English Lemon Curd

2 lemons
grated rind of one lemon
3 eggs
1 cup sugar
2 Tbsps butter

First grate the rind from one lemon, then squeeze the juice from 2 lemons.  Lightly beat eggs.  Combine lemon juice, rind, eggs, sugar and butter in top of double boiler.   Cook over boiling water, stirring occasionally until mixture thickens slightly, about ten minutes.  The mixture will thicken as it cools.

Strain lemon curd into jars.

Keep in the refrigerator.

Lemon curd may be used as a topping pancakes, waffles or toast.  It can be used as a filling for pastry and crepes.

Yield: approx one cup lemon curd.

Southern Cole Slaw

Grate or chop up a quarter of a head of lettuce (a mixture of green and purple is fine if desired)
Chop up and add about a 1/4 cup of onion (also purple is good here if desired)
Grate a medium sized carrot and add
If desired, add 1/8 cup chopped green pepper

Sprinkle this mixture with salt, pepper and 1/8 cup sugar
Add 1/8 cup vinegar
Toss the mixture and allow to sit about 10 minutes.

Add 1/4 cup or less mayonaise (good quality)

Toss again and serve immediately.

Good cole slaw does not keep.  It must be fresh.

Hot Chicken Salad

1 large chicken
2 cups stock, reserved from chicken
1 cup rice
juice of one lemon
2 ounces butter
1/4 cup peanuts
1/2 cup raisins
zest of one lemon
zest of one orange

Cook the chicken until tender in seasoned stock. Remove meat from bones, cut into thick pieces and keep warm.

Add the lemon juice and rice to stock and cook 10 minutes.  Add the remaining ingredients to the cooked rice.  Place a layer of rice mixture in a serving dish, cover with the chicken pieces and place the remaining rice on top.  If needed, reheat in a warm over.  Serves 6.

Deep Dish Peaches and Cream Pie

1 recipe pie pastry
4 fresh peaches, halved
1 1/4 cup sugar
1/2 cup packed brown sugar
1 stick butter
3 eggs, beaten

Line a deep pie plate with pastry and place the peaches, cut side up in pastry.  Sprinkle 1 cup sugar over peaches.  Bake at 400' until peaches are tender.
Cream remaining sugar, brown sugar and butter in a bowl.  Add the eggs and mix well.  Pour over peaches and bake until soft.

Purple Pickled Eggs and Beets

Boil three eggs
In a saucepan heat one 16 oz can of sliced or chopped beets
and add a scant 1/2 cup of sugar
and a scant 1/4 cup vinegar
Continue heating until sugar completely dissolves
Cool
Place the eggs in a quart jar.
Pour the beets and juice over them.
Let this chill in the refrigerator at least 24 hours.
Can be kept for several days.

Good in salads or appetizers.

My mother used to keep a jar in the refrigerator.

Open faced BLT with cheese

For four sandwiches:
Place four slices of bread on a cookie sheet
Spread  bread with a good quality mayonaise
Cook eight slices of bacon
Put lettuce on top of bread slices
Put tomatoes on top of lettuce
Put two pieces of bacon on each sandwich
Top with generous slice of cheddar cheese

Place sandwiches under broiler until cheese melts.

Made for the kids by Jumpy C.

Pineapple Apple Float

My aunt, Grace, used to make this in the summer.

Fill a tall glass with scoops of pineapple sherbet.

Pour apple juice over them.

Stir just a little and drink in the shade.

So cooling and refreshing  on a hot summer day.