Dallas Raines - Lemon Ice Box Pie
Ingredients
Juice from 2 lemons
2 egg yolks
1 can condensed milk
1 cup Cool Whip
9-inch graham cracker pie shell
Directions • Beat egg yolks.
Slowly beat in the can of condensed milk. Add your lemon juice
ever so slowly. (The lemon juice “cooks” the eggs.)
Mix in ½ cup Cool Whip.
• Pour mixture into pie crust. Spread the remaining
Cool Whip on top. Garnish with lemon wedges. Refrigerate for
2 hours.
• Now eat!
Tina Louise - Tina’s Favorite Salad
Ingredients
1/2 head crisp romaine lettuce, cut in small
bite-sized pieces
1 sweet tomato, chopped
1/2 cup fresh green peas or corn kernels
1 stalk celery, cut small
1 carrot, cut small
1/2 green pepper, cut small
1/4 onion, chopped small
1/2 cup fresh string beans (already steamed
4 minutes and refrigerated to cool), cut
into small pieces
1 handful chopped walnuts
1/2 ounce raisins (black, small single-serving-
size box)
Dressing:
2 tablespoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
Dash cayenne pepper
Directions
• Mix all veggies together.
• Prepare dressing and pour over salad.
Chef Mark Ellman's Mango Pineapple Salsa — Chunky Style
Ingredients
1/4 cup diced fresh pineapple
1/4 cup diced fresh mango
1/4 cup diced fresh tomato
1/2 teaspoon fresh grated ginger
1/4 cup diced sweet onion
Juice of 1 lime
Fresh chili pepper minced to taste
1/4 cup diced fresh jicama
1 tablespoon minced fresh mint
1 tablespoon minced fresh cilantro
Salt and pepper to taste
Directions
• Mix together in bowl and serve.
-Food Photography By Leo
Vortouni |
