KIMBERLY SNYDER COOKBOOK RECIPES

Steps:

• Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
• Add to slow cooker.
• Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
• Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
• Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
• Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
• Melt the butter over low heat in a large skillet and add the flour.
• Stir constantly with a whisk for 4 to 5 minutes.
• Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.
• Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
• Cover and cook on low 30 more minutes.

Steps:

• Preheat the oven to 350° F.
• In a saucepot, whisk together the cocoa, sugar, flour, salt, egg yolks, and milk.
• On medium heat, cook while stirring until it bubbles and thickens, about 5 to 10 minutes. If it becomes lumpy, just beat out the lumps. (It will not get any thicker in the oven so cook until it’s as thick as you want it.)
• Remove the chocolate filling from the heat and stir in the vanilla and butter.
• Meanwhile, as you make the custard, poke holes in the piecrust with a fork and bake it until it’s brown, about 20 minutes.
• To make the meringue, beat the egg whites with salt and when they start to get fluffy add the sugar.
• Pour the chocolate custard into the baked pie shell and top with the beaten egg whites. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes. Serve warm.
• Grandma says: “It’s real good hot, wonderful cold and you can even eat it frozen—then it’s like a popsicle!”