Lemon Meringue Pie

    1-1/2 cups sugar

    1/4 cup cornstarch

    3 tablespoons all-purpose flour

    1/4 teaspoon salt

    1-1/2 cups water

    3 egg yolks, lightly beaten

    2 tablespoons butter

    1/3 cup lemon juice

    1 teaspoon grated lemon peel

    1 teaspoon lemon extract

In a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.

Meringue

6 or 7 egg whites, room temp

1/8 tsp cream of tartar

1 cup sugar

Whip egg whites on high speed until frothy. While continuing to whip, add the cream of tartar, and then the sugar (one tablespoon at a time). Whip until the whites form stiff, glossy peaks.

Mound the meringue onto the hot pie filling. Spread to seal the edges. Bake approximately 15 minutes, or until the tips of the meringue are light brown. Chill overnight.

Delicious Pot Roast

    1 (4 to 5-pound) prime boneless beef chuck roast

    Kosher salt and freshly ground black pepper

    ½ cup flour for dredging, plus 2 tablespoon for roux

    4 tablespoons  olive oil

    2 cups chopped carrot

    2 cups chopped yellow onion

    2 cups chopped celery

    5 large garlic cloves, peeled and crushed

    ½ bottle or more, red wine, such as Burgundy

    4 tablespoons tomato paste

    1 cup chicken stock, preferably homemade

    3 branches fresh thyme

    2 tablespoon unsalted butter for roux

    2 tsp Kitchen Bouquet

Preheat the oven to 300°.

Pat the beef dry with a paper towel. Liberally season the roast with salt and pepper. Dredge the whole roast in flour, including the ends.

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 15 to 20 minutes to complete. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, garlic, tomato paste, salt, pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and pour yourself a glass. Bring it to a boil.

Add chicken stock, thyme and bay leaf and season again.

Put the roast back into the pot, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender.

Remove the roast to a cutting board. Pour the remaining vegetables and sauce through a strainer. Discard the vegetables. Pour the sauce into a gravy separator, let it rest 15 min.

Meanwhile, whisk the butter and flour in the Dutch oven to form a roux. Cook for 2 minutes before slowly adding the sauce to the pot and whisk vigorously.  Cook and let it reduce for 5-10 minutes. Taste for seasonings and adjust. At this point I would add 2 teaspoons of kitchen bouquet to give the sauce a deeper color. Remove the strings from the roast, and slice the meat. Serve warm with the red wine jus spooned over it.

Miranda Lambert's Meatloaf

This is the only requested birthday dinner for everyone in Miranda’s family. 

They like to serve it with mashed potatoes or with corn and macaroni casserole.

2 lbs. ground beef

1 lb. ground breakfast sausage (mild or regular)

1/2 sleeve of finely crushed saltines or Ritz crackers

2 eggs

1 dash of Worcestershire

1 tsp. prepared mustard

1/2 c. brown sugar

1/4 c. ketchup

1/2 c. finely chopped bell pepper

1/2 c. finely chopped onion

Mix all the above ingredients together (best option: dig in with both hands!). Put into a baking dish (casserole or loaf style).

Bake at 350° for 1 hour. Prepare topping while baking.

Topping:

Blend together 1 c. ketchup and 1/4 c. brown sugar.

After baking, pour grease off of loaf. Spread topping over meat generously. (If using a large pan you may need extra; use ratio above.) Place pan back in the oven for 15 minutes to bake. Let cool for 5-10 minutes before cutting.

Yeasted Biscuits

Sometimes called Angel Biscuits.

    1 (1/4-ounce) envelope active dry yeast

    1/2 cup warm water (100° to 110°)

    2 cups buttermilk

    5 1/2 cups all-purpose flour

    1 1/2 tablespoons baking powder

    1 1/2 teaspoons salt

    1/2 teaspoon baking soda

    1/4 cup sugar

    3/4 cup shortening

1. Combine yeast and 1/2 cup warm water in a 4-cup liquid measuring cup, and let mixture stand 5 minutes. Stir in buttermilk.

2. Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork just until dry ingredients are moistened.

3. Turn dough out onto a well-floured surface, and knead 4 to 5 times.

4. Roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, and place on lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 1 hour.

5. Bake at 425° for 10 to 12 minutes or until golden.