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Taco Salad and Lemon Meringue Pie
by Jes Mostek
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  ***Use up left-over taco ingredients from earlier this week.

Donna's Taco Salad
by Adonna Gattis
serves: 4
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  Seasoned Ground Beef over salad greens with chopped green onion, chopped tomato, sliced black olives, sour cream, salsa and shredded cheddar jack cheese. Topped with crushed nacho chips.
  1 lb   ground beef
  1 bunch   green onions
  2   tomatoes
  1 can   sliced black olives
  1 pt   sour cream
  1 jar   salsa
  1 2 cup bag   shredded cheddar-jack cheese
  1 bag   nacho chips
  1 packet   taco seasoning packet
  Brown ground beef and add taco seasoning mix. Wash salad greens and spin in lettuce spinner. Plate greens and spoon on seasoned beef. Spoon on sour cream & salsa. Add cheese, tomatoes, green onions and black olives. Coarsely crush nacho chips and sprinkle on top.
  • Main Dishes
  • Quick & Easy
  • Salads
Lemon Meringue Pie
by Jes Mostek
serves: 8
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  This tart and sweet summer treat is sure to make you and your guests pucker up at the flavor! This is my grandma's recipe, and it's absolutely the best, most lemony lemon meringue pie I've ever had!
  1   Pre-baked Pie Crust
  3   eggs, separated
  2 tsp.   lemon zest
  1/2 c.   lemon juice
  2 T.   butter
  1 1/2 c.   sugar
  1/2 c.   corn starch
  1 tsp.   salt
  1 1/2 c.   water
  1 tsp.   lemon juice
  6 T.   sugar
  1 tsp.   cream of tartar
  1 tsp.   vanilla extract
  Heat water in a medium saucepan. In a separate bowl, mix together sugar, corn starch & salt. Stir into warm water. Stir together in saucepan over medium-high heat until thickened (about 5 min).

In a separate mixing bowl, beat egg yolks until smooth. Slowly pour thickened water mixture into egg yolks, beating rapidly. Return to stove for just a minute, add butter and stir until butter is melted and incorporated into mixture. Add lemon juice & zest (and a few drops of yellow food coloring, if desired. Cool mixture to room temperature, then pour into pie shell.

Meanwhile, with an electric mixer, beat together eggs whites, sugar, and cream of tartar. When the meringue forms stiff peaks, add lemon and vanilla. Beat again until stiff.

Preheat oven to 350 degrees F.

Spread meringue over lemon curd in pie shell. Be sure that meringue touches all the sides of the crust and completely covers the lemon.

Bake at 350F for 15 min. Cool completely to fridge temp before serving.
  • Desserts/Cookies/Candy
  • Low Fat
  • Peanut/Nut Free
  • Spring/Summer
  • Vegetarian/Vegan

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