Double Crust Lemon Pie Ingredients o 1 pastry for a double-crust 9-inch pie o 1 tablespoon cornstarch o 1 1/4 cups sugar o 3 large eggs o 2 tablespoons butter, melted o 1/3 cup fresh lemon juice o 3 tablespoons water o 2 teaspoons freshly grated lemon zest o 1 tablespoon sugar Directions Mix cornstarch with 1 1/4 cups sugar. Beat eggs well in electric mixer. Add sugar and cornstarch mix, melted butter, lemon juice and water. Mix until well blended. Pour into unbaked pie shell. Cover with top crust. Mix lemon peel and 1 tablespoon sugar together and sprinkle over top. Make slit in top of pie for steam to escape. Bake at 400 degrees for 35 minutes or until done. Double Crusted Lemon Pie 1/4 c. cornstarch 1/4 c. water 1 1/2 c. boiling water 1 1/2 c. sugar 2 tbsp. lemon rind 1 tbsp. butter 2 slightly beaten eggs 1/4 c. lemon juice Pastry for 2 crust pie Blend cornstarch and water: add boiling water and cook until thick and clear. Add sugar, lemon rind, and butter. Cool. Stir in eggs and lemon juice. Put in pie shell and cover with top crust: spread with a sprinkle of sugar. Make vents. Bake at 425 degrees for 10 minutes, then at 375 degrees for 30 minutes. I hope to make one of these pies soon. I think I like the second one best as far as baking it that way. Sue

Picnic-Perfect Chicken (BH&G) 3 to 4 pounds meaty chicken pieces (breasts, thighs, and drumsticks) 1-1/2 cups dry sherry 1 cup finely chopped onion 1/4 cup lemon juice 6 cloves garlic, minced 2 bay leaves 1 15-ounce can tomato puree 1/4 cup honey 3 tablespoons molasses 1 teaspoon salt 1/2 teaspoon dried thyme, crushed 1/4 to 1/2 teaspoon ground red pepper 1/4 teaspoon black pepper 2 tablespoons white vinegar 1 Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, garlic, and bay leaves. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill. 2 For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar. 3 For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan by holding hand over coals for 4 seconds. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) To serve, reheat and pass the remaining sauce with chicken. Makes 6 servings.

Saved this from Food Network, this week, to prepare SOMETIME: Spinach and Pancetta Strata 2 tablespoons olive oil 4 ounces thinly sliced pancetta, coarsely chopped 1 small onion, chopped 1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon freshly grated nutmeg 8 cups cubed Italian bread, from a 1-pound loaf 1/2 cup finely grated Parmesan 3 cups whole milk 10 large eggs Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta. Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering. Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours. Preheat the oven to 350 degrees F. Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

Ginger Garlic Pork Chops (Canadian Living) Bone-in chops may require some carving, but the superior flavour from the bones makes it more than worthwhile. 2 bone-in pork loin chops, about 1 inch thick, 1-1/2 lb 1 green onion, thinly sliced on bias Marinade: 1/4 cup vegetable oil 4 cloves garlic, minced 2 tbsp grated fresh ginger 2 tbsp soy sauce2-1/2 tsp fish sauce 2 tsp vinegar 1-1/2 tsp granulated sugar 3/4 tsp pepper Marinade: In bowl, whisk together oil, garlic, ginger, soy sauce, fish sauce, vinegar, sugar and pepper. Pour all but 2-1/2 tbsp into large dish, reserving remainder in refrigerator. Add pork chops to dish, turning to coat. Cover and refrigerate to marinate for at least 30 minutes or for up to 24 hours. Place chops on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 12 to 15 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes. To serve, cut sections off either side of bone; slice thinly across the grain. Spoon reserved marinade over pork; sprinkle with green onion. Source : Canadian Living Magazine: June 2011