Lemon Meringue Dip with 7-UP Dippers

Lemon Meringue Dip

Cook time: 5 Min  Prep time: 10 Min  Serves: 12-18 servings

Ingredients

14 oz can sweetened condensed milk (not evaporated)

3 large eggs, separated

1/2 c fresh lemon juice

3 Tbsp corn syrup, light

a pinch cream of tartar

Directions

1. Whisk egg yolks and juice over medium heat in small saucepan, heat and stir until custard like, about 5 minutes. Place this mixture in the refrigerator to chill.

2. In a mixer bowl whisk egg whites, corn syrup, and cream of tartar on high until stiff peak form. set aside.

3. Remove yolk mixture from fridge and whisk in the sweetened condensed milk. Blend well. Pour into a 9x13 inch baking dish (suitable for serving at buffet table). Heap and spread meringue on top of lemon sauce. Place in oven and broil 1 to 2 minutes until meringue is slightly browned. Refrigerate to chill. Make sure dish can go from hot to cold, so it does not break.Corning or pyrex is fine, or metal. Serve with 7-UP Pie Crust Dippers

- UP Pie Crust Dippers

Cook time: 5 Min  Prep time: 10 Min  Serves: amount depends on size of cutters

Ingredients

1 1/2 c all purpose flour-exact measure

1/2 Tbsp salt

1/2 c crisco- regular or butter flavor-exact measure

5 Tbsp ice cold 7-up or other soda pop

Directions

1. Stir together flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Do not over work pastry.

2. Add the ice cold soda pop gradually to the flour mixture, then blend together until moist. Place pastry in plastic wrap, flatten slightly. Chill 30 minutes.

3. Remove from fridge and roll out like making pie crust on a flour dusted surface or between 2 pieces of waxed paper (i do it this way) to about 1/8 inch thickness. Using your favorite small cookie cutter or just cut into circles or strips 4 x 1 inch.

4. Place on parchment covered cookie sheet brush with melted butter and sprinkle with granulated sugar and bake for bout 5 minutes or until golden. Cool completely before using so that they are crisp. These work great for appetizers too!

Mine took longer than 5 minutes to bake, but I think I didn't roll them thin enough.

Onion Dip

2 cups diced sweet onion
2 cups mayonnaise
2 cups grated Parmesan cheese

mix all ingredients together and bake at 350° for 45 minutes or until edges are golden.  Serve with corn chips or hot, buttery crackers.

Marshmallow Dressing

Ingredients

2 cup sugar
2/3 cup light corn syrup
1/2 cup hot water
2 egg whites
dash of salt
1/4 teaspoon vanilla
1/4 cup mayonnaise
1 tablespoon grated orange rind
2-4 tablespoons orange concentrate (to taste) (straight from the can before water is added to make juice)

Directions

In heavy pan, combine sugar, corn syrup, hot water.  Heat slowly, stirring until sugar dissolves.  Then boil without stirring to firm ball or thread stage. (248° F.)  Beat egg whites with salt.  When stiff gradually beat in the hot syrup, beating until thick and fluffy. Add vanilla and fold in mayonnaise, orange rind and orange concentrate.

Makes 3-1/2 cups.  (I store it in a quart jar)

Serve with fruit

J'Deanne Rackham (originally called Nut Tree Marshmallow Dressing - but adapted with a couple of slight changes) now a holiday tradition in the Larry Rackham household!

Vegetable Sushi

Ingredients
1 1/4 pounds sushi rice (2 3/4 cups)
3 cups water
1/4 cup mirin, plus additional for moistening nori
5 sheets nori (1 package)
4 teaspoons wasabi powder, mixed with 2 teaspoons water
1/2 cup small-diced red onion
1 carrot, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 scallion, julienned (green part only)
1 hothouse cucumber, seeded and julienned
1 (10-ounce) jar pickled ginger

Directions

Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes.

Put the rice in a pot with exactly 3 cups of water and cook covered over high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn off the heat and sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature.

To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth.

Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top.

To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces.

Serve with Sushi Dipping Sauce

Sushi Dipping Sauce

1/2 teaspoon wasabi powder
1/4 teaspoon water
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced pickled ginger
1 teaspoon minced scallion (Green part only)
1/4 cup white wine vinegar
3 tablespoons good soy sauce
1/2 teaspoon dark sesame oil

Directions

combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce.

Churros

Ingredients:

1 cup water
2-1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

Directions:

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

1. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

1. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Serve with Chocolate Sauce

Chocolate Syrup

Ingredients

1-1/2 cups water

1-1/2 cups white sugar

1 cup cocoa powder

1 dash salt

1 teaspoon vanilla extract

Directions

1.      Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.