Mama Huang's Cookbook

For the crust:

7.5 oz or 1 3/4 sleeves of saltine crackers
1/2 C and 2T softened butter
4T sugar

For the filling:

1 can plus 1/3 C sweetened condensed milk
5 egg yolks
1/2 C plus 2T lemon or lime juice or mix of the two
Fresh whipped cream (optional)
Coarse sea salt (optional)

Preheat oven to 350 deg.
Crush the crackers finely but not to dust.
Add the sugar, then knead in the butter until the crumbs hold together like dough.
Press into a 9″ pie pan. Chill for 15 min, then bake for 18 min or until the crust colors a little.
While the crust is cooling (it does not need to be cold), beat the yolks into the milk in a mixing bowl, then beat in the citrus juice until completely combined.
Pour into shell, bake for 16 mins until the filling has set.
The pie has to be completely cold to be sliced.
Serve with fresh whipping cream , if desired, and a sprinkling of sea salt.

Ingredients

•                                         2 tablespoon cornstarch mixed with 4 T water
•                                         8 medium carrots, cut into 3 inch pieces
•                                         1 medium onions, each cut into 8 wedges
•                                         1-2 C pearl onions
•                                         8 stalks of celery, cut into 3 inch pieces 
•                                         6 small potatoes, cut into halves or quarters (optional)         
•                                         Coarse salt  and ground pepper per directions
•                                         1 beef chuck roast (3 pounds), trimmed of excess fat (I cut
•                                                      out all the fat I can get to, even to the point of
•                                                      dividing the roast)
•                                         2 tablespoons Worcestershire sauce

10 C of cut up kale leaves, roughly 3×3″ pieces  (This recipe is best with the curly kale, although I also use the lacinato variety, also called Tuscan kale or dino/dinosaur kale )
2 T olive oil
1T lemon juice
1/4 C untoasted sesame seed
sea salt

Remove all stems from kale.
Cut leaves into pieces about 3×3″.
Wash leaves and air dry.
Preheat oven to 200 deg.
Line large cookie sheets with aluminium foil.
Place leaves in a large mixing bowl; dribble olive oil and lemon juice all over leaves.
Sprinkle salt and sesame seeds.
With your hands, mix thoroughly.
Place on 2-3 large cookie sheets, overlapping no more than 2 layers thick.
Bake at 200 deg 30 min, flip leaves over, bake another 20-30 mins more till totally crispy.
Serve immediately,

Note: If the leaves are perfectly crispy, can store in airtight container when totally cool, and will  stay crispy for a few days. Prior to serving, if chips are not crispy enough, place on cookie sheet on 250 deg for 5 min.