BBQ Pork Sloppy Joes

5-6 lbs pork chops or roast

Cook on low in crockpot overnight. Remove bones, if any, and shred meat. Add sauce.

Sauce
1 tsp vinegar
5 Tbsp Worcestershire sauce
4 1/2 tsp liquid smoke
1/2 cup molasses
1 cup honey
2 cups ketchup
1 Tbsp onion powder

Mix ingredients until smooth.

Strawberry Cake

Here is the Strawberry Cake that we had for Jared's birthday at the reunion.

1 White cake mix
8 oz pkg cream cheese
2 cups powdered sugar
8 oz carton coolwhip
1 pkg strawberry danish dessert
1 3/4 cup cold water
1 lb pkg strawberries, sliced

Make cake according to directions and bake in jellyroll pan (aka sheet cake pan or cookie sheet) for 15-20 minutes. Cool

Beat cream cheese till fluffy, add powdered sugar, then blend in coolwhip. Spread over cool cake. Put in fridge.

Cook strawberry danish desert according to directions. Then cool. Add strawberries. Let mix cool until thick then pour over cake.

Refrigerate 4 hours before serving.

Pizza Sauce

Here is the sauce that I used at the reunion.

1 15 oz can tomato sauce
1 6 oz can tomato paste
1/2 Tbsp basil
1/2 tsp sugar
1/2 tsp onion powder
1 Tbsp oregano
1 1/2 tsp minced garlic
1 tsp paprika

Mix all ingredients together until smooth. Will top approximately 4 pizzas.

Pizza Dough

So after all the requests at the reunion for the recipes used, here they are. I'll start with the pizza dough. (Sorry, no pictures) You could also use this recipe for breadsticks.

1 Tbsp active dry yeast
1 cup warm water
2 tsp white sugar
2-4 cups flour
2 Tbsp olive oil
1 tsp salt

In your mixing bowl, dissolve yeast and sugar in warm water. Let stand until foamy, about 5-10 minutes.
Add olive oil, salt, and flour, 1/2 cup at a time, until a stiff dough has formed. Turn dough out onto a well floured surface. Form dough into a round ball, cover and let rise until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
Cover dough with flour, then shape to fit your pizza pan. Place on pan, cover with sauce and your favorite toppings and bake in preheated oven until golden brown, about 20 minutes.

Thai Beef Stir-Fry

1/2 cup packed brown sugar
2 Tbsp cornstarch
2 cups beef broth
1/3 cup soy sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp hot sauce
2 lbs boneless beef sirloin steak, cut into thin strips
6 Tbsp olive oil, divided
2 cups fresh cauliflowerets
1 1/2 cups julienned carrots
4 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

In a bowl, combine the first 8 ingredients until smooth; set aside. In a large skillet or wok, stir-fry beef in 3 Tbsp oil until meat is no longer pink. Remove and keep warm.

In the same skillet, stir-fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli; stir-fry for 7 minutes. Add mushrooms; stir-fry 6-8 minutes longer or until the vegetables are crisp-tender.

Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve over spaghetti. Sprinkle with peanuts. Yeild: 6 Servings.

Quick and Easy Coconut Shrimp

Submitted by Heather Sheehan

2-3 lbs. Lg. Cooked shrimp
2 c. Sweetened Flake coconut
3 whisked eggs
salt and pepper
2 c. flour
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut)
1 frozen Pina Colada mix (optional)


Coat each shrimp with egg. Lightly season with salt and pepper. Generously coat with flaked coconut and pat on well. Coat lightly with flour to help coconut cling during frying process. Fry at 350 degrees until golden brown. Best served immediately. The Pina Colada mix serves as a fabulous dipping sauce. Scoop out 1/3 of frozen mix and warm in microwave. Add 2/3 c. water and ice to remainder, blend, and enjoy a refreshing treat!

New England Clam Chowder

Submitted by Sarah Terry

Serves 4

4 slices bacon, diced
2 green onions, tops included, chopped
4 medium potatoes, peeled, diced
3 Tablespoon all-purpose flour
2 cups bottled clam juice and/ or milk
2 cans (6 1/2 ounces each) minced clams, included liquid
3/4 teaspoon salt
1/2 teaspoon white pepper
1 cup whipped cream
Chopped parsley, for garnish
Fresh basil leaves, for garnish

Preparation:
In a large heavy saucepan, saute the bacon until crisp.
Add green onions and potatoes. Saute for a few minutes. Sprinkle with flour.
Add clam juice or milk. Stir to blend well. Bring to a boil.
Simmer, stirring, until potatoes are tender, about 20 minutes.
Add salt and pepper.
Finally add clams with liquid and whipping cream.
Heat soup, stirring, just until simmering. Do not boil or clams will be tough.
Sprinkle with parsley or basil leaves. Serve immediately.

Cheese Garlic Biscuits - Red Lobster Style

Submitted by Shannon Parr

1 egg
2 cups Bisquick Baking Mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup melted butter
1/2 tsp garlic powder or garlic salt
1/2 tsp parsley flakes

Mix Bisquick, milk and egg together. Work into a soft dough, adding more baking mix if necessary. Knead in shredded cheese. Drop by spoonfuls on a greased baking sheet. Bake for 8-10 minutes at 450 degrees. Melt butter, garlic and parsley together and brush over warm rolls when they finish baking. Serve right away.

Fried Cheese Wontons

Submitted by Heather Sheehan

2- 8 oz. pkgs. softened cream cheese
1/2 c. chopped green onion
1 1/2 tsp. sugar
pinch of salt and pepper to taste
Wonton wraps (look in produce section)
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut.)
Small bowl of water at work station
(crab meat optional.) Fresh or canned drained and dried well.

Combine all ingredients. Place a small spoonful of filling in center of Wonton square. Pull opposite corners of the wrap together. Dip fingers in water and pinch to close. Repeat with remaining corners. Water acts as a glue. Set on a flat surface that has been lightly sprayed with cooking spray to avoid sticking or tearing. Once all have been filled and wrapped, fry at 350 degrees until lightly golden. Be sure that the oil covers the tops of the wontons while frying or the tops will be chewy. Best served with a sweet and sour dipping sauce. (Do not reheat in the microwave. To maintain crispiness, do so in a warm oven uncovered.)

Beef Enchiladas

This is a recipe I've pieced together from several. I love the cottage cheese/meat mix inside the enchiladas. I also like the homemade sauce because it uses ingredients I usually have around the kitchen anyway; whereas, I usually do not have a can of enchilada sauce in the house. I found the recipe makes a LOT of sauce though, and using all of the sauce in the recipe makes it a little acidic. Next time I will probably only make/use around half of the sauce.


1 lbs ground beef
1 cup cottage cheese
1 can (4 1/4 oz) chopped ripe olives, drained
2 Tbsp minced fresh parsley
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
8-10 flour tortillas (7 inches)

Sauce:
1 medium onion, chopped
1/2 medium green pepper, chopped
1 Tbsp cooking oil
2 cans (15 oz) tomato sauce
2 cans (4 oz) chopped green chilies
4 tsp chili powder
2 tsp sugar
1 tsp oregano
1 tsp marjoram
1 tsp garlic powder
2 cups (or more) shredded cheddar cheese

Make the sauce first. Saute the onion and green pepper in oil until tender. Add tomato sauce, green chilies, chili powder, sugar, garlic powder, oregano, and marjoram. Set aside.

In a skillet, brown the ground beef. Drain. Combine with cottage cheese, olives, parsley, garlic powder, salt, and pepper.

In a 9 x 13 baking dish, spoon a couple large spoonfuls of sauce over the bottom to "grease" the pan. Place about 1/3 cup filling, 1 large spoonful of sauce, and some cheese on each tortilla; roll up. Place tortillas seam side down, in the baking dish. Pour (some of) remaining sauce over top of the rolled tortillas. Cover and bake at 350 degrees for 30 minutes. Sprinkle with cheese and return to oven for 5 minutes or until cheese melts.

*For softer tortillas, dip in hot oil before filling & rolling.

**Casserole Style: add a can of corn to meat mix. Layer like lasagna rather than rolling up tortillas.

Apple-Glazed Beef Brisket

1 (5-lbs) beef brisket, trimmed
1 medium onion, cut into quarters
2 cloves garlic, cut into halves
10 whole cloves
1 1/4 cups apple jelly
1/3 cup dry white wine or white-wine vinegar
3 Tbsp minces green onions
3 Tbsp brown mustard
3/4 tsp each cracked black pepper and curry powder
1/2 tsp salt

Place beef, onion, garlic, and cloves in an ovenproof Dutch oven. Add just enough water to cover beef.

Bring beef mixture to a boil. Reduce heat to low. Simmer until beef is tender, about 2 1/2 to 3 hours. Drain, discarding onion, garlic, and cloves. Return beef to Dutch oven.

Preheat the oven to 325 degrees F.

Combine apple jelly, wine, green onions, brown mustard, black pepper, curry powder, and salt in a small saucepan and mix well. Bring to a boil over medium-high heat, stirring frequently. Brush beef with the apple glaze.

Bake beef, basting frequently with apply glaze, for 45 minutes. Cool slightly. Transfer the beef to a heated serving platter. Slice and serve immediately.

Strawberry Freezer Jam

(yes I know the picture is terrible. It still tasted great.)

2 quarts fresh strawberries
5 1/2 cups sugar
1 cup light corn syrup
1/4 cup lemon juice
3/4 cup water
1 package (1 3/4 oz) powdered fruit pectin

Wash and mash the berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for 10 minutes.

In a small saucepan, bring water and pectin to a boil, stirring constantly. Cook and stir for 1 minutes. Add to fruit mixture; stir for 3 minutes.

Pour into jars or freezer containers, leaving 1/2 inch headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks ro freeze for up to 1 year. Yield: 4 1/2 pints.

Sausage with Apple Sauerkraut

Don't be discouraged by the sauerkraut. I like sauerkraut, Alex doesn't; we both love this dish. The apple gives it a great taste.

1 medium sweet onion, sliced
3 Tbsp butter
2 medium apples, peeled and shredded
1 Tbsp lemon juice
1 can (8 oz) sauerkraut, rinsed and well drained
1/2 cup apple juice
1 tsp caraway seeds
1/2 tsp fennel seed, crushed (mine weren't crushed and it was still good)
1 package (16 oz) smoked Polish sausage

In a large skillet, saute onion in butter for 15 minutes or until lightly browned.

In a bowl, toss apples with lemon juice. Add the apples, sauerkraut, apple juice, caraway and fennel to the onion. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, heat sausage according to package directions; cut into slices. Serve with sauerkraut. (My sausage was fully cooked so I just sliced it and simmered it with the sauerkraut in the last step.) Yield: 4 servings.

Rich Hot Fudge Sauce

1 cup heavy whipping cream
3/4 cup butter, cubed
1 1/3 cups packed brown sugar
1/3 cup sugar
Pinch salt
1 cup baking cocoa
1/2 cup plus 2 Tbsp light corn syrup
2 squares (1 oz each)unsweetened chocolate
4-5 tsp vanilla extract

In a heavy saucepan, combine cream and butter. Cook and stir over medium-low heat until butter is melted. Add the sugars and salt; cook and stir over medium heat until sugar is dissolved, about 4 minutes. (Don't let mixture boil too hard. Lower/raise heat as needed to maintain a low boil/simmer.) Stir in the cocoa and corn syrup; cook and stir for 3 minutes or until cocoa is blended.

Add chocolate; cook and stir 3-4 minutes longer or until chocolate is melted. Reduce heat to medium-low (just enough to maintain a simmer.) Simmer for 12-16 minutes or until desired thickness is reached, stirring constantly. (I like it thick and sticky, so I boil it longer than that. I used a small cup of ice cream to test the fudge on. Remember it will thicken as it cools.) Remove from the heat; stir in extracts. Cool slightly. Serve warm over ice cream. Refrigerate leftovers. Yield: about 3 1/2 cups.

Mom's Homemade Bread

5 cups hot tap water
4 cups wheat, ground OR 6 cups flour
1/2 cup melted butter
1 cup honey (measure in the same cup as the butter)
3 eggs, whisked
2 tsp salt
OPT. 1 cup flax seed, ground (not by themselves. grind with the wheat: 1/2 cup flax per cup wheat.)
OR OPT. 1 cup sunflower seeds
2 Tbsp yeast

Add all the incredients in a bread mixer (yeast last). Mix for about 5 minutes and then let stand for 15 minutes. Start again and add around 9 cups white flour, adding half the flour and then 1 cup at a time until it pulls away from the bowl. Let run for 5 minutes. Pour into large well oiled bowl and turn over so that the top is coated with oil. Cover with a damp towel. Let rise till double (1/2 hour plus or minute.

Punch down and divide into 5 loaves. Roll out to remove bubbles and form into loafs. Place into pan with seam down. Rise until double (around 1/2 hour) Bake at 350 degrees for 20 - 25 minutes till tops are golden brown.

Brownie Swirl Cheesecake

(Didn't Rachael do a great job with the photo?!)

1 (19 oz) package brownie mix
2 (8 oz) packages cream cheese, softened
1/2 cup plus 1 Tbsp granulated sugar, divided
1 tsp vanilla extract
2 large eggs
1 cup milk chocolate chips (I used semi-sweet and it was still fantastic)
1/2 cup fresh or thawed frozen raspberries or sliced strawberries (or any other fruit for that matter.)
Whipped cream, optional

Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

Prepare brownie mix using package directions. Spread in prepared springform pan. Bake until edge pulls from sides of pan, about 28 minutes. Leave oven at 350 degrees.

Combine cream cheese, 1/2 cup sugar, and vanilla extract in a medium bowl. Beat with an electric mixer set at medium speed until blended. Add eggs one at a time, beating well after each addition. Spoon over baked layer.

Heat chocolate chips in top of double broiler set over simmering water until melted. Drizzle over prepared layers and swirl with a knife to marbleize. Bake until set, about 35 minutes. Cool completely in pan on a wire rack. Chill for 2 hours or longer.

Combine the raspberries and remaining sugar in a small bowl and toss to mix. Remove sides of pan and slice the cheesecake. Top slices with whipped cream and sprinkle with fruit, if desired.

Crepes

2 eggs, beaten
2 cups milk
1 Tbsp sugar
1 tsp salt
1 tsp baking pdr
2 Tbsp butter, melted
1 tsp vanilla
1 cup flour

Mix all ingredients together. Fry 4" circles on lightly greased griddle until golden brown. (both sides)

Fill with fruit fillings and roll.

Swedish Meatballs

1 lb. hamburger
4 slices bread
3/4 cup milk
1 cup chopped onion
2 eggs, beaten
2 tsp salt
1/8 tsp nutmeg
1/8 tsp allspice
1/4 tsp pepper
1/4 cups butter
2 cup beef boullion

Gravy
1/2 cup cold water
2 Tbsp flour
1 cup evaporated milk
1 Tbsp lemon juice

Crumble bread and add milk. Stir until paste-like. Add meat, seasonings, and eggs. Beat until stiff. Roll into 1" balls. Heat butter in a skillet. Brown the meatballs and add boullion. Bake at 350 degrees for 30 min.

After baking, make the gravy by blending water and flour. Remove meatballs from oven and from juices. Set aside. Skim fat from juices. Stir 1 cup evap milk and flour/water mix into juices. Cook, uncovered, over med heat, stirring until sauce thickens. Return meatballs to sauce and stir in lemon juice. Serve over noodles.

Caramelized Onion Broccoli Quiche

1 unbaked pie crust
3 cups sliced sweet onions
1 tsp sugar
1/2 tsp salt
2 tsp olive oil
2 cups frozen shredded hash brown potatoes, thawed
1 package (10 oz) frozen chopped broccoli, thawed and drained
1 cup (4 oz) crumbled feta cheese
2 eggs
2 egg whites
3/4 cup milk

In a large nonstick skillet, cook the onions, sugar and salt in oil over low heat for 40 minutes or until onions are softened and liquid has evaporated. Turn heat to medium-low; add hash browns. Cook 8-10 minutes longer or until potatoes are golden. Remove from heat and set aside.

Using your favorite pie crust recipe prepare an unbaked pie crust in a 9-in. pie plate. Spoon onion mixture into crust. Top with broccoli and cheese.

In a bowl, whisk together eggs, egg whites, and milk; pour over cheese (pie plate will be full). Bake at 350 degrees for 40 minutes. Cover edges with foil. Bake 10-12 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Yield: 6 servings

Stuffed Strawberries

Prep/Total Time: 20 min.

24 large fresh strawberries
1/2 cup spreadable strawberry cream cheese
3 Tbsp sour cream

Cut tops off strawberries and stand on cut end. Slice each strawberry in fourths ALMOST to the bottom. Mix together cream cheese and sour cream. Open up each strawberry and pipe in the cream mixture.

Smooth Strawberry Soup

(This was actually a little pinker than this picture makes it look. And this is a double batch.)

Prep Time: 15 minutes (Plan ahead...needs to chill)

1 quart strawberries, halved
2 cups apple juice
1 cup (8 oz) sour cream
1/2 cup packed brown sugar
1/2 cup honey
2 Tbsp lemon juice
1 1/2 cups half-and-half cream
3 Tbsp orange juice, optional

Cinnamon-Sugar Croutons:
3 slices white bread, crusts removed and cubed
2 Tbsp butter
1/2 tsp sugar
1/2 tsp ground cinnamon

In a bowl, combine the first six ingredients. Place half of the mixture at a time in a blender; cover and process until pureed. Transfer to a large bowl; stir in cream and orange juice if desired. Cover and refrigerate for 2 hours.

In a skillet over medium heat, saute bread cubes in butter until golden brown. Remove from the heat. Sprinkle with sugar and cinnamon; toss to coat. Cool. Stir soup before serving; garnish with croutons.

Yield: 6 servings

Spinach & Pear Salad w/Dijon Mustard Vinaigrette

Submitted by Nicole Sizemore

2 Tbsp Water
2 tsp Dijon Mustard
1 1/2 Tbsp Orange Juice
1 Tbsp Olive Oil
1 Tbsp Honey
1/2 tsp Black Pepper
2 Pears, cored & sliced lengthwise
8 cups torn fresh Spinach
1/4 cup red onion, thinly sliced

1. In small bowl, whisk all wet ingredients.

2. In large bowl, add pear slices & 2 Tbs of vinaigrette. Toss & Coat.

3. Add spinach & dressing before serving

Cold Oven Pound Cake

Submitted by Janet Schlosser

1 cup butter
3 cups sugar
3 cups flour
1 cup milk
2 tsp vanilla
6 eggs

For Chocolate pound cake, add 1/3 cup cocoa

Combine all ingredients except eggs and beat. Add one egg at a time blending in between. Pour batter into a greased and floured bundt pan. Place in COLD oven, set at 350 degrees and bake for 1 hour to 1 hour and 20 minutes.

Perfect for sweetened strawberries and whipped cream or your favorite glaze.

Potato Ham Skillet

4 1/2 tsp butter
3 medium potatoes, peeled and thinly sliced
1/2 tsp salt
1/4 tsp pepper
7 green onions chopped
1/2 cup chopped green pepper
2 cups diced fully cooked ham
3 eggs, lightly beaten
1/2 cup shredded cheddar cheese
Minced fresh parsley

In a 10-in. skillet, melt butter over medium heat. In the skillet, layer half of the potatoes, salt, pepper, onions, green pepper, and ham; repeat layers. Cover and cook over medium heat for 10-15 minutes or until potatoes are tender.

Pour eggs over the top. Cover and cook for 3-5 minutes or until eggs are nearly set. Sprinkle with cheese. Cover and cook 3-5 minutes longer or until cheese is melted and eggs are completely set. Cut into wedges. Sprinkle with parsley.

Yield: 6 servings

Strawberry Pretzel Salad

2 cups coarsly crushed pretzels

3 Tbsp sugar

3/4 cup melted butter

1 8oz cream cheese, softened

1 cup sugar

1 8oz frozen whipped topping

1 6oz strawberry jello

1 cup boiling water

2 10oz frozen strawberries, thawed

Directions:

Mix together pretzels, butter, 3 Tbsp sugar. Press into 9x13 pan. Bake 8 min at 400. Cool. Beat cream cheese and 1 cup sugar. Add whipped topping and spread on crust. Dissolve jello in boiling water, stir in strawberries. Let stand 10 minutes then pour onto cheese layer. Chill until strawberry layer is firm. Serve. This can be made with raspberries, too.

Saucy Stroganoff

This is Tami's recipe. Don asked me to add it.

1 1/2 lbs. ground beef or pork

1/2 c chopped onions
1 4oz can mushroom stems and pieces, drained

1 1/2 tsp. instant beef bouillon granules (or 1 cube crushed)

1/2 tsp Worcestershire sauce

1 c sour cream

3 Tbsp flour

1/4 c ketchup

1 1/2 cup water

1/2 tsp salt

1/8 tsp pepper

Hot cooked noodles (2-3 cups dry noodles)

In skillet, cook ground beef and onion until meat is browned. Drain off fat. Stir in mushrooms, bouillon granules, Worcestershire sauce, water, salt and pepper. Bring to boil; reduce heat. Cover and simmer 15 min.

Combine sour cream and flour. Gradually blend some of the hot beef mixture into sour cream mixture; return all to skillet. Cook and stir until thickened, do not boil. Stir in ketchup; heat thoroughly. Serve over hot cooked noodles. Sprinkle with snipped parsley, if desired.

Makes 6-8 servings.

Sweet Dinner Crescent Rolls

1/2 cup warm water (110 degrees)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

Directions
1. Mix the water and milk then stir in the sugar until it dissolves. Then stir in the yeast. Let it proof until foamy. Mix in the salt, butter and lightly beaten egg. Then add flour a half cup at a time. Let it rise for about 45 minutes, covered with a damp, clean towel.
2. Turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with damp, clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 375 degrees F.
3. Bake in preheated oven for 10 to 15 minutes, until golden.
Yield- 16 rolls

Best of the Best Lemon Meringue Pie

1 1/2 cups sugar

1/2/ cup cornstarch

1/4 Tsp. salt

2 1/2 cups water

1 Tbsp grated lemon rind

4 egg yolks

1/2 cup fresh squeezed lemon juice (about 3 lemons)

3 Tbsp butter

9"-10" baked pie shell

Directions

Mix first 5 ingredients together and bring to a boil on medium high heat. Cook until thickened and no longer cloudy. Stir slowly and constantly. In a small bowl, beat egg yolks until creamy. Add 1 cup cooked mixture and mix thoroughly. Add yolk mixture slowly to cooked mixture, stirring constantly, and bring back to a boil. Cook 1 minute and remove from heat. Slowly stir lemon juice and butter into cooked mixture and set aside to cool. Then pour into a 9"-10" baked pie shell.

Meringue
4 egg whites

1/2 cup sugar

1/4 Tsp. cream of tartar

Whip egg whites and cream of tartar on high speed until fluffy and peaks hold their shape. Slowly beat in sugar. Mound lightly on top of pie. Using the back of a large spoon, press lightly onto meringue and lift up to create curls.  Bake at 450° until meringue is golden brown.