Southern Hospitality » Recipes and Cooking

Southern Living Hummingbird Bundt Cake

Rhoda — Wed, 08 Feb 2012 13:00:17 +0000

The Southern Living magazine always gets my mom’s attention when the latest issue arrives in the mailbox, especially the recipes inside. This one is in the current February issue. She succumbs to trying out desserts often and when she spied this Hummingbird Cake, an updated version done in a Bundt pan, well…you can imagine how hard it would be to turn this down.

Needless to say, I didn’t. It’s like banana bread with pineapple and cream cheese icing.

Not especially good for you, but boy, oh boy, was it good.

Do you see what I mean? Could you turn this down?

I didn’t think so.

We have always had some form of sweet stuff around our house. I get my sweet tooth honestly from my dad. His is voracious.

We ate the whole thing over the course of a few days.

And I’m sure another one will be under the silver dome before too long. I love my mama and her baking skills!

Hummingbird Bundt Cake

Cake Batter:

1 1/2 cups chopped pecans

3 cups all-purpose flour

2 cups sugar

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

3 large eggs, lightly beaten

1 3/4 cups mashed ripe bananas (about 4 large)

1 (8 oz.) can crushed pineapple (do not drain)

3/4 cup canola oil

1 1/2 tsp. vanilla extract

Glaze:

4 oz. cream cheese, cubed & softened

2 cups sifted powdered sugar

1 tsp. vanilla extract

1 to 2 TBL. milk

Prepare Cake Batter: Preheat oven to 350*. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
Bake at 350* for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 TBL milk in a food processor until well blended. Add remaining 1 TBL. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

It’s a keeper, so let me know if you try it!

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Kickin’ Baked Rigatoni

Rhoda — Wed, 01 Feb 2012 15:00:20 +0000

Pasta has always been one of my favorite comfort foods, and today I’m sharing a really great recipe with all of you that my family raved about. When the opportunity came along to try out a new recipe using PAM®, one of the staples in my kitchen for many years, I was eager to try it out. We had a few recipes to choose from and this spicy cheesy rigatoni bake sounded just perfect for a family dinner.

I assembled the ingredients and got started on prep, and it really is a fast and easy recipe to put together. PAM® generously sent us a nice new Pyrex dish, too. In my kitchen, you can’t have too many Pyrex dishes.

Spraying PAM® in the bottom of the dish ensures a no-stick dish.

I added a pound of hot Italian sausage in the skillet to brown. I ended up cutting the casings off and sauteeing the meat until it browned.

Add onions

And mushrooms to the mix, simmering until the meat is no longer pink.

And it will look like this.

Add the tomatoes, a large can of crushed tomatoes, along with 2 cans of Ro*tel. Hello, spicy! Love the kick this adds, along with the hot sausage.

Simmer for about 15 minutes.

Cooked pasta

Mix in the pound of cooked pasta. This recipe calls for rigatoni, but we already had penne, so I used that. I’m all about using what you have if it still works.

Add one cup of shredded mozzarella.

Layer it all in the greased with PAM dish.

Add the other cup or so of shredded mozzarella.

Spray aluminum foil with PAM® and place on top. Bake at 375* for about 20 minutes until heated through.

Out comes a cheesy pan of goodness, and let me tell you, this one is super flavorful. My whole family raved about it, and it’s definitely a keeper in the recipe file.

We added a kale salad with fresh blueberries.

It was so yummy, so full of flavor! This recipe is heavy on the spicy side, which we don’t mind. With spicy Italian sausage, along with Ro*tel tomatoes, this one definitely kicks it up a notch, so be forewarned about that if heat makes you gasp. We like a little spice in our family!

Also note I did not use the Habaneros Ro*tel but 2 cans of Original, and it was plenty hot. PAM® made it easy and quick to pull together this fast and timely meal, so if you want to speed up cooking time, give it a try. No-stick and quick clean up too, PAM® works for you in the kitchen.

Kickin’ Baked Rigatoni

PAM® Original no-stick cooking spray

1 pkg. (16 oz.) dry rigatoni pasta, uncooked

1 lb. Italian pork sausage links, casings removed

1 medium onion, chopped

1 pkg. (8 oz.) sliced fresh mushrooms

1 can (28 oz.) Hunt’s crushed tomatoes

2 cans (10 oz. each) Ro*tel Hot diced tomatoes, with Habaneros, undrained

2 cups shredded part-skim mozzarella cheese, divided

Directions:

Preheat oven to 375*. Spray 13×9 inch baking dish with cooking spray. Cook pasta according to package directions.
Meanwhile, cook sausage, onion and mushrooms in large nonstick skillet over medium-high heat until sausage is crumbled and no longer pink, stirring frequently; drain. Add both crushed and undrained tomatoes to sausage mixture; mix well and bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally.
Drain pasta, return to pan. Add sausage mixture and 1 cup cheese, mix lightly. Spoon into dish, top with remaining 1 cup cheese. Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down. Bake 20 minutes or until hot.

You know what I love about using PAM®? Clean-up! Yep, cleanup is a snap when you spray down your baking dish with PAM®. And the new and improved PAM® formula has been shown to be 70% better at attacking baked-on food vs. bargain cooking sprays.

That gets my attention because washing dishes is definitely not my favorite chore. You’ll have more time to enjoy those family meals instead of dealing with clean-up. And that’s a good thing! Whatever you are cooking, PAM® helps you pull it off. Even better than before!

What’s your favorite dish to make with PAM®? Now, here’s some fun news! I’m giving away a $100 Cooking.com gift card plus coupons for the new and improved PAM® Cooking Spray and Hunt’s Tomatoes. FUN, who couldn’t use that?! Here are the details:

SWEEPSTAKES/GIVEAWAY RULES

This sweepstakes runs from 2/1 – 3/31.

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a) Leave a comment in response to the question on this post

b) Tweet about this promotion and leave the URL to that tweet in a comment on this post

c) Blog about this promotion and leave the URL to that post in a comment on this post

d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected. The Official Rules are available here.

Be sure to visit the PAM round-up page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!

Don’t forget to visit the PAM® Facebook page too!

Apple-Cream Cheese Bundt Cake

Rhoda — Thu, 05 Jan 2012 10:00:19 +0000

In the September Southern Living, on the cover in fact, is a beautiful apple cake with cream cheese inside. It is delish! My mom has made it a few times already this Fall and Winter and it’s definitely a keeper. File it away in the recipes.

It’s in the September issue of Southern Living and the recipe is online (click that link to see more).

Beautiful presentation and delicious taste.

If you love apple cakes, you will love this one. Anything with cream cheese is a winner in my book!

I know I share a lot of sweets, but that seems to be what we gravitate to this time of year. Many are probably on diets, but you can bookmark this one for later!

Atlanta’s Mary Mac’s Tea Room

Rhoda — Tue, 03 Jan 2012 10:00:49 +0000

With Christmas coming, I never had time to share my birthday outing and this place is worth sharing. Callanwolde wasn’t the only stop we made that day.

Dining out in Atlanta is a fun event and one of the spots that I have only been to a couple of times is Mary Mac’s Tea Room. Not a tea room like you think of a girlie lunch spot, but that is what it is named. It has long been known for celebrities showing up and is true Southern dining at its best. Comfort food. My sis took me there for my birthday lunch and it was as good as I remembered.

On Ponce de Leon in downtown Atlanta, Mary Mac’s is a landmark in this Southern city of ours.

Step inside to the waiting area and check out the bar. Of course, it was all decorated for Christmas.

Lots of famous people have eaten at Mary Mac’s.

This wall of photos is on display, so you can check it out while waiting.

My shots are a little blurry, but work with me. You recognize this teen heartthrob, right? Yep, cute Justin Bieber has eaten at Mary Mac’s.

The king of soul has too, James Brown.

As well as Hollywood star, Richard Gere.

And Birmingham’s own, Taylor Hicks.

We sat on the left side of Mary Mac’s, in this dining room and there were plenty of others there that day, looking for some good Southern cooking.

The waitress leaves a menu and an order form that you fill in and then she turns it in and in a few minutes…..

This beautiful plate comes back to the table. Ready to be consumed by ME! Green beans, mac and cheese, fried green tomatoes, and sweet potato souffle. I ate every bit of it! Now, mind you, I get plenty of good Southern food at my parent’s house too, but it’s fun to have it out occasionally.

Renee and I enjoyed our lunch at Mary Mac’s and if you have never been there, you must try it out! I promise it is a Southern delight.

Have you ever been to Mary Mac’s?

Chocolate Salted Caramel Pretzel Bark

Rhoda — Sat, 31 Dec 2011 14:00:33 +0000

Sometimes I am just minding my own business, flitting through Twitter and I see a Tweet I have to check out. That’s the case with this candy recipe treat I found last week and just HAD to make. My Christmas was not going to be complete until I tried this yummy treat, so I got all the ingredients together and whipped up a batch.

They did NOT disappoint. I found the recipe from Shannan over at Flower Patch Farmgirl. She’s a sweetheart and once I read her post on this delectable dessert, Salted Caramel Chocolate Pretzel Bark, that cinched the deal for me. I’ll do a step by step for you on how I made them. She had also linked to a post she found on Pinterest, so you can check that one out too. These things just fly around the internet, don’t they? Shannan had me really laughing when she called it Crack Bark. OK, I think I need to try this stuff. Thanks Shannan, for pushing me over the edge! I would have to agree with her after making it.

Here’s my version:

Line pan with foil, cover both sides and ends. Key to peeling the foil off when it freezes. Layer pretzels. Get mini-pretzels, mine are a little bigger.

Melt butter

Add one cup brown sugar. Stir to a boil, keep stirring.

It will bubble and get browner and browner.

And turn into a gooey, sticky, caramelly delight.

Pour over pretzels.

Like this! Bake 5 minutes.

Add big bag of chocolate chips.

They will melt if you do this right out of the oven. Smoosh and cover all the pretzels and caramel, or as much as you can. Sprinkle with sea salt. Liberally!

Freeze and then peel off foil and break apart. Enjoy this lip-smacking delicious treat!

Chocolate Salted Caramel Pretzel Bark

1 bag mini pretzels (I got medium ones, but mini would work better)

2 sticks real butter

1 cup brown sugar

1 bag chocolate chips (12 oz. I think is the larger bag)

Sea Salt

Line a 4 sided jelly roll pan with foil. Be sure that foil goes up over each side and end. This helps the foil come off easier when you freeze the caramel & chocolate. I had to peel a bit of foil off in bits to get it all off, but covering all sides should help.

Melt 2 sticks of butter in saucepan. Add one cup brown sugar and stir together. Boil just a little and keep stirring until it gets darker. Shannon notes, you want to let it cook just to the point that you think you may have ruined everything.

Pour over pretzels. Bake at 350 for 5 minutes. Remove from oven and immediately throw on the chocolate chips. The heat will melt them, then scrape your rubber spatula over them to spread around.

Sprinkle liberally with sea salt. More might be better if you love the delicate balance of sweet vs. salty. Yes!

Cool a bit on the counter, then pop into the freezer for an hour or so. Break apart into bite sized pieces.

Enjoy and tell everyone how great it is if you make it!! This is definitely a keeper for me. I love sweet and salty treats and I thought you just might like a little something extra to make for New Year’s.

You know, alongside those black-eyed peas and greens.

Portobello Beef Stew with Cranberry Pilaf

Rhoda — Tue, 27 Dec 2011 10:00:33 +0000

I’m back today, sharing the final recipe for the year with Knorr beef concentrate stock. I found this recipe in one of my mom’s Taste of Home magazine and it sounded so delicious and comforting for winter months. I loved the sound of all the ingredients together. The older folks don’t always go for exotic ingredients like portabello mushrooms, cranberries, and wine all in one recipe. You know,that might not be good.

So, I whipped it up for my sis’s family and we chowed down together right before Christmas. It was a hit all around!

I love mushrooms, in any form and Portobellos are wonderful additions.

Chopped onion and celery also add some flavor.

Knorr beef concentrate stock is ready to go too, after adding it to 3 1/2 cups water.

Start by browning the stew beef after flouring it in a bag. Remove the meat and then add the mushrooms.

Saute mushrooms til they are tender and cooked down. Notice the bits of brown on the bottom of the pan which will be scraped and mixed in with the dish. You know that’s the YUM part, right?!

Add the meat back in, along with the wine and beef stock.

In another saucepan, saute onions and celery.

Brown the rice and add the cranberries. Add stock in and let the rice pilaf simmer down until done.

Add the herbs in with the meat and mushrooms. This needs to simmer on low for a couple of hours. I didn’t let it cook quite as long as the recipe said. I only let mine simmer for about an hour and 1/2 or so and the meat was just fine, very tender.

Serve it up over the rice pilaf and it was wonderfully delicious! I think you would really love this if you like all those ingredients. It was very flavorful and satisfying and I would totally do this recipe again.

Portabello Beef Stew with Cranberry Pilaf

1/2 cup all-purpose flour

2 garlic cloves, minced

1/2 tsp. salt

1/2 tsp. coarsely ground pepper

1 lb. beef stew meat

1 TBL canola oil

1 lb. sliced baby portobella mushrooms

1 cup white wine

1 cup beef broth

1 tsp. dried thyme (we had fresh, so used it, as well as fresh rosemary)

1 tsp. dried rosemary, crushed

2 TBL cornstarch

2 TBL water

Pilaf:

1/3 cup chopped onion

1/3 cup chopped celery

1 TBL butter

1 cup uncooked long grain rice

1/3 cup dried cranberries

2 cups beef broth

In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time, and shake to coat.

In a Dutch oven, brown beef in oil in batches. Remove and set aside. Add mushrooms to pan; saute until tender. Return beef to pan. Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Bring to a boil.

Reduce heat; cover and simmer for 2 1/2 to 3 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Add rice and cranberries; cook and stir for 3-4 minutes or until rice is lightly browned. Add the broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with stew.

Hope you will give this one a try if you’re looking for something new to try, satisfying and comfort food for the Winter months ahead! We served it up with a simple green tossed salad.

Eating Your Greens

Rhoda — Mon, 26 Dec 2011 10:00:45 +0000

Happy day after Christmas! I sure hope you all had a blessed day as much as we did. Fun day of eating, hanging with family and counting our many blessings this time of year. I shared some pics under Photos on my Facebook page if you want to see how we celebrated our morning with breakfast, opening gifts and family time.

This post has nothing to do with the Holidays, but I just had to share what my sweet Daddy is growing in the garden right now. Since summer crops are over and done, he always plants a few rows of greens: mustard and turnips are the norm around here, with some broccoli thrown in for good measure. And this year, he tried out kale and it’s doing well too. We had greens on our Christmas table too!

Eating greens is one of the best things you can consume for good health, you know?

They are growing like crazy this year, so we are getting our share of greens. This is kale.

Mustard greens are my fave, with kale right up there too. My mom cooks them all up with a little meat, like hambone and I think she might use a little bacon grease. I know, but it sure adds flavor. We also use hot pepper sauce over them to really spice them up.

These are turnips.

How cute is my dad with his broccoli crop? We’ve been eating lots of these greens for the last couple of months. All those green leafy vegetables are so great for you.

He piles them in a big pan and my mom washes them and cooks them up.

Yum-Yum! Don’t forget to drink the pot likker too. You know what that is, right?

Are you eating your greens?

Warm Crab Spinach and Parmesan Dip featuring Knorr Homestyle Stock

Rhoda — Tue, 13 Dec 2011 10:00:06 +0000

With the Holiday season in full force, we are all enjoying Christmas parties with all the food and festivities that go with this time of year. I just went to my sister’s Sunday morning class party on Sunday night and everyone brought appetizers. So, I had the chance to try out a new dip recipe that caught my eye. I found this one on grouprecipes.com and it sounded so good.

We all need a few appetizers and dips in our recipe arsenal and this one was very tasty and quite easy to put together. With a combo of spinach and crab, I knew it had to be good. I love both of those! I once again pulled out my Knorr homestyle chicken stock for this one and it always adds flavor.

Here are most of the ingredients needed.

Saute the onions and garlic.

Along with the green chopped onions, let them cook down for a few minutes.

Add the flour to thicken.

Crab meat ready to stir in.

Whisk in chicken stock and whipping cream. You know, to make it decadent. I love dips, don’t you?

Add the parmesan cheese and crab meat, stirring it all up.

It’s nice and creamy and because it has spinach in it, you can convince everyone it is good for you. Healthy dip!

I put it in a small crockpot to keep it warm and served with warm slices of toasted multi-grain baguette and it was so tasty and delicious. I love eating appetizers and this one was a great addition to the party. I hope you’ll give it a try!

And if you haven’t tried out Knorr’s Homestyle stock, what are you waiting for?

Warm Crab Spinach and Parmesan Dip

2 TBS. butter

2 TBS. olive oil

1 1/4 cup finely chopped onion

1/2 cup chopped green onion

6 large garlic cloves, minced

2 TBS. all purpose flour

1/2 cup chicken stock

1/2 cup whipping cream

1 can crab meat, drained, picked over

1 10 oz. pkg. frozen spinach, thawed & squeezed dry

1 cup grated Parmesan cheese

1/4 cup sour cream

1/2 tsp. cayenne pepper

Toasted baguette slices

How to make:

Melt butter with oil in heavy pot over medium heat.

Add onions and garlic, saute until onion is tender, do not brown, about 6 minutes.

Add flour, stir 2 minutes. Gradually whisk in stock and cream, bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently.

Remove from heat. Stir in crab, spinach, cheese, sour cream, and cayenne. Season with salt and pepper.

Transfer to serving bowl. Serve warm with toasted baguette slices.

I have one more Chef Marco Pierre White cookbook to giveaway to one of you, along with a yellow Knorr apron, so if you’d like to win this combo, all you have to do is leave a comment on THIS post! I’ll choose a random winner in a few days.

Happy Holiday Eating!!

The giveaway winner for Willow House has been announced here and the winner has been emailed also.

Sweet Treats: Crockpot Chocolate Candy

Rhoda — Tue, 06 Dec 2011 10:00:16 +0000

OK, girls!

Get your pinning fingers ready for this one, if you are a Pinterest addict. If you haven’t tried crockpot Chocolate Candy before, you are going to rock out on how easy and tasty it is. This was a first for our family and my Aunt Mary brought it to our Thanksgiving spread. You might remember I took pics of it on the dessert buffet on Thanksgiving day with my family. I only got one of them that day, but we brought home the recipe to try for ourselves. Aunt Mary said it was so easy and she was telling the truth. It is!

What is not to love about cooking in the crockpot. I just never imagined we’d be making candy in the thing.

I did a little Googling and found out that this recipe is from Trisha Yearwood’s cookbook, Home Cooking with Tricia Yearwood. She’s a good Southern girl from Georgia too!

Here’s what you’ll need, only 4 ingredients.

Layer the peanuts first. Dry roasted salted peanuts.

Layer German chocolate and semi-sweet chocolate chips.

Layer Almond bark. You might have to cram it in there to get it all in place, but that is fine too.

Lay out plenty of small cupcake liners.

Fill them up, let them cool and prepare to WOW your friends! These are great gifts for neighbors and friends. I gave my friend, Debbie a dozen and she went nuts! And then she asked for the recipe. So, here you go. You can thank me later.

I will totally warn you, they are addicting.

Just ask Debbie!

Crockpot Chocolate Candy

2 lbs (36 oz) salted dry-roasted peanuts
4 oz (4 squares) German’s sweet chocolate
1 12-oz package semisweet chocolate chips (about 2 cups)
2½ lbs white almond bark

Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

If you can’t find almond bark, substitute white chocolate chips.

(Ours made more than that, more like 75 –80 pieces. I think it depends on how much you put in the liner.)

Hey, guess what today is?

It’s my birthday and I’m doing something totally fun today. I got a personal invitation to visit Christmas at Callanwolde and cannot wait to see it for myself. I have never been in all these years of living in Atlanta and am giddy with excitement! They are letting me take photos and share with all of you, so you will get the full scoop too on all of the festivities.

I am 55 years old today and instead of complaining, moaning and groaning, I’m going to take it like a big girl and celebrate instead of feeling bad that I’m getting old and decrepit. Besides, the bright side is, I can get a senior discount in some places now.

Lemon Meringue Pie with Meyer Lemons

Rhoda — Wed, 30 Nov 2011 10:00:57 +0000

It’s been quite some time since we had a lemon pie at our house, but my mom has a good recipe that she has been making for years. Homemade lemon meringue pie. Is there anything tastier? I happen to love lemon anything. In fact, growing up my sister and I used to cut up lemons, salt them, and eat them. I know….not good for your teeth, but we sure loved them. The dentist told us to stop it, so we did.

Last year, I picked up a Meyer Lemon Tree and brought it with me from Alabama. It’s been sitting outside all summer, growing and actually getting some blooms going and it surprised me when 5 lemons began forming. Those 5 lemons grew and grew and then they turned yellow and were ready to pick. So, we had to do something with them and a homemade lemon pie was just the thing. We have 2 lemons left and will be making a lemon tart that mom found in a magazine, so I’ll post that one too, when we get to it.

I love this little lemon tree and what fun it was to watch the lemons grow, green at first and then turning that beautiful shade of yellow.

Picked and waiting for pie.

Our old church cookbook, which has lots of good tried and true Southern dishes inside. Mom contributed quite a few to this cookbook.

We grated the zest to save for future recipes.

Adding lemon juice to start cooking.

Stirring to thicken.

We used a ready-made piecrust for this, easier than making the crust. Mom is into short-cuts these days and I’m all for that too. Pie crust is baked and ready.

Adding the lemon filling.

All filled and ready for meringue.

Made from scratch meringue. YUM!!

Add a dollop and keep going.

More dollops and it is full and ready to bake.

Then it comes out looking like this! Isn’t is a beauty?

It’s the purdiest pie I’ve ever seen.

The meringue got a little weepy, but that didn’t change the taste. It is fantabulous!! If you refrigerate the pie, it should set up a little better for cutting.

Homemade Lemon Meringue Pie

1 1/2 cups sugar

1/4 cup + 2 tsp. cornstarch

1/4 tsp. salt

1/2 cup + 1 T. freshly squeezed lemon juice

1/2 cup cold water

5 egg yolks, well-beaten

2 T. butter

1 1/2 cups boiling water

1 tsp. grated lemon peel

1 baked pastry shell

In saucepan, thoroughly combine sugar, cornstarch and salt; blend in lemon juice, then cold water and egg yolks until very smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly, boil 2 to 3 minutes. Stir in grated peel. Partially cool while preparing meringue.

Meringue

5 egg whites

1/2 tsp. cream of tartar

1/2 cup + 2 T. sugar

Beat meringue with electric mixer until stiff peaks form. Dollop on top of pie. Bake at 350 until brown on top. Let cool and refrigerate to set pie even more for cutting.