Another Sunday Dinner

We celebrated my sister's birthday yesterday. She requested a fried chicken dinner. There are several things I wanted to share with you. One, As I was making fried corn yesterday I thought this might be something that my readers might enjoy. This is something simple and easy, yet it taste somewhat like fresh corn off the cob. It goes well with a lot of different meals. As my husband would say, "it's a good filler" and it's a favorite with our family.

We had coconut cream pie for dessert and I made my sister an egg custard cream pie for my sister to take home. It's one of her favorites. My paternal grandmother loved egg custard cream pie and when she came to visit our family she always made it for our family. This is her recipe.

Egg Custard Cream Pie

4 slightly beaten eggs
1/2 c. sugar
1/4 t. salt
1/2 t. vanilla
2 1/2 cups milk, scalded
1-9 inch pie shell (unbaked)

Blend eggs, sugar, salt and vanilla. Gradually stir in scalded milk. Pour into pastry shell, sprinkle with nutmeg.
Bake at 350 degrees for 35-40 minutes.


Coconut Cream Pie

1 1/2 cups scalded milk
1/2 cup sugar
1/4 t. salt
2 tablespoons cornstarch
3 egg yolks
1 tablespoon butter
1/2 t. vanilla
1 cup shredded coconut

Put milk on low heat to scald. Beat egg yolks lightly; add sugar, cornstarch and salt to eggs. Pour this mixture into scalded milk; stir until mixture thickens. Add butter, 1/2 cup of coconut and vanilla. Pour into baked pie shell. Cover with meringue, and brown.

Meringue

3 egg whites
2 tablespoons of powdered sugar
1/4 teaspoon of vanilla

Beat egg whites till stiff peaks form. Fold in sugar and vanilla. Cover top of pie and sprinkle remainder of coconut over meringue. Bake at 350 until lightly browned.

If you make this for a 9 inch pie shell I would double this recipe. I have a really big nice pie plate and I tripled this recipe.

Fried Corn

When I make this for our family I buy the big bag of frozen corn. I don't know the ounces off hand. I have a cast iron skillet but you can use any skillet. This recipe would be for 6 people.

1 large bag of frozen corn
4 tablespoons of butter
salt and pepper to taste
2 cups milk

Melt butter in skillet. Pour in frozen corn and stir until corn starts to soften. Then add salt and pepper to taste. Stir a several more times then add your milk. Lower heat a little and stir occasionally until the milk cooks down. The corn is finished when the milk cooks down.