Luscious Lemon Pie

 1 can (14 oz.) sweetened condensed milk

1/2 cup lemon juice

yellow food coloring, optional

1 carton (8 oz.) frozen whipped topping, thawed

1 graham  cracker crust (9 in.)

In a bowl, combine milk and lemon juice.  Mix until thickened; to about the consistency of yogurt.  Mix in a few drops of yellow food coloring, if desired.  Gently fold in whipped topping until well mixed.  Pour into crust and refrigerate until ready to serve.  Enjoy!

Lemon Curd

Ingredients:

3 lemons

1 1/2 cups sugar

1/4 pound unsalted butter, room temperature

4 extra-large egg yolks

1/2 cup lemon juice (3 to 4 lemons)

 Directions:

1 Using a carrot peeler, remove the zest of 3 lemons, being

careful to avoid the white pith.

Put the zest in a food processor fitted with the steel blade. Add

the sugar and pulse until the zest is very finely minced into the sugar.

2 Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until

combined.

3 Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will

thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Spaghetti al Limone

Spaghetti al Limone

A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.  

 

 Ingredients

4 servings

1 lemon

12 oz. spaghetti or other long pasta

Kosher salt

¾ cup heavy cream

6 Tbsp. unsalted butter

3 oz. Parmesan, finely grated (about ¾ cup)

Freshly ground black pepper

1. Step 1
   Using a vegetable peeler, remove two (2"-long) strips of lemon zest. Thinly slice each strip lengthwise into strands; set aside for serving. Finely grate remaining zest into a large Dutch oven or other heavy pot. Cut lemon in half and squeeze juice into a small bowl to yield 2 Tbsp.; set aside.
   Step 2
   Add cream to pot and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy. Remove from heat; cover to keep warm.
   Step 3
   Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
   Step 4
   Scoop out ¾ cup pasta cooking liquid and add to cream sauce. Return sauce to medium heat. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) Stir in reserved lemon juice; season with salt.
   Step 5
   Divide pasta among bowls. Season with pepper and top with reserved lemon zest strands.

Homemade Summer Sausage

 

2 pounds ground meat (I use 1 # ground beef and 1# ground turkey)

2 tsp. liquid smoke

1 tsp. mustard seed

1/4 tsp garlic powder

1/2 tsp onion powder

1/8 tsp black pepper

3Tablespoons Morton Tender Quick

1 cup water

Mix together well. Form into two rolls. wrap in foil; shiny side next to meat. Refrigerate 24 hours. Preheat oven to 350 degrees. Poke holes into the bottom of the rolls. Place on broiling rack filled with water. Bake @ 350 degrees for about 80  minutes. 

Slice and enjoy with your favorite cheeses or make a sandwich. Enjoy!

Mother's Biscuits

2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 cup milk

Mix all dry ingredients together and cut in the shortening. Add milk and stir. Sprinkle board with flour and roll out, cut into shapes.

Bake at 450 for 10-12 minutes

Breakfast Casserole

Breakfast Sausage Casserole

"Delicious breakfast casserole with gravy. The perfect start to any morning."

Ingredients

• 1 pound breakfast sausage
• 8 slices bread, cubed
• 4 cups shredded Cheddar cheese
• 6 eggs
• 1/2 teaspoon salt
• 3/4 teaspoon dry mustard powder
• 2 cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk

Directions

• Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
• Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
• Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
• Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

Boilermaker Tailgate Chili

Boilermaker Tailgate Chili

Prep Time: 30 Minutes

Cook Time: 2 Hours

Ready In: 2 Hours 30 Minutes

Servings: 12

"Ground beef, Italian sausage, beans, and a tomato base come together with lots of flavor and spice in this popular chili recipe. It's perfect for tailgating before football games or any time of year."

INGREDIENTS:

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy

sauce

2 (28 ounce) cans diced tomatoes with

juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and

chopped

1 tablespoon bacon bits

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (e.g.

Tabasco™)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

1 (10.5 ounce) bag corn chips such as

Fritos®

1 (8 ounce) package shredded Cheddar

cheese

DIRECTIONS:

1.

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

2.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.