MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Chiffon Pie
Categories: Pies, Pastry, Citrus, Dairy, Chocolate
Yield: 6 Servings

Dough; for single-crust pie
1 oz Env unflavored gelatin
1/4 c Water
1 c Sugar; divided
1/4 ts Salt
5 lg Egg yolks
1/2 c Lemon juice
2 c Heavy whipping cream
4 dr Yellow food coloring
- (optional)

MMMMM---------------------CHOCOLATE DRIZZLE--------------------------
1/3 c Semisweet chocolate chips
2 ts Shortening

On a lightly floured surface, roll dough to a 1/8" thick circle;
transfer to a 9" pie plate. Trim to 1/2" beyond rim of plate; flute
edge. Refrigerate 30 minutes. Set oven @ 425?F/218?C.

Line crust with a double thickness of foil. Fill with pie weights,
dried beans or uncooked rice. Bake on a lower oven rack until edge
is golden brown, 20 to 25 minutes. Remove foil and weights; bake
until bottom is golden brown, 3 to 6 minutes longer. Cool on a wire
rack.

In a small saucepan, sprinkle gelatin over water; let stand
2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over
low heat until sugar is dissolved.

In a medium bowl, beat egg yolks on high speed about 5 minutes or
until pale yellow. Gradually drizzle hot gelatin mixture into
yolks, beating constantly. Return yolk mixture to same saucepan.
Stir in lemon juice. Cook over low heat until mixture thickens and
bubbles around the edges, stirring constantly. Cool to room
temperature. In a large bowl, combine cream, food coloring if
desired and remaining sugar. Beat a high speed until soft peaks
form. Add cooled lemon mixture. Continue beating at high speed
until stiff peaks form.

Spoon filling into crust. Refrigerate at least 2 hours before
serving. Or, if desired, layer filling with chocolate drizzle:
Spoon half of filling into crust. In a microwave, melt chocolate
and shortening; stir until smooth. Transfer to a pastry bag with a
small round tip. Spoon half of lemon filling into crust. Drizzle
half of the melted chocolate over filling. Top with remaining
filling. Drizzle remaining chocolate over pie. Refrigerate at least
2 hours before serving.

Taste of Home Test Kitchen

Recipe FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

I'm back................after about 2 weeks of no Fido. Don't know why
but it was most frustrating.

Title: Lemon Chiffon Pie
Categories: Pies, Pastry, Citrus, Dairy, Chocolate
Yield: 6 Servings

Looks yummy, never really thought of a chocolate drizzle for lemon pie
but I guess it's worth trying.

A Whataburger just opened up this past Tnursday in town, lines were out
the door. We stopped in on Saturday night, had to wait about 15 minutes
before we got inside, then placed our to go order and had to wait
another 20 mnutes or so before it was ready. Took it home--I ordered a
junior with no mustard and onion rings. Burger came out--a regular size
patty on a generic hamburger bun with tomato, chopped onions and 3/4
wilted (still had a small section of crunch) lettuce. Steve got the
patty melt (2 burgers with cheese, not sure what else on bread) and
onion rings. This will not be a regular stop for us; we were much less
than impressed with the meal.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hello Ruth,

30 Mar 26 11:42, you wrote to Ben Collver:

I'm back................after about 2 weeks of no Fido. Don't know why

Marc's system is well-known for taking unannounced vacations.

-- Sean

... What we learn after we know it all is what counts.
--- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Mon Mar 30 2026 11:42 am

Hi Ruth,

I'm back................after about 2 weeks of no Fido. Don't know why but it was most frustrating.

Ugh.. Since i don't run my own BBS, if that happened to me, i'd just hop
over to a different BBS and use it instead.

A Whataburger just opened up this past Tnursday in town, lines were out
the door. We stopped in on Saturday night, had to wait about 15 minutes before we got inside, then placed our to go order and had to wait another 20 mnutes or so before it was ready. Took it home--I ordered a junior with no mustard and onion rings. Burger came out--a regular size patty on a generic hamburger bun with tomato, chopped onions and 3/4 wilted (still
had a small section of crunch) lettuce. Steve got the patty melt (2
burgers with cheese, not sure what else on bread) and onion rings. This will not be a regular stop for us; we were much less than impressed with the meal.

Bummer on that fats food experience. Last year my cousin took me to
In-N-Out Burger for my first time. I liked that the place was clean and
had wide windows so i could watch them working in the kitchen while we
were in the drive-through. To me it seemed high priced. The food was
fine, but nothing to write home about. They always have big lines, so
they must be doing something right.

Tomorrow i plan to go to a Thai place with my cousin. I haven't totally decided yet what i want to get.


* Exported from MasterCook *

Polenta Pasticciata (Polenta Lasagne)

Recipe By : Cook's magazine, Nov 1989
Serving Size : 6 Preparation Time :0:00
Categories : Italian Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 c Polenta
1/3 oz Dried porcini or
- other wild mushrooms
3 tb Olive oil
3 tb Butter
1 md Onion -- minced
3 tb Italian parsley -- minced
1 lg Carrot -- minced
1 lg Celery rib -- minced
1 lb Lean ground beef
3 tb Tomato paste
2/3 c Dry red wine
35 oz Can plum tomatoes -- drained
Salt & ground black pepper
2/3 lb Pecorino cheese -- grated

Pour polenta on an oiled work surface and spread 1/4" thick. Let
stand until cooled completely and firm, about 15 minutes. Cut into
3" squares; set aside. Can transfer squares to a baking sheet,
cover and refrigerate overnight.

Sauce:

Soak dried mushrooms in 1/3 cup warm water until softened, about
30 minutes. Strain liquid through a fine sieve; reserve. Chop
mushrooms coarse.

To Cook:

Heat oil and butter in a large skillet. Add onions, parsley,
carrots, and celery; saute until softened, about 10 minutes. Add
ground meat; saute until lightly browned, about 8 minutes. Stir in
mushrooms, reserved mushroom soaking liquid, tomato paste, and
wine; simmer for 5 minutes. Add tomatoes and their reserved juice;
partially cover and simmer until sauce thickens slightly, about
30 minutes. Season this sauce with 1 ts salt and 1/2 ts pepper or
to taste. Can cool, cover, and refrigerate overnight.

Heat oven to 450?F. Arrange half of the polenta squares in the
bottom of an oiled 13x9" baking pan. Pour half the sauce over the
polenta squares; spread to cover. Sprinkle half the grated cheese
over the sauce. Repeat with another layer of each. Bake until
lasagne is heated through and cheese is golden brown, 15 to
20 minutes; let stand 10 minutes, cut into squares and serve.


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