Here’s Ann Lander’s meat loaf recipe in it’s original printing in the Google Newspaper archive:
The Free Lance-Star - Google News Archive Search
Ann Landers Meat Loaf from Feb 7, 1970
2 pounds ground round steak
2 eggs
1-1/2 cups bread crumbs
3/4 cup ketchup
1 tsp. Accent
1/2 cup warm water
1 pkg. Lipton’s onion soup mix
Mix thoroughly.
Put into loaf pan, cover with 3 strips of bacon
(if it isn’t against your religion). Pour over all
one 8 oz. can Hunt’s Tomato Sauce. Bake 1 hour at
350. Serves 6.
And here’s Ann Lander’s Best-Ever Lemon Pie and Never-Fail Meringue from Jan 15, 1970
and a link to its original printing in the Google newspaper archive:
The Pittsburgh Post-Gazette - Google News Archive Search
Best-Ever Lemon Pie
1 baked pie shell
1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 eggs, separated
3 tablespoons butter
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
Mix sugar, cornstarch together in top of double boiler.
Add the 2 cups of water. Combine egg yolks with juice and beat.
Add to the rest of mixture. Cook until thick over boiling water for 25 minutes.
This does away with starchy taste. Now add lemon extract, butter
and vinegar and stir thoroughly. Pour into a deep, 9-inch pie shell and let cool.
Cover with meringue and brown in oven.
Never-Fail Meringue
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla
Pinch of salt
Blend cornstarch and cold water in a saucepan.
Add boiling water and cook, stirring until clear and thickened.
Let stand until COMPLETELY cold. With electric beater at high speed,
beat egg whites until foamy. Gradually add sugar, and beat until STIFF, but not dry.
Turn mixer to low speed, add salt and vanilla.
Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well.
Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes.
This meringue cuts beautifully and never gets sticky. Enjoy!