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Published: June 29, 2009 05:07 pm    print this story  

Drucilla's Little Helpers: Key lime pie

By Drucilla Ray / Chronicle contributor

It is so hot! How hot is it? It's so hot that farmers are feeding their chickens crushed ice to keep them from laying boiled eggs, the cows are giving evaporated milk, the potatoes cook underground, so all you have to do is pull one out and add butter and salt and, finally, it's so hot that the birds have to use potholders to pull worms out of the ground. Now that is hot. And it's only the beginning of summer.

Today's recipes might cool you off. They are refreshing. And so easy. These recipes are especially for Kim, today. Hope you like them.

Key Lime Pie

1 package lime gelatin (3 ounces)

2 cartons key lime pie yogurt (6 ounce each)

1 carton frozen whipped topping, thawed (8 ounces)

1 graham cracker crust (9 inch)

In a bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before serving. Makes 6-8 servings if made in a pie crust. You can crush a package of graham crackers and just make a crumb bottom in a square or oblong dish.  

I figured the cost per serving since I made this for a class I taught and it was 37 cents.

Another favorite in hot weather is this lemon dessert.

Lemon Mousse

1 12-ounce can evaporated milk (chilled)

1 teaspoon grated lemon rind

juice of 2 lemons

1 cup sugar

12 graham crackers crushed

Chill milk in freezer until ice crystals form. Spoon into chilled bowl. Beat until fluffy. Add lemon peel and lemon juice gradually, beating well after each addition. Add sugar gradually, beating well after each addition. Spread half of the cracker crumbs in 9-inch square dish. Pour in milk mixture. Cover with remaining graham cracker crumbs. Freeze, covered, until firm. Will keep several weeks and is ready to serve on a moments notice. Makes 9 servings. When whipping cream, use a stainless or glass mixing bowl. Plastic could have a greasy film on it and cream will not whip as good. The cost per serving of this dish was 30 cents.

Thanks to everyone who gave to the Project Graduation road block last Saturday in Monterey. We have started early getting the funds raised for class of 2010's party on graduation night. Watch for more fund raisers within the next few months.

Thanks for stopping by today. Any questions just give me a call at (931) 839-2313 or e-mail me at drucilla1@frontiernet.net



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