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Aug 7, 2010

Key Lime Pie | Country Cooking Recipes

1 9-inch graham cracker piecrust
1 14-oz. can sweetened condensed milk
4 egg yolks
One half cup key lime juice
Whipped topping for garnish 
Key lime slices 

Place condensed milk, egg yolks and lime juice in a bowl and whisk together until mixture starts to thicken. Pour into piecrust and bake for 15 minutes at 350 degrees. Cool in the refrigerator overnight. Top with whipped cream if desired and key lime slices and serve. 

Tip:  Use fat free condensed milk, your favorite egg substitute and fat free whipped topping. 

Oriental Chicken Salad | Country Cooking Recipes

Three quarters cup red wine vinegar
One quarter cup sugar
1 tsp. sesame oil
1 Tbsp. olive oil
Salt and pepper to taste
3 boneless chicken breasts, cooked and cubed
One quarter cup green onions, chopped
1 11-oz. can mandarin oranges, drained
1 6-oz. can water chestnuts, chopped
One quarter cup sliced almonds
One third cup rice noodles
1 small head Romaine lettuce, torn into bite-sized pieces 

Combine first 5 ingredients in a cruet and shake well. Combine remaining ingredients in a large bowl and toss. Just before serving, pour dressing over salad and toss. 

Tip:  Use your favorite sugar substitute. 

Chilled Cucumber Soup | Country Cooking Recipes

1 tsp. ground cumin 2 large cucumbers, peeled, seeded and shredded
3 cups plain yogurt
2 cups milk
One quarter cup cilantro, chopped
One quarter cup fresh lemon juice
One quarter cup olive oil
2 cloves garlic, minced
Salt and pepper to taste 

Place cumin in a skillet and toast for about one minute. Combine cumin with remaining ingredients and stir. Chill for at least one hour and garnish with chopped cilantro. 

Tip:  Use fat free yogurt and milk.