nuts. Pour into greased (can spray with Pam) 8″ cake pan. Bake at
325 for 20 mins; cool. Cut into 30 squares.

Exchange: 2 brownies = 1/2 bread and 1 1/2 fat.

FROM: VIRGINIA SONIER (HCMC24B)

—–

Saucey Black Beans

4c dry black beans, soaked overnight
12c water
grated peel from one orange (just the very thin orange part)
4 Vidalia onions, chopped
1/2 can mild green chilis, or whole can for chili lovers
2 cans stewed or canned tomatoes (16 oz cans)
1 t molido (dried Mexican oregeno)
4 cloves minced garlic, or an entire bulb of roasted garlic, peeled
and chopped

Drain the soaking water from the beans and add the 12c water. Bring to a
boil, reduce heat and cook at a fast simmer for 1 to 1 1/2 hours, when beans
just start to get soft. Add all other ingredients except the molido and cook
until beans are truly soft. Add molido, stir in well, turn off burner and
allow to sit for 30 minutes. Serve over rice or corn bread, or use in
enchiladas.
Beans behave slightly differently with every batch I buy, so adjust the
cooking time according to taste. I can tell by the smell that they are done.
If the beans seem too liquid, leave the lid off after adding the onions and
allow them to cook down.

NOTE: I personally prefer 2t of molido, but this is a bit much for some
folks. I’ll bet it would be good with the fresh stuff, if I could ever find
it!

Title: Hamburger Pie
Categories: Diabetic, Main dish, Meats
Yield: 1 servings

2 lb Ground beef; 2 1/4 c Water
1/2 c Cornflakes (crushed) 1 c Skim milk;
1/4 ts Garlic powder; 1 ts Salt;
1/2 ts Onion; finely chopped 2 c Instant potates; mashed
1 Egg; 1 tb Margarine;
Salt pepper to taste

Combine ground beef, cornflakes, garlic powder, onion, and egg; mix
well. Add salt and pepper. Place beef mixture to 9″ pie pan. Pat to
cover bottom and sides evenly. Heat water, skim milk, and salt just
to a boil; remove from heat. Bake 425 degrees for 30 minutes; drain
off excess fat. Heat water, skim milk, and salt just to a boil;
remove from heat. Add potatoe granules; mix thoroughly. Add
margarine; blend well. Cover and allow to stand 5 minutes, or until
potatoes thicken. Spread evenly over meat mixture. Return to oven
and bake until potatoes are golden brown. Allow to rest 10 minutes
before cutting pie into wedges. MICOWAVE: Cover beef mixture. Cook
on medium for 10 to 12 minutes; drain. Cover with potatoes. Cook on
Medium for 2 minutes. Hold 5 minutes.

Food Exchanges per serving: 4 HIGH-FAT MEAT EXCHANGES + 1 BREAD
EXCHANGE + 1/2 FAT EXCHANGES; CAL: 372

Source: The Complete Diabetic Cookbook by Mary Jane Finsand….

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Title: GREEN SNOW (GREEN TEA SYRUP SWEET BEANS ON
Categories: Desserts, Oriental
Yield: 4 servings

———————–FOR THE BEANS———————–
1/4 c Adzuki beans
5 tb Sugar

——————FOR THE GREEN TEA SYRUP——————
1/2 c Sugar
4 ts Instant green tea; OR…
2 ts Matcha (See Note)
4 c Shaved ice

Put the beans and 3 cups water in a small pot. Bring
to a boil. Cover, turn heat to low and cook for 2
minutes. Turn off the flame. Let the pot sit,
covered, for 1 hour. Bring to a boil again. Cover,
turn heat to low and simmer 30 minutes. Add the 5
tablespoons sugar and simmer vigorously, uncovered,
for another 10 to 12 minutes. Cool the beans in their
liquid and then drain.
Combine the 1/2 cup sugar with 1/2 cup water in a
small pot and bring to a boil. Turn heat to VERY low
and simmer 3 to 4 minutes. Cool. Mix in the tea.
(Taste as you go; add more or less tea, as you like.)
Pile a cup of shaved ice in the center of each of four
ice-cream bowls. Divide syrup over the ice. Divide
beans into four portions and scatter them over the top.

—–

Title: Brie and Bacon Omelet
Categories: Cheese/eggs
Yield: 2 servings

2 tb Butter
2 tb Chopped green onion
4 Eggs
1/4 c Milk
3/4 ts Pepper
2 oz Chopped brie, skin removed
4 sl Bacon, cooked and crumbled
3 tb Chopped toasted pecans
Fresh fruit if desired

Melt butter in a 10-inch ovenproof skillet or omelet
pan, tilting pan to coat bottom and sides. Saute
onion until tender, about 3 minutes.

Combine eggs, milk and pepper.

Increase heat to medium to high. Pour egg mixture
into skillet. Stir once nad cook until edges begin to
set. using a fork, gently pull the edges of the eggs
away from the sides of the pan so that the uncooked
portion flows under the cooked edges. Continue until
most of the egg mixture is set but the surface of the
omelet is slightly wet. Sprinkle cheese, bacon and
nuts over the top of the omelet. Fold in half; cut
into two pieces. Garnish with fresh fruit. Serve
immediately.

—–

Title: HOMEMADE TARTER SAUCE (FPNV92B)
Categories: Sauces, Condiments
Yield: 10 servings

2 Green onions
2 Sweet pickles
1 Dill pickle
1/2 c Pimento olives
1 Clove garlic
1/2 Lemon; juiced
2 c Mayonnaise
1 ds Worcestershire
1 ds Tobasco

Put onions, pickles, olives and garlic in a food processor and chop
them fairly fine. Do not puree! Add the lemon juice, Worcestershire,
Tobasco, and mayonnaise. Mix well and refrigerate. Will keep for
several weeks.

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