Lemon Chess Pie

4 large eggs

1 ½ cups sugar

1 stick butter, melted

Juice and rind of 1 lemon

1 (9 inch) unbaked pie shell

Beat eggs.  Add sugar and mix well.  Add melted butter, lemon juice and finely grated rind.  Pour into pie shell.  Bake at 350 degrees for 30 40 minutes.

This recipe is from Melanie B. and the Rockenbaugh Elementary Cookbook.

Lemon Bars

2 cups flour

½ cup powdered sugar

1 cup of butter

4 eggs, beaten

2 cups sugar

1/3 cup lemon juice

¼ cup flour

½ tsp. baking powder

Extra powdered sugar for topping

Mix together 2 cups flour and powdered sugar.  Cut in butter.  Press into a 13x9x2 inch pan.  Bake approximately 20 minutes at 350 degrees.

Combing ¼ cup flour, sugar, and baking powder.  Add eggs and mix well.  Stir in lemon juice.  Bake 20-25 minutes longer at 350 degrees.  Sift powdered sugar over top while still warm.  Chill and cut into bars.

Gooey Butter Cake

1 box of yellow oar chocolate cake mix

1 egg

½ cup butter, melted

2 TBS. water

Frosting:

1 box confectioners’ sugar

2 eggs

1 (8 oz.) package cream cheese, softened

1 tsp. vanilla

chopped pecans, optional

Preheat oven to 350 degrees.  Mix cake ingredients together; put in a greased 13x9 inch Pyrex dish.  Beat together frosting ingredients and pour over mix.  Bake 35-45 minutes.  Add pecans over frosting, if desired.  Bake 5 minutes longer.  Chocolate cake mix gives this cake a cream cheese brownie flavor.

German Chocolate Pie

1 (9 inch) pie crust, unbaked

4 oz. German chocolate

¼ cup butter or margarine

1 can of evaporated milk

1 ½ cups sugar

3 TBS cornstarch

½ tsp. salt

1 tsp. vanilla

2 eggs, slightly beaten

1 ½ cups flaked coconut

½ cup chopped pecans

Place pie crust in glass pie dish.  Melt chocolate with butter and milk in a saucepan.  Mix cornstarch, slat, and sugar and add to hot milk mixture.  Add vanilla.  Add a little hot milk to eggs and then add this back to the remaining hot milk mixture.  Cook over medium heat for a few minutes to slightly thicken and then pour into pie shell.  Sprinkle coconut and pecans over top.  Bake at 375 degrees for 45 minutes until slightly set..

This recipe is from Grandma J. and we love this during the holidays.  It is very rich.  Serve with whipped cream, if desired.

Pork Chops and Rice

4 boneless pork chops, trimmed

½ cup of flour

½ tsp. seasoned salt such as Season-All

½ tsp. pepper

1 TBS olive oil

1 TBS butter

1 ¼ cup of white rice

2 cans of Campbell’s Consomme’ Soup

1 medium onion, cut into slivers

1 bell pepper (optional)

1 ½ cups of grape tomatoes

Place the pork chops between 2 pieces of plastic wrap and pound to tenderize.  Heat a large skillet to medium high heat and add the oil and butter.  Dredge the chops in the seasoned flour and brown in the skillet.

Remove the chops from the skillet and keep warm.  Add the rice to the skillet and stir for several minutes.  Add 1 ½ cans of broth (save the rest to add later if the rice becomes too dry.  Top with the onions, peppers, and tomatoes.  Cover and allow the rice to come to a boil.  Once it boils turn the heat to low and cook for about 15 minutes.  Add the pork chops to the skillet and cook for another 15 minutes until the rice is done.  Add the rest of the soup, if needed.  Add a small amount of water if needed.

My husband loves these pork chops.  I think he asks for them every week!  This recipe is adapted from a Pilot Club cookbook that Grandmama gave me in 1974.  The recipe book is so old and worn out that it doesn’t even have a cover anymore!