September 1, 2010

Orange Meringue Pie

3/4 C. sugar
1/4 C. cornstarch
1/4 tsp. salt
1-1/2 Cups orange juice
2 slightly beaten egg yolks
1 T. margarine or butter
1 tsp. grated orange peel
1 baked (8-inch) pastry shell
2 egg whites
1/4 c. sugar


    In a saucepan combine 3/4 cup sugar, cornstarch, and salt. Slowly stir in juice. Cook and stir till thickened and bubbly. Reduce heat. Cook 1 minute more; remove from heat. Stir small amount of hot mixture into yolks; return to hot mixture. Cook stir 2 minutes more. Stir margarine and peel. Pour into pastry shell.
    Beat egg whites to soft peaks. Slowly beat in 1/4 cup sugar to stiff; spread over hot filling, sealing edges. Bake at 400 F. for 7 to 9 minutes. Cool on rack.

Sweet and Sour Spareribs

Prep: 20 mins. - Cook: 10-12 hours - Servings: 8-10

         1 C. brown sugar
         1/4 C. flour
         1/3 C. water
         1/2 C. vinegar
         2 T. soy sauce
         1/4 C. ketchup
         1/2 tsp. ground ginger
         1/4 tsp. garlic powder
         1 tsp. salt
         1/8 tsp. pepper
         3 lbs. pork spareribs, cut into 2 to 3 rib sections

In a medium saucepan over medium heat, combine brown sugar and flour. Add water, vinegar, soy sauce, ketchup, ground ginger, garlic powder, salt and pepper. Heat stirring frequently, until mixture begins to boil. Let boil for 2 to 3 minutes, until thickened.

Layer pork rib sections in slow cooker and spoon sauce mixture over ribs. Cover and cook on low setting for 10 to 12 hours, until ribs are very tender.

To serve, remove ribs from slow cooker using long tongs. Place ribs on a serving platter and spoon remaining sauce mixture over ribs.

Wesport Tilapia


4-6 Tilapia fillets
8 oz stewed tomatoes, drained & chopped
1/4 c. chopped onion
4 c. dry white wine
3 Tbls butter
1 Tbls cornstarch
1/2 lb mushrooms, chopped
1 small shallot, minced


Combine tomatoes and onions. Cover and simmer 15 minutes. Poach tilapia in wine about 6-8 minutes. Transfer to serving dish to keep warm. Reduce wine to one cup. Combine 1 T. butter and cornstarch, whisk into wine reduction until smooth and mixture thickens. Sauté mushrooms and shallots in remaining 2 T Butter about 3 min. Stir in tomato mixture, spoon over fish. Fold in whipped cream into wine mixture and season to taste. Spread over fish. Broil until golden brown, about 1 to 2 minutes.
Makes 4 servings.