Monday, November 14, 2016

Recipes by Ann Landers: Bootlegger Beans; Lemon Pie and Meringue; Meatloaf; Noodle and Spinach Ring; Pecan Pie; Pound Cake

(Ann Landers = Esther Pauline "Eppie" Friedman Lederer)

Ann Landers' Bootlegger Beans

3 ounces bacon (3 strips)
1/4 cup yellow onion, chopped
1 can (28 ounce) pork and beans
1 tablespoon brown sugar
2 tablespoons vinegar
2 tablespoons ketchup

Dice the bacon and fry in pan. When about 1/2 way done, add the onion. Pour off most of the grease. Add the rest of the ingredients, stir well and cover. Let this simmer for at least 30 minutes. It is better when simmered for 2 hours, even better when baked.

Ann Landers' Lemon Pie and Meringue

1 baked 9-inch pie shell
1 1/4 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter

Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick-- about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

Never-Fail Meringue:
Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla extract. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F. for 10 minutes or until top is lightly browned.

Ann Landers' Meatloaf

2 pounds ground round steak
2 eggs
1 1/2 cups bread crumbs
3/4 cup ketchup
1 teaspoon Accent flavor enhancer
1/2 cup warm water
1 package dry onion soup mix

Mix all thoroughly and put into a loaf pan. Cover mixture with 2 bacon strips. Pour an 8 ounce can of tomato sauce over meatloaf and bake for one hour at 350 degrees F. Serves 6.

Ann Landers' Noodle and Spinach Ring

8 ounces dry egg noodles
1 package (10 ounce) chopped frozen spinach
1/3 cup bread crumbs
1 cup American cheese, grated
2 1/2 cups milk
1 teaspoon salt
1 teaspoon Worcestershire sauce

Cook noodles in salted water. Drain.

Cook spinach in 1/2 cup salted water only until thawed. Drain.

In a buttered 2-quart ring mold, alternate layers of noodles, spinach, crumbs and cheese.

Combine other ingredients; pour over casserole.

Set in a pan of hot water and bake in a 350 degrees F. oven for about 45 minutes.

Ann Landers' Pecan Pie

1 cup corn syrup (white)
1 cup dark brown sugar
1/3 cup melted butter
3 1/2 ounces pecan nut halves (1 cup, shelled)
3 large eggs (beaten)
1 teaspoon vanilla extract
Salt (1 pinch)
1 (9-inch) pie shell (unbaked)

Mix all ingredients (except shell) well. Pour into unbaked pie shell. Bake at 350 degrees F. for 45-50 minutes. Cool.

Ann Landers' Pound Cake

3/4 pound butter (room temperature)
3 cups granulated sugar
6 large eggs
3 cups all-purpose (sifted)
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 teaspoon grated lemon rind
1/2 teaspoon almond extract
14 tablespoons ginger ale (7/8 cup)

Cream butter until light. Cream in sugar and beat until fluffy. Beat in eggs one at a time. Beat in 1 cup flour, then add extracts and a little ginger ale. Continue adding flour, alternating with ginger ale, until all ingredients are used. Beating can be done by hand or with electric mixer until batter is smooth.

Pour batter into two greased and floured 9 x 5-inch loaf pans or one greased and floured 10-inch tube pan.

Bake in preheated 275 degrees F. oven for one hour and 45 minutes, or until a knife or cake tester inserted in middle of cake comes out clean and cake has begun to shrink from sides of pan. Let cool in pan.

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