Safflower (coat bottom of pot)
1 Pkg Fine Egg Noodles (2 handfuls)
Long Grain Rice (1 + 1/2 cups)
Chicken Broth (3 cups)
Salt, Garlic Powder
Pour oil in bottom of pot (1/4"). Brown egg noodles in oil until golden brown.
Add 1 1/2 cups rice. Top with 3 cups chicken broth and sprinkle with salt and garlic powder.
Bring to boil, then reduce to simmer about 15 minutes, covered.
Bake Chicken with Greek Spices.
LeSeur Silver wrapped can Early Peas.
Sour Cream.
(Pauline's recipe)
Florida Key Lime Pie
Separate 4 eggs. Combine egg yolks and one 14 oz. can of sweetened condensed milk. Mix well. Slowly add 3 oz. Key Lime juice and stir until filling is smooth and creamy. Pour into graham cracker pie crust. Place in 350 degree oven for 10 minutes. Serve chilled topped with whipped cream.
Pauline made it for dessert after dinner when we went to Charleston after The Masters. We had Lamb roast (meat timer to 140 degrees (maybe 20 min. per pound?) served with mint jelly + tzatziki sauce (Cedars or Boars Head), Lebanese rice (she cooked the noodles ahead of time and then added her rice), asparagus and salad. It was delicious!
Vegetarian Salad (Jennifer A)
Serves 3-4 people
3.5 cups Quinoa (Boil 2 cups of water or broth. Stir in 1 cup of quinoa and simmer for 15-20 minutes until semi-translucent. Stir with a fork.)
2-3 chopped mini cucumber
1/2 cup chopped parsley
1/2 cup chopped mint
1/3 cup chopped red onion
1/2 cup chopped pistachios
2 cups chickpeas
Juice of 1 lemon
1/4 cup extra virgin olive oil
Salt & pepper
1/2 cup crumbled feta cheese
