March 6, 1955 Porky Skillet Dish, Annie's Lemon Meringue Pie

Porky Skillet Dish

3/4 t. sage
1/2 t. salt
Dash pepper
6 loin or rib pork chops
2 R. shortening
2 medium onions, sliced
1 can condensed consume
1 c. sour cream
3 T. flour
2 T. chopped parsley

Combine sage, salt and pepper and rub well into chops. Brown chops lightly in shortening, pour off excess fat. Add onion and consume, cover and simmer for 30 minutes or until meat is almost done, remove cover. Combine cream, flour and pour over chops, simmering uncovered 10 minutes. Sprinkle with parsley before serving. 6 servings.

Annie's Lemon Meringue Pie

1 1/4 c. sugar
6 T. cornstarch
1/8 t. salt
2 c. boiling water
1 t. grated lemon rind
1/4 c. butter
3 egg yolks
2/3 c. lemon juice

Combine sugar and cornstarch in a saucepan, add salt, boiling water and grated rind. Cook over direct heat, stirring constantly until thickened. Continue cooking and stirring for about 20 minutes or until no taste of cornstarch remains. Remove from heat, add butter. Pour the hot mixture gradually over the beaten egg yolks that have been combined with the lemon juice. Beat until smooth and well blended. Return to heat and cook, stirring constantly until very hot. Pour into a 9" baked pie shell. Top with meringue. Bake at 400 degrees for 5 minutes.

Meringue:

3 egg whites
6 T sugar

Beat egg whites until stiff, gradually beat in sugar and continue to beat until meringue is stiff. Spread on pie. Bake as suggested above.