Jello Lemon Meringue Pie


Thanksgiving dinner cannot happen in this household without lemon meringue pie.  My mother made this for my father every year as I was growing up.  I can still see her carrying the beautiful creation across the room to set out for dessert.  They joined my family this year at ages 88 and 86 to enjoy this tradition once again. – Pat Savoie


Pudding Pie:

4.3 oz, Jello cook and serve lemon pudding box
3/4 cup sugar
1/2 cup water
3 beaten egg yolks


3 egg whites
1/3 cup sugar.


Number of Servings: 8

Bring pudding pie ingredients to full boil stirring constantly over medium heat. Remove from heat.   Then add 2 1/2 cups water. Cool five minutes then stir before putting in pie crust.

For meringue, Beat egg whites with mixer until foamy, and slowly add sugar until meringue forms. Spread on pie

Bake 350 or until meringue is lightly browned. Cool at room temperature for 4 hours. Keep refrigerated.



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Filed under Dessert, Holidays

Marinade for Steak

By Pat Savoie


1/3    cup    lemon juice
2       Tbsp  dry mustard
1/4    tsp     salt
1       Tbsp   black pepper
1/2    cup    red wine vinegar
1/4    cup    Worcestershire sauce
1/2    cup    soy sauce
1/4    tsp    garlic powder
1      cup    oil


Combine all ingredients.

Pour over steaks and cover.  Store in the refrigerator for up to 8 hours.


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Cream of Chicken Gnocchi Soup

You don’t have to be Italian to enjoy gnocchi. This recipe can be adapted  for vegetarians by substituting vegetable broth and baby portabella mushrooms for the chicken.

by Pat Savoie


6    chicken tenders
1   Tablespoon vegetable oil
4    Tablespoons butter
1    onion, chopped
2    ribs celery, chopped
1/2  bell pepper, chopped
4    Tablespoons flour
4    cups chicken broth (I like Better than Bouillon diluted with water.)
1  cup  Kale, chopped
1   cup carrots, chopped
1  16 ounce pkg potato gnocchi
1  cup heavy whipping cream
2    teaspoons Tony’s seasoning  (shake until it looks good)
1/4   cup green onions, chopped


Season chicken tenders with 1 teaspoon of Tony’s seasoning and brown in vegetable oil then remove and set aside.

Add butter, onions, celery, and bell peppers to drippings in pot and saute until onions are clear.

Sprinkle flour over vegetables and cook for 5 minutes stirring occasionally, then add chicken broth and simmer for another few minutes

Add kale and carrots and simmer until carrots are tender.

In a separate pot of salted, boiling water, cook gnocchi for 1-2 minutes (until they float).  Remove from the water and drop into the soup.

Chop chicken into small pieces and add to the soup along with Tony’s seasoning.

Stir in whipping cream and sprinkle in green onions.

Serve with hot French bread.

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Chocolate Cherry Cake

I have always loved Black Forest Cake, but here is a new twist. The cherries are baked inside! Topped with my favorite chocolate frosting, this cake is delicious.
– Elizabeth Savoie Dronet

choc cherry cake.jpg


1 can cherry pie filling (Savoie family prefers Comstock)
1 box chocolate cake mix
2 eggs
1 cup mini chocolate chips
Chocolate frosting


Preheat oven to 350. Combine all ingredients in a large bowl. Stir gently, doing your best to break up the cake mix without squishing the cherries too much. Spoon into a greased and floured 9×13 pan. Bake for about 30-35 minutes until a tester comes out clean.  Top with chocolate frosting after it has cooled completely. Store leftovers in the refrigerator.

Tip: When making frosting, I usually make a double recipe and store leftovers in the freezer. Just let it thaw on the counter.

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Filed under Cakes, Dessert

Meatloaf Cake

Iced with mashed potatoes, this meatloaf cake is surprisingly wonderful! by Pat Savoie and Rebecca Savoie


1    onion, chopped
2    garlic cloves, minced
1    Tbsp butter
2/3  cup crushed saltine crackers
1/3  cup milk
2    tsp Worcestershire sauce
2    tsp mustard
2  eggs plus 1 yolk
1/4   cup parsley, chopped
1 lb   ground pork
1 lb   ground beef
1/4   cup catsup
1    Tbsp  brown sugar
1    Tbsp apple cider vinegar
1/2 tsp hot sauce
2 lb red potatoes, chopped
6    Tbsp butter
2/3  cup milk
1/2 tsp salt


IMG_5770Sauté onions in butter until clear.  Stir in garlic and cook 1 minute.

In a small bowl combine crushed crackers and milk and stir.

In a large bowl add pork, sautéed onions and garlic, cracker mixture, Worcestershire sauce, mustard, eggs, and parsley.  Mix with hands until combined.  Gently add ground beef without over working.

Fashion a setting for the meatloaf by placing a rack in a jelly roll pan and putting a piece of tin foil down the center of the rack forming a sling to hold the meatloaf and allowing excess fat to drain.  Arrange the meat mixture on top of the foil forming a 2 inch rectangle.  Broil the meat 5 minutes on the top wrack.  (I used low broil.)

IMG_5772Combine catsup, vinegar, brown sugar, and hot sauce in a small bowl.

Remove the meatloaf from the oven and brush with the glaze mixture.

Return to oven and broil another 5 minutes.

Reduce the oven to 350 degrees and move the meatloaf to the middle rack.

Bake 40 minutes until internal temperature reaches 160 degrees.

In the meantime boil potatoes in salted water for 20 minutes or until tender.  Drain.  Add butter and whip with an electric mixer while slowly adding milk until desired consistency.

Remove meatloaf from the oven and frost with the creamed potatoes.

Return to oven and broil 3-5 minutes until potatoes are golden brown.

Slide the meatloaf from the rack to a serving dish and slice.  Enjoy!



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Vegetarian Stuffed Bell Peppers



3    cups cooked rice
4    oz can green chilies, chopped
1    cup corn
1    can black beans, rinsed
1    can diced tomatoes, drained
1   onion, chopped
4   green onions, chopped
2    Tbsp fresh parsley, chopped
1    clove garlic, minced
1/2   cup pepper jack cheese, grated
1/4   cup feta cheese, crumbled
1    tsp cumin
1/2  tsp chili powder
salt & pepper to taste
6 bell peppers, halved, seeded
bread crumbs


Saute onions until clear, then add garlic and cook another minute.

Combine all remaining ingredients, then spoon into halved bell peppers.

Sprinkle with bread crumbs and place a small piece of butter on top of each bell pepper.

Bake in a foil lined pan at 350 degrees for 25-30 minutes.

by Pat Savoie


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Filed under Main Dish, Side Dish, Vegetarian

Vodka Fried Chicken

Vodka Fried Chicken


Sufficient Peanut oil to deep fry at 350 degrees

6 lb chicken cut into 12 pieces

Cornstarch to dust

Tony’s Creole Seasoning

For batter:

1/2 cup    flour

1/2 cup    cornstarch

1    tsp    baking powder

1/2 tsp   Tony’s Creole Seasoning

1/2 cup    vodka

1/2 cup    ice cold water


Sprinkle Tony’s on chicken pieces and dust with cornstarch.  Rest for 30 minutes in refrigerator.

Heat oil in electric fryer

Whisk together flour, cornstarch, baking powder, Tony’s, vodka, and water to form batter.

Dip 3 pieces of chicken in batter allowing excess to drip off and drop in hot oil

Fry for 10 minutes and remove to cooling rack.

Continue battering and frying the rest of the chicken in batches of 3

Return the first batch to the oil and fry another 10 minutes

Continue frying the remaining batches for the second time

Cool on draining rack

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Frozen Birthday Party

IMG_1643 IMG_1647 IMG_1655 IMG_1654 IMG_1649 IMG_1679IMG_1668

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Filed under Cakes, Entertaining

Smoky Lentil Soup With Kalamata Olives

IMG_9801Soup is one of my favorite meals. The best part is that you can freeze the leftovers for a quick supper when you are in a bind. This recipe was inspired by Post Punk Kitchen. 
submitted by Elizabeth Savoie Dronet


1 tablespoon olive oil
1 yellow onion, thinly sliced
3 cloves garlic, minced or pressed
1 teaspoon dried thyme
2 tablespoons sweet smoked paprika
1 cup dried red lentils
4 cups vegetable broth (I use 2 cubes Knorr vegetable bouillon)
2 cups water
Fresh black pepper
2 cans diced fire-roasted tomatoes
2-4 cups fresh spinach hand-torn
1/2 cup drained and roughly chopped kalamata olives (or buy kalmata pieces)


In a soup pot, saute onions in oil. Add garlic, thyme and paprika and cook for another minute.

Add the lentils, broth, water, and pepper. Cover and bring to a boil. Boil over medium low for about 25 minutes. Add the tomatoes.  Simmer for another 20 minutes until lentils are tender.  Add spinach and olives and stir until spinach is wilted. Add water to thin, if necessary and salt to taste if needed. (The broth and olives have already added salt.)

Refrigerate or freeze leftovers.

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Filed under Freezes Well, Soup, Vegetarian

Souffle’ Cornbread

IMG_0322This cornbread is light and fluffy with a sweet taste.  It’s great served with black-eyed peas and cabbage.  There is something about baking cornbread in a black iron skillet. It gives it that crisp crust that everyone looks for. Kent and I purchased some stone-ground cornmeal from a man grinding corn in his booth at a festival in Vinton, La.  We took turns turning the wheel as our corn became cornmeal.  When baked, the cornbread was coarse, but flavorful.
by Pat Savoie


1     (14 3/4 oz) can cream-styled corn
6     Tablespoon butter, softened
2     large eggs, separated
1/2  cup whipping cream
1 1/2 cups cornmeal
1   cup flour
1   Tablespoon baking powder
1 1/4 tsp salt
1/3   cup sugar
1    Tablespoon shortening


Beat butter and egg yolks until smooth.

Add whipping cream and the can of corn that has been processed in a blender until smooth

Combine cornmeal, flour, baking powder, sugar and salt

Mix dry ingredients with the wet ingredients

Beat egg whites until stiff, then fold into batter

Add shortening to a black iron skillet and heat in 375 oven for 5 minutes

Remove skillet from oven and pour batter into hot skillet

Return to oven and bake 375 for 25-30 minutes

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Filed under Bread