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Show ADD SUNSHINE TO WINTER MENUS Our country is so large that each state or region has its own seasonal pastimes pas-times and activities based on climate and cultural background. Florida is known for its juicy citrus fruits and Key Lime Pie. For a delicious appetizer or light dessert try Creamy Sunshine Salad. This healthful salad combines fresh orange and grapefruit sections with avocado slices, a sweet 'n' creamy Concord-grape Concord-grape dressing and chopped macadamia nuts. The dressing dress-ing is quick and easy to prepare pre-pare because it's made with convenient Concordgrape jelly and sour cream. An updated version of that specialty from the Florida Flor-ida Keys is Key Grape-Lime Pie. A layer of Concordgrape preserves spread over the bottom pie crust before adding add-ing lime filling and meringue gives a pleasant contrast of flavors and colors to this famous dessert. So let the sun shine in at your house this winter with these flavor favorites from, the sunny State of Florida. Creamy Sunshine Salad 2 cups orange sections 1 cup grapefruit sections 1 medium avocado, sliced Boston lettuce leaves 1 cup dairy sour cream 14 cup Concordgrape jelly 14 teaspoon salt 14 cup chopped macademia nuts Combine orange, grapefruit grape-fruit and avocado. Arrange on lettuce leaves. Blend sour cream and grape jelly. Add salt and macadamia nuts; stir to blend. Serve sauce over salad. sal-ad. Makes 4 servings. Key Lime-Grape Pie 1-12 cups sugar 13 cup cornstarch 3 eggs, separated 1-12 cups water 2 teaspoons grated lime peel 14 cup fresh lime juice 2 drops green food coloring (optional) 12 cup Concordgrape preserves 1 9-inch pie shell, baked and cooled 14 teaspoon cream - of tartar 6 tablespoons sugar 12 cup shredded coconut In a medium saucepan combine sugar and cornstarch. corn-starch. Blend egg yolks and water; gradually stir into sugar mixture. Cook over medium heat, stirring con stantly, until mixture thickens thick-ens and boils. Cook 1 minute longer. Remove from heat and stir in lime peel, lime juice and food coloring. Spread Concordgrape preserves pre-serves in bottom of prepared pie shell. Pour lime filling over preserves. Beat egg whites and cream of tartar in small deep mixing mix-ing bowl at high speed until foamy. Gradually beat in sugar; continue beating until stiff and glossy. Heap meringue me-ringue onto hot mixture and spread over filling, carefully sealing meringue to edge of crust. Bake at 400F, for , about 10 minutes until me-' me-' ringue is a delicate brown. . Makes 6 to 8 servings. |