1 store-bought pie shell
1/3 cup fresh lemon juice
1 can Eagle Brand condensed milk
3 egg yolks
3 egg whites
3/4 cup powdered sugar
1. Preheat oven to 400 degrees. Poke holes in the bottom of the pie shell with a fork. Bake pie shell for 10 minutes, or until golden. In a medium bowl mix together lemon juice & condensed milk. Beat in 3 egg yolks with an electric mixer. Let pie shell cool & pour in lemon filling.
2. In a medium bowl, beat egg whites with an electric mixer, on high speed. When the egg whites are foamy, slowly add powdered sugar. Beat until meringue is stiff & smooth. Spread meringue over filling. Carefully seal meringue to the edge of the crust.
3. Bake in the oven for 10-12 minutes, or until meringue is golden. Let cool, then refrigerate for 2 hours. For easy cutting: slice pie with a sharp knife, wiping blade & dipping it in warm water after each cut.
4 tablespoons butter
1 teaspoon garlic, crushed
2 cups heavy cream
sea salt, to taste
white pepper, to taste
1 cup Parmesan cheese, grated
2 tablespoons olive oil
1 pound uncooked jumbo shrimp, cleaned
¼ cup green onion, chopped
½ teaspoon Old Bay seafood seasoning
½ pound Fettuccine pasta, cooked
1. In a medium saucepan, melt butter & sauté garlic for 1 minute on medium heat. Add cream, salt & pepper to pan. Stir for 5-7 minutes, until mixture begins to thicken. Remove from heat & stir in cheese.
2. In a large skillet, heat oil on medium-high heat. Add shrimp, green onion & Old Bay seasoning to the pan & sauté for 5 minutes, or until shrimp is done.
3. Add sauce to pan with shrimp. Add cooked Fettuccine to pan & blend with sauce.
1 cup chilled steamed asparagus, cut into 1-inch pieces
1 cup cucumbers, diced
1 cup mushrooms, sliced
1 cup tomatoes, diced
DRESSING:
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
Spike seasoning
sea salt
black pepper
1. Place vegetables into a large bowl.
2. Combine dressing ingredients, pour on vegetables & lightly toss.
