Key Lime Pie
2/3 c. fresh lime juice
2 (14 oz.) cans sweetened condensed milk
1 T. grated lime rind
2 or 3 drops of green liquid food coloring (optional)
2 (6 oz.) chocolate-flavored crumb crusts
6 egg whites
1/2 t. cream of tartar
3/4 c. sugar
1 t. vanilla extract
Stir lime juice gradually into sweetened condensed milk; stir in
lime rind and food coloring, if desired. Spoon evenly into crusts;
set aside.
Beat egg whites and cream of tartar at high speed with an electric
mixer until foamy. Add sugar gradually to mixture, 1 tablespoon at a
time, beating until stiff peaks form and sugar dissolves (2 to 4
minutes). Add vanilla, beating mixture until blended. Spread
meringue evenly over pies. Bake at 325 degrees for 25 to 28 minutes.
Cool pies on wire racks; chill thoroughly.
Baked Macaroni
3 cups cooked macaroni
1 medium package ground beef
1 medium onion
1 medium can diced tomato
10 oz. tomato soup
pepper, oregano, garlic powder and basil to taste
mozza or cheddar cheese, grated
bread crumbs
1 tablespoon butter
The given amounts are approximate. Pan fry ground beef and onions.
Mix beef, macaroni, tomato, tomato soup and spices in casserole
dish. Sprinkle some cheese over it. Mix the bread crumbs with melted
butter and sprinkle over cheese. Bake for 30-45 minutes.
Marble Brownies
640 g (family size) brownie mix
250 g package cream cheese
1/3 cup sugar
1 egg
½ tsp. vanilla
chocolate chips
Prepare brownie mix as directed on package. Combine cream cheese and
sugar, mix well. Blend in eggs and vanilla. Reserve ½ cup brownie
mixture. Spread remaining batter on bottom of 13x9" baking dish.
Cover with cream cheese mixture; spoon on reserved brownie mixture.
Cut through batter with knife to make marble effect. Sprinkle with
chocolate chips. Bake at 350°F for 30-35 minutes.
Rich and Delicious!
Creamy Chicken Enchiladas
2 cups chopped cooked chicken or turkey
1 container (I 6 oz.) sour cream, divided
1 pkg. (8 oz.) shredded Colby/Monterey Jack Cheese, divided
1 jar (16 oz.) Thick'N Chunky Salsa, divided
2 Tbsp. chopped cilantro or dried parsley flakes
12 flour or corn tortillas
Mix chicken, 1 cup of the sour cream, 1 cup of the cheese, 1/4 cup
of the salsa and cilantro. Spoon about 1/4 cup of the chicken
mixture down the center of each tortilla and roll up. Place
seam-side down in 13x9-inch baking dish and top with remaining salsa
and cover. Bake at 350 for 30 minutes. Sprinkle with remaining
cheese and bake an additional 5 minutes or until cheese is melted.
Top with remaining sour cream. Garnish with chopped lettuce and
tomato.
Pasta Carbonara
pasta for 4-6 people
2 tbsp olive oil
8-12 slices bacon
1 medium onion
lots of garlic
1/2 cup white wine (optional)
black pepper to taste
4 eggs
1 cup parmesan cheese
Cook pasta until nearly done, drain, and toss with 1 tbsp olive oil.
Cooked chopped up bacon until just crispy and remove to plate. Drain
all but 2 tbsp fat, add 1 tbsp olive oil and cook chopped onion
until translucent. Add garlic and cook 1 minute more. Add wine and
cook for a few minutes. Return bacon to pan to warm up. Toss
contents into pasta until hot. Add four scrambled eggs, tossing
constantly, then add parmesan cheese, still tossing. Reserve some
cheese for toping. Serve immediately while still warm.
Bacon Cheddar Appetizers
1 pkg. (8 oz.) shredded sharp cheddar cheese
1 can (2.7 oz.) real bacon pieces
1/4 cup mayonnaise
3 Tbsp. finely chopped onion
1/8 tsp. dry mustard
Melba toast rounds or Wheat Snack Crackers
Mix all ingredients except toast rounds until well blended Spread 1
teaspoon cheese mixture on each toast round. Place on cookie sheet
and broil 2 minutes or until cheese melts.
