Best Original Argo Cornstarch Recipe From Back Of Box Recipes
TRADITIONAL LEMON MERINGUE PIE
I made this pie this weekend. Got it off a box of Argo Corn Starch, to play with and Wow, we agreed it was one of the best lemon meringue pie we'd ever had.it is real good!!!!!!! IS IT A Blue Ribbon Winners ?? or is it The Ultimate Lemon Meringue Pie ??? I ASK YOU ?
Provided by CHEF GRPA
Categories Tarts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine 1 cup sugar and corn starch in medium saucepan.
- Gradually stir in water until smooth. Stir in egg yolks.
- Bring to a boil over medium heat, stirring constantly, and boil 1 minute.
- Remove from heat.
- Stir in lemon peel, lemon juice and butter.
- Spoon hot filling into pie crust.
- Beat egg whites in small bowl with mixer at high speed until foamy.
- Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.
- Spread meringue evenly over hot filling, sealing to edge of crust.
- Bake 15 to 20 minutes or until golden.
- Cool on wire rack at room temperature for 30 minutes;.
- Refrigerate for 3 hours before serving.
Nutrition Facts : Calories 297.2, Fat 10.5, SaturatedFat 3.3, Cholesterol 66.1, Sodium 155, Carbohydrate 48, Fiber 0.9, Sugar 33.6, Protein 3.7
1960 - ARGO CLASSIC CHEESECAKE
Mom made this recipe when I was growing up. Her friends and family always raved about it. When I got married 35 yrs ago, I began making this recipe. Now my friends and family rave about it. You can serve it plain, or with your choice of fruit topping. It is always delicious. Recipe: came from back of Argo cornstarch box. My...
Provided by Carol Perricone
Categories Cakes
Time 1h40m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven to 325 degrees. Grease a 9-inch springform pan, and dust with graham cracker crumbs. Set aside
- 2. In large mixing bowl, mix cottage cheese and cream cheese together at high speed until well blended and creamy. Then add sugar and eggs. Reduce speed to low, and add cornstarch, lemon juice and vanilla. Add melted butter and sour cream. Blend on low speed.
- 3. Pour batter into prepared pan. Bake for 1 hour and 10 minutes, until firm and starting to brown around edges. (the cake will rise above pan, then settle back down). It does crack on top, even with a pan of water placed in the oven.
- 4. Turn oven off, but let cake stand in the oven for 2 hours. Remove from oven, and cool completely on a wire rack. Chill overnight for best results. Serve plain, or with your favorite fruit topping.
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