Tasty Tuesday!!!

Key Lime Pie

From:  “Cooking with Mickey and Disney Chefs” cookbook

Submitted by Kati Cox

Preheat Oven to 350 degrees F.

 

Pie Crust:

 

1 to 2 Packages of Graham Crackers (pending how thick you like your crust; I use 2)

¼ to ½ cup butter or margarine (I use 1 cube margarine)

 

            Crush Graham Crackers in a plastic Ziploc quart or gallon sized bag.  Pour crumbs into a 9-inch pie pan.  Melt butter on stove or in microwave and then mix with cracker crumbs.  Press crumbs on the bottom and sides of pan using a spoon or rubber spatula.  

            Put crust into the oven for 8 to 10 minutes or until edges of crackers start to brown.  Remove from oven and let cool.

 

Pie Filling Ingredients:

 

5 Large Egg Yolks

1 Can (14 oz.) Sweetened Condensed Milk

2/3 Cup Key Lime Juice  (I use regular lime juice for a more mild flavor)

 

            Gently whisk the yolks together in a bowl; do not let them foam.  Stirring constantly, slowly blend in the sweetened condensed milk and the Limejuice.

            Pour mixture into the piecrust and bake for 12 to 15 minutes, or until set.  Then remove from oven and cool to room temperature on a wire rack.  Chill, covered, until very cold.

            Serve chilled, cut into wedges, with cool whip or whipping cream on top.

 

Whipped Cream Topping:

 

            ½ to 1 cup Heavy Whipping Cream

            Granulated sugar to taste, I use about 5 tsp. to 1 Tablespoon. 

Combine ingredients in a mixing bowl and whip until stiff peaks form.

It's Time for Tasty Tuesday!!

Enjoy the following recipe, submitted by Andrea Lewis.  Be the first to try it out and send pictures to:

brownsvillereliefsociety@yahoo.com

Raging Garlic Pork Stir-fry
Serves 8-12
4 pound pork loin (do not use tied pork roast)
3/4 cup soy sauce
1/4 cup white wine vinegar
1 Tbsp sugar
4 tsp minced garlic
1/2 tsp (or to taste) crushed red pepper flakes
2 large onions, cut into 2-inch pieces
2 large green bell peppers, cut into 2-inch pieces
4 tsp vegetable oil
1 cup cornstarch


Directions

1.  Rinse and trim loin as desired.  Cut pork into bite-size cubes.
Season with salt and pepper.  Add cornstarch and mix to coat meat.

2.  Whisk together soy sauce, vinegar, and sugar in a medium bowl.  Add
garlic and 1/4 tsp crushed red pepper.  Marinate for several hours or
overnight.

3.  Heat oil in a large skillet over medium-high heat.  Add pork and
stir-fry until thoroughly cooked, about 1 minute.  Add vegetables and
sauce.  Stir-fry just until vegetables are tender crisp.

*This meal can be divided in 1/2 for smaller servings.  Freeze the other
half to have at another time.  To make this into a freezer meal, divide
pork between two 1-quart bags.  Seal.  Divide sauce between two 1-quart
bags.  Seal.  Divide onions and green peppers evenly and seal in a
1-quart bags.  Into a 1-gallon bag place a bag of pork, a bag of sauce
and a bag of vegetables.  Seal and freeze.  To cook, completely thaw one
entree.  Pour off and discard any accumulated liquid from the bag of
pork.  Add the cornstarch to coat the meat and follow steps 2 and 3.

Serve with rice.

Tasty Tuesday Results!!

Congratulations to Diana Gardner for being the first to respond to our very first "Tasty Tuesdays!!"  Here's to her fantastic-looking Lemon Tea Bread!!

Diana won some sun-dried New Zealand Sea Salt to use in her future recipes.

Tune in next Tuesday (12th) for another great shot in the kitchen.

If you have a recipe you would like to submit, please send an e-mail with the ingredients and instructions to:

brownsvillereliefsociety@yahoo.com

Tasty Tuesdays!!!

Spring has sprung, Sisters!  The following recipe is a delightful and easy kick-off to our Tasty Tuesdays.  We hope this will encourage the sisters of Brownsville Ward to try new ideas in the kitchen and find new family favorites.

As it is spring, we'll start off with a light bread:

Lemon Tea Bread*(no tea included, that's just the name)

Prep takes 15 min., Bake for 1 hr.

Makes 1 8-inch loaf

Ingredients

• 1/2  cup butter, softened
• 1  cup granulated sugar
• 2  large eggs
• 1 1/2  cups all-purpose flour
• 1  teaspoon baking powder
• 1/2  teaspoon salt
• 1/2  cup milk
• 2  tablespoons lemon rind, divided
• 1  cup powdered sugar
• 2  tablespoons fresh lemon juice
• 1  tablespoon granulated sugar

Preparation

1. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.
3. Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
4. Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
5. Optional:  Stir 1/2 teaspoon almond extract into batter.

Remember, Sisters, if you're the first one to complete the recipe and send me pictures of your results, you can win a great kitchen prize!

On your mark. . .

Set. . .

GO!

*recipe submitted by Beth Anderson