|Peggy Grose has captured families at their best, sharing meals and recipes mixed with healthy encouragement. In her desire to see all children find that place at the table, she has generously donated 10% of this book's proceeds to help CASA (Court-Appointed Special Advocates) of Travis County train volunteers to extend a hand, heart and voice to abused and neglected children.
Executive Director of CASA of Travis County
Are you bored with your marriage? Perhaps itís because your communication consists of a series of lifeless encounters. Are you angry at each other? Maybe itís because your communication consists of a series of conflicts, petty quarrels, and make-wrongs.
Perhaps we nit-pick and nag about petty annoyances because we are afraid to address the significant issues.
Remember how much depends upon the quality of your communication.
Lemon Meringue Pie
3 eggs, separated
1/4 cup butter or margarine, melted
1 1/4 cups sugar
1/8 teaspoon salt
Grated rind of 1 lemon
6 tablespoons cornstarch
2 cups boiling water
1/2 cup lemon juice
1 (9-inch) baked pastry shell
In a 3-quart bowl, beat the egg yolks and add the melted butter.
In a 2 1/2-quart saucepan, mix the sugar, salt, lemon rind, and cornstarch.
Add the boiling water gradually, stirring constantly.
Simmer for 10 minutes, until thickened, stirring.
Add the lemon juice, and gradually stir this mixture into the egg yolks.
Pour into the pastry shell.
Bake at 400 degrees for 10 minutes.
2 egg whites
1/4 teaspoon cream of tartar
1 tablespoon water
6 tablespoons sugar
1/8 teaspoon salt
1 tablespoon lemon rind
In a medium-sized, non-plastic bowl, beat the egg whites thoroughly, until they form peaks.
Continue to beat while adding the cream of tartar.
Gradually add the water.
Gradually beat in the sugar, salt, and lemon rind, a little at a time.
Pile on top of the filling and spread to the edges, making sure the meringue touches the crust.
Reduce oven to 350 degrees and bake for 18 min.