A reader recently commented that most of my recipes are for desserts or for high calorie foods. I guess that is true. It seems at this stage of life I cook a big meal on Sunday and we eat leftovers or planned-overs for several nights during the week. I figure most people probably have a good recipe for meatloaf or spaghetti, pinto beans, etc. Most of the recipes I post are ones that are tried and true and perhaps some that you might not have seen on other sites.
This is exam week here at school. Rob got some kind of virus last week and has been resting a lot, trying to recover. He did go to the doctor and was told that it was not Swine flu (H1 whatever) but a combination of allergies and a virus that is going around.
We also made a few finishing touches in the spare/guest room. We hung some pictures and placed a few decorative objects around the room in preparation for our guests who are to arrive Wednesday evening.
This picture hung in my bedroom when I was a little girl. We had it matted and framed several years ago.
We found these pictures at the same consignment shop where we bought the dresser.
I also have been planning the menus for the nights they will be eating with us and trying to include things that aren't too unusual. We don't know anything about the couple who will be staying with us so it should be an interesting week for all of us!
Over the weekend I did make a lemon pie using a recipe from Sunkist that I have used for many years. It makes a very tasty pie and the method is a bit different than any other lemon pie that I have tried. If you have a few lemons on hand I hope you will give it a try.
Sunkist Lemon Pie
1 1/2 cups sugar
1/4 cup plus 2 Tbsps. cornstarch
1/4 tsp. salt
1/2 cup cold water
1/2 cup lemon juice
3 egg yolks, well beaten
2 Tbsps. margarine or butter
1 1/2 cups boiling water
1 tsp. grated lemon peel
1 baked 9" pie shell
In a saucepan mix sugar, cornstarch, and salt with a wire whisk. Gradually blend in cold water and then lemon juice. Add egg yolks, then add margarine or butter. Add boiling water gradually, stirring with a rubber spatula. Bring mixture to a boil while stirring with the spatula. Boil for one minute. Remove from heat and stir in the grated lemon peel. Pour the hot filling into the baked pie shell. Let this stand while you prepare the meringue.
3 egg whites at room temperature
1/4 tsp. cream of tartar
6 Tbsps. sugar
Beat egg whites until frothy. Add cream of tartar. Beat on high until soft peaks form. Reduce speed to medium and gradually add the sugar. Return to high speed and beat until the egg whites are fairly stiff but still glossy and soft peaks form. Place the meringue on the hot filling making sure to seal the meringue to the edge of the crust. Bake at 350 degrees for 12-15 mins. or until lightly browned. Cool on a wire rack and then refrigerate for several hours or overnight before serving.
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