Lemon Pie

1/4 tsp salt

1 1/3 C Sugar

4 1/2 Tb. cornstarch

3 egg yolks

1 2/3 C hot water

1/3 C fresh lemon juice (2 lemons)

grated rind of 1 lemon

2 Tb butter

Mix sugar, cornstarch, salt. Beat yolks & add to mixture. Add hot water gradually, while beating with wire whisk. Then add lemon juice and rind. Cook over med. high heat, stirring, until thick. After thickened, turn down to simmer, 2 - 3 min. Turn off heat, add butter & melt, and mix in. Pour into pie shell, add meringue while hot.

Makes 18 to 20 tarts or 1 pie.

This recipe is from my mom, Faun Hansen Turley, who is a fabulous pie maker and taught me how to make a really flaky crust.

Jambalaya

1/4 cup butter  

1 pound smoked sausage (hot or mild, chopped)                               

1/4 cup flour                                  

2 medium onions, chopped                                                                                               

6 green onions, chopped  

1 green bell pepper, chopped                                                        

4 cloves garlic, minced (I leave out)   

4 ripe tomatoes, peeled and chopped (I used two 14.5 oz cans diced tomatoes)  

1 bay leaf 1/2 tbs. dried thyme                                                          

1/4-1/2 tsp. Cayenne  

black pepper to taste                                                               

1 1/2 cups cooked, diced chicken                     

3 cups chicken broth                                                       

2 pounds raw shrimp, peeled and deveined        

2 cups uncooked long-grain rice                                         

salt to taste                                                                                                                      

In a large stockpot, melt butter and saute’ sausage until lightly browned. Add in flour. Then add onions, green onions, bell pepper, and garlic. Saute’ until vegetables are soft. Stir in tomatoes, bay leaf, thyme, cayenne, black pepper, chicken, chicken broth, shrimp and rice. The liquid in the pot should just cover everything.  Let it boil. Lower heat, cover and simmer until most of the liquid is absorbed and the rice is cooked. Add salt and Tabasco sauce to taste.

This recipe is from the blog, "Big Mama". 

Flank Steak Marinade

Tammy Murray

1/2 C soy sauce

3 Tb apple cider vinegar

1 1/2 tsp garlic powder

1 1/2 tsp ground ginger (jar of fresh)

3/4 C oil

2-3 chopped chives (green onion)

1/2 C 7Up

Will marinate at least 2 flank steaks. 

Here is a second recipe from Nancy Miller, my cute sister-in-law. They are very similar, so I switch off between the two!

 1/4 cup brown sugar

 1/4 cup canola or vegetable oil

 1/4 cup vinegar

 1/2 cup soy sauce

 1 Tbs. minced onion (I use 2 Tbs. dried)

 3 shakes Lawry's seasoned salt

 Flank steak, about 2 pounds

Mix together and marinate in refrigerator for 1-2 days. Discard marinade and grill steak on the barbecue. Slice steak into small strips (against the grain) and serve.

Tip: I usually buy a pack of 2 flank steaks at Costco. I double the marinade and mix it in 2 large Ziplock bags and put one steak in the fridge and one in the freezer for later. When I'm ready to use the frozen steak, I just thaw it in the fridge for a day and it's ready to grill!

Honey Roasted Red Potatoes

allrecipes.com

1 pound red potatoes, quartered 2 tablespoons diced onion

2 tablespoons butter, melted 1 tablespoon honey

1 teaspoon dry mustard 1 pinch salt   1 pinch ground black pepper

Directions

1. Preheat oven to 375 degrees F. Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Hot Corn Dip

2 tablespoons butter

3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup finely chopped yellow onions

1/2 cup finely chopped red bell peppers - I used roasted red bell peppers from a jar.

1/4 cup chopped green onions (green and white parts)

1 jalapeno, seeded and minced

2 teaspoons minced garlic

1/2 to 1 cup mayonnaise – 1/2 C was plenty for mine

4 ounces monterey jack or cheddar, shredded- I used monterey jack

4 ounces sharp cheddar, shredded

1/4 teaspoon cayenne

Tortilla chips, for dipping

Preheat the oven to 350 degrees F. 

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown.  Just cook for about 5 minutes as the recipe states.  Transfer to a bowl. 

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. 

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.  

Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos. 

This is from the blog, "Our Best Bites". It has become a favorite!

Cranberry-Pear Cake

1 cup Sugar 2 cups Flour 2 Eggs
1 tsp. Baking Soda (if you prefer to have them not as dense use 2 tsp. Baking Soda I used only 1 tsp.)
Juice from the 29 oz. can of Pears
 

Mix above ingredients together
Fold in gently 29 oz. can of Pears cut into smaill bits and 3 cups (1 bag) of Cranberries
Pour into a 9x13 pan. Or star/heart forms-yield 4 doz.
Bake @350 degrees for 45 min if baking with the 9x13 pan or 40 min. using the star/heart forms (depending on your oven) or until toothpick clears.

Sauce
1/2 cup evaporated milk 1 cup Sugar  1/2 cup Margarine or Butter (I used butter)
Stir constantly until thickened and then add 1 Tsp. Vanilla
 Serve warm sauce over the Cranberry-Pear Cake.

*This recipe is from my dear cousin, Serida Foss. In 1996, she accompanied my Mom, daughter and me when we went to Denmark. Last summer, we met her in Paris for an exhibition at the Louvre for another cousin. She is marvelous.

Chocolate Marshmallow Brownies

1 cup butter

½ cup cocoa

2 cups sugar

Cream together and add: 

4 eggs

Mix in well

Add: 

1-1/2 cups flour

2 tsp. vanilla

1-1/2 cups chopped nuts (optional)

½ teaspoon salt

Bake @ 350° in 11”x17” pan approx. 25 min.  (or shorter time—don’t overbake)

*Sprinkle top with miniature marshmallows to cover (10-1/2 oz. pkg.) and return to oven to melt for 3 or so minutes.

Cool for 1 hour only.  

Icing:  (this is double the amount of the original recipe, but I always use this much - Ruthanne uses 1 1/2 times the frosting)

1 (3/4) cup butter 

3-1/3  (2 1/2) cups powdered sugar

2/3  (1/2) cup cocoa

2/3 (1/2) cup canned milk

1 pinch of salt

Mix above ingredients well.  Spread. When frosting sets up, cover with foil and set aside 12 to 24 hours to ripen.  Can be cut and frozen at this point.

*I like to use regular size marshmallows cut in half and place them very close together across the top. You can cut the marshmallows while the brownies are baking.  I just like it with more marshmallows.

This is a Hansen family favorite. It comes from Carol Hansen (no relation), who did everything wonderfully. Carol was the mother of Kathy Gygi. The Gygi's are long-time, close family friends. Thanks, Carol!