...and Even More Recipes!

Lemon Icebox Pie Submitted by Stacey Girl   I made this pie back in the early 1970's when the metal icecube trays were still being used. The insert could be removed and you would crush your own graham crackers and mix with softened butter to make your graham cracker crust that you would press into the metal ice cube tray before the filling was added. Now here is a modern recipe that I think many will enjoy. Prep time 20 minutes Makes 1-9 inch pie   1(14ounce) Eagle Brand Sweetened Condensed Milk (not evaporated milk) 1/2 C lemon juice Yellow food coloring optional 1 C (1/2 pint) whipping cream but you can use Cool Whip, thawed 1 (9 inch) baked pie shell or graham cracker crumb crust   In medium bowl stir together Eagle Brand, lemon juice, and food coloring if desired Fold in whipped cream Pour into prepared crust. Chill for 3 hours in freezer or until set.   Refrigerate until you serve.

My Sister’s Bread & Butter Pickles Submitted by Mary Beth Ross Memaw asked for a Bread & Butter Pickle Recipe.  Here it is...they are wonderful! - Mary Beth  8 qt. Cucumbers, unpeeled, sliced 12 Medium onions, chopped (large pieces) 4 Green, red or yellow sweet peppers (or mixed colors), chopped (large pieces) 6 Cloves garlic 2/3 c. Pickling salt Ice 10 c. Sugar 6 c. Cider or white vinegar (she uses cider) 4 tbs. Mustard seed 3 tsp. Turmeric 3 tsp. Celery seed Combine the cucumbers, onions, peppers, garlic and salt in an ice chest.   Cover the vegetables with ice and mix well.  Let stand for 3 hours. Drain the vegetables and remove the garlic.  Combine the remaining ingredients in a large kettle.  Add the vegetables to the syrup and bring to a boil. Pack the pickles into hot, sterilized quart jars.  Process in a hot bath for 5 minutes. Allow to cool, undisturbed, for 24 hours. Makes 8-10 quarts.

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