Browse Items (3 total)
Sort by:
-
Key Lime Pie
Card 1 Front:
KEY LIME PIE HERSHEY'S/BORDEN
1 9-or10-inch baked pastry shell or graham
cracker crumb crust
6 egg yolks
2 14-ounce cans Eagle Sweetened Condensed Milk
(NOT evaporated milk)
1 8-ounce bottle ReaLime Juice from Concentrate
Yellow or green food coloring, optional
Whipped cream or whipped topping
Preheat oven to 325 degrees. In large mixer
bowl, beat egg yolks with sweetened condensed
milk, ReaLime brand and food coloring, if de-
sired. Pour into prepared pastry shell; bake
40 minutes. Cool. Chill. Top with whipped
Card 1 Back:
cream. Garnish as desired. Refrigerate left-
overs.
*If using frozen packaged pie shell or 6-ounce
packaged graham cracker crumb pie crust, use 1
can Eagle Brand Sweetened Condensed Milk, 3 egg
yolks and ½ cup ReaLime brand. Bake 30 minutes.
Proceed as above.
**Use only Grade A clean, uncracked eggs.
Makes one 9-or10-inch pie.
---
# Key Lime Pie
*Recipe from the kitchen of Hershey's/Borden*
*Makes one 9- or 10-inch pie*
## Ingredients
- 1 (9- or 10-inch) baked pastry shell or graham cracker crumb crust
- 6 egg yolks
- 2 (14-ounce) cans Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1 (8-ounce) bottle ReaLime Juice from Concentrate
- Yellow or green food coloring, optional
- Whipped cream or whipped topping, for serving
## Instructions
1. Preheat oven to 325°F.
2. In a large mixer bowl, beat egg yolks with sweetened condensed milk, ReaLime brand, and food coloring, if desired.
3. Pour into prepared pastry shell; bake 40 minutes.
4. Cool. Chill.
5. Top with whipped cream. Garnish as desired.
6. Refrigerate leftovers.
---
*\*If using a frozen packaged pie shell or a 6-ounce packaged graham cracker crumb pie crust, use 1 can Eagle Brand Sweetened Condensed Milk, 3 egg yolks, and 1/2 cup ReaLime brand. Bake 30 minutes. Proceed as above.*
*\*\*Use only Grade A clean, uncracked eggs.* -
Shrimp Ginger Curry
SHRIMP GINGER CURRY
½ cup butter or margarine
½ cup finely chopped onion
½ cup finely chopped celery
2 cloves garlic, minced
1½ to 2 tablespoons peeled, grated
fresh ginger
1½ to 2 teaspoons curry powder
⅓ cup flour
3 cups light cream or milk
2 teaspoons lime juice
1 teaspoon salt
1 pound medium prawns, cooked,
shelled and deveined
Condiments:
Dry roasted peanuts
Toasted coconut
Raisins
Chutney
In skillet, melt butter. Add onion, celery
and garlic; saute until tender. Add ginger,
curry and flour; heat until bubbly. Re-
move from heat; stir in cream, lime juice
and salt. Cook and stir over low heat,
until thickened. Add shrimp; heat
through. Serve over hot cooked rice. Pass
suggested condiments. Makes 4 to 6 serv-
ings.
Note: 1½ to 2 cups cubed, cooked
chicken may be substituted for the
shrimp. Use 1½ cups each chicken broth
and light cream for liquid.
Back: blank
---
# Shrimp Ginger Curry
*Makes 4 to 6 servings*
## Ingredients
- 1/2 cup butter or margarine
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 cloves garlic, minced
- 1 1/2 to 2 Tbsp peeled, grated fresh ginger
- 1 1/2 to 2 tsp curry powder
- 1/3 cup flour
- 3 cups light cream or milk
- 2 tsp lime juice
- 1 tsp salt
- 1 lb medium prawns, cooked, shelled and deveined
### Condiments (for passing at table)
- Dry roasted peanuts
- Toasted coconut
- Raisins
- Chutney
## Instructions
1. In a skillet, melt butter. Add onion, celery and garlic; sauté until tender.
2. Add ginger, curry powder and flour; heat until bubbly.
3. Remove from heat; stir in cream, lime juice and salt.
4. Cook and stir over low heat until thickened.
5. Add shrimp; heat through.
6. Serve over hot cooked rice. Pass suggested condiments at the table. -
Lime-Pineapple Fluff
Lime-Pineapple Fluff
Sugared raspberries atop add just the
right flavor bouquet for this tangy gela-
tin whip—
1 No. 2 can (2½ cups) crushed
pineapple
• • •
1 envelope (1 tablespoon) un-
flavored gelatin
⅓ cup sugar
Dash salt
• • •
¼ cup lime juice
• • •
1 cup heavy cream, whipped
Few drops green food coloring
Drain pineapple and add enough
water to syrup to make 1½ cups.
Combine gelatin, sugar, and salt;
add syrup. Heat and stir till gela-
tin dissolves. Remove from heat;
add lime juice. Chill till partially
set; beat with rotary or electric
beater till light and fluffy. Fold in
drained pineapple and whipped
cream. Tint pale green with few
drops food coloring. Pour into 1-
quart mold. Chill till firm. Un-
mold. Top with additional whipped
cream and sweetened red raspber-
ries; or pass a bowl of thawed
frozen raspberries (a few crystals
Makes 6 to
Back:
remaining) for a sauce. Makes 6 to
8 servings.
---
# Lime-Pineapple Fluff
*Sugared raspberries atop add just the right flavor bouquet for this tangy gelatin whip—*
## Ingredients
- 1 No. 2 can (2 1/2 cups) crushed pineapple
- 1 envelope (1 Tbsp) unflavored gelatin
- 1/3 cup sugar
- Dash salt
- 1/4 cup lime juice
- 1 cup heavy cream, whipped
- Few drops green food coloring
## Instructions
1. Drain pineapple and add enough water to syrup to make 1 1/2 cups.
2. Combine gelatin, sugar, and salt; add syrup.
3. Heat and stir till gelatin dissolves.
4. Remove from heat; add lime juice.
5. Chill till partially set; beat with rotary or electric beater till light and fluffy.
6. Fold in drained pineapple and whipped cream.
7. Tint pale green with few drops food coloring.
8. Pour into 1-quart mold. Chill till firm.
9. Unmold. Top with additional whipped cream and sweetened red raspberries; or pass a bowl of thawed frozen raspberries (a few crystals remaining) for a sauce.
Makes 6 to 8 servings.