As I mentioned in my
biography, I started cooking when I was about 8 years old. I would walk home
from school to fix my mother lunch when she was laid up in bed with a back
problem. I always liked being in the kitchen with my mom and learned to do a
few things. Usually I would hang around the kitchen when she would make pies or
rolls. She was great making pies and rolls but her cakes were terrible. She was
proud of her cakes but they were always dry. We would always encourage her to
go to several of the local bakeries to
buy cakes, torts, whip cream cakes, and rum cakes. Rochester had many local
ethnic bakeries and they were very good.
Over the years, I collected
many cook books and recipes from places like my mother, my grandfathers house
keeper, local women groups cookbooks for many of the places I was stationed. I
came to rely on my cooking for eating,
especially during my single years.
In this book, I have gone
through all those recipes and tried to pick the best. My children have had many
of these dishes and it would be a shame for them to be lost to history. So here
is an outline for the Recipes enclosed:
Crab Bisque
Quick Lobster Bisque
Maryland Cream of Crab Soup
Oyster Stew
French Onion Soup
Chicken Champion
Chicken Swiss
Teriyaki Chicken
Chicken Leg Quarters
Chicken Livers
Steak Diane
Mothers Barbeque Meat Balls
Roast of Pork
Stuffed Baked Pork Chops
Chuck Cornett’s Fried Oysters
Oyster soufflé
Southern Maryland Fried Oysters
Crab Imperial
Crab Sandwich
Crab Cakes
Eastern Shore Crab Cakes
Steamed Lobsters
Lobster Newburg
Lobster Newburg for One
Shrimp Dip
Scrimp Scampi
Mr. Bs New Orleans Shrimp
Salmon
Pop Over’s
Yeast Bread
Johns Apple Pie
Lemon Chiffon Pie
Lemon Meringue Pie
Tucson Key lime Pie
Mothers Key Lime Pie
Quiche Lorraine
Chocolate Soufflé
Charlotte Russe
Mothers lemon Sherbet
Almond Crescents cookies
Ingredients:
1. 1 (10.75 ounce) can
condensed cream of potato soup
2. 1 8 ounce cam stewed
tomatoes wit green peppers
3. ¾ cup half and half
4. 1 (4.25 ounce) can crab
meat
5. 1 bay leaf
6. Dash cayenne pepper
Combine all ingredients in a
medium sauce pan and cook uncovered over medium heat for 5-8 minutes or until
thoroughly heated
Makes 4 servings
Ingredients:
1. 1 (10.75 ounce) can
condensed cream of mushroom soup
2. 1 (10.75 ounce) can
condensed cream of asparagus soup
3. 1 cup heavy cream
4. 1 and ½ cups milk
5. ¼ tsp Italian seasoning
6. ¼ tsp ground black pepper
7. 2 cups diced cooked
lobster
8. ½ cup sherry cream
9. ¼ cup chopped green onion
In a sauce pan, blend
together cream of mushroom soup, cream of asparagus soup and cream. Blend in
milk, Italian season and pepper. Cook over low heat for 10 minuets, stirring
occasionally.
Add lobster and heat
thoroughly before adding sherry, sprinkle with green onions
Remove from heat and serve
hot.
Ingredients:
1. 1 Tbsp butter
2. 1 small onion
3. 2 whole cloves
4. 1 large bay leaf
5. 1 Tbsp all purpose flour
6. 2 cups milk
7. 1 cup whipping cream
8. 1/8 tsp ground nutmeg
9. 1/8 tsp cayenne pepper
10. ½ lb fresh crab meat
picked over
11. 8 oz clam juice
12.¼ cub dry sherry
13. ¼ cup chopped fresh
chives or green onions.
14. ¼ lb lump crab meat
1. Melt butter in heavy large
sauce pan over medium heat.
2. Add onion cloves and bay
leaf and sauté until onion is translucent, about 3 minuets.
3. Sprinkle with flour and
stir 1 minute.
4. Gradually whisk in milk
and cream.
5. Add nutmeg and cayenne
pepper.
6. Reduce heat to med-low.
Simmer until slightly thickened about 15
minutes.
7. Strain soup into bowl,
pressing on solids to release liquid.
8 Return liquid to same sauce
pan.
9. Add Crabmeat, clam juice
and sherry.
10. Simmer until thickened
about 15 minutes ( do not boil).
11. Season with additional
cayenne pepper. If desired salt and pepper.
12. Take lump crab meat and
place in bowls. Ladle soup into owls, garnish with chives, serve
Ingredients:
1. 1 pint oysters with
liquor.
2.1 pint milk
3. ¼ lb butter
4. Pepper and salt
1. Melt butter over slow
heat. Add oysters and oyster liquor
2. Continue over slow heat until
edges of oysters curl..
3. Add milk which has been
heated, not boiled.
4. Salt and pepper to taste.
Garnish with parsley.
Ingredients:
1. ¼ cup fat
2. 2 cups sliced onions
3. 2 dissolved chicken bullion cubes in 1 cup hot
water.
4. 2 dissolved beef bullion
cubes in 1 cup hot water
5. 2 slices toasted bread
with melted Swiss cheese
1.Melt fat in pan and add
sliced onions. Cover pan with tight cover and cook over medium heat 25 Minuets.
2. Remove cover and brown 5
minuets. Add cups of chicken and beef bullion.
3. Put mixture in Blender and
blend.
4. Pour into soup bowls.
5. Float Swiss cheese toast
on top and garnish with Parsley and celery leaves or celery salt.
6. Serve
Ingredients:
1. 4 skinless chicken breast
2. 8 ounces sweet cream
butter
3. 1 can button mushrooms
4. 1 medium onion diced
5. 1 pint heavy whipping
cream
6. 3 ounces dry or cooking
sherry
1. Salt and pepper chicken
breast. Place in frying pan with 4 ounces butter and cook slowly until chicken
is golden brown. (ten minutes on each side should be enough). Remove chicken from pan and keep warm.
2. Use same pan without
washing and add remaining 4 ounces butter, mushrooms and diced onions. Cook for
10 minuets over a high heat stirring so onions brown.
3. Lower heat and add
whipping cream and sherry and let sauce thicken.
4. Place the chicken breast
on a very hot platter and pour the Champion sauce over the chicken and serve. French
green beans or wild rice go well.
1 skinless chicken breast per
serving
Ingredients:
1. Skinless chicken breast
2. 1 plate of flour
3. 1-2 eggs plus a little
water whisked in bowl big enough to dredge chicken
4. 1 plate of unflavored
bread crumbs
5. 1 packet shredded Swiss
cheese
6. Wax paper
7. Canola oil
1. Lay out plates of flour,
egg and plate of unflavored bread crumbs. Pour ample shredded cheese on plate
of bread crumbs.
2. Lay out 2 sheets wax paper
on cutting board. Place one chicken breast between wax paper and pound with
mallet until chicken breast is about 3/8 inches thick.
3. Warm large frying pan over
medium heat adding 2 tbsp canola oil.
4. Dredge chicken in flour,
egg and bread crumbs/Swiss cheese and
place in frying pan.
5. Cook both sides until
tender and keep in warm oven.
6. Repeat as necessary to
meet number of servings needed.
7. I like to serve with the
Champion sauce found in the chicken champion recipe above. It is also good
served with apple sauce.
Ingredients:
1. 4-6 large chicken thighs.
2. 1 (20 ounce can sliced
pineapple
3. ½ cup Teriyaki sauce
4. Flour
5. Sugar
6. Canola Oil
1. I use an electric frying
pan because it is easier to control temperature.
2. Rinse thighs and shake in
bag to dust thighs in flour.
3. Place thighs in medium
heat frying pan and cook on both sides until brown. Usually 10 minutes per
side.
4. Open can of sliced
pineapple and drain juice into measuring cup. Normally you will get about a cup
of pineapple juice. Add ½ cup Teriyaki sauce and 2 Tbsp sugar. Dissolve sugar
in mixture and after chicken is brown, pour mixture over chicken. Cover and
reduce heat to 450 degrees on low heat.
5. Basically your steaming
the chicken in the sauce. Cook 45 minutes turning once
6. Remove and keep warm. Take
pineapple slices and place in skillet. Heat slices in remaining sauce. Serve
Ingredients:
1. 2 Large leg quarters
2. Salt and Pepper
1. I buy leg quarters in
packages of 4. I divide the package into groups of two and freeze them in
freezer bags. Since I am single I prepare 2 leg quarters at a time so I can
have leftover’s for another meal.
2. Salt and pepper leg
quarters and place in baking dish.
3. Cover baking dish and leg
quarters with Aluminum foil and set in pre heated oven at 350 degrees.
4. Bake for 25 minuets remove
foil and continue baking for another 25 minuets
5 Serve with apple sauce and
some rolls.
Ingredients:
1. ½ lb thawed chicken livers
2. Small bowl of flour
3. Small bowl with two eggs
whisked
4. 4 ounces butter
5. 1 package chicken gravy
6. 1 large frying pan and 1
small sauce pan.
1. Cut chicken livers into manageable size usually ½
a large size liver
2. Dredge liver in egg and flour
3. Melt butter in frying pan
and sauté livers in frying pan until done.
4. Make chicken gravy in sauce pan.
5. Pace sauté livers on toast
and pour gravy over livers.
6. Serve
Ingredients:
1. One Rib Eye or Delmonico
steak ½- ¾ inch thick for each person.
2. Salt/Pepper
3. Butter
4. ¼ cup Brandy
5. 2 small chopped shallots.
6. 3 tbsp chopped chives
7. ½ cup dry sherry
8. Cherry tomatoes
9. Celery leaves for garnish
1. On a cutting board, pound
steaks with a meat mallet until ¼-3/8 inch thick.
2. Sprinkle steak with salt and pepper
3. Cook steaks one at a time. In a large skillet
under high heat add 1 tbsp butter cook one steak until just until both sides
are brown.
4. Pour in 1 tbsp brandy and
flame When flaming stops pour in ¼ each of shallots and chives. Cook stirring constantly until shallots are
tender, about 1 minute.
5. Add 2 Tbsp sherry and heat
thoroughly.
6. Place on warm plate and
pour pan dipping over steak.
7. Repeat with remaining
steaks.
Ingredients:
1. 1 lb ground beef
2. 1 slice crumbled bread
3. Salt/ Pepper
4. 1 egg
5. 1 small can tomato sauce
6. 3 Tbsp brown sugar and 3
Tbsp Vinegar
7. 1 Tbsp Worcestershire sauce
8. 1 tsp mustard
1. Combine ground beef,
crumbled bread, egg salt and pepper in bowl and form about six meat balls and place in small
baking dish
2. In a sauce pan cook over
low heat tomato sauce, vinegar, brown sugar, Worcestershire sauce and mustard until
mixed well.
3. Pour barbeque sauce over meat balls and bake 1 hour at 350
degrees.
The Barbeque sauce can be used for ribs or
chicken.
Ingredients:
1. 1 center cut pork roast (
at 1-1&½ ribs per serving)
2. Have butcher cut back bone
for ease of carving
3. Salt and pepper
4 baking dish
1. Trim some of fat from most
fatty part of roast. Salt and pepper the whole roast.
2. Place roast in baking dish
and insert temperature gauge.
3. Bake roast at 350 allowing
30-35 minuets per pound until done.
4. I like to serve the roast
with potato pan cakes, apple sauce and some pork stove top stuffing. Top it off
with a bottle of white wine and an apple pie
and you got a great meal.
Ingredients:
1. 2 extra thick center cut
chops or 4 normal center cut chops
2. 1 and ½ cups Pepperidge
Farm stuffing mix
3. 2 oz butter
4. 1/3 cup water
5. Tooth picks.
6. 1 package of pork gravy
mix. Makes 1 cup.
1. Make stuffing by melting
water and butter in sauce pan. Stir in Pepperidge farm mix until you have a
good dressing
2. If your using extra thick
chops, cut pocket in chops. If your using normal chops, spread stuffing mix on
one side or in pocket thickly and then
pit together with tooth picks and stand them up in the baking pan.
3. I like to stand the chops
up and cook for an hour before separating them. I retain the juices.
4. Bake at 350 for 1 hour,
separate into two chops and bake with center side up for an additional 15
minuets.
5. Make pork gravy from
package and serve with apple sauce.
Chuck Cornett’s Fried Oysters
Ingredients:
1. 1 Cup flour
2. 1/8 tsp red pepper
3. 2 cups bread crumbs ( or
corn flakes)
4. 1 egg
5. Canned milk
6. ½ cup butter or salad oil
or peanut oil
7. 2 dozen shucked oysters
1. Combine flour and red pepper
2. Combine egg and enough canned milk to make
batter. Not to heavy on the canned milk.
3. Heat large skillet with
butter or salad oil or peanut oil.
4. Pat dry oysters and dredge
in flour mixture. Then dip oysters in egg batter. Finally roll oysters lightly
in bread crumbs.
5. Fry oysters and serve with
cocktail sauce
Ingredients:
1. 1 Pint shucked oysters
including liquid.
2. ¼ cup Unsalted butter.
3. ¼ cup all purpose flour
4. ½ half and half
5. Cayenne pepper to taste.
6. 3 large egg yolks
7. 3 large egg whites at room
temperature
8. Pinch of Cream of Tartar.
9. 1 cup saltine cracker
crumbs
10. 2 quart soufflé dish.
1. In sauce pan cook oysters
in their liquid over moderately low heat
for 3 minuets and drain. Reserve ¾ cup liquid.
2. In another sauce pan melt
butter over moderately low heat, stir in flour and cook the roux, stirring for
3 minuets. Stir in reserved liquid, half and half, cayenne pepper, salt and
pepper to taste.
3. Continue cooking roux over
moderate heat, stirring for 5 minutes or until is thickened and then let cool.
4. Beat the egg yolks, one at
a time, into the sauce and add oyster.
5. In another bowl, use an
electric mixer to beat egg whites, cream of tartar and dash of salt until they
hold stiff peaks.
6. Stir 1/3 of the whites
into the oyster mixture and the fold the remaining into the mixture thoroughly.
7. Sprinkle the cracker
crumbs in the bottom of a well buttered 2 quart soufflé dish. Spoon the oyster
mixture over the crumbs and put soufflé dish in a large baking dish. Pour
enough hot water into baking dish to reach ½ way up to soufflé dish sides.
8. Bake at 350 degrees for
40-50 minuets or until puffed golden brown.
Ingredients:
1. 1 quart larges oyster you
can find
2. ¼ tsp red pepper
3. 3 heaping Tbsp flour
4. ½ tsp baking powder
5. Lard for frying
1. Shuck fresh oysters and
save liquor as each oyster is shucked. As each oyster is shucked wash oyster in cold water and put in
container of liquor.
2. Put Oysters in another
container leaving the sediment that collects in first container.
3. Drop one egg into oysters
and liquor along with red pepper and salt to taste.
4. Add flour and baking
powder. Stir with hands or fork making sure not to break oysters.
5. When you have a good
batter, pick out one large or 2 small oyster. ( batter will adhere) and drop
into boiling deep fat (lard).
6. Fry to a golden brown,
grain on paper towels and serve.
CRABS
Ingredients:
1. 1 quart large lump crab
meat
2. 1 tsp black pepper
3. 1 tsp dry mustard
4. 1 tsp salt
5. 1 tsp chopped parsley
6. ¾ cup whipping cream
7. 1/4lb butter
8. 2 eggs slightly beaten.
9. 2 Large Tbsp flour
10. 4 Large scallop shells
for baking
11. Bread crumbs
1. Mix crabmeat with pepper,
mustard, salt and parsley. Set aside
2. In a double boiler, heat
cream, butter, eggs and flour until a
sauce forms. (DO NOT BOIL). Pour sauce over seasoned crab meat mix and put in
to shells.
3. Sprinkle with bread crumbs and dot with
butter.
4. Place shells/ crabmeat
imperial under broiler to brown slightly. Do not over cook. Enjoy.
Ingredients:
1. 2 slices toast
2. Mayonnaise and old bay
seasoning
3. Lump crab meat
1. Spread mayo on toast along with liberal amounts of crab
meat.
2. Add Old Bay seasoning to
taste and enjoy a real Maryland crab sandwich
Ingredients:
1. 1 pound lump crab meat
2. 1 large (or 2 Small) eggs
3. 1 Tbsp Lea and Perrine
Sauce
4. ¼ tsp black pepper
5. Mince parsley and salt to
taste.
6. 1 and ½ slices bread (
lightly rubbed over course part of grader- soft bread crumbs).
1. Combine ingredients in
order given.
2. Make 8-9 flat cakes’
3 Fry in butter or cooking
oil (small amount).
4. or they may be placed n a greased shallow pan topped with a
lump of butter and paprika. Bake at 350 oven about 30 minuets
Ingredients:
1. 2 eggs
2. 2 tsp Worcestershire sauce
3. 2 tsp lemon juice
4. 2 tsp old bay seasoning
5. 2 tsp dried parsley
6. 2 heaping TSPN mayonnaise.
7. ½ tsp dry mustard.
8. 2 lbs jumbo lump crab meat picked over
9. 4 slices white bread crumbled
1. In a medium sized bowl,
thoroughly combine eggs, Worcestershire sauce, lemon juice, Old Bay, parsley,
mayonnaise and mustard.
2. Place crabmeat in a large
bowl and gently fold in bread crumbs and egg mixture so as not to break up the
lumps.
3. Shape into 12 slightly
flattened balls and chill for least 1 hour.
5. Place Crab cakes under
preheated broiler, turning to cook
evenly, until nicely browned 4-5 minuets.
Serve with soda crackers and tarter sauce.
LOBSTER
Ingredients:
1. 1 and ½ lb lobsters per
serving alive.
2. 1 turkey pan with cover
3. Water and salt
4. Butter and lemon
5. Nut crackers
1. Fill turkey pan with about
½-¾ inch water and salt water.
2. Bring water to a hard boil
3. Place lobsters in pan and
cover.
4. When water returns to a
boil, cook lobsters 20 minutes
5. Melt butter and add a
little lemon. Pour melted butter in small baking glasses.
6 Serve lobsters with drawn
butter and nut crackers.
Makes 2-3 servings
Ingredients:
1. 2 one and ¼ lb live
lobsters
2. 2 Tbsp butter
3. Salt
4. A few grains cayenne
pepper
5. 2 Tbsp sherry wine
6. ½ cup heavy cream
7. 2 egg yolks slightly
beaten
8. Fresh triangles of toast
1. Plunge lobsters in boiling water cover and steam for 20 minuets
2. Remove lobster, cool and
cut lobster meat into pieces about the size of walnuts.
3. Melt butter and cook the
pieces of lobster in it for several minuets. Season with salt and cayenne
pepper.
4. Cook 1 minuet and add
cream and slightly beaten eggs yolks. Do
Not allow to boil after egg yolks have been added.
5. Serve over triangles of
toast.
Ingredients:
1. 4 oz Lobster meat
2. 2 Pats butter
3. ½ tsp paprika
4. 1 Tbsp flour
5. 1 Tbsp sherry
6. 1 and ¼ cups med cream
1. Sauté lobster in the butter. Then add paprika, flour sherry
and cream. Let mix com to a boil.
2. Add 1 beaten egg yolk but
do not cook. Stir until mixture reaches proper temperature. Serve.
SHRIMP
Ingredients:
1. 2 cans very small divined
shrimp.
2. 1 stick butter
2. 2 Tbsp chopped onions.
3. 2 tsp lemon juice.
4. ½ cup mayonnaise.
1. Open can scrimp and place
in chilled water in bowl. Refrigerate
2. Melt butter
3. Remove shrimp from
refrigerator and drain excess water.
4 combine all ingredients and
with fork make a smooth mixture.
5. Keep cool until served
with crackers
Ingredients:
1. Large scrimp
2. Garlic
3. Lemon butter
4. Capers
5. Bread crumbs
6. Parmesan Cheese
1. Sautee large shrimp
in garlic, lemon butter and capers
2. After shrimp are cooked
remove and place scrimp on baking sheet.
3. Sprinkle shrimp with bread
crumbs and parmesan cheese.
4. Broil shrimp until cheese melt. Serve over Prime
rib or Pasta
Ingredients:
1. ½ cup unsalted butter
2. 1 lb med shrimp (about 32)
shelled and divined
3. 4 med shallots , minced
4. ¼ lb mushrooms, thinly sliced
5. 2 Tbsp Chicken broth.
6. ½ cup heavy cream
7. 1/8 tsp freshly ground
white pepper
8. Salt
1. In a large skillet,
melt 2 Tbsp butter over moderate heat.
2. Add the shrimp and sauté,
tossing frequently until opaque through out,
2-3 minutes. Remove with
slotted spoon and set aside.
3. Add the remaining 6 Tbsp
butter to the skillet and heat until melted. Add the shallots, garlic and
mushrooms and sauté over moderate heat, tossing frequently until mushrooms are
tender, about 3 minuets.
4. Add broth and cream, bring
to a boil and cook for about 2 minuets until sauce is slightly thickened.
5. Reduce heat to a simmer
and add scrimp. Cook just until heated through, about 30 seconds.
6. Season with pepper and
salt to taste. Serve hot in soup bowls
1. Salmon Fillet
2. Stone ground mustard
3. 2 Tbsp white wine
4. 1 Tbsp minced garlic
5. 2 Tbsp butter
1. Sauté butter and drizzle
over Salmon
2. Add Garlic to your Sauté
pan and add mustard and wine.
3. Broil Salmon 2-3 minutes and pour sauté pan
contents on Fillet.
4. Broil until Salmon is
done. Serve
Ingredients:
1. 1 cup of milk
2. 1 cup all purpose flour
3. 1 egg
4. dash of salt
5. 4 glass small baking cup
1. Mix in bowl, flour milk,
egg and salt to small lumpy batter
2. Coat baking cups with Pam.
3. Pour batter in cups and
place cups in cold oven.
4. Turn on oven and set for
425 degrees. Do Not Open . Bake about 25-35 minuets. Serve hot
Ingredients:
1. 1 package dry yeast
2. 6 cups of flour
3. 1 Tbsp salt
4.2 Tbsp margarine
5. 1 cup milk
6. 1 cup boiling water
7. 2 Tbsp sugar
1. Mix dry yeast, salt, 2 cups flour, sugar
2. Mix water, milk and
margarine. Add this to dry mixture.
3. Add rest of flour to make
dough.
4. Firm and knead about 5-8
minuets. Let rise until double.
5. Beat down
6. Form loaves and let rise
in bread pans
7. Bake 400 degrees 40-60
minuets
8. For soft crust brush with
melted butter last 3 minuets.
9. Cool side down, Soft crust cover, Crisp crust do not
cover
Ingredients:
1. 1 cup milk
2. 1 Tbsp sugar
3. 4 Tbsp butter
4. 3/4tso salt
5. ½ yeast cake
6. 2 Tbsp lukewarm water
7. 1 egg
8. 2 and 5/8 bread flour
1. Scald milk and dissolve
sugar, 2 Tbsp butter and salt into mixture.
2. Remove from heat and when
mixture is lukewarm add yeast.
3.Dissolve in 2 Tbsp lukewarm
water.
4. Beat in egg
5. Sift before measuring and
add flour by stirring in part of the flour and kneading in the rest. Use only
enough flour to form a dough in a bowl.
6. Melt remaining butter and
brush top of dough with melted butter.
7. Cover dough and let it
rise in a warm place until it doubles in bulk (about 2 hours).
8. Roll the dough and cut it into rounds with a
floured biscuit cutter. A glass can work
well as a biscuit cutter.
9. Dip handle of a knife in
flour and use it to make a deep crease across the middle of each biscuit.
10. Fold the biscuits and
press edges together lightly.
11. Place biscuits in rows in
a greased pan.
12.Permit them to rise in a
warm place until they are light ( about 35 minuets).
13. Bake biscuits in hot 425
degree oven for about 20 minuets.
14. Remove them at once from
the pan or baking sheet and serve.
Ingredients:
1. 7 large golden delicious
apples
2. 1 Pillsbury 2 crust pie
doe
3. 1 9-10 inch glass pie
plate
4. ½ cup sugar
5. ¼ tsp cinnamon
6. 1/8 tsp salt
7. 4 0z butter
1. Bring pie crust to room
temperature.
2. Spread bottom crust into
pie plate and use a fork to prick bottom and side of pie crust in bottom of pie
plate.
3. Core, peal and slice
apples into pie plate
4. Pre heat oven to 450
degrees.
5. Mix sugar, cinnamon and
salt in a measuring cup.
6. Pour over apples.
7. Place pats of butter on
top of pie plate mixture.
8. Fit second pie crust on
top of mixture and seal edges by pinching the 2 pie crust together.
9. Cut 6-8 slices in top of
top pie crust 1/3 up the pie crust to
vent and minimize juice cook over.
10. Place pie dish on baking
sheet and place in oven at 450 degrees.
11. Bake pie at 450 for 10
minuets and then reduce heat to 350.
12. Bake pie until done 45-60
minuets in all.
Ingredients:
1. 9-10 inch pie plate.
2. 1. Pillsbury 2 crust pie crust.
3. 1 table spoon gelatin
4. ¼ cup very cold water
5. 1 cup sugar
6. ½ cup real lemon juice.
7. ½ tsp salt
8. 4 beaten egg yolks
9. 1 tsp grated lemon rind.
10. 4 egg whites
11. ½ pint heavy whipping
cream
12. 3 Tbsp confectioners
sugar
13. 1 Tbsp vanilla extract
1. Place 1 crust in pie
plate, pick crust and bake at 450 degrees for 9-11 minutes. Then off oven, Remove and let cool. Put
second pie crust back in refrigerator and use it for your next 1 crust pie.
2. Soak the gelatin in the icy water.
3. Combine in a double
boiler, ½ cup sugar, lemon juice, salt and egg yolks until the consistency of
custard
4. Stir in gelatin and lemon
rind.
5. Cool these ingredients.
6. In a cold bowl, whip stiff
egg whites. Slowly beat in the
remaining 1/2 cup sugar into the egg
whites
7. When the custard begins to thicken, beat it
with a wire whisk until it is fluffy. The fold in egg whites.
8. Fill pie shell and chill
pie. Usually over night.
9. Pour whipping cream into
chilled bowl and add confectioner sugar and vanilla extract.
10. Whip cream until thick
and spread whipped cream on top of pie.
11. Serve, Its my favorite pie.
Ingredients:
1. 1 Pillsbury unbaked pie
crust.
2. 1 9-10 inch pie plate
3. 1/and ¼ cups sugar
4. 1/3 cup cornstarch.
5.¼ tsp salt.
6. 4 large egg yolks.
7. ¼ cup lemon juice
8. 3 Tbsp zest
9. 2 Tbsp butter
10. 5 large egg whites.
11. ¼ tsp cream of tartar.
12. ¼ tsp salt’
13. ½ cup sugar
1. Pre heat oven to 450
degrees.
2. Place bottom crust in Pie
plate, prick bottom and bake pie crust in oven for 9-11 minuets.
3. Remove from oven and let
cool. Raise oven temperature to 400.
4. Combine sugar, cornstarch
and salt in a 2 quart pot. Stir in 1 and ½ cups tepid water until smooth. Place
over medium heat and gently boil to thicken, stirring constantly about1
minuets. Remove from heat.
5. Whisk yolks in a bowl.
While whisking constantly , slowly pour ¼ cup of hot sugar mixture into the
yolks. Whisk until smooth. Slowly whisk egg mixture back into the pot. Stir in
lemon juice, zest and butter; return to heat. Bring to a boil, stirring constantly, and boil to thicken for 1 minuet.
6. Remove from heat and pour
filling into baked pie crust in pie plate.
7. Beat egg whites, cream of
tartar and salt in a large bowl until soft peaks begin to form using an
electric mixer at low speed..
8. Increase speed to medium
and add sugar one Tbsp at a time. Beat until stiff peaks form.
9. Spoon Meringue over
filling mounding it in the center and
then spreading it to the outer edges.
10. Bake the pie in the
center of the oven until edges of the meringue are lightly brown. 5-7 minuets.
11. Remove from oven. Cool on
a rack to room temperature then refrigerate for at least 3 hours before
serving.
Ingredients:
1. 1 and ¼ cups graham
cracker crumbs.
2. ¼ cup sugar.
3. 13 cup butter.
4. 4 beaten egg yolks well
5. 1 can sweeten condensed milk ( Eagle Brand)
6. ½ cup fresh key lime juice
7. 1 cup heavy whipping
cream.
8. 3 Tbsp confectioners sugar
9. 1 Tbsp Vanilla extract.
1. Mix graham cracker crumbs
with sugar and melted butter.
2. Press mixture into 9 inch
pie pan with back of spoon to form crust.
3. Bake Pie pan and crust in
preheated 350 degree oven for 5 minuets.
4. Remove pie pan and let
cool.
5. Beat the 4 egg yolks well.
6. Add gradually 1 cup eagle
brand condensed milk. And beat some more.
7. Add ½ cup fresh lime juice
and sir till smooth.
8. Put smooth filling in pie
pan with crust and bake at 350 for 20 minuets.
9. Remove from oven after 20
minuets and let cool until you can put the pie in the refrigerator over night.
10. Next day, whip heavy
cream, confectioners sugar and Vanilla extract into you have fairly firm whip
cream. Spread over pie.
11. If you prefer, you can garnish
with fresh strawberries.
Ingredients:
1. 3 eggs separated.
2. ½ cup lime juice.
3. 1 can Eagle Brand
condensed milk
4. ¼ tsp cream of tartar.
5.Graham cracker pie shell.
1. Beat egg whites with cream
of tartar until stiff and dry.
2. Beat egg yolks until thick
and yellow.
3. Add condensed milk and
lime juice to egg yolks. Stir until smooth.
4. Fold into egg whites into egg, lime and milk
mixture.
5. Pour mixture into pie
shell and refrigerate. Serve
Ingredients:
1. 1 10 inch pie or quiche
baking plate.
2. 1 crust from a Pillsbury
pre made pie crust.
3. 6-8 slices fried bacon crumbled
4. 4 oz grated Swiss cheese.
5. 3 eggs
6. 1 and ¼ cups cream
7. ½ tsp salt (optional)
8. ½ tsp nutmeg
9. 1 Tbsp chopped chives or
parsley
1. Lay pie crust in pie or
quiche pan and prick bottom with fork.
2. Bake pie crust at 350
degrees for 10 minuets. Remove
3.Sprinle bacon and cheese
into pie crust.
4. With a mixer or blender,
combine cream salt and nutmeg.
5. Pour it into pie crust.
6. Sprinkle top with chives or parsley and bake in pre heated
375 degree oven for 40 minuets or until knife inserted come out clean.
7. Let cool 15 minuets before
cutting and serving.
CAKES, PUDDINGS AND DESERTS
Ingredients:
1. 16 egg yolks
2. ¾ cup sugar
3. ½ cup cake flour
4. 2 cups milk
6. 2 squares unsweetened
chocolate grated.
7. 2 tsp vanilla
8. 8 egg whites stiffly
beaten.
9. 1 pint vanilla ice cream
softened.
10. 1 cup heavy whipping
cream.
1. Beat egg yolks with sugar
until light.
2. Add flour gradually and
stir until smooth.
3.Slowly add milk and cook in
a double boiler over hot water foe 5 minuets stirring constantly.
4. Add graded chocolate and
stir until mixture thickens.
5. Remove from heat and cool.
6. Add vanilla and fold in
egg whites
7. Pour mixture into a sugar
3 quart baking dish or soufflé dish.
8. Bake at 375 for 30-35
minuets until puffed.
9. Serve with sauce made by
mixing soft ice cream and whipping cream.
10 You can make this desert
ahead by folding in whites just be fore baking.
This is my favorite desert
bar none.
Ingredients:
1. 2 Tbsp unflavored gelatin
2. ¼ cup very cold water
3. 2 cups milk.
4. ½ cup sugar.
5. 4 egg yolks
6. 2 Tsp vanilla extract
7. 1 Tbsp Brandy or other
strong liquor.
8. 4 egg whites.
9. 1/8 tsp salt
10. 1 and ½ pint (3 cups)
heavy cream
11. 2 Packages plain lady
fingers.
12. 1 tube cake baking pan
13. Maraschino cherries.
14 3 Tbsp confectioners
sugar.
1. Soak gelatin in cold water
2. Scald milk in medium sauce
pan.
3. Dissolve gelatin and water
in scaled milk.
4. Add sugar until dissolved
and pour part of this mixture over egg yolks.
5. Whisk egg yolks and part of
mixture then return egg yolk mixture back to main mixture. Continue cooking
custard mixture over very low flame until it begins to thicken.
6. Remove from flame and cool
until room temperature.
7. Add 1 Tbsp Vanilla and Brandy.
8. Separately, whip 4 egg
whites and salt until stiff.
9. Separately, whip 1 pint (2
cups ) heavy cream until you have standing whipped cream.
10. With custard at room
temperature fold in egg whites and the fold in whip cream.
11. Line tube pan with lady
fingers crust side out. Pour in mixture and chill thoroughly. Usually over
night.
12. Unmold tube pan onto
serving platter. Make sweeten whip cream with remaining ½ cup heavy cream,
Confectioners sugar and 1 Tbsp Vanilla.
13. Spread whip cream on top
of Charlotte Russe and garnish with maraschino cherries for looks.
14. Cut in slices and serve.
Lemon Sherbet is perfect for
clearing the pallet between courses
Ingredients:
1. 1 and ¼ cups sugar
2. 1/3 cup lemon juice.
3. Grated rind of 1 lemon.
4. 1 pint (2cups) milk.
1. Combine sugar, lemon
juice, rind and milk.
2. Stir until sugar is
dissolved. Freeze in tray until firm.
3.Return to bowl and beat
with mixer until mixture is light and fluffy.
4. Return quickly to freezer
tray and finish freezing.
My Favorite Christmas cookie
Ingredients:
1. 1 cup soft shortening
2. 1/3 cup sugar
3. 2/3 cup ground almonds.
4. 1 and 2/3 cup flour.
5. ¼ tsp salt
1. Mix together thoroughly
shortening, sugar and ground almonds.
2. Sift and wok flour and
salt to form dough.
Chill dough and the roll
dough into pencil thick roll. Cut in 2 and ½ inch lengths. Place lengths on
greased baking sheet in the form of crescents.
3. Bake at 325 degrees for
14-16 minutes.
4. Combine 1 cup confectioners
sugar and 1 tsp cinnamon.
5. Roll baked crescents
in mixture. Serve
My daughter, Diane, rolls
the dough into balls and bakes them.
Crescents have tendency t break where
balls do not. Your choice.