Pucker Up Lemon Meringue Pie

This is one of my most favorite pies. It is so tart, and yet so deliciously smooth. The meringue beautifully offsets the intense lemon flavor.

I have been using this recipe for years, and other than an occasional Lemon Chiffon pie, this is the only one I ever use.

There is NO substitute here for real lemons. Don’t buy that terrible bottled lemon juice. It’s unfit for man and beast alike. In fact, no animal would touch it.

Pies are more labor intensive I guess than cakes are, but the rewards are great.

This recipe is essentially no fail as long as you follow the directions.

And enjoy!


  • 1 /2 recipe of Primary Pie Crust
  • 1 1/4 c sugar
  • 1/3 c cornstarch
  • 1/8 tsp salt
  • 1 1/2 c water
  • 1/2 c strained fresh lemon juice (2-3 lemons)
  • 2-3 tsp grated lemon zest
  • 4 lg egg yolks
  • 2-3 tbsp butter, cubed
  • 1 recipe of Marvelous Meringue Topping


  1. Make a half recipe of Primary Pie Crust, and cool in the fridge for 30 min.
  2. Roll out and bake as directed in  Pre-Baked Pie Crust.
  3. Reset the oven to 325°
  4. Whisk together sugar, cornstarch and salt in a saucepan. Add the water and lemon juice and zest and whisk.
  5. Whisk in the egg yolks and the butter, as the mixture comes up to a low simmer, cooking for one minute  after it begins to just boil.
  6. Mixture will be very thick.
  7. Pour into the baked pie crust. Cover the surface with plastic wrap and proceed to the Meringue recipe.
  8. When meringue is made, spread it on top, anchoring along the edges.
  9. Bake for 20 minutes. Place on a rack to cool, and then refrigerate.

Pick Your Asian Sauce

Today is your lucky day.

For the price of one, you are getting 25 recipes!

Quite a bargain.

I am indebted to Lolly St. John at JustaPinch for deciding to post a collection of Asian sauces in one place.

I’ll abandon the usual format and just list them. All “instructions” are the same, just mix them all together.

By making your own, you save all those awful additives, and moreover, they will be fresh, and even more important, you will save a ton of money. Some of these “sauces” now cost nearly six bucks a bottle in the store.

If you like Asian dishes, this list will make live so much easier. Frankly, pick a sauce, add some meat and veggies, and you are in business. Or follow traditional recipes. So enjoy scrolling down and seeing the bonanza that awaits you.

Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of

General Tao’s Sauce
1/4 cup cornstarch
3 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon ginger
1/2 cup chicken stock
1/2 cup sugar
1/4 cup good-quality soy sauce
3 tablespoons white vinegar
4 red chilies or use Pepper flakes (optional)

Stir fry Sauce
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Sweet and Sour Sauce
1/4 cup ketchup
1/4 cup sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 1/2 tablespoons cornstarch
3/4 cup pineapple juice or 3/4 cup water (I use pineapple juice)
2 teaspoons oil

Mongolian Grill Sauce
1 teaspoon olive oil or 1 teaspoon canola oil
1/2 teaspoon ginger powder
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/4 cup brown sugar

Dipping Sauce
3/4 cup water
2 teaspoons cornstarch
1/3 cup seasoned rice vinegar
1/4 cup brown sugar
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes

Basic Chinese White Sauce
In a measuring cup, combine:
2 Tablespoons soy sauce, shoyu, or Bragg’s
3/4 cup water
1 tablespoon grated ginger
1/2 teaspoon chopped garlic (1 small clove)
1 Tablespoon cornstarch

Basic Chinese Brown Sauce
In a measuring cup, combine:
2 Tbl. soy sauce, shoyu, or Bragg’s
3/4 c. water
0.5 – 1 Tbl. grated ginger
1 tsp. chopped garlic (1 clove)
1 Tbl. cornstarch
1 Tbl. Molasses

Spicy Orange Glaze
In a measuring cup, combine:
2 Tbl. soy sauce, shoyu, or Bragg’s
1/3 c. water
1 tsp grated ginger
1-2 tsp. chopped garlic (1-2 cloves)
1 Tbl. cornstarch

Basic Chinese Sauce
4 ts Soy sauce
1 ts Sesame oil
1 ts Oyster sauce
1 ts Chili paste

Basic Asian Brown Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped

Chinese Lemon Sauce
1/4 cup sugar
1/3 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons rice vinegar
1/4 teaspoon salt
1 garlic clove , minced
2 teaspoons cornstarch
1 teaspoon cold water

Peanut Sauce
1 tablespoon peanut butter (i used crunchy)
3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do)
1 teaspoon garlic powder
1 teaspoon soy sauce or 1 teaspoon oyster sauce
1 tablespoon chili sauce or 1 tablespoon ketchup
1 dash chili flakes
salt and pepper , to taste

Ginger Sauce
1 yellow onion
2 tablespoons peeled and grated fresh ginger
1/4 cup fresh lemon juice
1/2 cup white vinegar
1 cup soy sauce

Mustard Sauce
2 tablespoons dry mustard
1 1/2 teaspoons sugar
5 tablespoons milk
2 tablespoons cream
2 tablespoons hot water
1 tablespoon sesame seeds, lightly toasted
1/4 cup soy sauce
1 garlic cloves, minced

Teriyaki Sauce
1 cup soy sauce
1/2 cup brown sugar
2 garlic cloves, minced

Sriracha Sauce
1 1/2 cups chopped Chili Peppers
1 Tablespoon fresh lime juice
3 garlic cloves
2 Tablespoons palm sugar (or brown sugar)
2 teaspoons salt
1/4 cup white vinegar

Spicy Sushi Sauce
1/2 cup mayonnaise ( use vegan mayo to make this sauce vegan)
2 tablespoons sriracha sauce
1/4 teaspoon toasted sesame oil

Thai Sweet Chili Sauce
3 garlic cloves, peeled
2 hot red peppers ( jalapeno, Serrano, Thai, cayenne, etc.)
1/2 cup sugar
3/4 cup water
1/4 cup vinegar
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water

Wasabi Sauce
1/3 cup mayonnaise
2 teaspoons wasabi paste or 2 teaspoons wasabi powder
2 tablespoons honey

Asian Barbecue Sauce
6 tablespoons hoisin sauce
2 tablespoons rice vinegar ( not seasoned)
1/2 teaspoon lemon juice
1 tablespoon asian fish sauce
1 tablespoon soy sauce
1 tablespoon honey
1/3 cup minced shallots
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon Chinese five spice powder
1/3 cup sugar

Tabasco Sauce
3 dozen long hot red peppers
1 garlic cloves
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar

Hoisin Sauce
4 tablespoons soy sauce
1 tablespoon peanut butter or 1 tablespoon black bean paste
1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sesame oil
20 drops chinese hot sauce ( or Habanero or jalapeno)
1/8 teaspoon black pepper

Asian Plum Sauce
6 cups pitted chopped red plums
1 1/2 cups packed brown sugar
1 cup sugar
1 cup vinegar
1 small onions ( 1/2 cup minced)
1 teaspoon crushed dried chili pepper flakes
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce or 1 tablespoon salt
1 tablespoon Thai basil or 1 tablespoon tarragon, minced
1 tablespoon basil, minced

Lumpia Dipping Sauce
1/2 cup water
1/2 cup sugar
1/4 cup apple cider vinegar
1 tablespoon cornstarch
1 tablespoon ketchup
1 garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes

Wickedly Wild Taco Soup

Creating a recipe is a bit of a crap shoot.

I kept seeing taco soup recipes on JustaPinch and when I looked at them, well I liked the concept, but most seemed rather boring. And so I didn’t try any, but I kept thinking about it.

After a while I figured I had the basics, and then started thinking of what I might like to add.

Which I did. (dried chiles)

Then I added a bit of stuff I just happened to have opened and on hand.

And I did that. (V-8 juice)

And when I had it all together, I was a bit worried, because it looked a lot like chili.

But, when we ate it, oh my, but it was simple mindblowingly wonderful. At least to us. This is kept soupy by having enough liquid and no thickeners such as tomato paste or masa. And we can’t wait to have more as left-overs!


  • 1/2 lb each, ground beef and chorizo sausage
  • 1 lg onion, diced
  • 1 c celery, diced
  • 2 jalapeños, seeded (optional) and diced
  • 2 dried chiles such as New Mexican or Anchos (seeded and placed in a bowl with 1 c hot water for 30 min)
  • 2 cloves garlic, minced
  • 1 28 oz c of diced tomatoes
  • 1 can black beans (or other you like), rinsed
  • 1 c corn
  • 1 tbsp adobo powder
  • 1 tbsp cumin
  • 1 qt V-8 juice
  • 1/3 c chopped fresh cilantro
  • 8 corn tortillas, cut into wedges
  • salt as needed


  1. Brown the meat in a large soup pot. While it is cooking add the onion, celery, and jalapeño.
  2. When the chiles have soaked for 30 minutes, remove and mince. Save the water.
  3. When the meat is browned, add the garlic, chiles, and the chile soaking water.
  4. Add the tomatoes, beans and corn and all the spices. Add the V-8 juice. (tomato juice would be fine)
  5. Bring to a simmer and simmer on low for a good two hours or as long as you wish.
  6. Just before bringing to final heating, add the cilantro and stir in.
  7. Take the tortilla wedges and fry until crisp in canola oil, drain on paper towelling, and place in a basket at the table.
  8. Add sour cream, chopped scallions, and grated cheese as condiments if you wish.

Serves: 8-10

Cinnamon Streusel Coffee Cake

As you may have guessed, I like sweets for breakfast. I am much more a donut person than a scrambled egg or oatmeal person. Not to say that I don’t enjoy those things too, but on par, I awaken with a sweet tooth.

Years upon years ago, I used to make a coffee cake that I found on the back of my box of Bisquick. And I liked it very much.

Some years ago, I stopped buying Bisquick, figuring that I could mix flour and baking powder all by myself, thank you, and not pay the extra premium price for having some machine do it.

So I lost track of this recipe, which doesn’t purport to be THAT recipe, but sure tastes a lot like I remember it.

And I owe it all to Maryann Hickey, and her recipe, which I have changed in only one respect, which was to substitute butter for margarine, which I also don’t use.


  • 1 c butter, softened
  • 2 eggs, beaten
  • 1 1/2 c sugar
  • 1 c milk
  • 3 c flour, sifted
  • 4 tsp baking powder
  • 2 tsp salt
  • 1 c brown sugar
  • 4 tsp cinnamon
  • 3 tbsp flour
  • 3-4 tbsp melted butter


  1. Cream together the butter and eggs, and then add the sugar and beat until smooth. Add the milk and mix
  2. Put the dry ingredients of flour, baking powder, and salt together, whisking (note: I use a medium sieve to “sift” my flour, having long ago left my sifter behind)
  3. Add the dry ingredients to the wet and mix well.
  4. Prepare the streusel topping
  5. Put half the batter into a 9 x 13 pan that has been greased and floured. Sprinkle half of the streusel topping over the top. Then add the rest of the batter and the other half of the streusel.
  6. Place in a pre-heated 375° oven for 35-40 until skewer comes out clean.

Serves: at least 12 pieces

Chick-Ling Spaghetti Parmesan

That’s what rich people call Chicken Tetrazzini. Or at least I imagine they call it something pretentious like that. And I like my food to have high-sounding names, so that’s what I decided upon.

And even though my recipe is “informed” by many thousands before me, I did create it, if one could be said to create a recipe after being “informed”  by many thousands. So mine, has an extra teaspoon of cheese, or a tablespoon less celery. So sue me. If you hold the patent to Chicken Tetrazzini that is.

Otherwise, read on, and try it if it seems to call to you. Not that it will actually, call. But if your stomach rumbles, I’d take that as a sign.

I love to cook in the morning, and casseroles often lend themselves to early prep and then later cooking. This one does, so if that is your thing, you’re welcome. 🙂

And do feel most free to adjust the veggie content as you desire. I am nearing the end of the month, haven’t been to the store in weeks, and have very little in the way of fresh veggies left, so I did a bunch of frozen. It is versatile in that way, as many casseroles are.


  • 1 chicken breast, bone-in and split. (if you MUST buy some already cooked)
  • 1/2 lb linguine
  • 2 cups of veggies of your choice. I used celery, onion, mushrooms, lima beans, corn and peas.
  • 1/3 c roasted red peppers (I used jarred)
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • dash of nutmeg
  • 1 c parmesan cheese
  • 1 c fresh breadcrumbs
  • 3 tbsp butter, melted


  1. Salt and pepper the chicken, place in a roasting pan and roast at 400° for 1 hour.
  2. While that is baking, chop up your veggies and steam until fork tender, but still with a bit of bite.
  3. In a saucepan, melt the butter, add the flour and whisk for about one minute. Add warmed milk, stir, and bring to a soft boil, stirring until thickened. Add the nutmeg, and cheese, and a bit of salt and pepper.
  4. When chicken is done and cooled to handle, debone, and chop into dice.
  5. Cook linguine. (I snapped the pasta in half and then each half in half so it would mix better)
  6. When all is done, drain the linguine to a large bowl, add the veggies, the roasted red pepper and chicken. Mix. When incorporated, pour the bechamel/parmesan sauce. Mix thoroughly and pour into a baking dish.
  7. Cover the top with fresh breadcrumbs and then sprinkle with melted butter (I do this right before I pop it into the oven)
  8. Bake at 325° for 40 minutes if doing continuously, for 1 hour if you have put the casserole together earlier in the morning (I leave mine on the stove)

Serves: 5-6

Orzo Pasta Salad

Like pasta salad?

Tired of the old spaghetti, and some veggies covered with Wishbone Italian? Me too.

I am always on the lookout for something interesting and  Lindsay McCue came through in a big way with this great salad. Everything worked. The pasta, the beans, the vinaigrette.

I made it as she wrote it, with only one difference. I didn’t want to open a new container of chicken broth, and so I only used 2 cups instead of four and added about 1 cup of water. As it was, the pasta absorbed most of the liquid (watch carefully) and was perfect as it was.

I also substituted sunflower seeds for the pine nuts because I had them, they are way cheaper, and they taste good!

This will be a go-to summer salad this year for sure.


  • 4 c chicken stock
  • 1 1/2 c orzo pasta
  • 1 can (15 oz) garbanzo beans (drained and rinsed)
  • 1 1/2 c grape tomatoes (halved or diced)
  • 3/4 c chopped red onion (or scallions)
  • 1/2 chopped fresh basil
  • 1/4 c chopped parsley (or mint)
  • crumbled feta cheese
  • toasted pine nuts (or sunflower, or frankly anything else you might like nut wise)
  • 1/2 c rice wine vinegar
  • 1/4 c fresh lemon juice
  • 2 tsp honey
  • salt and pepper as needed
  • 1 c EVOO or canola oil


  1. Bring the stock to boil and add the orzo. Cook until tender but al dente. Watch carefully if you use less than the 4 cups. It will absorb most all the liquid, which is fine. Drain if necessary and stir now and then to help it cool.
  2. Add everything up through the parsley and stir.
  3. Make the vinaigrette and add to the salad and stir.
  4. Top with the feta and nuts and serve.

NOTE: This recipe can be swapped out in a number of ways. Change the beans, or the fresh herbs making it southwestern, add different raw veggies. Add jalapeños, or different cheese. Obviously you can Asian it up easily.  Add cooked chicken or tuna. It can be a whole meal if you desire.

Serves: 6

Buffalo Wing Hoagie Sandwiches

This sounded so good when I saw this recipe over at JustaPinch, that I had to save it and make sure I made it sooner rather than later.

And today was the day, and we darn near foundered on these and the great salad that I made to accompany it. (That recipe will come tomorrow!)

If you like buffalo wings you will most surely like this. It just combines all the great tastes of hot sauce, chicken and blue-cheese in one luscious combination.

So you should thank Kelly Williams from JustaPinch for this great recipe and one superb meal.

And don’t forget, tomorrow I’ll post the great pasta salad that I made to go with it. That also came from JustaPinch.


  • 4 hoagie rolls (note a ciabatta bread would be great for this as well), split open
  • 1 stick butter softened
  • 1 very large clove of garlic or enough to make a good tbsp of minced garlic
  • 2 tbsp  fresh parsley, minced
  • 1 1/2 lbs chicken tenders (she used already cooked ones, but I made my own)
  • 2 tbsp my southwest spice mix
  • 3 tbsp canola oil
  • 1/2 c hot sauce, (Frank’s or Sriracha which is what I used)
  • 4 tbsp butter
  • 1 tbsp your favorite barbecue sauce
  • 1/2 tsp chili powder
  • slices of your favorite among Muenster, mozzarella, or provolone (about 8 slices)
  • shredded lettuce or lettuce leaves for each sandwich
  • tomatoes, diced, or whole and sliced for each sandwich
  • chopped celery to sprinkle over each
  • plenty of blue cheese dressing


  1. If you are starting with raw chicken tenders, pour the canola oil into a large skillet. While that heats, salt and pepper your meat. Add to the pan and then sprinkle with the southwest seasonings. Cook, turning as needed until meat is done.
  2. Add the 4 tbsp butter, hot sauce and chili powder and bbq sauce to the skillet and mix with the chicken, until chicken is covered and then keep on low to keep warm.
  3. Blend your softened stick of butter with the garlic and parsley until well mixed. Spread on the inside of all the hoagie rolls. Place in the oven on 300° until nicely melted, then turn on the broiler, and watching carefully, lightly toast the buns.
  4. Remove the buns from the oven and place chicken pieces down the center, then add slices of cheese to cover. Place back in the oven, now set at about 400°, and leave just until melted.
  5. I placed the rest of the stuff at the table in bowls to add as one wishes. Lettuce, celery and tomatoes and then a couple of nice plops of the blue-cheese dressing. We ate ours with forks!

Serves: 4