This Month's Recipe from Chef Ron
LEMON CHESS PIE
INGREDIENTS
1 9inch pie shell (uncooked)
1/4 cup butter, unsalted, softened
1 1/2 cup sugar
1 Tbsp. plain corn meal
1 Tbsp. lemon juice
zest of 1 lemon
3 eggs, beaten
5 Tbsp. heavy whipping cream
1 tsp. vanilla
DIRECTIONS
- Cream butter and sugar.
- Mix all other ingredients well.
- Add to sugar/butter mixture.
- Pour into pie shell. Bake at 325 degrees for approximately 25 minutes or until set.
RECIPE ARCHIVE
Looking for last month´s recipe from Chef Ron… and it´s gone? Don´t worry. We´ll be maintaining an archive of all Chef Ron´s favorites and posting links here. So no matter how long ago you saw the recipe on the web site, it will still be available. Right Here!
August, 2008: Ron's No Fuss, Refreshing Watermelon and Red Onion Salad
September, 2008: Ron's Favorite Banana Pudding
October, 2008: Chicken Roulade
November, 2008: Hot Chicken Dip
January, 2009: Scrambled Egg Casserole
February, 2009: Chocolate Peanut Butter Torte
March, 2009: Lemon Icebox Pie
April, 2009: Irish Cream and Coffee Saboyon
May, 2009: Mushroom Strudel
July, 2009:Blackberry Cobbler
August, 2009: Summer Squash Dressing
September, 2009: Three Cheese Potatoes
October, 2009: Truck Stop Potatoes
November, 2009: New England Clam Chowder
January, 2010: Hashbrown Potato Casserole
March, 2010: New Orleans Beignets
MAY, 2010: Cheesecake - Versatile