The BEST Old Fashioned Chocolate Pie - REAL Southern Cooking Done Right in Real Time

The BEST Old Fashioned Chocolate Pie - Southern Family Classics - Easy Recipes Chocolate Pie - Hamburger Steak - Old Fashioned - Simple Ingredient - Southern Cooking Tammy Nichols is on a mission to teach YOU how to cook just like Mama did! She enjoys being in the kitchen, bringing you everyday dishes made by her mama, granny and maw maw. No fancy ingredients, just good old country-girl cooking. Tammy grew up in Polk County (NW), Georgia, in an area called Collard Valley. She now lives in Richmond Hill, GA., with her husband, who is retired from the GA. School System has girls working in the healthcare industry in Savannah, Georgia. Thanks for watching, and Happy Cooking Like Mama Did!! MASTER COOKBOOK RECIPE #445 CHOCOLATE MERINGUE PIE, GRANNY'S Ingredients: refrigerated pie crust 1 cup granulated sugar 1/2 cup Hershey’s cocoa 3 Tbsp corn starch 1/4 tsp. salt 1 cup evaporated milk 1 cup water 5 large eggs, separated 3 Tbsp. salted butter 1 tsp vanilla extract Instructions: Preheat the oven to 375°F. Place the pie crust in a 9-inch standard pie dish. Crimp the edges to form a border. Prick the pie crust with a fork and bake for 20 minutes or until golden brown. Remove from oven and reduce temperature to 325°F. In a glass batter bowl, whisk together sugar, cocoa, cornstarch, and salt. Add milk, water, and egg yolks, then whisk well—microwave on high for 4 minutes. Remove and whisk thoroughly, ensuring that you whisk along the sides and bottom to incorporate any starch that has settled. Continue to cook for 2-minute intervals until the filling is thick and creamy. Remove from the microwave and whisk in vanilla and butter. Pour the filling into the pre-baked pie crust. Top with Meringue recipe #446 (see below). Seal the meringue around the edges of the crust, leaving no holes. Bake at 325°F for 25 minutes or until golden. MASTER COOKBOOK RECIPE # 446 MERINGUE, TAMMY'S Ingredients: 1/4 cup granulated sugar 1/2 tsp cream of tartar 2 tsp corn starch 5 large egg whites, room temperature Instructions: Combine sugar, cream of tartar, and cornstarch in a small bowl. Mix well. In a mixing bowl, beat egg whites on high until frothy. Add 1 Tbsp of dry mixture, wait for foam, then add remaining dry ingredients one tablespoon at a time, beating until glossy and peaks form. Check every 30 seconds; do not overbeat. For pie, place meringue on hot filling. Bake at 325°F for 25 minutes, ensuring at least 20 minutes of cooking time. For a simple old fashioned meringue omit the cornstarch and/or cream of tartar. When cooling the pie, it must stay at room temperature until completely cooled. Do not place a warm pie in the refrigerator with meringue, or it will weep. Meringue is best served the day you make it. It is not like the meringue you see in the stores today. It does change shape, so make the pie the day you plan to serve it. Use monk fruit sugar in the meringue for a beautiful meringue with a crispy crust! It is delicious this way. MASTER COOKBOOK RECIPE # 57 HAMBURGER STEAK Ingredients: 1 lb. 80/20 ground beef 1 small onion, sliced 1 small bell pepper, sliced 3 Tbsp salted butter 1 tsp onion powder 1/2 tsp each salt & black pepper 1/2 tsp steak seasoning Instructions: Make ground beef patties that are 3/4 inch thick. Preheat the skillet over medium-high heat. Add the patties without oil—season with salt, pepper, and steak spices. Cook for 4 minutes on each side until browned. Add peppers and onions, then lower the heat to medium or low, cover, and simmer until tender. Ensure the patties are fully cooked to prevent the risk of consuming raw beef. MASTER COOKBOOK RECIPE #677 POTATOES, SKILLET FRIED Ingredients: 2 lb. potatoes cooking oil salt & black pepper cut up onion if desired Peel potatoes and rinse under water. Quarter and cut into thin pieces. iron skillet, wok, or large skillet cooking oil, canola, or vegetable 4 Tbsp salted butter Instructions: Put enough shortening or oil in skillet to be about 1/2” high after melting. Oil must be HOT. Put a piece of potato in oil and once it floats and sizzles the grease is hot and ready! Add butter, then potatoes. It takes a good 20 minutes to fry these up so Do Not Rush. Let potatoes fry in hot oil until they are golden brown before turning them over. You may have to rotate potatoes from edges to middle, so all will brown if using a gas stove. Fry until golden brown. Take them out with large, slotted spoon and place on a paper towel covered platter/plate. Salt and pepper to taste and serve. Find a printable recipe from our website here: https://www.collardvalleycooks.com/up... Contact Information: COLLARD VALLEY COOKS LLC Tammy or Christopher Nichols P O BOX 1736 Richmond Hill, GA. 31324 Email: [email protected]