I read an internet article that said putting lime and fertilizer on plants at the same time was like peeing in a commode with clorox in it - nasty chemical reaction. I haven't tried the peeing thing, but I hope someone quot;in the knowquot; will know if this is true. I asked the local ag agent and he said he had never heard of such a thing and that he did it all the time. I don't want to kill my roses - they were NOT cheap. Help
Key Lime Pie - 8 servings 1 (9) baked piecrust 6 egg yolks 2 (14 oz.) cans sweetened condensed milk 1 teaspoon grated lime peel 1 cup lime juice 1 cup heavy cream; whipped 1) In medium bowl with wire whisk, beat egg yolks. Stir in condensed milk, lime peel and lime juice; mix well until slightly thickened. 2) Pour mixture into piecrust. Cover; refrigerate until serving time, at least 6 hours. 3) To serve: Spread whipped cream over pie.
This is a suggestion. The best Key lime pie I have ever had came from the frozen section at Wal-mart. It is by Edwards brand. It might be a little pricy, but it is worth the money. Just go to Wal-mart and ask.
Ingredients 7 whole large eggs 3 quarts sweetened condensed milk 12 oz. key lime juice (fresh preferred) 1 1/2 cups graham cracker crumbs 6 TBS unsalted butter, melted Directions Combine crumbs and melted butter in a bowl. Press mixture into the bottom of a 12-inch springform pan. Bake at 350? F. for 5-7 minutes. Set aside. In a large mixing bowl, combine the sweetened condensed milk and the eggs and mix at low speed until the eggs are fully incorporated. Add the key lime juice and mix again at low speed until well mixed. Place whipped mixture into the springform pan. Bake at 250? F. for 2 to 2 1/2 hours until set. Let fully cool before slicing. Garnish with whipped cream No-Bake Key Lime Pie Ingredients 1 can (14 oz) sweetened condensed milk 4 egg yolks 4 oz. key lime juice (fresh preferred) Directions Combine milk and eggs. Slowly add juice. Mix thoroughly. Pour into 9 Graham Cracker pie shell. Refrigerate overnight. Top with whipped cream or meringue
Key Lime Pie This is a recipe for real Key Lime pie. Real Key lime pie is not green and it does not have a soft pudding texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a firm custard. Be careful that you don't over-bake the pie or it will be rubbery. For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake. i n g r e d i e n t s (crust) 16 graham crackers, crushed 3 tablespoons sugar 1 cube (1/4 lb) margarine or butter d i r e c t i o n s (crust) Mix the ingredients and press them into a 9 pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool. _________________________ i n g r e d i e n t s (pie) 4 large or extra large egg yolks 1 14 ounce can sweetened condensed milk 1/2 cup fresh key lime juice (approximately 12 Key limes) 2 teaspoons grated lime peel, green portion only Whipping cream for garnish (optional) d i r e c t i o n s (pie) Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs. s e r v i n g If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream. Servings: 8
KEY LIME PIE The coolest part of Key West? Key lime pie. The official dessert of the Florida Keys may seem light, but don't be fooled: Sweetened condensed milk and whipped cream can bring the per-slice fat tally to 22 grams. We knocked it down to 9 but kept the tangy taste and creamy texture using nonfat condensed milk and low-calorie Cool Whip. Need another reason to indulge? One slice provides 17 percent of your day's calcium needs. Crust (or use a commercially prepared graham crust such as Keebler Ready Crust Graham Cracker Pie Crust) 1 1/2 cups graham crackers, crushed 1/4 cup sugar 5 tbsp butter, melted Filling 1 can (14 oz) nonfat sweetened condensed milk 1/2 cup fresh lime juice 1 tbsp lime zest, minced 1 egg 2 eggs, yolks and whites separated 1/4 tsp cream of tartar 2 cups low-calorie whipped cream (such as Cool Whip) 1 lime, thinly sliced (optional) Preheat oven to 325°F. For crust: Mix graham cracker crumbs with sugar and butter. Spread evenly over bottom and sides of a nonstick 9 pie pan and bake 5 minutes. Remove from oven; let cool. For filling: In a medium bowl, using a fork, beat milk, lime juice, and zest. Add 1 whole egg and 2 egg yolks (reserve whites) and beat well. Set aside. In a large mixing bowl, beat egg whites until foamy. After about 20 seconds, add cream of tartar. Fold whites into custard mixture and pour into partially baked crust. Bake 45 to 60 minutes or until set. Let cool. Serve with whipped cream. Garnish with lime slices, if desired. Nutritional analysis per serving: 320 calories, 9 g fat (5 g saturated fat) Makes 10 servings.
