Lemon Meringue Pie from Aunt Eunice

Blend in a heavy pan or double boiler and mix thoroughly:

  • One and one-half cup white sugar (or a little less)
  • One-fourth tsp. salt
  • One-third cup corn starch
  • Add grated rind of 1 lemon
  • One-third cup freshly squeezed lemon juice

Separate whites from yokes of three eggs. Set aside the whites. Stir the yokes and mix in with the rest of the ingredients.

Boil one and one-half cups water. Pour this in and mix well. Stir over heat until mixture thickens. Stir continually so it doesn’t form lumps or scorch.

Add one Tablespoon butter and stir so it melts. Remove from heat.

Pour into a baked pie shell or a graham cracker crust. Set aside as you prepare the meringue. Beat the three egg whites with one-fourth tsp. cream of tartar. Gradually add five to six Tablespoons sugar. Beat until peaks form. Spread over the top of the lemon pie, sealing to the crust so it doesn’t shrink away from the edges. Bake at 375 degree for 8-10 minutes, on center rack, watching carefully so it doesn’t burn.

Cool and serve. YUM.

French Onion Beef Au Jus

  • 3 to 4 lb. beef roast (boneless, rump, bottom round or tip)
  • 1/2 cup soy sauce
  • 2 cloves garlic, minced
  • 1 1/2 tsp. browning sauce
  • 1 pkg. (1 1/4 oz.) dry onion soup mix
  • 1 large sweet onion, cut in 1/4 ” slices
  • 1/4 cup butter
  • 4 French or Kaiser rolls
  • 1 cup grated Swiss Cheese

Lightly brown onion in butter. Combine soy sauce, garlic, browning sauce, onion soup mix, and 5 cups of water. Place roast in a 4 quart casserole or Dutch Oven. Add soy sauce mixture and onions. Cover tightly; bake 2 1/2 hours at 325 degrees or until beef is tender. Remove the roast and allow to stand 20 minutes before carving, keep broth hot. Slice roast thinly across grain; return sliced roast to liquid. Toast rolls under broiler. To serve, place hot beef slices on top of toasted bread, sprinkle with grated cheese and broil until melted. Serve with Au Jus.

Slow cooker: Place roast in slow cooker. Add soy sauce mixture and onions. Cook 8 to 10 hours. Finish as above.
Serve the French Onion Beef Au Jus with potato salad and a fresh fruit salad, you have a tasty meal.

Four Ingredient OATMEAL COOKIES – from aunt Maryon Lee

The recipe this week is a quick and simple cookie recipe that has only 4 ingredients! My mom got the recipe from her sister-in-law and made these and then Harold made a batch and added little chocolate chips and they were great as well! I can’t believe how tasty these are!

  • One cup butter
  • One-half cup white sugar
  • One and one-fourth cup flour
  • One and one-half cup regular oatmeal

Cream the first three ingredients well and then add the oatmeal and mix well.

Roll into small balls and flatten with hand and fork. Bake at 350 for 15-20 minutes. While still hot sprinkle with powdered sugar (Let sit on cookie sheet a few minutes before removing to firm up a bit) DELICIOUS!

Moist Cake (an oatmeal spice cake with coconut and lemon)

  • Mix one cup quick oats
  • one stick butter (one-half cup), cut in pieces.
  • Pour 1/5 cups boiling water over and stir until butter melted.
  • In separate bowl mix:

  • 1.5 cups flour
  • 1 t salt
  • 1 t baking soda
  • 2 level tsp cinnamon

Mix 2 slightly beaten eggs with 1 cup each brown and white sugar. Add this to the flour mixture, then to the oat mixture. Pour in greased baking pan (between brownie pan and 9 x 13 works best but can use a 9 x 13 if needed).

Bake 30 minutes in 350 oven

Bake until cake tester comes out clean (30 minutes at 5200 feet, not sure what it would be at lower elevation). Remove from oven and immediately sprinkle with brown sugar, shredded coconut. Squeeze the juice of a fresh lemon overall.

This cake is great, makes up quick, and tastes great while still warm. The lemon gives it a tartness that is fabulous. The coconut is optional for people who don’t like it.

Salted Nut Roll Bites (a No Bake Recipe!)

  • 1/2 Cup Peanut Butter
  • 1/2 Cup Honey
  • 1/2 tsp. Vanilla
  • 1 Cup Nonfat Dry Milk
  • 2 Cups Honey Roasted Peanuts, finely chopped and divided
  • at least 30 Miniature Marshmallows

Directions

In medium bowl combine peanut butter, Honey, Vanilla, Dry Milk and 1 Cup of chopped peanuts. Stir till combined.
Portion out about 1 Tablespoon of the mixture. Flatten it out a bit and add a miniature marshmallow in the center. Roll the mixture around the marshmallow. Roll the ball in the remaining chopped nuts.
Repeat until all of the mixture is used

*Makes about 30 yummy bites.

Butternut Squash Souffle

  • 4 1/2 cups cooked mashed butternut squash (It takes 2 squash)
  • 3/4 cup light brown sugar
  • 1/2 cup milk
  • 1/4 stick butter
  • 2 eggs, beaten
  • 1/2 teaspoon salt

Topping

  • 1 cup light brown sugar
  • 1/3 cup flour
  • 1/3 stick butter
  • 1 cup pecans, chopped (optional)

Mix the first six ingredients together and put into a 13×9 pan. Mix first three topping ingredients and sprinkle on squash in pan. Top with the chopped pecans. Bake uncovered at 350 degrees for 35 minutes, or until set. Serves 10-12.