Lar

FOOD

Make-ahead desserts
are easy to prepare

SOME PEOPLE suffer
through a meal just so they
can have dessert. And then
there are others — and I’m
one of them — who don’t
eat desserts at all.

I'm not being noble or trying to
diet — | simply don’t like sugar.
Most people find it hard to
prepare foods they don't like and
that’s one of the reasons you'll
find very few dessert recipes in
this column,

However, occasions arise when
you must get busy and provide
that last course and Ive found
some very popular recipes that can
be made ahead and don’t take
forever to whip up.

Many of my standbys starts with
a graham cracker crust. For those
of you who buy crumbs in bulk,
here’s the recipe | use:

Graham Cracker Crust
1 - 9°” pie plate
1% cups graham cracker crumbs
Ys cup butter, melted
3 tablespoons sugar

Combine ingredients and press

evenly over the bottom and sides

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BUDGET BEATERS
of pie plate. Bake at 350°F, 10
minutes.
nee
Both of these next two pies are
meant to be frozen for a period of

time — up to six weeks if they're
well wrapped. Both should be

Headquarters

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McCreadie |

taken out of the freezer an hour
before serving or you'll need an
axe to cut them.
Frozen Lemon Pie

3 eggs, separated
grated rind of one lemon
juice of one lemon
hy cup sugar
1 tablespoon sugar
1 small carton whipping cream,
whipped

In top of double boiler, beat
ege yolks, lemon rind and juice,
and % cup. sugar. Place over
simmering water and beat with a
whisk until thickened. Cool.

Prepare a stiff meringue with
the egg whites and one tablespoon
sugar. Fold in whipped cream.
Combine the two mixtures,
folding gently until completely
blended. Turn into prepared,
cooled crumb crust and wrap for
freezing.

See Make Page 40

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Wednesday. August 29. 1990 - North Shore News - 39

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