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Country Kitchen
November 1, 2009 Previous Recipe | Next Recipe
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CORNBREAD DRESSING
CHOCOLATE PEANUT BUTTER SILK PIE
CRANBERRY SALAD
OVEN POT ROAST
PEANUT BUTTER FUDGE
PRALINE STRIPS
IRRESISTIBLE PEANUT BUTTER COOKIES
TACO SOUP
BROCCOLI SALAD
MY MOTHER’S EGG CUSTARD
SPOON ROLLS
PIMIENTO CHEESE
MY MOTHER’S EGG CUSTARD

3 eggs (separated)
2 heaping tablespoons cornstarch
3/4 cup sugar (divided)
3 cups milk
1 teaspoon vanilla
1 teaspoon creme of tartar

Beat egg yolks with cornstarch, 1/2 cup sugar, milk and vanilla. Transfer mixture to a double boiler and continue to whisk while cooking until mixture has thickened. Pour custard into a pie dish. Beat egg whites in a separate bowl with creme of tartar until stiff; gradually add 1/4 cup sugar. Spread meringue on top of the custard. Bake at 325 degrees until brown on top.





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