Spread or dip, it’s a holiday winner

  • By Judyrae Kruse Herald Columnist
  • Thursday, May 24, 2012 2:13pm
  • Life

Whether you’re taking to the road for a long hop or just a short one, or planning to stay at home and mostly just kick back, or use the three days to catch up on garden, yard and house chores, food will still be a factor this Memorial Day weekend.

Faithful Forum recipe-sharer Lavon Woodey of Everett starts us off with a favorite appetizer/snack spread that’s bound to come in handy just about any time. “This recipe makes a light spread that friends enjoy each time it’s served,” she says. “If removed from the refrigerator 30 minutes before serving, it’s soft enough to dip with crackers.”

Lavon also adds this tip: “If I buy fresh dill and have extra, I chop it and freeze it.”

Next up, we have the perfect meringue finish to a pie, courtesy of longtime Forum helper-outer and Edmonds cook Arlene Wingender. She notes it’s for Doris Hoblitt and mentions, “We were living in Sedalia, Mo., and a neighbor shared this recipe in 1967. It is the only homemade meringue pie topping that I had seen that didn’t fall.”

Dilled havarti spread/dip

1cup shredded havarti cheese

1/4 cup minced green onions

2tablespoons chopped fresh dill

1/3 to 1/2 cup mayonnaise

Assorted crackers

In a small mixing bowl, combine the cheese, green onions, dill and mayonnaise; mix together until thoroughly blended. Turn into suitable serving container, cover and refrigerate. If desired as a dip, remove from refrigerator 30 minutes before serving, to make a softer spread that’s easily dipped onto crackers. Or, serve spread as is, directly from the refrigerator, with assorted crackers. Makes 1 1/2 cups spread or dip.

Missouri meringue pie topping

2tablespoons sugar

1tablespoon cornstarch

1/2 cup cold water

3egg whites (at room temperature)

1/8 teaspoon salt

1/2 teaspoon vanilla

6tablespoons sugar

1(9-inch) just-made pie, with still-hot filling

In a small saucepan, combine the 2 tablespoons sugar and cornstarch; stir in cold water and cook over medium heat, stirring constantly, until mixture is thick and clear. Cool.

In a large mixing bowl, beat the egg whites with salt and vanilla until soft mounds form. Add the remaining sugar gradually, beating well after each addition. Add cornstarch mixture and continue beating until stiff peaks form. Spread over hot pie filling, sealing meringue to edges. Bake at 350 degrees 12 to 15 minutes until golden. Cool on rack and refrigerate.

The next Forum will appear in Monday’s Good Life section.

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