Original Argo Cornstarch Recipe From Back Of Box

ARGO MEDIUM WHITE SAUCE RECIPE - (3.1/5)

Steps:

• In saucepan, gradually stir milk into cornstarch. Add margarine, salt and pepper. Stirring constantly, bring to boil over medium heat. Boil 1 minute

TRADITIONAL LEMON MERINGUE PIE

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.

CORNSTARCH PUDDING

Steps:

• Place cornstarch, salt, and sugar in mixing bowl, and mix well.
• Add 1/2 cup milk, and stir until smooth.
• Scald 1 1/2 cups milk in top of double boiler, and add cornstarch mixture slowly, stirring constantly.
• Place over boiling water in bottom of double boiler, and cook slowly, stirring constantly until smooth and thickened.
• Cover, and cook for 15 minutes longer, stirring occasionally.
• Add vanilla and stir.
• Pour into individual molds which have been rinsed in cold water.
• Chill until firm.
• Unmold and serve with maple syrup, cream, chocolate sauce, sliced peachs, or sliced apricots as desired.
• Chocolate: Add 1 square unsweetened chocolate, melted, at the same time vanilla is added.
• Coconut: Add 1/2 cup shredded coconut to scalded milk.