In this issue:

Wednesday's O.A.M.C. Recipe: *Cowboy Cookies*
Requests & Replies from Subscribers:  Lemon Meringue Pie

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Real Food for Real People presents:

All Purpose Mix & More

All Purpose baking mix can be used for a variety of different items, similar to the 'Bisquick' brand baking mix sold in stores.  By making your own mix, you can not only save money, but control the ingredients used in your family's foods.  Eliminate the need to purchase costly mixes for many recipes!

Get your free sample All Purpose Mix recipes now by visiting us at:

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* Exported from MasterCook *

Cowboy Cookies

Recipe By : Real Food for Real People
Serving Size : 144             Preparation Time :0:00
Categories : Cookies                    Desserts
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups Flour
1 pound Margarine
1 teaspoon Baking Powder
4 Eggs
2 teaspoons Baking Soda
4 cups Quick Cooking Oats
2 cups Sugar
2 cups Brown Sugar, packed
1 cup Nuts -- chopped (optional)
12 ounces Milk Chocolate Chips
1 tablespoon Vanilla
1 cup Raisins -- boiled

Cream eggs, sugars, vanilla and margarine in a large bowl. Add dry ingredients, then nuts,
chips and raisins. Mix well. Drop by spoonfuls onto greased cookie sheet and bake at 350
degrees F for 8 to 10 minutes.

Note: This dough can be wrapped in four long logs, and refrigerated or frozen until you are
ready to bake them later. Frozen dough can be sliced in 1/2 inch pieces to bake. You may also freeze cookies which have been baked. Simply place them in heavy duty zip baggies, remove as much air as possible from the baggie, and label before placing in your freezer.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 93 Calories; 4g Fat (39.3% calories from fat); 1g
Protein; 13g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 56mg Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I'm looking for a recipe for a Cottage Cheese Pie. The pie had a graham cracker crust and
the cottage cheese was lumpy. It had pineapple in it and was dusted with nutmeg. I think it
had an egg in but I'm not sure.

Denise

Hi Kaylin,

I would love to have some recipes for the spreadable cheese like the Alouette or Rondele
brands- they have garlic and herb, sun dried tomato, tomato & chipotle, etc. Any help for
this? I can't afford the $4 - $6 per container.

Bonnie

Hi everyone,

Since canning season is fast approaching (at least in my area) or is in full swing in some
parts of this country, I was wondering if everyone could send in some canning recipes. I am
fairly new to canning so if possible simple would be better, also I am looking for recipes
beyond the common jams and jellies, and canned fruits. I am specifically looking for ideas
for a canning/homemade mixes for a gift basket for my in-laws. Things such as chocolate or
caramel sauce, or maybe mint or jalapeņo jelly. Thanks for any help y'all can give.

Sarah

~ Subscriber Responses ~
 

This is for Josh who wanted a good Lemon Pie recipe. This pie is quite tart because it uses a
lot more lemon juice than most lemon pies. It is definitely a family favorite for my family.
For many years we used the recipe for the Lemon Blossom Pie off the back of the C&H Sugar
package, but this one is far superior.

Sour Lemon Meringue Pie

1 prebaked pie shell or shortbread crust
3 egg yolks
4 whole eggs
3/4 cup freshly squeezed lemon juice
2 tablespoons cornstarch
1 cup sugar
1 tablespoon butter, cut into chunks

Place bottom of double boiler with water over medium heat. Squeeze lemons. Stir cornstarch
into lemon juice until there are no lumps of cornstarch in top half of double boiler*. (I put
lemon juice and cornstarch in small jar and shake until cornstarch is dissolved.) Separate 3
eggs, reserving whites for meringue. Beat egg yolks and eggs into lemon juice and cornstarch
mixture. Add sugar. Reduce heat to simmer in bottom of double boiler. Place top half of
double boiler on bottom half. Stir constantly until mixture coats the back of a spoon and
thickens. It goes from thin to thick very suddenly. Remove from heat and stir in butter until
completely melted. Pour into pie shall. Top with meringue, sealing edges well. Place in
preheated 450 degree oven for 10 to 12 minutes or until lightly browned. Use shallow pie
shell if using large eggs, use deep dish if using jumbo eggs. I use a Nilla Wafer or
Shortbread Crust rather than regular pie shell. * If you don't have a double boiler, use a
small metal bowl floated in a pot.

Meringue

3 egg whites at room temperature
1/4 teaspoon cream of tarter
3/4 cup sugar
1/2 teaspoon real vanilla

Beat egg whites until foamy. Add cream of tarter. Beat just until soft peaks form. Beat in
sugar 1 tablespoon at a time until stiff peaks form. Beat in vanilla. Spread over top of pie,
being sure to seal edges well. Bake at 450 degree oven for 10 to 12 minutes or until meringue
is lightly browned. Cool in draft free area. Refrigerate when pie is completely cool.

This recipe can also be used to make Lemon Snow Pudding. When ready to start cooking filling,
make meringue. Cook lemon filling. Gently fold meringue into hot lemon filling. Put in
individual pudding cups or bowl. Cover tightly and refrigerate until ready to serve.

Mary in Azusa                   Tis1947@aol.com

Hi Josh

Now this pie, is to die for. Everyone loves it and i never have left overs. Once I made it
for a dinner party, and everyone had seconds. I hope you enjoy it too.

Louise, Melbourne, Australia                       frogdog@iinet.net.au

Lemon Meringue pie

1 packet marie biscuits crushed (any sort of plain sweet biscuit will do)
120 grams butter (It says 100 grams but it is always more)
1 tin sweetened condensed milk
The rind of one lemon
4 eggs separated
1/2 cup lemon juice
1/2 cup caster sugar

1. For the base, combine biscuits and melted butter and press into a pie dish. It will
stretch, even if it feels like it won't at first.

2. Filling - Mix the condensed milk, the lemon rind, 4 egg yolks, and the lemon juice
together. pour into pie shell. Refrigerate for 1 hour.

3. For the meringue: Whip whites until firm. Add sugar gradually until fluffy. Spoon that
over pie.

4. Cook in a moderate oven (180 C or 375 F) until meringue browns- usually 12 minutes or
thereabouts.

Re: Easy Garlic Bread

For easy garlic bread I do any of the following:

Use left over buns, split inside up day old white bread, French bread, or bread from my bread
machine melt some butter in the microwave for about 20 seconds. Brush butter onto bread.
Sprinkle with garlic powder. Top with shredded cheese if desired. (my kids really love this
one) Bake in preheated oven of 350 degrees about 10 minutes or until bread is lightly toasted.
Any leftovers can be cut into small chunks for croutons on salads.

Terri               tamealer@yahoo.com

This is a tried and true Lemon pie recipe for Josh. It took me many years of trying
different recipes to find this one. My husband and his entire family loves it. Sometimes I
skip the crust and put the filling in 6 small oven-proof ramekins (with the meringue of
course). Do NOT use bottled lemon juice, must be fresh. Enjoy!

Karen                   grmowalker@hotmail.com

Lemon Meringue Pie

1 baked pie shell
1 1/3 cups sugar (for filling)
1/2 cup cornstarch
1/4 tsp. salt
1 3/4 cup water
4 eggs, separated
2 tbls. butter or margarine
1 tbls. grated lemon rind
1/2 cup fresh lemon juice
1/4 tsp. cream of tartar
1/2 cup sugar (for meringue)

Combine 1 1/3 cup sugar, cornstarch and salt in a medium-size saucepan; gradually stir in
water. Cook over medium heat, stirring constantly, until mixture comes to boiling and is
thickened. Boil 1 minute. Remove from heat. Beat egg yolks slightly in a small bowl; slowly
blend in about 1/2 cup of the hot cornstarch mixture; slowly stir back into remaining mixture
in saucepan. Cook, stirring constantly, over low heat 2 minutes; remove from heat. (Do not
overcook). Stir in butter, lemon rind and lemon juice; pour into cooled pastry shell. Cover
with transparent warp and refrigerate until cold, about 3 hours. Beat egg whites with cream
of tartar until foamy-white and double in volume; sprinkle in 1/2 cup sugar, 1 tablespoon at
a time until sugar dissolves completely and meringue stands in firm peaks. Pile meringue on
pie. Bake in a 425 degree oven 3 to 5 minutes, or just until peaks turn a golden color. Cool
and refrigerate before serving. Makes 6 Servings. HINT: Substitute limes for lemons when they
are cheaper. It's just as good but you may wish to add a drop or two of green food coloring
to make the pie look properly green.

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