Orange meringue pie perfect end to dinner

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Let’s try an orange meringue pie for a special dinner.

Orange Meringue Pie 1 baked 9-inch pie shell 3 egg yolks, slightly beaten

3/4 cup sugar 1 tablespoon grated orange rind

1/4 cup cornstarch 1 tablespoon butter

1/8 teaspoon salt 3 egg whites 1 cup orange juice

1/4 teaspoon salt

1/2 cup water 6 tablespoons sugar 1 tablespoon lemon juice

Combine sugar, cornstarch and salt in a saucepan. Slowly blend in the orange juice, water and lemon juice. Cook until mixture thickens and becomes clear. Stir a little of the hot mixture into the beaten egg yolks, add this to the remaining hot mixture. Blend in orange rind and butter. Mix well and cool. Make a meringue of egg whites, salt and sugar. Put cooled mixture in baked pie shell, cover with meringue, baked at 350 12-15 minutes until meringue is browned. Cool well.

Meat Loaves 1 1/2 pounds lean ground beef 5 slices white bread

1/2 pound hot ground pork sausage 2 large eggs 1 small onion, finely chopped

1/2 cup milk

3/4 teaspoon salt

1/2 cup soft bread crumbs

1/4 teaspoon pepper 1 1/2 cups chili sauce

1/4 teaspoon poultry seasoning

1/2 cup boiling water 2 tablespoons Worcestershire sauce Garnish, fresh parsley sprigs

Combine ground beef, hot ground pork sausage, finely chopped onion, salt, pepper, poultry seasoning and Worcestershire sauce; set aside. Remove crust from bread; cut bread into cubes. Combine bread cubes, eggs and milk in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Stir in meat mixture and shape into six individual loaves; roll each loaf in breadcrumbs. Place in a greased 9 by 2 by 2-inch pan. Spread chili sauce over the loaves. Pour boiling water into the dish. Bake uncovered at 350 for one hour. Transfer loaves to a serving platter, garnish, if desired. Yield: six servings.

Yankee Pot Roast

4 pounds bottom round or rump of beef

1/2 teaspoon pepper 4 minced medium onions 1 cup water 4 carrots, sliced 1 cup tomato juice 1 tablespoon parsley flakes 4 quartered medium potatoes 2 teaspoons salt All-purpose flour

Brown the meat slowly on all sides in a heavy kettle. Pour off the fat. Add remaining ingredients, except the potatoes and flour. Cover and simmer for 3 1/2 hours, turning meat occasionally. One hour before meat is done, add potatoes. At conclusion of cooking time, remove meat to a hot platter. Surround it with vegetables. Add flour blended with water to pan juices. Add water to kettle to make desired amount of gravy. Makes four servings.

To complement holiday turkey or game, make a tomato aspic.

Tomato Aspic

1/2 cubes tomato juice 2 tablespoons sugar 2 cloves garlic 1 teaspoon salt

1/2 cup vinegar 3 tablespoons gelatin 1 tablespoon Worcestershire sauce

1/4 cup cold tomato juice 1 teaspoon whole black pepper 5 cloves

Put 3 1/2 cups tomato juice, garlic, vinegar, Worcestershire sauce, pepper, cloves, sugar and 1 teaspoon salt in a saucepan. Boil 10 minutes, uncover and strain. Soften gelatin in 1/4 cup cold tomato juice and add to hot liquid, stirring until gelatin is thoroughly dissolved. Add salt to taste, remembering that food tastes more highly seasoned when hot than when cold. Pour into well-oiled molds and store in the refrigerator. Use individual molds or one large mold.

Brownie Schrumpf of Orono has been the NEWS recipe columnist for 42 years.