Key Lime Pie – from my family’s cookbook.
1 baked 9″ pie shell
2 1/4 cups canned condensed milk.
(2 14oz. cans Eagle Brand or equivalent)
3 egg yolks
3/4 cup + 2 tblsp lime juice
4 tsps grated lime rind
(I can seldom find Key Limes and they are very small. I use one regular lime and bottled lime juice).
Separate 3 eggs, set whites aside.
In medium bowl, beat egg yolks until thick and light yellow.
Blend in condensed milk with a whisk.
Gradually whisk in the lime juice and rind, blending well.
(Mixture will thicken).
Spoon into pie shell.
Preheat oven to 350°
3 egg whites
1 tsp lime juice
6 tblsp sugar
Beat whites until frothy
Add the lime juice and beat until it starts to hold its shape.
Add the sugar, on tsp at at time, beat until mixure form stiff, glossy peaks and the sugar has dissolved.
Place mounds of meringue around edges just inside the crust.
Spread so it touches crust all the way around (this prevents the meringue from shrinking away from the sides).
Heap rest of meringue in the center and work it out toward the edges.
Optional: Lightly sprinkle a little bit of grated rind on top of the meringue.
Using the back of a spoon, pull up points in the meringue to make a textured top.
Bake 12-15 minutes until meringue is flecked with gold at the tips of the peaks.
Let pie cool to room temperature, then chill about 4 hours to set the filling.
Pie will be easier to serve if the knife is dipped into cool water between cuts.
Bacon Cheese Hot Dogs
Since it’s baseball season…
Cook your bacon however you do it & drain it. I nuke it on paper towels for 2 1/2 mins, then 1 1/2 on fresh towels. Time is adjustable, depending on thickness of bacon & quantity and the microwave (mine is 850 watts).
Grill your hot dogs as usual.
Lay a strip of bacon in the bottom of the hot dog bun, add a strip of cheese.
I like PepperJack, wife likes Swiss,kids like cheddar. Suit yourself.
Add Sabretts Onion Sauce.
Add the hot dog,
Add relish, mustard, ketchup, BBQ sauce or any combination thereof, to taste.