Green Beans Tomatoes and Bacon

4 strips bacon

1 lb thin green beans (thinnest are best haricot vert as you stir fry em) washed

1 medium yellow onion sliced

2 cloves garlic chopped

4 plum tomatoes seeded and chopped

handful Parsley chopped

4 tbs red wine vinegar

1 tsp oregano

1 tsp salt

fresh ground black pepper

Fry Bacon in large frying pan until crisp, remove

Stir fry beans over medium heat in bacon fat until bright green, add onions and garlic, continue to fry until beans are crisp tender.

Add chopped tomatoes, parlesy, vinegar, oregano salt and pepper. Cotinue to cook about 5 minutes stirring until liquid thickens slightly.

toss crumbled bacon and serve

Olive's Strawberry Shortcake

2 cup flour

1/2 cup sugar

4 tsp baking powder

1/2 tsp salt

1 egg

1 1/4 tsp shortening

1/3 cup butter

3/4 cup milk

2 qts strawberries, washed hulled and lightly dusted with sugar

2 cups whip cream

mix dry ingredients add egg, milk, melted butter and shortening mix well

spread into 2 x 8" greased round cake pans ( i used a 4 cup oven safe glass measure and cut cake into three layers)

bake at 350 x 30 minutes until lightly browned. Turn onto wire rack to cool completely

Layer berries between cakes and on top, cover with whip cream and garnish with additional berries. you will have enough berries to serve extras with the cake

Fresh Ginger and Citrus Sorbet

Had a version of this after a major Flemmings feast

After way too much of Flemmings potatoes this is nice

Also budget and fat friendly

5 cups water

2 cups sugar

3 Tbs finely chopped ginger root

2 tsp finely grated lemon zest

2 tsp finely grated lime zest

3 Tbs fresh lemon juice

3 Tbs frsh lime juice

mint leaves for garnish

Combine water, sugar and ginger in saucepan. Bring to boil stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl and discard ginger.

Return liquid to saucepan, add lemon and lime zest. Boil 2 minutes. Whisk in lemon and lime juices. Allow to cool completely. Pour mixture into 13x9 glass dish. Cover and freeze over night.

Transfer mixture to a processer and puree until smooth. I found a dough hook worked well for this. Return to glass dish and freeze until solid, at least 3 hours. Scoop Sorbet into bowls and garnish with mint.

Brenda's Fab Fudge

Smooth, creamy and easy!

1-12oz pkg semi sweet chocolate chips

1 cup butterscotch chips

1 can sweetened condensed milk

1 tsp vanilla

1 cup chopped walnuts

in saucepan melt chocolate and butterscotch chips in condensed milk over medium heat stirring constantly. Add vanilla stirring well. Add walnuts and pour into buttered dish and chill for 3-4 hours. Cut into squares.

Lenore's Key Lime Cheescake

Cookie Crust

3/4 cup flour

2 1/2 tsp sugar

1 egg lightly beaten

1/4 cup softened butter

1/2 tsp vanilla

Stir together flour and sugar, add egg butter and vanilla. Mix well.

Press dough evenly onto bottom of a well buttered 9" spring form pan

Place spring form pan on top of cookie sheet to avoid butter dripping

Bake at 350 for 12-15 minutes until lightly browned. Set aside to cool.

Key Lime Filling

24 0z cream cheese softened

3/4 cup sugar

5 Tbs sour cream

5 tsp flour

4 eggs

1 egg yolk

1/2 cup frozen limeade concentrate thawed

1/4 cup lime juice

1 tsp vanilla

Combine Cram cheese, sugar, sour cream and flour in large bowl. Beat with electric mixer until smooth. Add eggs and egg yolk one at a time beating well after each addition. Beat in Lime juice, limeade concentrate and vanilla. Pour cream cheese mixture over crust.

Bake at 350 for 15 minutes. lower temp to 200 and bake an additional 1 hour 10-15 minutes until center top no longer looks wet. Remove from oven and run knife around edge of pan.

Honey Lime Glaze

1/2 cup frozen limeade concentrate thawed

4 tsp lime juice

1 Tbs corn starch

1 Tbs honey

1 tsp lime zest

2 drops green food colouring

fresh lime slices

In small saucepan stir together all ingredients except lime slices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

Pour over cheese cake. Garnish with lime slices. Chill until serve

Is very tart so whip cream is not a bad addition as well

Chicken Piccata

serves 2

4 chicken cutlets (directions to follow)

1/4 cup flour

salt pepper to taste

2 Tbs olive oil

1/4 cup dry white wine

2 cloves garlic minced

1 shallot minced

1/2 cup chicken broth

zest of lemon

1/4 cup fresh lemon (about one juiced)

t Tbs capers drained

2 Tbs butter

lemon slices

chopped fresh parley garnish

slice chicken breast halves in half lengthwise. Place one on heavy plastic bag, pound gently with flat side of mallet until 1/4" thickness. Repeat to create 4 cutlets.

season flour with salt and pepper, mix well. put on dinner plate. press each cutlet into flour one at a time on both sides. shake of excess and place on wax paper

Coat a saute pan with not stick spray then add olive oil. Heat on medium, whhen hot add chicken cutlets probably two at time. 2-3 minutes on one side then flip over for 1-2 minutes until browned nicely, remove to warm plate and repeat with remaining cutlets.

when complete deglaze pan with wine, scaping up browned bits, add garlic and scallions, stir for about two minutes until wine is almost gone. Add chicken stock, lemon juice and capers. Place cutlets back in pan about one minute per side. Again place cutlets on warm plate

Add butter to pan and lemon slices and lemon zest. When butter melts pour sauce over cutlets and serve with plenty of fresh ground balck pepper and the chopped parsley. Serve

Zesty Lemon Pie

ZESTEEEE

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If you don't have a 9-inch deep dish, you can use a regular 10-inch pie plate instead. Prepare recipe, without whipped cream, up to 2 days ahead.
Total: 6 hours, 20 minutesYield: Makes 8 servings
Ingredients
1 cup graham cracker crumbs
3 tablespoons powdered sugar
3 tablespoons butter, melted
6 egg yolks
2 (14-oz.) cans sweetened condensed milk
1 cup fresh lemon juice
1 cup whipping cream
2 tablespoons powdered sugar
Garnishes: lemon slices, fresh mint leaves
Preparation
1. Preheat oven to 350°. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).
2. Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.
3. Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.
Southern Living, AUGUST 2010