dessert recipes

Cross Creek Key Lime Pie


pies

1 can eagle brand sweetened
1 condensed milk
1/3 cup key lime juice (you can
1 buy it in a bottle)
3 egg yolks, beaten
1 1/2 teaspoon 151 proof rum
1 9-inch graham cracker
1 crust
1/2 teaspoon cream whipped with 2
1 tablespoons confectioner's
1 sugar and 1
1 zest of 6 key limes (grated
1 peel)
1 dash of orange bitters
1 tablespoon rum

----- Recipe via Meal-Master (tm) v8.05 Title: CROSSROAD FARM'S STEAMED VEGETABLES Categories: Harned 1994, Herb/spice, Side dish, Vegetables Yield: 1 Batch 4 c ;Water 8 oz New red-skinned potatoes -- scrubbed 1 lg Cauliflower head; rinsed -- florets & stems separated 1 lg Fresh garlic head -- cloves separated & peeled 1 c Fresh fava beans or 6 Radish-size turnips w/greens 2 Green zucchini; in 1" rounds 2 Yellow zucchini -- cut in 1" rounds 1/2 c Mixed fresh herb leaves* -- loosely packed 6 tb Olive oil *Combine 2 or 3 of the following herbs: basil, thyme, marjoram, oregano and tarragon. Note: If turnips are larger than radish size, cut them in half or quarter them. Bring water to a boil in the bottom of a vegetable steamer over high heat. Place the potatoes in the steamer basket, cover, and cook until they begin to soften, about 10 minutes. Add the cauliflower stems, garlic cloves and fava beans; cover and steam until the stems begin to soften, about 5 minutes. Add cauliflower florets and steam until they begin to soften, about 5 minutes. Then add zucchini, and the turnips if you are using them. Cover; steam until zucchini has softened and begun to turn translucent, about 8 minutes. While vegetables are steaming, coarsely chop the herbs, then whisk them together with the olive oil in a large serving bowl. Transfer the steamed vegetables to the bowl, toss gently and serve immediately. Yield: 4 to 6 servings. Steaming time for vegetables: Potatoes - 15 minutes. Cauliflower florets - 8 minutes. Cauliflower stems - 12 to 18 minutes. Fava beans - 12 to 18 minutes. Small turnips - 8 to 10 minutes. Yellow squash - 8 to 10 minutes. Zucchini - 8 to 10 minutes. Loomis writes that this is "...the most flavorful mix of vegetables I've ever tasted." From Arnold and Bonnie Pearlman/Crossroads Farm near Jonesport, ME in _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pp. 253-255. ISBN 0-89480-772-2. Electronic format by Cathy Harned.