January 13, 1954 Luscious Lemon Meringue Pie, Pot Luck Casserole

Luscious Lemon Meringue Pie

1 1/2 c. sugar
1/4 c. cornstarch
5 T. flour
2c. boiling water
1 T. butter
3 egg yolks, slightly beaten
6 T. lemon juice
3 egg whites
pinch of salt
1/8 cream of tartar
6 T. sugar

Mix 1 1/2 c. sugar, cornstarch and flour. Add water gradually, stirring constantly. Cook until thick and transparent. Add some of the hot mixture to the egg yolks. Combine the two and cook about 1 minute longer. Remove from heat. Add butter and lemon juice. Stir until well blended. Cool slightly. Pour filling into baked pie shell.

To make meringue: Beat egg whites with salt until foamy. Add cream of tartar and beat until stiff but not dry. Add sugar and continue beating until meringue is stiff but not dry.

Spread meringue on warm filling. Bake in hot oven 425 degrees F. for 4 to 4 1/2 minutes.

Pot Luck Casserole

1 pound ground beef
2 T. fat
1 onion, chopped
1 can cream of tomato soup
1 c. water
4 oz noodles (about 2 c.)
salt and pepper
1 can cream style corn
1 c. slised mushrooms, canned
1 c. shredded sharp cheese

Melt fat in skillet. Add onion and fry until lightly browned. Add meat and stir until beef is no longer pink. Add the tomato soup and water and uncooked noodles. Cook until noodles are tender, stirring often. Season to taste. Add corn and mushrooms and stir. Top with shredded cheese. Bake in a medium oven 350 degrees 45 minutes. Serves 6.