Lean & Free Sirloin Kabobs
INGREDIENTS:
1 1/2 ts Plain gelatin 1/3 c Granulated sugar
1 tb Cornstarch 3 Egg whites
2 tb Cold water 1/4 ts Cream of tartar
1/2 c Boiling water 1 ts Vanilla
1 1/2 ts Plain gelatin 1/3 c Granulated sugar
1 tb Cornstarch 3 Egg whites
2 tb Cold water 1/4 ts Cream of tartar
1/2 c Boiling water 1 ts Vanilla
Mix gelatin, cornstarch and cold water in small saucepan. Stir until lumps are dissolved. Add boiling water. Bring mixture to boil and cook 1 minute, stirring constantly. Remove from heat and stir in sugar. Pour Mixture into small bowl and refrigerate exactly 25 minutes
After 25 minutes are up, beat egg whites and cream of tartar in medium bowl until soft peaks form. Add gelatin mixture and vanilla, and continue beating until mixture is very stiff and resembles whipped cream.
Fill 9-1/2-inch baked pie crust with your favorite pie filling (lemon, chocolate, banana, and so on) and top with meringue mixture, being sure to seal in filling by touching meringue to all edges of crust. Bake at 350 degrees until meringue is lightly browned, 15-20 minutes. Place in refrigerator, uncovered, until cool, then cover.
After 25 minutes are up, beat egg whites and cream of tartar in medium bowl until soft peaks form. Add gelatin mixture and vanilla, and continue beating until mixture is very stiff and resembles whipped cream.
Fill 9-1/2-inch baked pie crust with your favorite pie filling (lemon, chocolate, banana, and so on) and top with meringue mixture, being sure to seal in filling by touching meringue to all edges of crust. Bake at 350 degrees until meringue is lightly browned, 15-20 minutes. Place in refrigerator, uncovered, until cool, then cover.