Sunday, August 31, 2008

Lemon Meringue Pie

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
1 lemon, juiced and zested til there's nothin' left! + 1 TBS lemon juice
2 tablespoons salted sweet cream butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked

4 egg whites
6 tablespoons white sugar

Preheat oven to 350F.

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Another great one from Tasty Sensations. Thanks Heidi!

Sunday, August 24, 2008

Poppyseed Coleslaw

1 bag coleslaw mix
3-5 green onions, diced
1 green apple, unpeeled and chopped
1 can rice noodles (they are by the chow mein noodles at the grocery)
1/2 cup (about) chopped cashews
1 bottle (or less) Brianna's Poppyseed Dressing (it really has to be this one)

Mix all of the above right before serving and enjoy!

Monday, August 4, 2008

Tin Foil Dinners

Okay, if you know me you know that I'm not the biggest camping fan in the whole world. I value comfort too much. The one thing I do love about camping, however, is tin foil dinners.
Here's how I make them:


First of all I precook my ground beef. I like it all ground up, but sometimes we do it in patties too. This is where I add most of my seasonings (usually sea salt and lemon pepper, tonight I used Montreal steak seasoning because it was handy).
Next I add sliced potatoes and sliced carrots, both from a can. They are soft this way, and do not require long cooking times.
Sometimes I add onions, or a package of onion soup mix.
I always add a big huge scoop of cream of chicken. This is the best part about tin foil dinners, in my opinion. It makes everything moist and yummy! Once I used herb-flavored cream of chicken, and it was wonderful. I need to look for that again!
I double wrap it in tin foil, and since everything is already cooked, I can pack it in my cooler, take it up to the mountain, and throw it in the fire for 20-30 minutes to heat.
Or you can do it this way too!

How do you make your tin foil dinners???
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