Margi Linden-Burns has been a member of CLRA since 1995. This year, Margi has become our new social co-chairperson, sharing the responsibility with Telfair Steele. Margi’s recipe for Key Lime Pie is the result of extensive research. "We enjoy tropical beach vacations during which time we’re often on a search for the ‘ultimate’ Key Lime Pie! This recipe, a family favorite from one of our trips, comes pretty close!"

Key Lime Pie

1 9" graham cracker crust
3-4 eggs, separated
1 (14 oz.) can sweetened condensed milk
1/2 cup key lime juice
pinch cream of tartar
1/2 teaspoon lime juice
6-8 tablespoons sugar Double recipe for a thicker pie
Preheat oven to 350 degrees.

Beat egg yolks slightly. Stir in condensed milk and key lime juice. Stir until mixture thickens (2-3 minutes). Pour into pie shell and bake for 15 minutes.

Meanwhile, beat egg whites until foamy. Add cream of tartar and 1/2 tsp. lime juice and beat until soft peaks form. Add sugar and continue beating until stiff peaks form.

Swirl meringue over hot pie filling— sealing meringue to the edge of the pie crust. Bake 15 minutes or until lightly browned. Enjoy!

Telfair Steele has been a member of CLRA since 1995. This year, along with Margie Linden-Burns, Telfair has become our new social chairperson. Telfair’s contribution, Crunchy Coleslaw, is from her brother-in-law who lives in Houston, Texas This recipe was a standout at a picnic they had while visiting him last summer. Enjoy!

Crunchy Coleslaw
Dressing:
1/4 cup sugar
1/2 teaspoon white pepper
1 teaspoon salt
1/2 cup oil
6 tablespoon rice vinegar

Salad:
2 tablespoons oil
1/2 cup sliced almonds
1/4 cup sesame seeds
8 green onions, sliced
1 head cabbage, finely chopped
2 3-ounce packages Top Ramen noodles, broken up

Combine dressing ingredients; set aside. Finely chop cabbage using food processor (or by hand). Heat 2 tablespoons oil in skillet and toss in almonds and sesame seeds; cook until just lightly brown. Combine with everything else. Chill. Serves 4-6.