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We all have a stack of tempting recipes we’ve collected over the past months or years and promise ourselves we will try one of these days. Many times they are on the back of coupons, in brochures, from the food sections of newspapers or magazines or handed out at state or county fairs. It is a shame to waste the time collecting these recipes if we never try them out, but many of us constantly use the same old recipes.
Winter is the perfect time to pull out those files and get yourself out of the hum-drum routine of the same food selections. It has been said we need a Winter resolution to test one recipe each week from our ‘recipes to try’ folder. If we did this, we would soon have a new collection of favorites.
The following recipes, Chilly Lemon Pie with the Coconut Topping and the Chili Cheese and Cornbread are favorites from the Virginia Egg Council. They encourage readers to give them a try. Other recipes are from Rappahannock cooks ranging from entrees to salads to desserts that have been tried and proven to be delicious.
Chilly Lemon Pie
3 egg yolks
1 10-ounce can sweetened condensed milk
1/2 cup fresh lemon juice
1/2 teaspoon lemon extract
6 drops yellow food coloring
1 9-inch graham cracker pie shell
1 8-ounce container whipped topping
Preheat oven to 350 degrees F. Combine egg yolks, condensed milk, lemon juice and lemon extract; blend until smooth. Add food coloring and stir until well mixed. Pour into pie shell and bake for 10 minutes. Place in refrigerator and cool for 20 minutes. Spread with whipped topping; sprinkle with coconut topping (recipe below). Cover; freeze. Serve frozen.
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