Once Upon a Time Recipes

 
Well, tomorrow is my birthday. An so I thought I'd share with you, my favorite pie recipe.  I love Lemon Meringue Pie!  I first learned to bake it when I was in 6th grade.  I was a challenge and one of those things I accomplished for which I am proud.  I remember how pleased Mom was with it.  And I especially remember how much Daddy liked it.  So without further adieu...



Lemon Meringue Pie


1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
Dash salt
1 1/2 cups hot water
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3 slightly beaten egg yolks
2 tablespoons butter or margarine
1/2 teaspoon grated lemon peel
1/2 cup lemon juice
1 9-inch baked pastry shell cooled
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Meringue (recipe to follow)

In sauce pan, mix 1 1/2 cups sugar, cornstarch, flour and salt.  Gradually add hot water, stirring constantly.  Cook and stir over high heat till mixture comes to boiling.  Reduce heat; cook and stir 2 minutes.  Remove from heat.

Stir small amount hot mixture into egg yolks, then return to hot mixture.  Bring to boiling and cook 2 minutes, stirring constantly.  Add butter and lemon peel.  Slowly add lemon juice, mixing well.  Pour into pastry shell.  Spread meringue over filling; seal to edge.  Bake at 350 degrees for 12 to 15 minutes.  Cool before serving.

Meringue

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating until stiff and glossy peaks from and all sugar is dissolved.  Spread meringue over hot filling.  Continue as above.

Note:  I use ready made pie crust in follow directions for baking on the package.

Maybe the reason I love this tasty pie so much is because it was my 1st attempt at baking and it was such a resounding success.

Humorous story about me and lemon meringue pie.  We had traveled from Indiana to Colorado  to visit family on our summer vacation.  It's a good two day trip and the kids were always such troopers, especially through the heat of Kansas.  When we got to Dad and Mom's house we were all pretty hot and tired.  Mom and Dad greeted us and we all unpacked the car and began to settle in.  I went to the kitchen to help with dinner and noticed two lemon meringue pies on the stove cooling.

"Wow," I said, "two pies."

Mom smiled and said, "Yes, one for us and the other for you!"

Thanks Mom!!!!  And...

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Thanks be to God!!!

Recipe from Better Homes and Gardens Cookbook, 1973 Edition


Please share one of your baking success stories.

Zuchinni Reiish

zuchinni
Originally uploaded by HOARYHEAD

I am not a fan of zucchini squash. But because I have insisted that my children eat what has been placed in front of them I have tried over the years to find a way that I could eat it. I have baked, boiled, broiled, grilled, and pickled. To date the only way I have been able to eat it is in zucchini bread and in my estimation that doesn't count because it doesn't flavor the bread. Last fall I was offered a sample of zucchini relish and, oh my goodness, it was heaven. So today I embark on a new adventure. I'm going to make zucchini relish.

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Thanks be to God!

A reminder to all who wish to board the Adventure Tour Express, it will begin today at 6:00 p.m. CDT.  I'm looking forward to this week's tours.  You only need to copy and paste the button below and then link your post to the one here at A Bit of the Blarney.  Safe travels to all!

A Friend In Need of Recipes...

There's really no grand story behind this recipe except that a friend, Theresa, at Aussie Coffee Shop is wanting some new recipes. Maybe you could help her by sharing some with her and posting them for us as well. So here is my offering...

Chicken Brunswick Stew

2 medium onions, chopped
3 large chicken breasts
2 (15 oz.) cans cream style corn
1 (28 oz.) can crushed tomatoes
1 (12 oz.) bottle chili sauce
1 (14 1/2 oz.) can chicken broth
1/4 cup Worcestershire sauce
1/4 cup butter, cut up
2 tablespoons cider vinegar (or red wine vinegar)
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon pepper sauce (Tabasco Sauce)

Place onion in a 4 quart slow cooker; place chicken over onion. Add corn and remaining ingredients . Cook, covered at HIGH 4 hours or until chicken is tender. Remove chicken, shred and return to stew.

This is wonderful with Sour Dough Bread or warm French bread. It really is good any time of the year because cooking in the crockpot doesn't heat the house and yes, I do fix it all year round.

Wishing all a grand weekend!!!

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Thanks be to God!

When you've finished posting your recipe for Theresa. Please link to it here so we can all share in the delights of you recipe box!

Once Upon a Recipe

Ever since I had my first bowl of New England clam chowder when we were stationed at Ft. Ord, California in 1971, I have taken great pleasure in making it. It is a tradition in this family to have clam chowder on Christmas Eve. We gather and pray, enjoy the meal and then we share our gifts. Even when we travel to visit the kids on Christmas Eve clam chowder is served. So I offer you the Keller version of...

NEW ENGLAND CLAM CHOWDER

5 medium potatoes
1 medium onion
2 cans of minced clams
2 teaspoons of salt
1/8 teaspoon pepper
1 cube margarine
1/2 cup flour
3 cups milk
2 cups whipping/heavy cream

Peel potatoes and dice into small cubes. Finely chop onion. Place in a large pot with clam juice from minced clams. Ad just enough water to cover potatoes. Bring to a boil and cook until potatoes are tender, about 15 minutes.

Add minced clams, salt, pepper, mild and cream. Make roux from melted margarine and flour. Blend hot mild from the chowder pot to roux to thin the roux's consistency and then while stirring over medium heat, add roux to chowder. Continue to stir chowder until heated through. DO NOT BRING TO A BOIL. The chowder should thicken.

Serve with salad and warm buttered French or Sour Dough bread. Chowder may be served with grated cheese if desired. Serves 6 (I usually double the recipe and make two large pots when we are all together.)

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I understand how busy we all are and so if you have no time to share a recipe at this time please leave a comment about your favorite Christmas meal. May God Bless you all!!! And the Merriest of Christmases to you all!

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Thanks be to God!!!

Bad Haiku Friday

Wedding is over
Birthday celebration done
Relax it's Christmas!!!

And so now I will add a recipe that really isn't as simple to make as it would appear. Don't let that discourage you! All Chefs still have to keep making a cake until they get it right! Thanks you again to Kay!

Try this recipe for your Christmas Holiday season:


HAPPINESS CAKE

1 cup good thoughts
1 cup kind deeds
1 c consideration for others
2 cups sacrifice
2 cups well-beaten faults
3 cups forgiveness

Mix thoroughly, add tear of joy, sorrow and sympathy.
flavor with love and kindly service
Fold in 4 cups prayer and faith
blend well.
Fold into Daily life

Bake well with warmth of human kindness
Serve with a smile anytime

It will satisfy the hunger of starved souls.

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Thanks be to God!!

Once Upon a Recipe

Today seems like the perfect day to share a "Once Upon a Time" Recipe. Why? Well, I have no wedding pictures yet (my camera bit the dust just as we arrived in Georgia) and it's a rainy day outside and I'm thinkin' hum...baked macaroni and cheese.

This is one of those recipes a family acquires but is never sure where it came from because it's been used for years. I started making this when we lived in Burlingame, California (just south of San Francisco) nearly 35 years ago. I have no idea how I got the recipe, I just know a week seldom went by without making it. Now it's the "Mother-In-Law" recipe. You know "The One Your Husband Asks You To Make Because His Mother Made It This Way" Recipe? So without further ado, here it is.

Baked Macaroni and Cheese

1 stick of margarine/butter
4 cups macaroni, uncooked
2 teaspoons salt
1/2 teaspoon pepper
2 cups grated Colby cheese/favorite cheese
5 cups milk
1 package smoky links

Preheat oven to 350 degrees. In a 9" x 13" baking dish melt margarine/butter in the oven. Add macaroni with salt and pepper to the baking dish and coat with margarine. Evenly distribute macaroni mix and top evenly with grated cheese (I sometimes use more that 2 cups). Cover mixture with milk. Bake for 45 minutes. Remove from oven and top with smoky links. Return to oven and bake another 15 minutes. Cool about 10 minutes before serving.

I usually serve it with french cut green beans, and the kids always like to put ketchup on it and the "links."

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Please join the fun. Share your family recipe and memories surrounding it. Make your comments here and then go to Mr. Linky so we can visit and share your recipe. Who knows your recipe might start a new holiday tradition at someone else's holiday gathering.

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Thanks be to God!

Once Upon a Recipe

It has occurred to me that every time I post a recipe here, it's because it's a family favorite. With each recipe there is a story. It sounds like the title of a book doesn't it? Well, not yet.

Once in a while I'm going to post a recipe that we have had in the Keller Family for some years. When I post it I will share a story that is attached to it's history and this family. At the same time, I would ask you to share a recipe with a story you would like to share. This is a perfect time of the year to begin this project, because this is the season when we're all cooking and baking our way into just one more family tradition or continuing one that we have cherished for a long time.

So today I offer you a Keller standard. Cranberry Salad. I've been making it for about 35 years. I was first introduced to it when we moved to Eufaula, Oklahoma. It was our first Pot Luck Dinner at St. Paul's Church. It reminds me of the families who welcomed us that day and the family bond we developed. St. Paul's was a very small parish and Father Brooks had to drive 35 miles to say Mass every Sunday. Other members of the parish drove that far as well just to attend Mass. Every time we gathered we gathered as a family that had so much to offer and share. This recipe soon became part of the Keller Family Holiday Tradition.

Cranberry Salad

2 packages of raspberry Jello
2 cups hot water
16 ounce carton sour cream
1 can whole cranberry sauce
1 cup chopped nuts

Dissolve Jello in hot water. Cool until thick. Add sauce, sour cream and nuts. Chill to set in your favorite holiday mold.

Please share your family recipes and memories surrounding it. Make your comments here and then go to Mr. Linky so we can visit and share your recipe. Who knows your recipe might start a new holiday tradition at someone else's holiday gathering.

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Thanks be to God!!!