Recipes for your enjoyment!

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KEY LIME PIE

4 Eggs
14 oz can SWEETENED Condensed Milk
1/2 cup lime juice
Graham Cracker Pie Shell

Separate 3 egg whites. Beat 4 egg yolks, 1 egg white until thick. Add milk, beat again. Add lime juice, beat again.
Separately beat 3 egg whites until they peak. FOLD into above mixture, do not beat. Pour into baked pie shell.
Refrigerate and enjoy!

A unknown origin Keys recipe used for decades, provided by CTI On-Line Services.

PARMESAN GROUPER

Don't be scared by the length of this recipe. It takes longer to read it than it does to cook it! You do need to serve it as soon as it is cooked, but the actual cooking and assembling only takes about 5-10 minutes. The grouper can be prepared ahead of time and held in the fridge for a couple of hours if you cover it tightly.

For 2 people, you will need:
1 pound of grouper fillets (or other firm white fish)
About 1 cup of flour, for coating fillets
1 egg beaten with a little milk or water (milk tastes better)
About 1/2 can of grated Parmesan cheese--NO SUBSTITUTIONS of other cheeses--they will burn!
8 oz, vermicelli or spaghetti
About 2 cups of your favorite spaghetti sauce
2 slices of mozzarella cheese, cut into 3 or 4 strips each
oil for deep frying
Green olives or capers or chopped parsley for garnish

Heat spaghetti sauce on a back burner set to low heat.
Start water boiling for pasta.
Start oil heating for frying grouper---medium high heat (about 8 on a scale of 1-10 with 10 being highest heat)
Cut the grouper into fingers (strips about the size of a fat finger). Roll in flour. (If you like zippy foods, you can add Old Bay Crab Boil Spices or pepper to the flour.)
Dip floured grouper fingers into the egg wash.
Roll in the Parmesan cheese.
Lay on a plate while you finish the other grouper fingers. Tip: don't even think you can do these as you go! They need to be completely coated before you start frying.
Cook pasta and drain Keep warm.
Fry the grouper fingers in oil. Don't crowd them in the pan. They will only take about 3-5 minutes to cook. (Break the first one open to make sure they are done through--it should be white in the center.)
To serve, put a portion of drained pasta on plate. Top with about 1/2 cup of spaghetti sauce. Lay the grouper fingers in a row across the pasta. Put a strip of sauce across the center of the grouper, so the ends remain uncoverd. Put the mozzarella strips on top of the grouper. (The heat from the sauce will melt them by the time they reach the table.)
Garnish with the green olives (stick 3 on a toothpick like a periscope) or the capers or chopped parsley. The green looks really good on the red and white dish.
A tossed salad and garlic bread goes well with this. Enjoy!

Recipe courtesy of Gecko Graphics.