Heirloom Key Lime Pie

Several years ago I treated a young man from Key West, Florida who was dying of AIDS. A couple of weeks before he died, he gave me his 75 year old family recipe for Key Lime Pie. He explained that most Key Lime Pie recipes use condensed milk. Even restaurants in Key West serve Key Lime Pie made with condensed milk. Jessie was disdainful of this version. His family recipe, passed from generation to generation, does not used condensed milk. Jessie claimed it is the only authentic Key Lime Pie recipe. So in memory of Jessie, I offer it to you. (Recipe from a Hospice Nurse).

5 eggs, separated

3/4 C. sugar

1/3 C. Key lime juice

1 T. butter

1/4 C. sugar (for meringue)

1 (9-inch) baked pie shell, graham cracker crust, or Macademia nut crust

Separate eggs into three bowls - 5 yolks in one bowl, 2 egg whites in another, and 3 egg whites in the third. This is the most important step in the whole operation!!!

Cream egg yolks, add 3/4 cup sugar and key lime juice and mix thoroughly. Cook over low heat until very, very thick, add butter and remove from heat. Let cool slightly.

Meanwhile beat 2 egg whites until stiff, then fold into cooled lime mixture. Fill pie shell.

Beat the other 3 whites until stiff. Beat in 1/4 cup sugar. Pile meringue on top of lime filling and bake at 325°F for 15 minutes.

Macadamia Coconut Crust

1 1/2 c all purpose flour

3/4 c butter

2/3 c macadamia nuts

2/3 c toasted coconut flakes

1 tsp sugar

3 Tbsp coconut milk or coconut flavored almond milk, optional if needed

If your macadamia nuts are whole, put them into a food processor and pulse till they are in small chunks.  Set aside.

Place flour, butter, 1 teaspoon of sugar into a food processor and mix well. Stir in coconut and macadamia nuts. (Do not mix them with the food processor. It will break them up too much.) Add coconut milk or coconut flavored almond milk, if needed.

Place ball of dough on floured surface and flatten.

Bake crust at 425º for 8 minutes. Allow to cool completely before filling.

NOTE: The Macadamia crust is very tender, and difficult to remove from the pie pan. May need to spray with PAM first.

Greek Salad

3/4 lb tomatoes, seeded, diced (about 2 cups)

2 c diced seeded peeled cucumber (about 1 large)

1 c diced red bell pepper (about 1 large)

1/4 c pitted Kalamata olives or other brine-cured black olives, halved

1/4 c diced red onion

3 Tbsp chopped fresh Italian parsley

3 Tbsp extra virgin olive oil

1 1/2 Tbsp red wine vinegar

1/2 tsp dried oregano

1/4 c crumbled feta cheese (about 2 ounces)

Toss first 9 ingredients in medium bowl to blend.

Gently mix in cheese. Season with salt and pepper.

Can be made 2 hours ahead. Let stand at room temperature.

Optional: Serve over a bed of Romaine lettuce.

Summertime or Anytime Fruit Salad

This yummy and refreshing salad goes well with a breakfast or brunch. It is also a big hit at pot lucks! Most of the preparation is done the day before serving.

PINEAPPLE CREAM CHEESE DRESSING

- 1/3 c sugar

- 4 tsp cornstarch

- 1/4 tsp salt

- 1 c pineapple juice

- 1/4 c orange juice

- 2 Tbsp lemon juice

- 2 eggs, lightly beaten

- 2 pkg (3oz. each) cream cheese, softened

           

SALAD

- 2 c fresh strawberries, sliced

- 2 c pineapple tidbits

- 1 1/2 c seedless green or red grapes, halved

- 1 1/2 c peaches or nectarines, diced

- 1 c fresh blueberries or raspberries

- 1/4 c sugar

- leaf lettuce, optional

1.   DAY BEFORE SERVING

2.   In a small saucepan, combine the sugar, cornstarch, and salt. Stir in the juices until smooth.

3.   Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat.

4.   Stir a small amount into the eggs; return all to the pan, stirring constantly.

5.   Cook and stir until mixture reaches 160 degrees and is thickened. Remove from heat and cool slightly.

6.   In a small mixing bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight.

7.   In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight.

8.   JUST BEFORE SERVING

9.   Before serving, combine dressing and fruit and toss lightly. Can garnish bowl by lining it with lettuce.

Cattlemen’s Club Twice-Baked Potatoes

5 large potatoes, scrubbed and baked

1/3 cup half-and-half

1 cup sour cream

3 tablespoons green onions or chives, minced

4 strips bacon, fried and crumbled

1 cup Cheddar cheese, grated

1 1/2 to 2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon garlic salt

1 egg, beaten

1/3 cup butter

1/2 cup mushrooms, sliced and sautéed in butter

Bake potatoes for 1 hour at 350° until tender in center. Cut in half lengthwise. Scoop out potato carefully so as not to tear skins. Mash potatoes with mixer, add half-and-half and continue to beat until smooth. Add all other ingredients and mix well. Mixture should be somewhat softer than regular mashed potatoes to prevent drying out when baking again.

Fill skin shells with mashed potato mixture and arrange on cookie sheet. Top each with extra grated cheese. Bake at 350º for 20 minutes. Great with steaks!

Serves 10.

Pat's Yummy Salad

My Wisconsin friend, Pat Farr, served this delicious salad at a birthday luncheon. I could have eaten the entire bowl myself. Always a crowd pleaser. You may want to double the recipe in case someone like me can't get enough of it.

6 slices bacon (not thick cut)
1/2 cup sugar
1 egg, beaten
1/4 cup fresh lemon juice
2 Tbs water
Mixed Salad Greens, small box
Cauliflower, chopped in small bits
1 avocado, cut into large chunks

Cut bacon into small pieces and fry until crisp. Remove and set aside. Drain most of the bacon grease from the pan.

Mix well, sugar and beaten egg; add lemon juice and water. Add the mixture to the frying pan. Simmer, stirring constantly, until it thickens. Cool about 15 minutes, just so it isn't real hot when you dress the salad.

Pour the dressing over the mixed greens, cauliflower, bacon bits, and avocado.

German Sauerkraut

It is best served with Sauerbraten, grilled Bratwurst, roast Pork, or chops. This can be made into a main dish by adding 1/2 pound smoked sausage (cut in 3-inch lengths) or 4 pre-cooked bratwurst, before simmering. I served this as a side dish to our gourmet group, along with slow-cooked pork roast.

2 tablespoons bacon drippings

1/2 cup chopped onion

1 Granny Smith or Roma apple, peeled and diced

1 package fresh sauerkraut, rinsed and drained

2 tablespoons brown sugar

1 teaspoon caraway seed

1/4 teaspoon coarse-ground black pepper

1/4 teaspoon salt

1/8 teaspoon ground allspice

1/4 cup, or more, dry white wine, or beer

Heat drippings in a large saucepan; when sizzling, add onions and apple and sauté

over very low heat until soft and coated with the drippings. Stir in sauerkraut; make sure it's well mixed.

Add brown sugar, caraway seed, pepper, salt and allspice; mix well. Stir in wine or beer; mix well.

Cover and simmer 40-45 minutes. May need to add additional wine or beer (or even water) if it evaporates too soon. I had to do this.

Slow-Cooked Pork Roast with Gravy

I thickened the gravy and served it over the pork and mashed potatoes, or noodles. I used an 8-lb roast and cooked it for 8 hours. German Sauerkraut goes well with this.

3 to 4 lb bone-in pork roast

1 Tbsp canola oil

3/4 tsp Lawry’s seasoned salt

1/4 tsp salt

3/4 tsp ground black pepper

1/8 tsp garlic powder

1 large yellow onion, sliced pole to pole

Sliced mushrooms, as many as you want

FOR THE GRAVY:

2 cans condensed cream of mushroom soup

1/2 c dry white wine

1 Tbsp Worcestershire sauce

1 Tbsp soy sauce

1 tsp Kitchen Bouquet or Gravy Master seasoning

3 cloves garlic, minced or pressed

2 chicken bouillon cubes*

1 beef bouillon, cube

3 bay leaves

Salt and pepper, to taste

Preheat oven to 475°.

Pat roast dry with paper towels; place in bowl of slow cooker, which has been removed from the cooker (if non-removable, place roast in oven-proof pan.) Rub all sides of roast with oil.

In a small bowl, mix together salts, pepper and garlic powder; distribute evenly over all sides of roast. Place, uncovered, in preheated oven for 15-20 minutes, to lightly brown; turn meat over to brown remaining side for additional 10-15 minutes.

While meat is browning, empty cans of soup into a medium-small bowl; gradually whisk wine, soy sauce, Kitchen Bouquet, and Worcestershire sauce into soup; stir in pressed/minced garlic, bouillon cubes & whole bay leaves.

Remove roast from oven and place in slow-cooker; scatter onions over roast. Pour soup and wine mixture over roast, making sure that bouillon cubes and bay leaves are down in the gravy mixture alongside roast, not on top.

Cover with lid and cook on low setting for 6 to 8 hours (depending on the size of roast), stirring sauce after the first 3 or 4 hours.

Remove bay leaves; serve roast with the gravy (especially good with mashed potatoes).

*I used mushroom bouillon cubes that I got in Italy. Not available in the States.