Lemon Meringue Pie

My great-grandmother Gregory (Velma Grace Park Gregory) made this pie almost every time my mom came to visit. The whole family looked forward to Grandma’s lemon pie after a wonderful meal!

PIE:

1 baked 9 in. pie crust
1/4 teaspoon salt
3 eggs, separated
1 c. sugar
1 Tbs... margarine
6 T. cornstarch
1/2 c. lemon juice
2 c boiling water
1 1/2 t. grated lemon peel

(Two large lemons should produce enough grated peel and juice. Squeeze, remove seeds but not the pulp. )

In a heavy cast aluminum sauce pan, add sugar, cornstarch and salt. Mix together until well mixed. Slowly add the boiling water, stirring constantly with a wire whisk until all lumpiness is gone. Bring to a boil over medium heat. Reduce to low. Cook stirring constantly until mixture is thick and clear, about 6 - 8 mins. Remove from heat. Beat yolks with a whisk, fork or mini food processor. Add a small amount of hot mixture to the yolks. Blend; add a little more until 1/4 cup is blended. This keeps yolk from cooking into clumps. Add back to pan with rest of mixture, and return to a boil on medium high heat. Reduce heat to low and cook for 4 more minutes, stirring constantly.

Remove from heat stir in the margarine and the lemon peel. Slowly mix in the lemon juice. Flavor is best when peel and juice are added last. Cover the pan and allow to cool. Pour into baked shell. Top with meringue.

MERINGUE:

2 tablespoon sugar
1/4 teaspoons cream of tartar
1 tablespoon cornstarch
3 egg whites (at room temp.)
1/2 c. cold water
4 tablespoons sugar
3/4 teaspoon vanilla

In a small saucepan, combine 2 T. sugar, cream of tartar, cornstarch, and cold water. Stir until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until mixture is clear. Cool. In a separate bowl, beat egg whites and vanilla into soft peaks. Gradually add the 4 Tablespoons of sugar, 1 tablespoon at a time. Using an electric mixer, beat well after each addition. Add the cooled cornstarch-sugar mixture into beaten egg whites and continue beating until stiff peaks form.

Spread meringue over edges of crust then fill into the center. If meringue isn't well over the crust it shrinks in the baking away from the crust. Bake at 375° F. for 10 to 12 minutes until meringue becomes golden brown. Cool and serve.

Sweet Potato Casserole

3 cups cooked mashed Sweet Potatoes (about 2-3 sweet potatoes)
¾ to 1 cup sugar
¼ cup butter – melted
2 eggs – beaten
1 tsp vanilla
1/3 cup evaporated milk

Combine, mix and pour into baking dish.

½ cup brown sugar
¼ cup flour
2 ½ TBS butter – melted
½ cup chopped pecans

Mix and Sprinkle mixture on top of Potato mixture. Bake at 350°F for 25-30 minutes.

Candied Yams

2 Yams, cooked until firm but soft
Brown sugar
Butter
Marshmallows
Cinnamon, Nutmeg, Pumpkin pie spice, etc. to taste


Layer ingredients and bake until marshmallows are melted and golden brown.

Laura's Potatoes

Potatoes, small cubed and cooked
1 can cream of chicken soup
1 bunch green onions
1 ½ cups cheddar cheese
8 oz. Sour cream
½ cup butter
salt and pepper to taste
Corn Flakes and melted butter

Mix all ingredients except corn flakes and melted butter. Put in casserole dish. Top with crushed corn flakes. Drizzle melted butter. Bake at 400° until corn flakes are golden brown and crispy.

Green Bean Casserole

1 bag frozen cut beans
¾ cup milk
1 can cream of mushroom soup
pepper
French fried Onions

Mix milk, soup, and pepper. Add beans. Add ½ cup onions. Spread in casserole dish. Cook 350° until bubbly. Top with remaining onions and cook until brown.

To make this in a crockpot for Thanksgiving, put all ingredients (using 1/2 the onions) in your crock pot. Cover and cook on low for 5 to 6 hours. Add the remaining onions just before serving. (If you like your onions browned, check your crock-pot owner's manual--usually you can put it in the oven to brown the onions (not on broil though).

Laura's Dinner Rolls

1 Cup Milk
1/2 Cup Butter
1 TBSP. Yeast
1 TBSP. Sugar
1/4 Cup Warm Water
3 Eggs
1/2 Cup Sugar
1 tsp. Salt
4 Cups Flour

Melt butter in milk and let cool. Mix together yeast and 1 TBSP sugar and moisten with warm water. Add to milk mixture. Mix in eggs, sugar and salt. Add flour and stir until well blended. Cover and set on counter overnight or for the day. Divide dough into 2 pieces and roll out on a floured surface into two big circles, about 1/4" thick. Cut like a pizza and roll pieces from the outside in forming a crescent shape. Place on a greased cookie sheet and let rise for a few hours (while you are at church). Bake at 350 for 12-15 minutes Brush with melted butter and cover with a terry kitchen towel until ready for dinner. These freeze really well.

Pretzel Jello Salad

Crust: (Mix and press into 9X13 pan. Bake @ 400° for 10 minutes)

2 cups pretzels, crushed
¾ cup butter, melted
3 Tbsp. Sugar

Filling: (Mix and spread over cooled crust.)

8 oz. Package cream cheese
½ cup powdered sugar
1 8-oz. Tub Whipped Cream

Topping: (Dissolve Jell-o in Pineapple Juice in saucepan over medium heat. Remove from heat and add strawberries. Pour over filling and refrigerate until set—overnight or all day is best.)

2 cups pineapple juice
2 small packages strawberry Jell-o
2 tubs sliced strawberries, slightly thawed