All cooks have those special recipes we cherish from deceased friends. I have the Brunswick Stew recipe from the husband of a late friend of my mother, the easy Peach Cobbler recipe from Susie Garrison (the late first cousin-in-law of my Ed), the Pecan Pie recipe from my own mother who died 20 years ago, etc. Many of you have similar recipes you have used for years.
Today’s recipe is from a dear lady who, for many years, was part of the congregation of Westminster Baptist Church, in South Carolina’s Golden Corner. Her name was Beverly Moon, and although she died several years ago she is still remembered fondly by many. When you try this recipe, you will think well of her also.
Beverly’s husband Dave died many years ago; Beverly died in 2003; her son and her daughter both live in other places. Still, there are many people at Westminster Baptist who remember Beverly and describe her as “a wonderful lady” and a school teacher.
Westminster’s current pastor is Dr. Randy Keasler, who has been with the church 17 years or so. Part of the Beaverdam Association, the church is 127 years old and has a regular attendance of around 150-170.
When I make the pie again, I shall add a few drops of yellow food coloring to give it more of a “lemon look.” The recipe also said “lemon juice to taste.” I used three tablespoons, but another would not have been too much.
Try this pie; everyone at our table really liked it. Make it this weekend and remember the past friends and fellow workers in your own church as you enjoy Beverly’s pie for … Sunday Dinner.
Congealed Lemon Pie
Crust
1½ cups plain flour
1 stick butter, melted
½ cup finely chopped nuts
Mix the flour, butter and nuts together. Pour about 1/4 cup of the mixture in a small baking dish (to be sprinkled on top of the pie later). Pour the remaining mixture in a 9×13-inch baking dish and press down firmly. Bake both of these at 375 degrees until light brown. Let cool.
Filling
1 8-ounce package cream cheese, softened
1 cup boiling water
1 large (12-ounce) can evaporated milk (shake well)
½ teaspoon vanilla
1 3-ounce package lemon gelatin
1 cup sugar
Lemon juice to taste (3 tablespoons or more)
Put can of evaporated milk in freezer for a short time or in the refrigerator for a couple of hours to chill before beating.
Combine the softened cream cheese, gelatin, sugar and boiling water. Beat until sugar and gelatin are dissolved and the mixture is smooth; cool.
Whip the chilled evaporated milk in a cold bowl and fold into the cooled gelatin mixture; then pour over the crust. Sprinkle with remaining crust crumbs. Cool in refrigerator 4-6 hours or overnight. Serves 15-20.
(Correction for Brunch Casserole: 1) Our contributor’s name was misspelled. It should be Jo Quesenberry, not as it was listed. 2) Jo Quesenberry’s daughter lives in Wichita Falls, Texas, not as it was listed. 3) The pork sausage is lightly cooked before placing it in the dish. 4) The dish should be baked uncovered, not covered as listed. We apologize for the errors. Thanks for telling us so we can make the corrections. – J.G.)