Yearly Archives: 2012

Jul2

Peach Juice Meringue Pie

Posted on July 2, 2012 by dixieskitchen

Peach Juice Meringue Pie

After making two “Caramel Peach Pies” last week out of canned peaches, I had kept all the juice that was drained off and decided to make a meringue pie. It actually turned out pretty good.

One 9-inch single pie crust

FILLING

3 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
2 cups peach juice (light syrup)
2 tablespoons butter

MERINGUE

3 large egg whites
1/8 teaspoon salt
1/3 cup sugar

Prepare the pie crust and fully prebake. Set aside.

Preheat oven to 350 degrees.

Make the filling. Place the eggs yolks in a medium-size bowl and set aside. Mix the sugar and cornstarch in a medium-size heavy saucepan. Stir in the peach juice and cook over medium heat, whisking constantly, until the mixture boils and thickens, 1 to 2 minutes. Remove from heat.

Beat the egg yolks lightly, then whisk at least half of the hot mixture into them. Pour the egg yolk mixture into the saucepan, place back over medium heat, and let boil for 1 minute, whisking constantly. Remove from the heat and stir in the butter until completely combined. Pour the filling into the pie crust.

Make the meringue. In a medium-size bowl, using an electric mixer, beat the egg whites and salt together until foamy. Gradually beat in the sugar until shiny, stiff peaks form. Mound the meringue in the center of the pie, then spread it along the edge of the inner crust, sealing it to the crust. Use a spoon to create a design of peaks and valleys all over the meringue. Bake until the peaks are golden brown, 12 to 15 minutes. Let cool on a wire rack before serving.

“Seek the Lord while He may be found, call upon Him while He is near.”

Jul1

Sloppy Joes

Posted on July 1, 2012 by dixieskitchen

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Sloppy Joes

I grew up in Iowa where there were a lot of Maid-Rite Shops around. We could never pass a Maid-Rite without stopping and having one. They were basically loose meat hamburger with a few spices in it, which was top secret. This recipe was originally named Maid-Rites, but it is more like Sloppy Joes than Maid-Rites. Whatever you want to call them, they are pretty good. You might want to make a double batch, especially if you have grandkids and a husband around.

1 1/2 lbs. hamburger
1 medium onion, finely chopped
1 tablespoon Worcestershire sauce
1/2 cup ketchup
1 teaspoon salt
2 teaspoons yellow mustard
2 teaspoons sugar
1 tablespoon vinegar
Dash of pepper, opt.

Brown hamburger and onions together in skillet. Drain off fat. Then add the rest of ingredients. Simmer for at least 30 minutes. Serve on hamburger buns.

Serves 6 to 8.

“Instead of living in the shadows of yesterday, walk in the light of today and the hope of tomorrow.”

Jun26

Caramel Peach Pie

Posted on June 26, 2012 by dixieskitchen

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Caramel Peach Pie

This recipe was published in a church cookbook by my sister, Doris Jean, 40 years ago. I can’t believe I haven’t tried it before now! My husband and I just gobbled up a piece of this warm pie topped with vanilla ice cream, and it was awesome. Thank you, sister!!

1 pkg. Pillsbury Ready-made pie crusts, (or use your own favorite recipe)
3/4 cup brown sugar
1/4 cup light corn syrup
4 tablespoons butter
3 tablespoons flour
1 large can peaches, drained

Boil brown sugar, syrup, butter and flour until thick. Place the peaches in an unbaked 9″ pie crust. Pour mixture over this. Place strips of pastry over top in lattice effect and bake 350 degrees for 30 to 35 minutes.

Makes 9 servings.

“No one is hopeless whose hope is in God.”

Jun10

BBQ Chicken Pizza

Posted on June 10, 2012 by dixieskitchen

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BBQ Chicken Pizza

This was a really quick and easy meal to fix. Delicious.

12-inch Italian pizza crust
3 cups cooked chicken, shredded
1 c. barbecue sauce
1 c. shredded mozzarella cheese
1/2 c. shredded Cheddar cheese

Place pizza crust on 12″ round pizza pan. Combine chicken and barbecue sauce; spread on pizza crust. Sprinkle with cheese. Bake at 450 degrees for 8 to 10 minutes, or until cheese melt and crust is crisp.

Serves 4.

“To master temptation, let Christ master you.”

Jun10

Meatball Stroganoff

Posted on June 10, 2012 by dixieskitchen

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Meatball Stroganoff

I had some meatball mixture in my freezer that I wanted to use up, so I thawed it out and whipped up this recipe pretty fast. I must say, “It’s pretty good!” This is real comfort food. (Not that I needed comforting today) 🙂

2 slices high-quality white sandwich bread
1/3 cup buttermilk
3/4 lb. ground beef
1/4 lb. ground pork
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
1 large egg yolk
1 garlic clove, minced
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cooking oil
2 cups beef broth
1/4 cup flour
1/2 cup sour cream
8-oz. pkg. medium egg noodles, cooked

Remove and discard crusts from the bread, then tear the bread into small pieces. Mash the bread pieces and buttermilk to a smooth paste in a large bowl, using a fork.

Add the beef, pork, Parmesan, parsley, yolk, garlic, salt and pepper to the mashed bread. Stir the mixture gently until combined and uniform. Gently form the mixture into 1 1/2-inch round meatballs.

Bring water to boil in a large saucepan and cook noodles.

Heat your oil in a 12-inch non-stick skillet over medium-high heat and brown meatballs in a single layer until nicely browned and cooked through. Transfer meatballs to a plate leaving all cooking oil and browned bits in pan.

Turn heat down to medium and whisk in the flour. Cook for a minute and then add the beef broth. Cook and stir until mixture thickens, about 5 minutes. Stir in sour cream. Add meatballs and noodles; toss to coat. Cook and stir until heated through, about 5 minutes.

Serves 4 to 6.

“God desires willing hearts ready to be used.”

Jun9

Foil-Wrapped Baked Salmon

Posted on June 9, 2012 by dixieskitchen

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Foiled-Wrapped Baked Salmon

No, we are not camping, but you could easily fix this on your grill if you were camping. I am not a real big fan of salmon because it can be quite dry, but this was really moist and delicious. Serve it with a fresh garden salad and French bread.

4 salmon fillets
1 small onion, sliced
4 tablespoons butter, diced
1 lemon, thinly sliced
4 teaspoons brown sugar, packed

Place each fillet on a piece of aluminum foil. Top fillets evenly with onion slices, diced butter, lemon slices and brown sugar. Fold over aluminum foil tightly to make packets; make several holes in top of packets with a fork to allow steam to escape. Arrange packets on a baking sheet. Bake at 375 degrees for 20 to 30 minutes.

Serves 4.

“To keep spiritually fit, consult the Great Physician.”

Jun7

Lemon Crinkle Cookies

Posted on June 7, 2012 by dixieskitchen

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Lemon Crinkle Cookies

Oh my, these are so good you better make a double batch. They go fast! Chewy and crisp all at the same time and then the lemon…….Yum!

1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups flour
1/2 cup powdered sugar

Preheat oven to 350 degrees. Spray your cookie sheet with non-stick cooking spray. (Or use Silpats, if you have them)

In your mixer, cream butter and sugar until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of the bowl and mix again briefly.

Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. (I made mine a little larger and baked them slightly longer.) Just depends on what size cookie you want. A smaller one or a larger one.

Bake for 9 to 11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Note: If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Makes 2 to 3 dozen cookies.

“Nothing in my hand I bring, simply to Thy cross I cling.”

Jun6

Marinated Chicken Breasts

Posted on June 6, 2012 by dixieskitchen

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Marinated Chicken Breasts

My daughter and I have both made this recipe. She baked hers and I grilled mine. They were both very good, but hers was moister than mine. I probably left mine on the grill a little too long, trying to hold supper off for a few minutes while my husband finished up a project.

1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoons garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Put all ingredients except chicken in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and add the chicken breast. Close and shake the bag to coat evenly. (I put frozen chicken breasts in my bag). Put bag in refrigerator and marinate for 24 hours.

Heat your grill or grill pan. When hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through, 160 degrees. You can also bake the chicken in a 375 degree oven for 15 minutes, or until cooked through.

Makes 4 servings.

Note: You may also freeze the marinated chicken for up to two weeks. When ready to fix, take out of freezer and thaw in refrigerator.

“The risen Christ is the reason for our witness.”

Jun3