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SOUR CREAM LEMON PIE

Steps:

• In a large saucepan combine sugar and cornstarch. Whisk in milk and lemon juice until well combined.
• Cook over medium heat, stirring constantly, until mixture becomes thick and bubbly.
• Reduce heat and cook for 2 more minutes, stirring constantly.
• Add a spoonful of the hot lemon mixture to the eggs and stir well.
• Repeat several times until the egg mixture becomes thick and creamy like the lemon mixture (you don't want the eggs to get cooked when added to the hot mixture). Pour egg mixture into the saucepan, stirring well to combine.
• Bring mixture back to a simmer and cook a couple more minutes. Stir well and remove from heat.
• Add butter and lemon zest and stir until butter is melted. Allow mixture to cool and gently stir in sour cream.
• Add sour cream/lemon mixture to the pie shell and cool in the refrigerator for at least 3 hours before serving.
• In a mixing bowl combine whipping cream and 4 tablespoons sugar.
• Beat on medium-high speed until stiff peaks form (or desired consistency).
• Cover and refrigerate until ready to serve. Top individual pie slices with whipped cream before serving.

KITTENCAL'S BAKED POTATO CASSEROLE (RECIPEZAAR) RECIPE

Steps:

• TO SERVE HOT AS A CASSEROLE grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture). Set oven to 350 degrees F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined. Transfer/spread the mixture to prepared casserole dish. At this point you may cover and refrigerate for up to 24 hours until ready to bake. Bake 25-30 minutes or until hot and bubbly. Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted. TO SERVE AS A COLD POTATO SALAD make as stated in steps 3-5 reducing the melted butter to 2 tablespoons. Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.