Herself's Recipes

Grandma’s Lemon Pie

2 cups milk
2 eggs, separated
1 cup sugar
3 Tbsp cornstarch
pinch salt
juice from 1 lemon

Mix milk, sugar, salt and egg yolks and simmer over very low heat until warm

Add in cornstarch and milk and cook until thick

Remove from heat, add lemon

Beat eqq whites until stiff

Pour lemon mix into pie shell

Top with meringue (egg whites)

Bake at 350 until set and meringue just beginning to brown

This was a hand written recipe I found in a recipe box of my Grandmother’s.

Lemon meringue pie has been popular in the US since the 1800s especially in the southern part of the country. It is believed to have originated in Philly in the shops of Elizabeth Coane Goodfellow.

This is a great healthy, one pan meal. It can be prepared the day before and heated in the oven at 350 for about half an hour.

It was a cold winter day and I had spent two hours driving through the snow. I found this little tiny Greek restaurant and had a platter of this dish. It was so wonderful I had to learn how to make it myself.

Prepare…
1 head of broccoli (steamed or boiled)
1 box Near East Rice (your favorite flavor) or 1 cup uncooked white rice
cook rice according to directions

1 cup tomato sauce warmed up (your favorite)
1 can cheddar cheese soup

add to soup
2 cloves grated or crushed garlic (be brave go heavy on garlic here)
1/2 cup diced chives or scallions

Put rice into a large casserole dish
Pour tomato sauce over rice
Place broccoli on top of rice and sauce
Pour 1/2 of cheese soup over broccoli

Serve

Broccoli came from southern Italy and is an excellent source of vitamins A and C and cancer fighting substances.

Garlic is one of the oldest cultivated plants, medicinal and religious use goes back at least 6,000 years. Chicago got its name from the wild garlic that grows around Lake Michigan.