"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Key Lime Dip, by Carol Latimer-Finethy, is from Cooking in Cottontown,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Carol Latimer-Finethy Added: Tuesday, November 3, 2009
2 (14 oz.) cans sweetened condensed milk 1 cup Key Lime juice 2 Tbsp. sugar 2 egg whites
Beat the egg whites until foamy and add sugar a little at a time and then beat until soft peaks form. Stir in milk and juice. Bake in a pie tin at 325º for 30 minutes. You may stir occasionally. Chill until firm. Serve with a sweet cookie.
Cinnamon Honey Graham Sticks are wonderful with this! Looks great in an oversized margarita glass.
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