Dissolve gelatin and sugar in boiling water.
Add juice and lime; chill until partially set.
Fold in coconut and Cool Whip. Tear cake
into
small
pieces and place a layer in 9 x 13-inch pan.
Spread
1/2
of
lime
mixture on top and repeat until all lime
mixture and cake are used.
Chill for several hours or overnight.\tCut into squares and serve.
Trim brown crumbs from cake and tear into bite-size pieces or cut into cubes.
Dissolve jello and sugar in boiling water.
Add lime juice and food coloring; chill until partially thickened. Fold in whipped cream and coconut.
Place half the cake in 13 x 9 x 2-inch baking pan.
Pour half of gelatin mixture over; repeat layers.
Chill several hours or overnight.
Cut in squares.
Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
gg yolks, sweetened condensed milk, lime juice and food coloring, if
Chill evaporated milk in freezer until icy cold.
Dissolve jello in hot water and chill until partially set; whip until fluffy.
Stir in limeade and lemon juice.
Whip evaporated milk and add sugar; fold jello and evaporated milk mixtures together. Combine chocolate wafer crumbs and butter.
Press into bottom of 13 x 11-inch pan.
Pour lime mixture on top.
In a large bowl, combine gelatin and the boiling water; stir about 2 minutes or until gelatin is dissolved. Stir in shredded lime peel and lime juice. Cool for 10 to 15 minutes or until cooled slightly but not set.
Whisk in sour cream when dissolved whisk in the 1 cup dessert topping.
Pour into six 6- to 8-ounce stemmed dessert glasses. Cover and chill for 2 to 24 hours or until set.
If desired, garnish with the 1/2 cup dessert topping and lime peel curls or lime slices.
ogether condensed milk and key lime juice in a bowl. Add
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Bring the sugar, lime peel and 1 1/4
Prepare Baked Pastry Shell; set shell aside.
For filling: In a large bowl, stir to-gether egg yolks and sweetened condensed milk.
Stir in lime peel.
Gradually stir in lime juice (mixture will thicken).
Pour into the baked pastry shell.
Bake in a 350 degrees oven for 30 minutes.
Remove from oven; cool completely.
To serve, pipe or dollop the whipped cream or whipped topping over top of the pie, if you like.
Makes 10 servings.
sprinkle over pudding mixture. Cover dessert with ends of plastic wrap
he egg yolks with the lime zest and vanilla.
Using
In bowl, stir lime juice, water and sugar until sugar dissolves.
Add banana; set aside.
In large serving bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, bananas, watermelon and grapes.
Garnish with 1/2 cup blueberries, kiwi and cherries.
Pour lime-sugar syrup over fruits.
Cover loosely and chill.
To serve, spoon an assortment of fruits and berries with some of the syrup into dessert bowls; top with Creamy Lime-Honey Dressing (recipe follows).
1 inch apart. Using a dessert spoon, press a shallow indent
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
he tacos or in other recipes.
To serve tacos, smash
Combine the lime zest, black pepper, and salt in an airtight jar. Shake to mix. Use in recipes where you would use lemon pepper.
Mix gelatin with yogurt, then fold in dessert topping.
Layer evenly in 6 parfait glasses 1/2 of the graham cracker crumbs; followed by 1/2 of the yogurt mixture; followed by remaining graham cracker crumbs; followed by remaining yogurt mixture.
Top with shredded coconut.
Garnish each parfait glass with a slice of lime.
Serve chilled.
erving.
Store any leftover dessert in freezer.
In a large bowl, stir boiling water into lemon and lime gelatins until thoroughly dissolved.
Stir in ice cubes.
With wire whisk, beat in yogurt until blended and smooth.
Pour into pie shell; chill.
Makes 1 pie.