Summer lemon/strawberry Tart

Summer Lemon Strawberry Tart

Crust

Pillsbury refrigerated pie crust softened and baked according to directions

Lemon pie filling

1 cup sugar

 2 T cornstarch

2 T flour

1 1/2 cups water

3 egg yolks beaten

1 T grated lemon peel

1/3 cup lemon juice

1 T butter

Topping

3 cups fresh strawberries, sliced

Heat oven to 450 degrees

Bake pie crust as directed on box for one crust baked pie shell.

Use a 9 inch tart pan with removeable bottom or a 9 in glass  pie plate.

Cool for approx. 15 min.

In a 2 qt. sauce pan, mix sugar, cornstarch and flour.  Gradually stir in water, stirring until smooth.  Heat to boiling over medium heat; cook and stir 1 minute longer.  Remove from heat.  Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well.  Gradually stir egg mixture back into hot mixture.  Stir in lemon peel and lemon juice. Cook over medium heat about 5 minutes; stirring constantly.  Remove from heat, add butter; stir until melted.. Let stand approx. 10 minutes

Carefully pour hot lemon filling into crust.  Cool 2 hours; top with strawberry slices.  Refrigerate until  serving time. Remove side of pan. Cover and refrigerate any remaining tart.

Helpful Hint:  Sometimes crust will puff slightly in center during baking, pricking again after baking helps deflate the puffing. One or two pokes should do the trick..

*****p.s. Shortcut for lemon pudding use packaged lemon pie filling cooked on stove according to directions.


Happy Baking and Cooking from my kitchen to yours,

Korean pork spareribs

I love spare ribs. They are messy to eat but a good messy if there is such a thing.

Trying to find beef ribs in a rack (short ribs can be used)was impossible so today's recipe is one using pork spare ribs.

In order to fit them in my large crockpot I had to cut the rack in half which was no problem with a good sharp serrated knife.

Here's the recipe I followed adapting it slightly.

 2 3/4 lb.  pork ribs
1/2  cup soy sauce
1/2 cup brown sugar packed (I used dark brown as opposed to light brown sugar)
 2 T. sesame oil
2 T rice vinegar
2 T minced fresh ginger ( I used 1 tsp. dried ginger)
4 cloves minced garlic 
1/2 tsp. cayenne pepper

Blend soy sauce, sugar, oil, vinegar, ginger and red pepper in a bowl. Whisking is a good idea.

Place ribs in crockpot.  Add sauce. Cover cook on high 6 hours or low 9 hours.

While ribs are cooking shred about 2 carrots on grater. Also cut up about 4 scallions into small slices. Set aside.

After ribs are cooked.  They should almost fall off the bone.  Transfer to platter  

Skim an discard excess fat from liquid.

Sauce:

 Combine 3 T cornstarch and 3 T water,  Remove drippings and place in a sauce pan. Add cornstarch  liquid  and carrots to pan. Bring to a boil over high heat and cook about 2 minutes, stirring until thickened. Top ribs with sauce ,scallions and sesame seeds.


Serve over steamed rice.

From my kitchen to yours,

Zucchini Pancakes

Yummy!

My easy substitute for potato pancakes using a corn muffin mix. Enjoy!

1 package Jiffy corn muffin mix

1 egg beaten

2 cups shredded zucchini

pinch salt and pepper

1/2 tsp. onion powder

sour cream

corn or vegetable oil

Mix corn muffin mix, egg, onion powder, salt and pepper with a large spoon until blended. Add zucchini and stir until blended.  If dry add a little water to mix. It should be of a pancake type texture .

In a large skillet place oil. Depending of the size you want to make your pancakes, scoop about 1/2 cup mixture onto oil. Cook until you see the sides of the pancake start to get crisp. Flip over and cook for a few minutes until you are sure they are completely cooked.  Drain on paper towel and serve with a dollop of sour cream. Delicious. slightly sweet but flavorful.

From my kitchen to yours,

Antipasto: Easy steps to the finished product

If you want to impress the heck out of your guests, family included? You must try your hand at making an antipasto. It's not as hard as you may think and it's not only the greatest idea since white bread...wait get some good Italian bread and make this one of your favorite meals.

Enjoy!

Not too much time to get this post up for you last minute foodies but if I'm too late on this bookmark it and keep it for your next gathering!

Merry Christmas from my kitchen to yours,

From my kitchen to yours,

12/25/12

Quick Cookin Combo Meal!

Tonight's Quick dinner combo! Chicken, beef or ground turkey can be used with any of these!

 Using a slow cooker or deep skillet, on top of stove brown chicken (that's what I'm using today) in olive oil with chopped scallions and celery, added a little salt and pepper. I added:

1 can chicken broth and 1 can cream of chicken soup and let simmer until broth is bubbling. I place mine on the slow cooker plate and let simmer for a while. When I feel the chicken is cooked I add 1 pkg. frozen mixed veggies and 1 pkg. frozen brown rice and cook until all are soft and thickened slightly. Serve with a salad and you've a easy meal.

 This combo can be altered to your,at the moment desire or what you have in your pantry. It's as easy as that! Here's your choices for changing it up a bit!

 Basic start is the meat/poultry of choice, oo and onion and celery. The rest is up to you! Hope this is of help to busy Mom's and Dad's! You can have this dish ready to serve in 30 to 45 minutes depending on what meat/chicken etc you start with. :)♥ I'm using my slow cooker today.

Options!  You can use chicken broth, cream of chicken soup, diced tomatoes, tomato sauce and any chicken, meat or ground meat mixture to the above and make your own creation.

From my kitchen to yours,

12/7/12