ntil combined.
Beat in lime juice and egg.
Beat
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
Mix gelatin with boiling water; add 1 teaspoons lime juice. Stir well (2 minutes).
Refrigerate 30 minutes (this is important to prevent separation).
After refrigerating, mix 1 cup sour cream into gelatin, using an electric mixer. Pour into 6 serving dishes. Refrigerate 2 hours.
For the topping: Mix 1 cup sour cream, 1 teaspoons lime juice and sugar substitute.
After the gelatin has set, spoon sour cream mixture on top. Refrigerate or serve.
Mix crackers margarine and sugar and press into a greased 9 x 13 inch pan.
Set aside.
Let Sherbet and ice cream soften and mix together.
Spread over the crust and freeze.
Mix sugar, lemon juice and butter together and cook on low heat until dissolved. Add a little of the hot mixture to 2 egg yolks.
Mix well and pour back into saucepan with other hot mixture.
Bring to a boil and cook one minute.
Cool thoroughly and spread over ice cream.
Serve with dollop of whipped cream and lime slice.
Mix crumbs and butter.
Pat into 9 x 13-inch pan.
Dissolve jello in hot water.
Chill until partially set.
Whip cold milk until fluffy.
Whip jello until fluffy and fold in sugar, lime and lemon juice.
Then fold jello mixture into whipped milk.
Pour over cookie crumbs.
Sprinkle shaved chocolate over all.
Chill in fridge.
Mix thoroughly boiling water with lime jello.
Blend into jello mixture the remaining ingredients.
Chill for about 2 hours.
Chill milk in freezer until icy cold. Dissolve gelatin in hot water. Chill until partially set, then whip until fluffy. Stir in sugar and lime juice. Whip evaporated milk until stiff. Fold into gelatin mixture. Mix together wafer crumbs and melted butter. Press mixture into bottom of 9 x 13 pan. Pour gelatin mixture over crust. Chill overnight until firm. Top with shaved chocolate. Cut into squares. (Can also be made in spring mold pan.) Garnish with strawberry for color (optional). Enjoy. Very light dessert.
Preheat oven to 350\u00b0.
Lightly grease a 9 x 5 x 3-inch loaf pan.
Using a large bowl and electric mixer, cream together butter and sugar.
Beat in eggs, one at a time.
Using a large sifter, combine cake flour, baking powder and salt.
Sift into butter mixture.
Add milk and beat at low speed until just combined, scraping sides of bowl frequently.
Fold nuts, lime juice and lime rind into batter.
Spread lime jello over pineapple.
Mix Cool Whip and sour cream together; pour over fruit and jello.
Add small marshmallows.
Mix well.
Refrigerate.
Mix lime jello, lemon jello and 2 cups boiling water together; cool.
Add remaining ingredients and let this stand in bowl of your choice in refrigerator until firm.
Serves 8 to 10.
An elegant salad.
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
Whip the heavy cream in a blender until a whipped cream consistency.
Add the condensed milk, lime juice, grated lime peel and half of the whipped cream into the blender. Blend until smooth.
Pour the contents of the blender into the pie shell, then gently stir in the remaining whipped cream.
Put it in the freezer for about 30 minutes or the fridge for an hour.
Enjoy!
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork.
Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
Pour into greased and floured 8\" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean. Sprinkle chopped peanuts on top for garnish if you like.
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
nd orzo pasta. Drizzle the lime juice over fishfilets and mixture
eat: the sugar, butter, eggs, & lime juice, whisking until a mark
or later. Also save the lime leaves if you have them
ugar, soy sauce, shallots, garlic, lime peel and juice, and hot
Squeeze the lime juice into the mixing bowl,