Lemon Cream Meringue Pie

1 8-inch pie crust

Filling:

2 c. milk

2/3 c. sugar

4 medium lemons

1/4 c. cornstarch

4 egg yolks (save the whites for the meringue)

2 T. unsalted butter, softened

Meringue topping:

4 egg whites

2/3 c. sugar

pinch of salt

1. Combine milk and sugar in a non-reactive saucepan (i.e. enamel coated).
2. Zest lemons (scrape off only the yellow part of the peel using a grater, the white part of the lemon tastes very bitter). Add zest to the milk and bring to a simmer over low heat.
3. Remove from heat for 5 min and strain out the zest.
4. Squeeze 1/2 c. of juice from the lemons and combine it with cornstarch and egg yolks.
5. Reheat the milk to a simmer over low heat, and add about 1/3 of the lemon/egg mixture to the saucepan.
6. Add some milk mixture to a cool bowl and mix the rest of the lemon/egg mixture in with a whisk. Combine mix from the bowl with the mix in the saucepan and bring it to a boil for 30 seconds.
7. Remove from heat and mix in the butter.
8. Pour the filling into a glass bowl and cover with plastic wrap touching the top of the filling until the filling reaches about room temperature.
9. Preheat the oven to 350 deg F.
10. Poke holes in the crust with a fork at 1/2 inch intervals. Bake the crust for 20 minutes, until the crust is a light golden color. Cool crust on a rack.
11. Spread cooled filling on cooled crust.
12. Preheat oven to 400 deg F.
13. Bring a small pan of water to a boil. Lower heat so that water simmers.
14. Combine egg whites, sugar, and salt in a heat proof bowl.
15. Place bowl over pan with simmering water and whisk eggs until sugar is dissolved and the egg whites are hot.
16. Remove egg whites from heat and beat them at medium speed with an electric mixer until the meringue has cooled and can hold stiff peaks when the beaters are lifted from it.
17. Spread meringue over the cooled filling to cover the entire top surface of the pie and touches the edges of the crust.
18. Place pie on a cookie sheet and bake for 5 to 10 min until the meringue is evenly covered.

Vegetable Casserole with Herb Dumplings

Casserole ingredients:

1 T. olive oil

1 large onion, chopped

2 cloves garlic, chopped

2 t. sweet paprika

1 large potato, chopped

1 large carrot, sliced

1 14-oz can chopped tomatoes

1 1/2 c. vegetable stock

14 oz. orange sweet potato, peeled and diced

2 zucchini, thickly sliced

1 yellow squash, thickly sliced

2 T. heavy cream

Dumpling ingredients:

1 c. all-purpose flour

1 T. baking powder

2 t. chopped italian parsely

1 t. dried thyme

1 t. chopped rosemary

1/3 c. buttermilk

1. Preheat the oven to 400 deg F.
2. Mix all the casserole ingredients in a large oven proof pot or pan.
3. Combine the dumpling ingredients in a separate bowl. Form the dough into golf ball sized balls and drop on top of the vegetables.
4. Cover with a lid or foil and bake for 30 min or until potatoes are tender.

Sloppy Mexican Lasagna

2 lbs. hamburger meat (lean-ish)

1 large onion, chopped

1 can black olives, chopped

1 can enchilada sauce

1 16-oz jar Thick'n'Chunky Salsa

1 15-oz. can tomato sauce

at least 16-oz shredded colby jack cheese

1 can Golden mushroom soup

18 corn tortillas

1. Preheat the oven to 350 deg F.
2. Saute onions then brown with the beef. Drain the grease.
3. Add olives, soup, sauce, and salsa.
4. Simmer over medium heat for 15 min (be careful not to scorch the bottom of the pan).
5. Spray a 9x13 inch pan with cooking spray.
6. Layer 6 tortillas, 1/3 meat mixture, 1/3 cheese. Repeat 2 more times.
7. Bake in the oven for 30-35 min until it's bubbly.
8. Serve with salad, sour cream, guacamole, and/or whatever else you feel like eating :)

Corn Bread

Adapted from Foodnetwork

1 c. all-purpose flour

1 c. yellow cornmeal

3 T. sugar

1 1/2 t. baking powder

1/2 t. salt

1 c. buttermilk (or regular milk with 1 T. vinegar)

1/4 c. canola or vegetable oil

1 large egg

1. Preheat the oven to 400 deg F and spray a 9x9 inch square pan with oil.
2. Combine dry ingredients.
3. Stir in wet ingredients and mix well.
4. Spread the batter in the pan and bake for 20 minutes. Stab the middle of the bread with a knife, and if it comes out clean, the bread is done cooking.