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Tuesday, April 14, 2009

Happy Easter!!

Hubby was off for Easter this year, so I was very happy about that. Working in the food industry, he seldom gets holidays off, unless the restaurant is closed. I had planned on ham, because I love ham. Since Hubby was home, I caved in and made a turkey. Now I'm usually pretty good a cooking turkey and chicken, but for some reason this year the turkey was done in 2 hrs. I'm suspecting they wrote the wrong weight on the tag, since an 8 lb turkey should have needed 2 1/2 to 3 hrs to cook. So I reduced the oven to 250 and left the turkey in there for another 30 mins, while I prepped and cooked the sides. I must have been having an off day, because I remembered about dinner rolls 1 hr before dinner was due to be done. So we skipped rolls this year ( I sure wasn't going to drive to the store for rolls). Our menu was: (dry) turkey, mashed potatoes, gravy, Broccoli Corn Bake and Double Layer Lemon Pie.

The broccoli casserole was delicious. It was sweet, creamy and reminded me of cream of broccoli soup. Hubby, Queenie and I loved it. Mr.B however, was appalled that I dare to mix his beloved broccoli with corn.


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Broccoli Corn Bake
Michelle

1 can cream-style corn
3 cups cooked broccoli, drained
1 egg, beaten
½ tsp salt
¼ tsp black pepper
pinch cayenne pepper
1 Tbsp minced onion
1 c coarse saltine cracker crumbs
4 Tbsp butter, melted and divided

Preheat oven to 350. Mix the first seven ingredients together. Stir in ½ cup cracker crumbs and 2 Tbsp melted butter. Spoon into a 1 qt casserole dish. Combine remaining cracker crumbs and melted butter and sprinkle over casserole. Bake uncovered for 35-40 minutes. About 8 servings.
Cindy's notes: I was too lazy to chop onion, so I used about 1/4 tsp onion powder.


The pie is one of our favorites. I made it for the first time, 3 yrs ago. Hubby thought he could improve it and make it lemonier, so once we were done the pie, he made his version. Let me tell you, it was heaven. I think we made 4 pies, back to back that year, LOL. Tart, creamy and smooth, a perfect spring dessert.


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Double Layer Lemon Pie

1- 9 inch graham pie crust
2 eggs
1 C sugar
1/4 C lemon juice
1/8 C flour
1/4 tsp baking powder
zest of one lemon
1 small pkg lemon pudding mix
1 C milk
juice of 1 lemon
half a pint of whipping cream
4 Tbs powdered sugar

Preheat oven to 325 degrees. In a small bowl mix eggs, sugar, lemon juice, zest, flour and baking powder, until frothy. Pour into prepared graham crust and bake for 20-25 minutes, until set. Let cool completely.

Mix pudding mix, milk and juice of 1 lemon, until mixture is thick. Let sit 5 minutes. Meanwhile beat cream until soft peaks form, add in powdered sugar and beat to stiff peaks. Take 1 C of whipped cream and fold into lemon pudding mixture. Spoon into the cooled pie and top with remaining whipped cream.

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