The Southern Lady Cooks

PINEAPPLE COCONUT CREAM PIE

The Southern Lady — Sat, 19 May 2012 13:14:56 +0000

My family loves pineapple and this pie is great anytime. I added nuts just because we like nuts in everything but the pie is just as good without them.

1 (9 inch) pie shell, cooked

1/2 cup white sugar

2 tablespoons cornstarch

1 (20 ounce) can crushed pineapple, undrained

1/2 cup sour cream

1 tablespoon lemon juice

3 egg yolks (keep the egg whites for the meringue)

1 teaspoon vanilla

1 1/3 cups coconut

1/2 cup walnut pieces (Optional)

Cook pie crust according to package directions. (I used a Pillsbury frozen crust for this recipe) and set aside. Mix sugar, cornstarch, pineapple with juice, sour cream, lemon juice, vanilla, coconut and egg yolks together and cook on top of the stove until bubbles and thickens stirring constantly. This will burn easy so keep stirring. Turn heat down or remove from heat if starts to stick. I let mine cook about 5 minutes. Remove from heat and stir in walnut pieces. Pour into pie shell. Makes one pie.

Meringue for Pie

3 egg whites

1/4 cup sugar

1 teaspoon vanilla

Beat whites and add sugar and vanilla. Continue beating until stiff peaks are formed. Spread meringue over pie. Bake in 350 degree oven about 12 minutes until brown or can just stick under the broiler until brown.

Cool.

Keep pie refrigerated.

Enjoy!

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Filed under: Pineapple Coconut Cream Pie Tagged: baking, brunch, coconut, cooking, cream, dessert, easy recipes, Entertaining, food, Holidays, meringue, nuts, pie, Pineapple, recipes, sour cream, southern lady

GRILLED PORK LOIN

The Southern Lady — Tue, 15 May 2012 22:17:30 +0000

My family likes any kind of pork and pork loin on the grill is a favorite.

1 (3 to 4 pound) pork loin

1 tablespoon brown sugar

2 tablespoons soy sauce

1 tablespoon red wine vinegar

2 tablespoons honey

2 tablespoons orange juice

1 tablespoon Dijon mustard

1/2 teaspoon minced onion

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon cumin

1/4 teaspoon ground ginger

Several drops hot sauce (Optional)

Mix all ingredients together with a wire whisk. Put in a large ziploc bag along with the pork loin and marinate overnight or for several hours. Cook about 12 minutes on each side on the grill basting with marinade several times while cooking. Remove from grill, slice and serve. Enjoy!

Note: Could do this pork loin in the oven as well. Just cook on about 400 degrees about 45 minutes to an hour, basting several times during cooking.

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Filed under: Grilled Pork Loin Tagged: cooking, easy recipes, Entertaining, food, grilled, Honey, Onions, pork, pork loin, southern lady, soy sauce, spices

PEACHY PEACH PIE

The Southern Lady — Sun, 13 May 2012 16:26:39 +0000

This peach pie is so good. My family loved it. I made this for the first time last week. I have not tried it with fresh or frozen peaches but I am sure it would be just as good if not better.

1 (9 inch) pie shell (I used a Pillsbury frozen pie crust)

2 cans sliced peaches, drained (a 29 ounce can and a 15.25 ounce can)

2 eggs

1/3 cup white sugar

1/2 teaspoon vanilla

1 tablespoon lemon juice

Cook the pie crust in a preheated 450 degree oven for five minutes. (Do not prick the bottom of the crust) Beat eggs, lemon juice and sugar with a mixer until well mixed. Fold in peaches and vanilla, mix with a spoon. Pour peaches in pie shell.

Topping for Pie

25 vanilla wafers, crushed or enough wafers to make one cup fine crumbs (I put them in a ziploc bag and crush with rolling pin)

1/2 teaspoon ground nutmeg

2 tablespoons all-purpose flour

1/3 cup brown sugar

1/4 cup butter or margarine, cut in small pieces

3/4 to 1 cup walnut pieces

Mix wafer crumbs, flour, nutmeg and sugar together. Sprinkle over pie. Cut up butter in pieces and put on top of crumbs. Sprinkle walnuts over pie. Bake in preheated 375 degree oven 40 to 45 minutes. Makes one pie. Enjoy!

Note: Keep refrigerated.

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Filed under: Peachy Peach Pie Tagged: baking, brunch, cooking, dessert, dinner, easy recipes, food, Holidays, nuts, Peaches, pie, recipes, southern lady, walnuts

HAMBURGER STROGANOFF SKILLET

The Southern Lady — Wed, 09 May 2012 12:22:16 +0000

Hamburger Stroganoff is a great way to enjoy a quick and easy, comfort food. Add a skillet of Southern cornbread and you have a meal for your family.

1 – 1 1/2 pounds hamburger meat

1 clove of garlic

1 medium onion, peeled and chopped

1 (13.25 ounce) can mushrooms, drained (could use fresh mushrooms)

1 (10.25 ounce) can cream of mushroom soup

1/2 cup sour cream

1/2 teaspoon black pepper

1/2 teaspoon salt

2 teaspoons Worcestershire sauce

2 tablespoons all-purpose flour

1 (10 ounce) can beef gravy

2 cups frozen broccoli, Optional (could use more or less and could use fresh broccoli)

Pasta or rice

Brown hamburger, garlic, and onions in a skillet on top of the stove. Drain and return to skillet. In a bowl combine mushrooms, mushroom soup, sour cream, pepper, salt, Worcestershire, flour and beef gravy. Mix well with spoon. Pour soup over hamburger, add broccoli continue to simmer for 20 minutes. Serve over noodles or rice. Note: I cooked a half package of noodles and just added them to the skillet before serving. Makes about 8 servings. Enjoy!

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Filed under: Hamburger Stroganoff Skillet Tagged: Broccoli, garlic, hamburger, mushrooms, noodles, Onions, pasta, recipes, rice, skillet meal, sour cream, southern lady