Key Lime Squares

I took some limes up to Hebgen that needed to be used up and tried out this recipe.  It was very rich and good and calorie laden -definitely a once-in-a-while treat.  The key limes are usually sweeter so I wished that is what I had used. The squares were a little tart and the key limes would have helped that.  I enjoyed them better the next day when the flavors had blended a little.  I really liked the almond flavoring of the crust.     

   

Key Lime Squares

Crust

¼ cup slivered blanched almonds

1 cup (2 sticks) unsalted butter, softened

2 cups flour

1 Tbsp. powdered sugar

¼ tsp. almond extract

Key Lime Filling

5 eggs

2 cups granulated sugar

1/8 tsp. salt

¾ cup bottled Key lime juice or freshly squeezed lime juice

½ tsp. finely grated orange rind

¼ cup powdered sugar

1. Preheat oven to 350*. Grease a 12x8 inch baking dish.
2. To prepare crust, chop almonds in a food processor until they resemble fine meal. Combine almonds, butter, flour, powdered sugar and almond extract in a large mixing bowl. Blend well. Scrape mixture into baking dish and pat to a uniform thickness.
3. Bake 15 minutes. Remove from oven and reduce oven temperature to 325*.
4. To prepare filling, beat eggs. Add granulated sugar, salt, lime juice and orange rind. Mix well. Pour filling over crust and return to oven.
5. Bake 20-30 minutes, until filling is set.  Remove from oven and let cool. Sift powdered sugar over top and cut into 12 squares

Serves 12 Per Serving: 400 calories, 19g fat, 120 mg cholesterol, 5g protein, 55g carbohydrates, 1g fiber, 55g sodium

Tortellini Soup

     I'm visiting my sister this week and while she was working yesterday she had me make this soup for dinner.  It was good and full of vegetables.  We went out to her garden and harvested onions, carrots, potatoes (which weren't in the recipe but we wanted to use, peppers, squash and fresh basil -- Yum and so colorful. The recipe didn't call for salt and pepper but I think it is better with a little. The recipe is from the Ivory Family Favorites cookbook. You can make it without the sausage or just use 1/2 lb. and it is healthier and still tastes good

     Tortellini Soup
1 pound mild Italian sausage
1 onion chopped
2 cloves garlic, minced
1 cup water
2 (14 oz.) cans beef broth
1/2 cup white wine or apple juice
3 carrots, sliced
1 (28 oz) can crushed tomatoes
1 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
1 cup sliced zucchini (optional)
4 Tbsp. parsley, chopped
1 green pepper, chopped
8 oz. cheese tortellini (refrigerated or frozen)
Fresh grated Parmesan cheese

In large soup pan, brown sausage. Drain fat and add chopped onion and garlic, and cook until tender.  Add water, broth, wine or juice, carrots, tomatoes, basil, oregano, salt, pepper, zucchini, parsley and green pepper.  Simmer for 30 minutes or longer.  Add tortellini 5-10 minutes before serving and cook until tender, but not soggy.  Garnish each serving with Parmesan cheese.

Banquet Chicken

This is another great recipe from Janice. It has a different taste than you usually get with chicken dishes but is a real good mix of flavors. I served it at Hebgen this year and Susan served it for her son's wedding dinner.  It is easy to double or triple or more and serve for a big crowd. Serve it with rice and a salad or veggies and it makes a great meal. Sorry I've never taken a picture but it looks pretty with the Craisins and olives. I have also seen this called Marabel chicken.

Banquet Chicken 

5 large Chicken breasts -3-3.5 lbs ( I often do double of the smaller chicken breasts)

6 garlic cloves-crushed or minced

1/2 c craisins

1/4 c green olives

1/4 c capers

3 bay leaves

1/4 c olive oil

1/4 c red wine vinegar

2 T oregano

Coarse salt, dash

Fresh ground pepper, dusting

1/2 c brown sugar

1/2 c cooking wine(I sometimes use apple juice especially for big crowds)

2 T cilantro

Mix all seasonings in pan.  Add chicken.  Bake at 350 F for 50-60 minutes.