Time For Dessert - Lemon Chiffon Pie

In my side yard we have two orange trees, two plum, one lime, one grapefruit, and one lemon. The lemons are ready to harvest. If I let them hang much longer, they’ll start to fall. I made some lemonade, put slices in our water at every meal, trying to find every use for them, and am giving away as many as I can. I grabbed the cookbooks and what jumped out at me was the Lemon Chiffon Pie recipe. Although it only calls for one lemon and a half lemon peel, I started drooling for Lemon Chiffon.

The following recipe comes once again from a recipe of the Cordon Bleu Cookery School. It’s in the Gran Diplome Cooking Course. It was fairly easy. The only trouble I ran into was towards the end of the recipe. Be sure to whip the cream prior to mixing it into the meringue. If you don’t, it won’t come out as fluffy as it should.

The recipe itself tells how to make the graham cracker crust which I’ll show you, but I cheated and picked up a premade one at the grocery store. I made one before so I know it's good. I used it for cheesecake.

Baked Graham Cracker Crust

1 1/3 cup graham cracker crumbs
1/4 cup sugar
1/4 cup softened butter

9 inch loose-based pie pan

Method:

In a bowl combine ingredients and blend until crumbly. Press evenly over bottom and sides of pie pan. Bake shell in moderately hot oven (375 degrees F) for 8 minutes or until edges are lightly browned.

Lemon Chiffon Pie

9 inch baked graham cracker crust

For filling:
½ envelope gelatin
2 Tblspn cold water
2 eggs, seperated
½ cup sugar
pinch of salt
juice of 1 lemon and grated peel of ½ lemon
½ cup heavy cream, whipped until it holds a soft shape

Method:
Make pie shell and cool.
In a small sauce pan sprinkle geletin over cold water and let stand for 5 minutes or until spongey.
Meanwhile, beat egg yolks with half the sugar, the salt, lemon juice and peel until light and creamy.
Pour into double boiler and cook, stirring over gentle heat until mixture is the consistency of heavy cream. Remove from heat.
Dissolve gelatin over a pan of hot water and stir into lemon mixture. Cool, stirring occasionally.
Beat egg whites until they hold a stiff peak and beat in remaining sugar a spoonful at a time until this meringue is smooth and glossy.
When lemon mixture starts to set, beat until smooth and fold into meringue with the whipped cream.
Pour into pie shell and chill until set. Take from refrigerator 20 minutes before serving.

There ya go. Enjoy!

Chili

There are literally millions of chili recipes. My wife likes her's soupy and throws in lots of oyster crackers. I don't turn it down but I like mine thick enough to put on a hot dog. We both like chili with beans. She used to use strictly kidney beans but I have convinced her to use chili beans. She still uses one can kidney beans and one can chili beans. I’ve made mine without beans strictly for use on hotdogs.

Give ‘em both a try, depending on your mood.

Barbi’s Chili- a quick and easy recipe for a chili night

1 lb hamburger
1 white onion
2 cans red kidney beans
1 can Campbell’s tomato soup
1 tblspn flour
2 tblspn chili powder
1 teaspoon salt

Brown hamburger and onion. Drain
In kettle mix beans, tomato soup, and one can water.
In a small bowl mix flour, chili powder, 3 tblspn cold water, and salt. Mix well then add to kettle.
Add the hamburger and onions. Stir
Simmer 45 min to 1 hour minimum
stir occasionally

I call my recipe Chief’s Chili because it’s a variation of my Dad’s recipe. His name is Chief. He's the leader of our tribe.

You’ll notice the recipe calls for a block of chili. What this is, is Mexican style chili con carne without beans. It comes in either a block or tube and is made with lard, spices, and beef. Dad uses Rice’s brand but my sister told me at Christmas that Rice’s quit making it after over 50 years. I never could get Rice’s in California so I settle for whatever I can get. In my store, it’s over by the cold cuts and cheeses. I’ve substituted some canned chili (two cans). It was good, but just not the same. I’ve heated a block by itself and put it on chili dogs. Another time, just the block and some hamburger. It works well, but I wouldn’t recommend a bowl of it.

I gave my recipe to a guy one time because he liked it enough that he said he was gonna put it in a chili cookoff. When he read the recipe, he said he couldn’t use it because it wasn’t homeade since we use the block chili.

Now, the recipe calls for a tablespoon of salt. That may be a bit much for some. I would skip it and as my brother says “salt to taste.”

You may not win any cookoffs with this stuff but you’ll like it, I guarantee! Don’t forget to top with shredded cheddar or just a good ol’ slice of Velveta.

Chief’s Chili

1 brown onion
1 ½ lb hamburger
1 block chili
1 can Mexican style tomatoes
2 tablespoons apple cider vinegar
2 tablespoons chili powder
1 tablespoon each catsup (or ketchup), Heinz 57 sauce, salt, Worceshershire sauce, and kitchen bouquet.

Cook the hamburger and onion. Drain if you want.
Add the block and heat until it melts.
Add everything else and simmer for at least an hour.

Enjoy!

Tartar Sauce

Growing up in Kansas City, one of my favorite places to eat was the Forum Cafeteria. The best entree on the line was the Fried Whiting fish. I would usually get fried potatoes and corn to go with it. The best part though, was the tartar sauce they served with it.

Over the years, I tried to duplicate the tartar sauce but always came up short. As it turned out, I was trying to make the recipe too difficult. When we moved to San Jacinto in 1989 and started looking for places to eat locally, we found a Furr’s Cafeteria in Hemet (a neighboring city.) To my delight Furr’s had a tartar sauce similar to the Forum’s. I asked the manager if I could get the recipe and she told me “Fat Chance.”

At that time, I was a Deputy Sheriff in Orange County and commuting 70 miles each day, one way. In 1991, I was hired as an officer in Hemet. One of my many, many jobs, was going to burglar alarms. Furr’s closed in the early 90's but before they did, I was lucky enough to be dispatched there for an alarm call. Upon my arrival, I met with store manager Drew McKaig. McKaig apologized and told me that he had mistakenly set the alarm off. I told McKaig that my brother had sent me some fish and I would be eternally grateful if he would give me the tartar sauce recipe. To my surprise, he said “Sure, why not.” He went inside and came out with a 3x5 index card where he had hastily written the recipe for me.

Here it is:

1 ½ gallons mayonaise
3 cups onion
3 quarts chopped dill pickle
1 ½ cups chopped fresh parsley

I divided it down for home use

1 cup mayo
3 tblspn onion
½ cup chopped dill pickle
1 ½ tblspn fresh chopped parsley

Now how easy is that. One of the problems I always had in duplicating was that I used sweet pickle relish and salad dressing like miracle whip. Then I would always see recipes adding a plethura of other things. I do like to add pimento when I have company coming. It gives it a little color.

I used this recipe in it’s full version at the Elks Lodge fish fry and it was a huge success. Now, I’ve never been one to refuse giving out recipes. I’ve known many, many people who won’t give recipes out. I never could understand that except for restaurants and those making money off their recipes. But, the average person... I think it’s just something people grow up with, never give away family secrets.

I got an email the other day from my niece Jessica. She likes the tartar sauce recipe from Bubba Gump’s Shrimp Co Cookbook p 104.

c. mayo
1/4c. chopped dill pickle
1 tbsp fresh parsley, minced
2 tsp capers
2 tsp grated onion (I just mince it)
1 tsp sugar
1 tsp prepared mustard (I used spicy brown)
1 tsp lemon juice
1/4 tsp garlic powder
Combine all ingredients cover and chill.

With tartar sauce, I always make it at least a day in advance. That way the flavors have a chance to marry, and as Jessie says “the sugar needs a chance to incorporate properly.”

Enjoy!

Tournedos Chasseur

When WinCo opened in Hemet, California, they had beef tenderloin on sale for less than $3 a pound. I couldn’t pass it up and bought two full tenderloins. I wish I had bought more. The first one I cooked on the grill then sliced like a prime rib. It was great. The second one I spent the time to strip off all the “shark skin” and sliced into some nice filet mignon.

I found a recipe that really turned out fantastic. It’s from my Grand Diplome Cooking Course books (vol 15, p 56) that I picked up at a garage sale for $20. This collection of twenty books was from a magazine ad for the Dunbury Press in the early 70's. You order the first book “Absolutely FREE” then you get one book a month for the next 19 months at $4.45 plus shipping and handling. So, the whole set costs just about a hundred bucks in 1972. I saw them on E-Bay between $34.95 and $124.95.

Chausser means Hunter Style which is short for onions and mushrooms. Shallots and fresh mushrooms to be exact, but we didn’t have any of those. Regular white onion and canned mushrooms had to do. It also called for a teaspoon and a half of tomato paste. We used ketchup. We did have the wine. It was served on a croute (fried bread) and fried taters (it called for Pomme de Parisienne).

Here’s the recipe:

Tournedos Chasseur

4 tournedos steak, cut 1 - 1 ½ inches thick
4 slices white bread, crust removed. Cut into circles the same size as tournedos (for croutes)
4 tablespoons oil and butter, mixed (for frying)
½ cup white wine
1 teaspoon tarragon
1 tablespoon chopped parsley

For sauce
1 cup (1/4 lb) mushrooms
2 tablespoons butter
2 shallots, finely chopped
2 teaspoons flour
1 ½ teaspoons tomato paste
1 cup well-flavored beed stock
salt and pepper


Method

To make the sauce; trim the mushroom stems level with the caps and finely slice the caps. In a small skillet or frying pan heat butter and cook shallott gently until soft; add mushrooms and saute until lightly brown, stirring so mixture does not burn. Stir in flour and, after a few seconds, add tomato paste, stock and seasoning. Bring to boil, stirring, and simmer 10-15 minutes until sauce is glossy and slightly thickened.

In a heavy skillet heat half the oil and butter, fry croutes on both sides until golden brown, drain on paper towels and reserve.

Wipe out the pan, heat the remaining oil and butter and fry tournedos briskly for 2 -3 minutes on each side for a rare steak; sprinkle with seasoning after turning them. Set each tournedos on a croute, arrange on a platter and keep warm.

Discard any fat from the pan, ad white wine to the pan, stir to dissolve the juices and simmer 1 - 2 minutes. Add mushroom sauce, simmer 1 -1 2 minutes, add the herbs, taste for seasoning and spoon over tournedos. Serve very hot with Parisienne potatoes.

Hope you like it.

Stuffed Pork Chop's

I tried this recipe last night. Boneless pork chops were on sale locally for $1.77 a pound. The pork chops tasted great and was pleasant to look at on the plate. The recipe is from 1968, Recipes: American Cooking, Foods of the World, Time Life Books p 32.
I would say this recipe is pretty easy although I had to read and re-read the recipe several times during the process.

Stuffed Pork Chops
To serve 6

Stuffing
1 1/2 cups fine, dry bread crumbs
1/4 cup heavy cream
2 tablespoons butter
1/4 cup finely chopped onion
1/4 teaspoon finely chopped garlic
1/2 pound well seasoned sausage meat
1/8 teaspoon thyme
3 tablespoons finely chopped parsley
Salt
Freshly ground black pepper

To make stuffing, combine the bread crumbs and cream in a small mixing bowl, and stir together to saturate the crumbs thoroughly. Over moderqte heat, melt the 2 tablespoons butter in an 8 inch skillet. When the foam subsides, add onions, garlic and crumbled sausage meat. Stirring constantly, cook until the sausage has rendered most of its fat and has lightly browned. Scrape the contents of the pan into a sieve and let the excess fat drain through. Then combine the sausage meat mixture with the bread crumbs in the mixing bowl. Add thyme and chopped parsley and mix together gently. Taste for seasoning. Add as much salt as you think it needs, and a little freshly ground pepper.

6 well-trimmed, center-cut pork chops, 1 inch thick, each slit on side to create a pocket about 3 inches deep
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped, scraped carrot
1/4 teaspoon thyme
1 tablespoon flour
1 cup chicken stock, fresh or canned

Preheat oven to 325 dgrees. With a small spoon, pack as much of the stuffing as you can into the pork chop pockets and seal the openings with small skewers. Sprinkle the chops generously on both sides with salt and a few grindings of black pepper. Heat 4 tablespoons of oil over high heat in a 10 or 12 inch heavy skillet until a light haze forms over it. Add the chops and cook them on each side about 3 minutes, regulating the heat so that they brown easily and quickly without burning. Remove them to a platter. Pour off all but a thin film of fat from the skillet and add the 1/2 cup of chopped onion, carrot and thyme. Cook over moderte heat for 5 to 8 minutes until the vegetables color lightly. Then mix in the tablespoon of flour, add the stock and bring it to a boil. Stirring constantly, cook until the stock thickens lightly. Place the browned chops, and any liquid which has accumulated around them, in this mixture.
Cover tightly, and bake in the middle of the oven, basting occassionally with the pan juices, for 30 to 40 minutes, or until tender.
To serve, arrange the chops on a heated platter and pour the sauce, strained or not, as you prefer, over them.

For the heavy ccream, I used whipping cream.
When I added the cream to the bread crumbs, it didn't seem to "saturate thoroughly" but I just stirred it up real good and it worked out ok.
I used Jimmy Dean regular recipe sausage.
I don't have a "sieve" so I used my plastic colander.
I didn't seal the openings of the pork chops with skewers. I packed in the stuffing and just left them open. I had some leftover stuffing. I put it in a seperate cooking dish, mixed a 1/4 cup water in it and baked with the chops for the last 15 minutes. I served it next to the chops with the gravy on it.
After cooking the chops, I placed them in a corning ware dish with a lid that would hold all the chops. There wasn't much juice left in the skillet so I didn't bother pouring anything from the skillet. I just added the onions, carrots, and thyme.
When the 'gravy' was done, I poured it into the corning ware bowl over and around the chops.
I cooked for 35 minutes. Instead of transferring to a heated platter, I went straight to the surving plates. Once I put the chops on a couple plates, I could stir up the gravy and then spooned it over them.
It looked really good.
We served it with canned corn, because we had plenty left from the night before. It probably would have looked a lot better with some green.
I had enough left over that we had them again for lunch today. I microwaved them and they came out great. The gravy was thicker but I think it was even better that way.

I hope you enjoy it. When you try it, leave me a comment. Tell me if you did anything different that you liked or didn't like better.