CAROLINA KITCHEN
Jenny Lloyd, recipes editor
Cherry Meringue Pie 3 1 1 ½
egg whites teaspoon white vinegar cup sugar cup crushed saltines (about 12 crackers) ½ cup finely chopped pecans 1 teaspoon baking powder 1 teaspoon vanilla extract Topping: 1 package (3 ounces) cream cheese, softened ½ cup confectioners’ sugar 1 teaspoon vanilla extract ½ cup heavy whipping cream, whipped 1 can (21 ounces) cherry pie filling
In a mixing bowl, beat egg whites and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the cracker crumbs, pecans, baking powder and vanilla. Spread onto the bottom and up the sides of a greased deep-dish 9-inch pie plate. Bake at 350 degrees for 14–18 minutes or until meringue is lightly browned. Cool on a wire rack (meringue shell will fall in the center). In a small mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until fluffy. Fold in the whipped cream. Spoon into meringue shell. Top with pie filling. Chill for at least 2 hours before serving. Yield: 8–10 servings
From Your Kitchen Venison Parmigiana 2 1 1 ⅔ ⅓ 5 1 2 1 1 ½ ½ ½ 2
pounds boneless venison steaks egg tablespoon milk cup seasoned bread crumbs cup grated Parmesan cheese tablespoons olive oil small onion, finely chopped cups hot water can (6 ounces) tomato paste teaspoon pepper teaspoon salt teaspoon sugar teaspoon dried marjoram cups (8 ounces) shredded part-skim mozzarella cheese
Pound steaks to ¼-inch thickness; cut into serving-size pieces. In a shallow bowl, beat egg and milk. In another bowl, combine bread crumbs and Parmesan cheese. Dip venison in egg mixture, then coat with crumb mixture. In a large skillet, brown meat in oil on both sides. Place in a greased 13-by-9-inch baking dish. In the drippings, saute onion for 2–3 minutes or until tender. Stir in the water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over venison. Cover and bake at 350 degrees for 50 minutes or until meat is tender. Uncover; sprinkle with cheese. Bake 10–15 minutes longer or until cheese is melted. Yield: 6 servings
42 NOVEMBER 2009 Carolina Country
Cran-Orange Pork Tenderloin ¼ teaspoon garlic salt ¼ teaspoon pepper ⅛ teaspoon ground mustard ⅛ teaspoon ground cinnamon 1 pork tenderloin (1 pound) Cran-Orange Sauce: ½ cup dried cranberries ¼ cup plus 1 tablespoon orange juice, divided ⅛ teaspoon ground ginger Dash ground cloves 1 can (11 ounces) mandarin oranges 1 tablespoon cornstarch In a small bowl, combine the first four ingredients; rub over pork. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees for 25–28 minutes or until a meat thermometer reads 160 degrees. Meanwhile, in a small saucepan, combine the cranberries, ¼ cup orange juice, ginger and cloves. Drain oranges, reserving juice; set oranges aside. Add reserved juice to cranberry mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Combine cornstarch and remaining orange juice until smooth; stir into saucepan. Bring to a boil; cook and stir for 1 minute or until thickened. Fold in oranges. Serve over sliced pork. Yield: 3–4 servings Recipes are by Taste of Home magazine. For a sample copy, send $2 to Taste of Home, Suite 4321, PO Box 990, Greendale WI 53129-0990. Visit the Web page at www.tasteofhome.com.
Pumpkin Whoopee Cake 1 box yellow cake mix (mix as directed on box) Add: 1 (16-ounce) can pumpkin 1 tablespoon cinnamon Mix all together and pour into 3 greased and floured cake pans (2 if necessary). Bake at 325 degrees for 35 minutes or until cake springs back. Set out to cool. Cream Cheese Icing: 2 cups powdered sugar 3 (8 ounces each) cream cheese ¼ cup milk ½ stick margarine Melt margarine and milk together in microwave. Mix sugar and cream cheese by adding milk and margarine mixture by spoonfuls until icing is creamy and spreadable. Spread on cake layers and outside of cake.
Jean Hester of Crouse, a member of Rutherford EMC, will receive $25 for submitting this recipe.
Send Us Your Recipes Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, P.O. Box 27306, Raleigh, NC 27611 or E-mail to: Jenny.Lloyd@carolinacountry.com