The best gazpacho I ever ate was in a Spanish restaurant on Atlantic Avenue in Brooklyn, La Mancha; which is evidently now closed. 🙁 They also had a marvelous garlic soup and shrimp al ajillo. (Yes, I like garlic.)
Learned this very simple recipe as a teenager working in a restaurant. Few years later I was pulling KP duty during Basic Training & was told ‘go start making the meatloaf’. Not knowing the entire USAF used a standard recipe book, I started making this recipe. The cook didn’t find out I wasn’t following the book until I asked for the Worcestershire Sauce. By that time it was too late to change. It was such a hit the cook used my recipe from then on.
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).