Lemon Meringue Pie

This is my sister Fredda’s Birthday week.  She is my older sister.  You can’t pick your family, but there is no way I could have picked a better sister.  Anyone that knows her will concur with that statement.  She gives so much of herself all the time.  You know the saying if you get lemons, make lemonade?  Well, she knows how to do that very well.  It is only fitting that I honor her by sharing a recipe for her favorite pie–which is what else, but Lemon Meringue.

Lemon Meringue Pie


Preheat oven to 350 degrees F (175 degrees C).

  1. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  2. Note:  You can use the cooked lemon meringue pudding instead of making the filling from scratch.  Follow package directions.  Add the lemon zest and stir in the egg yolks as noted above if you are making the filling from scratch.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
That’s all for this week, until next time...From our Butcher Block to your table.  Now, off to celebrate my sister’s Birthday!
Thank you Allrecipes.com for this delicious recipe!
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Gourmet Shrimp Dinner

This is such an amazing recipe. You won’t believe how easy it is to make and it is absolutely delicious. The Lent season is the perfect time to spoil your family and serve this recipe. It will easily feed 6.

2 pounds of frozen easy peel shrimp (available at your local meat market)
1 stick of butter
1 fresh lemon
1 oz. of Italian Salad Dressing Mix

Preheat your oven to 350 degrees. Run the frozen shrimp under running water and remove the shells. When the oven is preheated, melt a stick of butter on a cookie sheet (with a one inch lip around the edge). When the butter is melted, slice the lemon and place it on top of the melted butter. Put the shrimp on top of the lemon. Sprinkle the shrimp with the Italian Salad Dressing Mix, and photo (6)bake in the 350 degree oven for exactly 15 minutes.

I cooked fresh asparagus as the shrimp was cooking and had a fantastic dinner.  The picture to the right shows 2 pounds of shrimp cooked as directed.  Is this a lot of food, or what?  Look at the size of the shrimp!

This is gourmet dining without the cost, fuss or muss. The leftover shrimp will be fantastic photo (7)on cooked whole wheat linguine or rice.


Can’t wait to hear from you! Until next time…From our Butcher Block to your Table

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Paleo Blueberry Cheesecake

This is a simple dessert that can satisfy the sweet tooth cravings without making you feel guilty.  It has few ingredients and is easy to assemble.  Enjoy!Mauri-1

Paleo Blueberry Cheesecake

Ricotta Cheese or Cream Cheese (total 16 oz.–you can do half and half)
1 orange or lemon
1 teaspoon vanilla
3 eggs
2 TBSP Olive oil or Coconut Oil
1/2 cup honey or 1/2 cup sugar or sugar substituteIMG_1805 (1)
1 1/2 cups of blueberries (fresh or frozen)

Use the zest from the lemon or orange and mix with the cheese, oil and 4 Tablespoons of the sweetener. Mix these well and add the juice from the lemon or orange and stir. Whip the eggs with the remaining sweetener and add them to the cheese mixture.

Pour the mixture into a well greased 9 inch glass baking dish. (pie pan works great) Add the blueberries to the top of the mixture. Place in the center rack of an oven preheated to 350 degrees and cook for 45 minutes. Cheesecake should be golden brown. Let cool completely and store in the refrigerator.

If you want a sweeter topping you can take fresh blueberries, add honey and simmer on the stove. Thicken with cornstarch and serve over the cheesecake.IMG_1807

Until next time…from Our Butcher Block to your Table.

This was adapted from mylittleitaliankitchen.com.

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Paleo Mug Cakes

When I started my Paleo diet on May 1st I expected this to be a three week Mauri-1experiment.  Owning a meat market seemed like good motivation to see what all the excitement was about.  It is fair to say that at this point I am entrenched in the Paleo lifestyle.  Last night for dinner I served the Butcher stuffed peppers in puréed tomato sauce over mashed cauliflower.  Yum!  I am dreaming of the leftovers even as I write this post.

I must admit one item I have been missing is dessert.  The food I am eating is so good I do not feel deprived.  The other day I was craving something sweet.  I googled on the web.  I found a recipe for brownies.  That didn’t seem like it was going to do it for me.  I then stumbled upon a recipe for a microwaved “mug cake” that was Paleo friendly.  That sounded like just the ticket.   I had my first cake on Sunday and I have had a different type every night.  It is so fun and easy to experiment.  If you have 5 minutes you can make a cake.

Chocolate Paleo Mug Cake

3 tablespoons of unsweetened cocoa powder
3 tablespoons coconut flour
1 1/2 to 2 tablespoons of pure Maple syrup or honey
1 teaspoon pure vanilla
1 egg
Dash of salt
1/4 teaspoon of cinnamon
1 tablespoon of butter

Mis all ingredients in a mug and microwave on high for 2 minutes. Eat this while it is warm. You will be pleasantly surprised how good this tastes.

For variety, increase the coconut flour to 6 tablespoons and eliminate the cocoa. Add 10 thawed cherries for a delicious cherry vanilla cake. Eliminate the vanilla, replace with lemon juice and grate lemon zest in the batter for a delicious lemon treat. Experiment with your “cooking” time. Two minutes has worked well for me.

Time to sign off–until next time From our Butcher Block to your Table.

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