by Krista Davis
Pour into baked pie crust.
Meringue:
Locate a pan in which your mixer’s bowl fits. Add about an inch of water to the pan and bring to a simmer. In the mixing bowl, whisk together the egg whites, ⅔ cup sugar, and ¼ teaspoon salt. Place over the water in the pan and whisk until the meringues register 140 degrees. Then whisk for 2 more minutes.
Preheat oven to 400ºF.
Take the mixing bowl to your mixer and beat the egg whites until they can hold a shape but are not dry. Add the meringue to the top of the pie, piping decoratively or smoothing to the edges and leaving some peaks.
Place in oven 5–10 minutes. Watch carefully for light browning on the meringue at this point, because 1 minute can make a big difference.
Refrigerate several hours to set before serving.
Chocolate-Covered Strawberries
For people only
Dogs can die from eating chocolate!
Do not feed to dogs.
6 ounces semisweet chocolate
4 ounces white chocolate
1 pound strawberries
Cover a baking sheet with parchment paper. Place the semisweet chocolate in a microwave safe bowl and microwave for 40 seconds. Stir. Microwave for 30 seconds. Stir. If not melted, microwave 10 more seconds until melted and smooth. Repeat with the white chocolate in another bowl.
Grasping the strawberry by the stem, dip into the semisweet chocolate. As it begins to set, use a fork to drizzle white chocolate over it. Allow the chocolate to set.
Summer Supper
For dogs
Makes two Gingersnap-sized portions and multiple Trixie-sized portions
1–2 tablespoons olive oil
1 pound chicken tenders
1 cup cooked summer (yellow) squash
1 cup cooked green beans
2 cups cooked barley
Pour olive oil into a pan large enough to hold the chicken. Warm over medium heat. Add the chicken tenders, place the lid on top, and lower the heat slightly. When the bottoms are white, flip them and put the top back on a couple more minutes. Cut one to make sure they’re white all the way through. Remove from pan and set aside.
While the chicken tenders rest, place the squash, green beans, and barley into the pan and turn in the chicken juices. Warm gently. Slice the chicken tenders in half lengthwise and cut into small pieces. Stir into the pan. Serve to happy dogs!
Country-Style Surf and Turf
For dogs
Makes two Gingersnap-sized portions and multiple Trixie-sized portions
½ pound catfish
½ pound chicken tenders
1–2 zucchini
6–8 cherry tomatoes
2 tablespoons olive oil
cooked barley or white rice
Preheat oven to 400ºF. Cut the catfish and chicken into ¾-inch pieces and place in a large baking pan. Slice the zucchini and add to the pan. Cut the cherry tomatoes in half and add to the pan. Sprinkle with olive oil and turn to coat everything. Give the pan a good shake and separate pieces in a single layer. Bake 10 minutes, stir, and bake another 10 minutes or until the fish and chicken are cooked through. Serve over cooked barley or white rice.
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