OHIO PIE RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions and garlic; cook and stir until tender. Crumble in the ground beef, and cook until evenly browned. Drain off grease, and reduce the heat to medium-low.
• Add the carrots, bell pepper, zucchini, and raisins, and season with salt and pepper. Simmer, stirring occasionally, until tender, about 10 minutes. Stir in the beans and corn, remove from the heat, and pour into a casserole dish. Set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the flour using a fork until smooth. Cook for a few minutes, then gradually whisk in the milk and egg yolks so that no lumps form. Bring to a gentle simmer, then stir in the cheese, and remove from the heat. Pour over the meat and vegetables in the casserole dish.
• Bake for 25 minutes in the preheated oven, until the sauce is thick and bubbly, and everything is heated through.

Steps:

• Blanch the lemons for 30 seconds then drain and rinse with cold water.
• Trim the ends of the lemons, toss them, cut the lemons crosswise into paper-thin slices. In a bowl cover the lemon slices with the sugar and let the mixture stand, stirring once after 1 hour, for 8 hours or overnight.
• Preheat the oven to 425°F Remove the lemon slices from the sugar and arrange them in the shell. Add the eggs and salt to the sugar, whisk the mixture until it is combined well, and pour it over the lemon slices.
• Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes.
• Reduce the temperature to 350°F and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.
• You might want to do a search engine search for the other pie if you bookmarked it.