Cook of the Week: Judy Heytens’ recipes

Lauren Wood | Buy at photos.djournal.com Lemon Meringue Pie

Lauren Wood | Buy at photos.djournal.com
Lemon Meringue Pie

Tuna Casserole

1 onion, chopped

1 rib celery, chopped

Minced garlic

1⁄2 stick margarine, melted

1 small jar mushrooms, drained

2 cans tuna packed in oil

1 can cream of mushroom soup

1 can cream of chicken soup

12 ounces egg noodles, boiled and drained

Salt and pepper

1 cup grated sharp Cheddar cheese

Sauté onion, celery and garlic in melted margarine until tender. Add mushrooms, tuna, soups and cooked noodles. Season with salt and pepper. Pour mixture into a greased 9×13-inch casserole. Sprinkle with cheese and bake at 350 degrees until cheese melts. Serve with salad.

Pecan Penuche

2 cups packed light brown sugar

2 cups white granulated sugar

1 cup whipping cream

3 tablespoons butter

11⁄2 teaspoons vanilla extract

11⁄2 cups chopped pecans

Bring sugars and cream to a boil, stirring until the sugars are dissolved and a candy thermometer in place reads 238 degrees. Remove from heat and add butter and vanilla. Let sit until lukewarm. Stir mixture with a wooden spoon until the mixture loses its gloss. Quickly add pecans and pour into a greased 8×8-inch pan. Cut into pieces. Store tightly covered.

Note: You can omit the nuts if desired.

Lemon Meringue Pie

1⁄3 cup cornstarch

1⁄8 teaspoon salt

3⁄4 cup sugar

11⁄2 cups water

4 egg yolks, beaten

1 tablespoon butter

Juice of 2 or 3 lemons (1/2 cup)

1 tablespoon grated lemon peel

1 pie shell, baked

Meringue

4 egg whites

1⁄4 teaspoon cream of tartar

1⁄2 cup sugar

In a saucepan, combine cornstarch, salt and 3⁄4 cup sugar. Add water and cook over medium heat, stirring constantly, until thick. Boil 1 minute. Remove from heat. Add beaten egg yolks, stirring until blended. Return to heat and cook for 5 minutes, stirring to keep from lumping. Cook about 5 minutes. Remove from heat and stir in butter. Gradually stir in lemon juice and peel and pour into baked pie shell.

With a mixer at high speed, beat egg whites and cream of tartar until soft peaks form.

Gradually add 1⁄2 cup sugar, beating until sugar is dissolved and meringue is standing at peaks. Spread meringue over pie and bake at 400 degrees until browned.

Pound Cake

2 cups sugar

1 cup shortening

2 teaspoons vanilla, lemon or almond extract

2 cups all-purpose flour

6 eggs, beaten

Frosting

1 (8-ounce) block cream cheese, softened

1 stick butter, softened

1 teaspoon vanilla

1 pound confectioner’s sugar

Cream sugar and shortening until fluffy. Blend in flavoring. Add flour and eggs, alternately, with 1⁄2 cup flour and 2 eggs, ending with 1⁄2 cup flour. Pour batter into a greased, floured Bundt pan and bake at 325 degrees for 45 minutes. Let cake cool.

Beat cream cheese and butter with a mixer until fluffy. Add vanilla and confectioner’s sugar. Mix well and spread on cooled cake.

Swedish Meatballs

11⁄2 pounds ground chuck

1⁄2 pound ground sausage

1 onion, chopped

1 rib celery, chopped

1⁄2 cup oats or day-old bread crumbs

2 eggs, beaten

Garlic, salt and pepper

1⁄2 cup water

1⁄2 cup soy sauce

Combine ground meats, onion, celery, oats, eggs and seasonings. Roll into 11⁄2-inch balls. Place meatballs in a pan with 1⁄2 cup water and cook on low heat for 1 hour, turning several times. Add soy sauce and turn to coat. Serve with mashed potatoes.