Lemon Chiffon Pie

© Can Stock Photo / ajafoto
from the Rosie’s Riveting Recipes cookbook

Presenting another delicious historic recipe from the pages of Rosie’s RIveting Recipes. People may have had to cope with food shortages back in Rosie’s day, but it didn’t mean they weren’t enjoying delicious desserts which are still tasty today. In fact, this pie turned out so good I would call it decadent, yet it’s also surprisingly easy to prepare. For best results I recommend using your favorite pie crust recipe, or trying the historic Victory Pie Crust referred to in the recipe. Frozen pie crust would also be suitable. Whichever crust you use, be sure to bake it as directed below before adding the lemon filling.

Gayle Martin

LEMON CHIFFON PIE

  • 3 egg yolks, slightly beaten
  • 1 cup water
  • 1/2 cup sugar
  • 1 package Lemon Jell-O
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons grated lemon rind
  • dash of salt
  • 3 egg whites
  • baked pie shell

Combine egg yolks and water in top of double boiler, mixing well. Add 1/4 cup sugar and cook over hot water about 3 minutes, or until well heated, stirring constantly. Remove from fire. Add Jell-O and stir until dissolved. Add lemon juice and rind. Chill until slightly thickened. Add salt to egg whites and beat until foamy; then add remaining sugar gradually and continue beating until stiff. Fold slightly thickened Jell-O into egg whites. Pour into cold pie shell. Chill until firm.

BAKED PIE SHELL

Prepare Victory Pie Crust as directed above. Place dough on lightly floured board, shape round and pat flat with rolling pin. Then roll into 1 1/2 -inch circle. Fold in half and place on bottom of inverted 9-inch pie plate. Open out folded half of pastry and fit snugly to plate. Trim off pastry to outer edge of plate and mark around rim with table fork dipped in flour. Prick crust well. Bake in hot oven (450F) 15 to 18 minutes, or until lightly browned.

 

0

Lemon Chicken Linguine

© Can Stock Photo/ Max Payne

I have no idea where this recipe came from, but somehow it got into my collection. I tried it last night and OMG! It’s delicious. It’s also easy to prepare and it uses ingredients most of us probably have in our pantries. And did I mention that it’s delicious?

Gayle Martin

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups cold milk
  • 2 teaspoons oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 2 tablespoons cornstarch
  • 1/2 pound cooked, seasoned chicken cut into cubes
  • 1 16 oz package linguine
  • 3 tablespoons parsley
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1/2 grated Parmesan cheese

Heat lightly salted water to a boil and cook linguine for about ten minutes, or to package directions.

Heat butter and olive oil in a saucepan over medium heat. Stir in onions and garlic until tender but not browned. Add milk, oregano and salt and pepper and bring to a boil. Reduce heat back down to medium and cook for about five minutes. Whisk chicken stock and cornstarch together in a small bowl and add to sauce. Add chicken. Cook until sauce thickens, about five minutes. Reduce heat to low. Add lemon juice, lemon zest and parsley and cook for one to two minutes. Add drained pasta to sauce. Serve with Parmesan cheese.

0