It's basically the same recipe, the only difference is using the juice of two fresh lemons and the grated rind of one of them, rather than bottled juice.  Of course, I've always used a commercial graham cracker pie crest but Mom made her own.   I never saved the recipe for that.   

  The southern blogger says not to use the juice either as she says it doesn't sit up as well and doesn't taste as well. I was initially curious about your grated peel. I don't think I've done that before with this type of dessert.

My mother always used My-T-Fine lemon pie filling  and her lemon meringue pies were delicious.   

That is a powdered pudding mix like Jello pudding and it is the kind you have to cook.   The instant kind doesn't get thick enough for me to use any of that kind for pies.  I still like the ones that you have to cook. I like a thick pudding.

I have never fixed any kind of pudding using the condensed milk.  Being over-sweet wouldn't bother me.  LOL

Joy

I dont know where your blogger gets her information.  My pies always have a great firm texture and have more "tang".  The fresh juice and rind seem to cut some of the sugary sweetness of the condensed milk.  But maybe that sweetness is what she wants, and not the tang.  I have occasionally used bottled juice when I was out of the fresh lemons and found it didn't taste as "lemony".   Just another difference in preference, I guess.   

My bad, she uses lemon juice with the lemon pie and advocates not using it with the orange meringue pie. She says to use a concentrate instead. I think the point I had in my head was that she was advocating a sweeter pie.

"Orange Juice concentrate is a must, regular orange juice won’t do. This is what we need to give us the concentrated burst of orange flavor that won’t be drowned out by the other ingredients in our pie.

**Yes, I’m using a store bought pie crust. Do I know how to make a homemade graham crust? Of course I do. However, I’m completely fulfilled and happy as can be using this one I purchased for $1.50 instead. Y’all, the world is gonna be hard on ya, so you need to go easy on yourself every chance you get."

This one from "Allrecipes" is the way I generally do mine.

Preheat oven to 350 degrees F (175 degrees C).
    To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. ...
    To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. ...
    Bake in preheated oven for 10 minutes, or until meringue is golden brown.

http://allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/

How many of us eating Corn Beef and Cabbage today?  I used Turkey Sausage in mine. Not to crazy for Corn Beef.

Jeanne, I love corned beef and cabbage, but I'm having some quesy tummy issues due to a medicine I'm taking.  So I abstained, but I missed it!  Plus I don't make large recipes anymore. 

Sue (SCF)

Sue.  I was given prescription from 2 different Dr. Last month. both were involved in a problem I am having with a nerve in my thigh. Fact 4 dr. have gotten involved. The drugs really got to  me. I just got off them.  This was 3 weeks ago and still I am feeling dizzy . I went and had a talk to my primery letting her now how I was feeling about the way it was handled. She as upset as I am. Did send for bloodwork and seems that my chloride is really low.  Even she now not available . I got the report on my E-Mail today.  All we have in my town now is two big Medical Centres.  One has 257 Dr. and the one I use has 198.  All done technology . even takes 20  min. to get a phone call in. A answering service takes message and texts to Dr. Office . No body talkes person to person. 

                                              [attachimg=1]

I made an easy recipe yesterday Fettuccine Alfredo.  We both liked it really well and it was EASY.  I did read the directions incorrectly and used linguine 😳, but I think I will use linguine when I make it again.

Sauce

½ cup unsalted butter
½ cup whipping cream
Stir until butter is melted and add
¾ cup shredded Parmesan cheese, ½ teaspoon salt
Stir until cheese is melted and blended,
Then pour over 8 ounces cooked fettuccine or linguine
Mix and eat.  Delicious

For Bubble and all those anticipating Spring, here's a little ditty I learned as a child: (please forgive the grammar!)

Spring has sprung
The grass has ris
I wonder where the flowers is!

Actually I have daffodils which have almost finished blooming, a number of azaleas in bloom, although my largest number of azaleas in my large back yard are not doing well do to lack of water during the summer when I was not able to carry the hoses back there.  The front yard azaleas are older and doing quite well as well as a 5+ foot camellia in the front yard.  It was here when I moved in (2004).  The pansies in my front yard bed near the side door are still blooming.  I planted them in late October.

Ahh, Spring!
SCF Sue

Reminder:  There is a mini challenge going on!

http://www.seniorsandfriends.org/index.php?topic=321.msg76940#msg76940

Middle Eastern Spice Rub for roasted meats and or roasted root vegetables.

Middle Eastern Spice Rub:

1/2 teaspoon ground sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric

http://www.abeautifulplate.com/middle-eastern-spatchcocked-roast-chicken/

http://www.abeautifulplate.com/easy-lemon-tahini-sauce/

"If I’ve learned anything from my time spent in the kitchen, it’s that one should never underestimate the power of a good sauce. A good sauce can make or break a dish. A good sauce can turn even the most basic dishes from good to fabulous with very little extra effort.

This easy lemon tahini sauce is one of those types of sauces. It uses just two ingredients and it can be customized and tweaked in so many ways (several of which I share below!). Despite being simple in concept, this tahini sauce is so creamy and flavorful.

It works fabulously on vegetables (zucchini, eggplant, bell peppers, cauliflower, etc.) and is also amazing drizzled on grilled or roasted chicken, seafood, lamb, or beef. When thick, it makes a delicious tahini dip that can be used for any number of purposes (vegetables, crackers, etc.). You can even thin it down and use it as a simple salad dressing."

INGREDIENTS:

1/4 cup (56 grams) pure ground tahini paste
2 tablespoons freshly squeezed lemon juice (roughly 1 juicy lemon)
2 to 3 tablespoons cold water
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon freshly ground black pepper
Optional Additions:
1 small garlic clove, pressed
very finely chopped flat leaf parsley, cilantro, dill, or mint
za'atar spice blend or sumac
DIRECTIONS:

In a small bowl, whisk together the tahini paste and lemon juice. It will be become thick. Slowly whisk in the water until the sauce can drizzle from a spoon. Add the salt and pepper, and adjust for taste if necessary. If the sauce is too thick, add another teaspoon or so of water as needed. Stir in any optional additions, if using.
Leftover sauce can be placed in a covered container and refrigerated for up to a week. The dressing will thicken in the refrigerator. Add a touch of water to thin it down if necessary, and adjust seasonings to taste.
TIPS FOR SUCCESS:

When using a fresh jar of tahini sauce, be sure to stir it well with a knife as it has a tendency to settle at the bottom of the jar.
This tahini sauce goes well with so many things! Drizzle on roasted or grilled vegetables, seafood, chicken, meat, or thin it down and use it as a simple salad dressing.
Reduce the water to make a thick dip. Increase the water amount to turn it into a light salad dressing.

http://highlandsranchfoodie.com/2010/02/chicken-tostadas/#.WNgaf2jyvIU

Zesty Chicken Tostadas with Feta
A Mexican classic with a Greek twist
Ingredients
3/4 pound plum tomatoes chopped
1/2 cup black olives sliced
1/8 cup chopped fresh parsley
1 boneless skinless chicken breast about 1 pound. Cooked and shredded
1/2 teaspoon salt
1/2 teaspoon black pepper fresh ground
2 tablespoons red-wine vinegar
3 tablespoons cooking oil plus more for brushing tortillas
8 small flour or corn tortillas
1/2 pound feta cheese about 2 cups, crumbled
Instructions
Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.
This is a really easy and delicious recipe that will become a staple around our house.  And of course with tostadas, there are so many variations available if you don’t have all the exact items on hand. For instance, take a look at this Black Bean Chicken Tostada Recipe … yum and easy.

Chicken Tostadas with Feta Cheese…It’s What’s For Dinner

So cold and dreary here today. Not even gotten out of  my PJ.  I use the kind that now you see people shopping in the stores wearing them. Not gotten that far.

Baked 2 meat loaves and put on in the freezer.  Also was wanting fruit cake so bad. I only buy them at Christmas time. I bought one and daughter sent another but they were gone in a month.
So today I had the makings for a pound cake. put in raisins and Walnuts. It just came out. looks O.K. Just a small one.  I need to cut out the cakes and cookies.
All my life thought I had to keep a biscuit tin and a cake tin with goods in them
Goes back to UK thinking that anyone can stop bye and one has to serve tea and a sweet.  I have to quit as I eat most now.
Every time I go back I put on at least five pounds because you stop by friends and family and all feed you.  I have always kept that up here. most people have either moved or gotten older and never go out.

JeanneP, that's not a strictly UK thing.  When people came to my grandparents and parents door, they hardly got inside before someone was trying to feed them.  First it was "Hello, come on in" and then it was "would like coffee or tea with your cake?"  If it was close to meal time, it was always, "Have you had lunch/supper yet?" 

In the mountains of Kentucky and Tennessee, it was the same. If you went visiting, you better bring your appetite or your host might become insulted. In the area around Florence, Italy, one of the daily greetings translated to have you eaten today? Food and hospitality are forever linked.

http://www.tasteofhome.com/recipes/coconut-pecan-german-chocolate-pie

Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water
FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 large egg yolks
1 cup flaked coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans
Directions
In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Yield: 8 servings.

Test Kitchen Tips
Use any single-crust pie pastry your heart desires, including pre-made if you're short on time.
Hold the scrambled eggs, please! To achieve a silky smooth filling and topping, heat the egg yolks slowly and gently.

http://www.tasteofhome.com/recipes/maple-peanut-butter-pie

TOTAL TIME: Prep: 25 min. + chilling MAKES: 8 servings
Ingredients
1-1/2 cups crushed cream-filled maple sandwich cookies (about 12 cookies)
3 tablespoons butter, melted
1/3 cup hot fudge ice cream topping
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
1 teaspoon maple flavoring
1-1/4 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 cup heavy whipping cream
2 tablespoons maple syrup
1/4 cup chocolate-covered peanuts, coarsely chopped

Directions
In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes.
In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners’ sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set.
In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve with pie; top with peanuts. Yield: 8 servings.

Today is a Dark Dreary raining hard day and so dinner is going to be the Usual British Tea.
Fish, Chips, Peas. and a Pot of good strong black tea. Along with bread. 

Just like when at home.

This sounded easy and so good! I think I will change the type of oil however.

Dilly Oyster Cracker Recipe   
Author: Live Laugh Rowe

Prep time: 10 mins Total time: 10 mins Serves: 8 cups

Ingredients
1 (1 oz) packet ranch-style salad dressing mix
1 tablespoon dill weed
½ teaspoon garlic powder
2 (9 oz) bags oyster crackers
1 cup vegetable oil

Instructions
In a large bowl, combine dressing mix, dill weed, and garlic powder.
Add crackers and blend thoroughly.
Pour oil over mixture and stir thoroughly; allow crackers to absorb oil and seasoning.
Store in airtight container.

Patricia, that recipe for the oyster crackers is old; I've made it and it was delicious.  When groups would get together, someone would usually bring a batch and the crackers didn't last long.

What kind of oil would you use?  I'm not sure olive oil would do because I think it would alter the taste.  Canola oil would be a good substitute.

Put some in the S&F hidey hole and they'll go fast.

Mary Ann

MaryAnn, it was the amount, one cup of vegetable oil that made me pause. But then I read you use two nine ounce bags,(still too much); of crackers so perhaps it evens out? Canola oil is a good idea!

Angel, it works.  I put the oyster crackers in a big bowl, then pour the oil (mixed with the dry ingredients - I used canola) over the crackers, stirring while I do.  Then I put it all in a zipper bag.  Store in the refrigerator, and turn it over occasionally to distribute the oil evenly.  It'll keep for a while in the fridge - if you can keep from eating it.  I never made it unless it was to take somewhere or with a group.  It was like "crack" in our house.  YUM!!!

Thanks, Maryz! The blog author said her husband ate so much she had to hide it from him!    I will have to try it next time I go grocery shopping as I just went last Wednesday.

Angel, I forgot to mention, I also add a bit of cayenne pepper to the dry stuff.

Mary Z, I once made a salad from a recipe from a TV program.  The salad was huge, big enough for a crowd, and it had either 1/4 or 1/8 tsp cayenne pepper in it.  Even that amount was too much for me, but I left the salad with Dot and she gave some to her son-in-law, who loved it!  I might try a pinch of it sometime in something, but nothing more than that!  You can tell I'm not from the southwest, can't you?

Mary Ann

Thanks, Mary, I've noted all of this from you and MaryAnn.

I use a variety of spices, no real salt but lots of different ones such as mild yellow curry, madras and chili Verde in my curries. I use Hungarian paprika, oregano, chives, hot Mexican style chili pepper, garlic and sage, poultry seasoning, turmeric, marjoram, hot thyme, Alaskan smoked sea salt, garlic pepper seasoning, cayenne pepper, red pepper flakes and a number of locally made Alaskan hot sauces. I also use another local product, Denali dry rub on meats. I love using different marinades as well from the ethnic markets locally.

For white meats such as poultry or pork, I have been known to use different flavored mayonnaises,  coffee syrups or salad dressings as rubs. I think of it as a "Magpie" approach to spices but my sister calls it "monkey see, monkey do."  However, it has never stopped her from eating most of what I make.

One trick is to purchase a family size selection of chicken thighs, legs or breasts or a combination. I put them in my slow cooker after rinsing the meat inside and out. I add fresh carrots, sweet or white potatoes, onions, mixed sweet peppers, whatever combination you'd like. I fill the cooker with one cup of juice, orange, apple or lemon, add appropriate spices per type of juice and enough water to bring it up to a third of the cooker.

I usually do this at night, go to bed and in the morning, bring the chicken to a large bowl, toss in a handful of rice, frozen vegetables, etc. in the cooker and put the lid back on and reset to high. After I have deboned and toss those and the skin, I return the meat to the cooker.  I never seem to measure so it is judged by eye for amounts. After thirty minutes, I unplug the slow cooker, put the food into a glass roaster and put it in the fridge to cool. When cooled, put equal amounts into one and two cup freezer baggies and you are set for a month to a month and a half.

People always ask for my recipes and I never know what to tell them as it is all experiments... Or just a lifetime of cooking for the family.  MaryAnn, I use a lot of hot seasonings because I grew up with them and do not add table salt.