Week of 6/3/02

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Key Lime Pie
Florida produces our key limes, which are Mexican in origin. They are smaller, rounder and more acidic than the common Persian lime we find in most of our markets. Either variety works well.

1 purchased pie dough (available in refrigerator section)
5 egg yolks
14-oz. can sweetened condensed milk
6-8 Tbls. lime juice or more
1 cup heavy cream
3 Tbls. confectioners¹ sugar
Zest of 1 lime

Preheat the oven to 425°. Line a pie pan with the pastry dough, prick it all over with a fork, then press a piece of heavy-duty foil snugly into the pie shell. Bake for 6 minutes, remove the foil and bake for about 4 minutes more, until just beginning to color. Remove the pie shell from the oven. Reduce the heat to 350°. Put the yolks in a large bowl and beat them with a whisk, just breaking them and mixing them well. Slowly stir in the sweetened condensed milk. Mixing well, stir in the lime juice. The filling should be tart; add more lime juice if more tanginess is desired. Pour the filling into the pie shell. Bake at 350° for 12-15 minutes. Remove and cool. Whip the cream, slowly adding the confectioners' sugar. Spread over the pie; sprinkle zest over whipped topping. Serve at room temperature, but refrigerate if not serving within 3 hours.

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Turkey-Havarti Grinder
Great sandwich idea for those too-hot-to-cook days!

1/3 cup mango chutney (such as Major Grey¹s)
2 Tbls. chopped unsalted, dry-roasted peanuts
2 Tbls. light mayonnaise
Dash of ground red pepper
1 (16-oz.) loaf French bread
1 lb. very thinly sliced deli turkey breast
6 curly leaf lettuce leaves
2 oz. thinly sliced reduced-fat Havarti cheese
6 sandwich-cut bread and butter pickles
1 medium Red Delicious apple, cored and sliced into rings

Combine first 4 ingredients in a bowl. Cut bread loaf in half horizontally and spread chutney mixture over bottom half of bread; top with turkey, lettuce, cheese, pickles, apple and top half of bread. Cut loaf into 8 pieces. Makes 8 servings.

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Dill Potato Salad

Salad:
3/4 lb. green beans
10 to 12 new potatoes (about 1 1/2 lb.), cut into fourths
1/4 cup water
1/4 cup chopped red onion
1 small yellow bell pepper, coarsely chopped

Dill Dressing:
1/3 cup white vinegar
1/4 cup olive or vegetable oil
1 Tbls. chopped fresh or 2 tsp. dried dill weed
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground mustard
1/4 tsp. coarsely ground pepper
1 clove garlic, finely chopped

Make the dressing: Shake all ingredients in a tightly covered container. Set aside.

Cut beans in half if desired. Place beans, potatoes and water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes, rotating casserole 1/2 turn every 4 minutes, until potatoes are tender; drain.

Toss potatoes, beans and dressing in large glass or plastic bowl. Add onion and bell pepper; toss. Cover and refrigerate 1 to 2 hours or until chilled. Makes 8 servings.