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 another dish I had in a restaurant that I worked very hard to reverse engineer.

If you are short on shrimp add some chopped up cooked broccoli or zucchini instead.

1/2 cup cooking wine, red
2 T balsamic vinegar
10 cloves crushed garlic
1 stick butter
juice of 1/2 Lemon
2 T olive oil
3/4 lb shrimp, fresh or frozen, cooked
2 tsp gratings from lemon skin (yellow part only!)
1/3 cup chopped scallions

Put the wine, vinegar and garlic in a saucepan and cook over medium heat, reducing by half

Lower heat to low, add butter and allow to melt
Add lemon to sauce after butter is melted

In a separate saucepan put oil, shrimp, grated lemon, scallions, and heat until shrimp is warm and scallions are cooked.

Cook 3/4 lb of angel hair pasta

After pasta is done, top with shrimp and scallion mix, then pour sauce over top and mix.

Serves two

Garlic as a wild plant is native to Asia. Garlic was used in cooking and medicine in Egypt as early as 3000 BCE. Later it spread through the East to China and from there to Europe. Garlic was not used heavily in the US until after the 1930s.