Aunt Fanny’s Baked Squash

Ingredients:
3 pounds yellow summer squash
1/2 cup chopped onions
1/2 cup cracker meal or bread crumbs
1/2 teaspoon salt
1/2 black pepper (salt and pepper may be increased to suit taste)
2 eggs
1 stick butter
1 tablespoon sugar

Wash and cut up squash. Boil until tender, drain thoroughly, then mash. Add all ingredients except 1/2 of butter to squash. Melt remaining butter. Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs. BAKE in 375 degree oven for approximately 1 hour or until brown on top.

Traditional Irish dinner of corned beef, cabbage

Ingredients
1-4½ pound corned beef brisket
4 allspice berries
2 bay leaves
1 teaspoon mustard seeds
1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
1 teaspoon black peppercorns
1 whole clove, optional
1 medium head cabbage, cut into eighths
1½ pounds small (about 1-inch diameter) red potoatoes

Cooking Instructions
1. Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
2. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
3. Strain out spices and vegetables from cooking water.

4. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.

Stollen

The Traditional German Christmas Cake
Like many traditional dishes that originated in the country kitchens of Europe, there are as many recipes as there are cooks. So feel free to change this one. Although there seems to be a rather daunting list of ingredients and directions, stollen is really just a sweet bread mix with marzipan in the centre. If pressed for time, one of the easiest things is to substitute the list of dried fruits for the appropriate weight from a packet of assorted dried fruits and peel.

Recipe Enough For Two Loaves
This recipe makes two stollen loaves, which will keep in an airtight container for a couple of weeks. If you are making them to give as gifts, write the expiry date on the tags. The stollen also freeze very well; thaw overnight and sprinkle with icing sugar before serving for afternoon or morning teas, or for a special dessert.

Traditional Christmas Stollen

Ingredients
40 g dried yeast
700 grammes of warm plain flour
½ teaspoon ground coriander
¼ teaspoon ground nutmeg
110 g sugar
2 medium eggs, beaten
250 g soft butter
300 g raisins
125 g currants
150 g mixed candied peel, chopped
4 tablespoons rum
Zest from one large lemon
150 g roughly chopped blanched almonds
1 teaspoon salt
250 packet of white marzipan
250 g melted butter, to brush on the stollen after baking
Icing sugar to dust

Method
1. Mix together the yeast and 150 ml of warm water
2. Put the flour and spices in a large bowl and mix
3. Make a well in the centre and pour in the yeast mixture
4. Sprinkle it with a little flour, and leave to activate for 15 minutes
5. Mix the sugar and eggs in another bowl
6. Add to the flour mix, then add the butter
7. Mix everything together until it forms into a dough
8. Turn out onto a floured board and knead for five minutes until smooth
9. Add a little more flour if the mix is too wet, or more water if it is too dry
10. Put the dough into a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size – about two hours
11. Put the dried fruit and mixed peel into a bowl with the rum and leave to soak
12. After the dough has risen, turn onto a lightly floured board, and stretch into a rectangle 25 x 35 cm
13. Tip the fruit mix, the zest, the almonds, and the salt into the middle
14. Knead well until the fruit is spread through the dough
15. Divide the dough into two pieces
16. Also cut the marzipan roll into half, and roll each piece into a length of 25 cm
17. Shape the dough into two ovals approximately 30 cm
18. Press a rolling pin down the middle of the dough to make a trough
19. Put the marzipan into the trough, and fold the dough over it
20. Put the loaves onto a sheet, cover and leave to rest and rise for an hour
21. Put in the preheated oven – 180 C – and bake for approximately 35 to 45 minutes or until the loaves sound hollow when tapped on the bottom
22. Allow to cool for 15 minutes, then brush with the melted butter, using it all. This keeps the bread fresh for longer, and gives it a richer texture
23. Just before serving, dust with icing sugar
24. Serve plain in thin slices, or with whipped cream.

Deep-dish apple cranberry pie
4 large apples, peeled, cored and sliced
2-1/2 cups cranberries, fresh or frozen
3/4 cup Splenda
1/4 teaspoon apply pie spice
9-inch ready pie crust, unbaked
Preheat oven to 378 degrees.
Stir all ingredients together in a medium sized mixing bowl and place in a 10-inch deep-dish pie pan.
Place one pie crust on top of the fruits. Cut 3 or 4 slits to allow the steam to escape. Bake at 375 degrees for about 1 hour. Serve warm. Refrigerate any leftovers. Makes 10 servings.
Source: Dorothy Lee

Poke salad was something growing wild that we ate when I was a kid in Tennessee. I also have seen it canned in grocery stores.

It must be boiled and rinsed multiple times to remove toxins (posionous, otherwise) or can be fried. One reference I read commented that frying removes the toxicity as well. I've often wondered why anyone would go to all that trouble to eat something that's toxic to some degree.

I recall it being similar to other "greens" like turnip, mustard and collard greens. Each one has it's individual taste though.

POKE SALAD
1 to 2 pounds Poke Salad

6 to 8 slices bacon

1 large onion

2 eggs

Pick and wash poke salad, bring to a rapid boil for 20 minutes. Drain and rinse with cold tepid water. Bring to a rapid boil, starting with cold water, for a second boil for 20 minutes. Again drain and rinse with cold tepid water. Now for the third time, starting over cold tepid water bring to a rapid boil for 20 more minutes. Drain and rinse with cold water. Let drain completely.

Meantime fry bacon and save drippings; set aside. Clean and cut onion in quarters. Take drained poke salad. Cook in fry pan that you fried your bacon. Add 1/4 cup of drippings and shortening from bacon. Add onion, 1/4 cup of water, salt to taste. Let steam fry until onions are sauteed, about 15 to 20 minutes. Serve and garnish with hard boiled egg and bacon.

Okra

Okra originated in West Africa. In the 1700s, seeds were brought to the United States and the Caribbean by slaves, who roasted them to make a coffee substitute. The seeds also were planted, and okra soon became popular throughout the South.

Today, okra is grown around the world, and recipes using it have an international flavor. It goes into spicy Indian curries and Asian stir-fries. Greek and Middle-Eastern cooks simmer it with olive oil and tomatoes. Brazilians marinate lightly cooked slices in a spicy vinaigrette.

Southern Fried Okra
1 pound fresh okra
2 eggs, beaten
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable oil

1. Wash and slice okra; pat dry with paper towels.
2. Combine eggs and buttermilk; add okra, and let stand for 10 minutes.
3. Combine flour, cornmeal, baking powder, salt and pepper.
4. Drain okra, small portions at a time, using a slotted spoon.
5. Dredge okra, small portions at a time, in flour mixture.
6. Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375 degrees.

7. Fry okra until golden brown.

8. Drain on paper towels and serve immediately.
Makes 4 servings.

FRIED GREEN TOMATOES, SOUTHERN-STYLE
The popularity of Fried Green Tomatoes was not limited to the South as many would lead you to believe. The fact is, farmers everywhere had to find ways to use the last of the tomato crop, especially in the northern states where the tomatoes had to be picked green to protect them from the first frost. The Pennsylvania Dutch would can green tomato relishes with some. Others would be wrapped individually in newspaper and stored in a cool basement or root cellar to slowly ripen for later use. They also used many in preparations such as Green Tomato Pie or for frying. The only difference I can determine is that the Pa Dutch used flour as a coating (see recipe), as opposed to the flour and cornmeal mixture used by most Southerners. Either is very good. Tomatoes were fried in bacon grease or lard then, in later years, shortening, oil or butter. See the notes below for choosing tomatoes for frying.

INGREDIENTS
3 to 4 unripened tomatoes, cut into approximately 3/8-inch slices
1/2 cup flour
1/2 cup cornmeal
Vegetable oil, butter or bacon grease for frying
Salt and pepper to taste

Heat enough oil to cover the bottom of a large skillet over medium-high heat. Mix together the flour and cornmeal. Dredge the tomato slices in the flour mixture to coat both sides; shake off excess. Place in hot pan and brown quickly until slightly softened but not mushy, about 2 minutes per side. Adjust heat as needed. Add more oil as needed between batches. Place briefly on paper towels to remove excess oil, then on a large platter in a single layer. Sprinkle with salt and pepper.
Serves 4

Nassau Grits
In Pensacola, Florida, we enjoy a breakfast restaurant called The Coffee Cup where many gather to eat grits and eggs with bacon, ham, sausage and biscuits in the mornings.

An adaptation of The Coffee Cups' grits recipe in itself is a riff on one passed on to The Coffee Cup through many hands. Now, it passes to you.

If you'd like to read more about The Coffee Cup and other Southern delights, grab a copy of Southern Belly for yourself.

- makes 4 to 6 servings -

Ingredients
1/2 pound bacon

1 medium onion, finely chopped

1 bell pepper, seeded and finely chopped

3/4 cup ground or finely chopped ham (about 6 ounces)

1 14-ounce can chopped tomatoes

1 teaspoon finely chopped garlic

3/4 cup uncooked white grits

Salt and freshly ground black pepper

Procedure
1. Heat a large skillet over medium heat. Add the bacon and cook, turning once, until crisp, 5 to 7 minutes. Remove to a plate lined with paper towels. Once cooled, crumble into bits and set aside.
2. Pour off all the bacon drippings except for 2 to 3 tablespoons. Add the onion and bell pepper and saute until the onion is translucent, 3 to 5 minutes. Add the ham, stirring to mix well. Cook, stirring occasionally, for 10 minutes. Add the tomatoes and garlic and reduce the heat to low. Simmer, stirring occasionally, for 30 minutes.
3. Meanwhile, cook the grits as directed on the package instructions. When they reach a creamy state, stir in the ham and tomato mixture. Taste and adjust for seasoning with salt and pepper. Transfer to a large serving bowl and crumble the bacon over the top. Serve immediately.

Collard greens, Southern Style
Southerners love their greens. A time-honored tradition in southern kitchens, greens have held an important place on the table for well over a century, and there is no other vegetable that is quite so unique to the region. Greens are any sort of cabbage in which the green leaves do not form a compact head. They are mostly kale, collards, turnip, spinach, and mustard greens.

In the Southern states, a large quantity of greens to serve a family is commonly referred to as a "mess o' greens." The exact quantity that constitutes a "mess" varies with the size of the family.

Collard greens (whole collard heads or leaves)

2 ham hocks

4 medium size white potatoes, peeled (last 30 minutes)

Water

Salt to taste

Toppings (suggestions follow)

Wash greens thoroughly, approximately 3 or 4 times to ensure they are clean and free of insects. Remove large stems.

Place ham hocks in an extra-large pot with enough water to completely cover them. Add salt and cook ham hocks at least 30 minutes before adding collards greens. Add collards, big leaves first (let them start boiling), then add remainder of greens. Cook 45 minutes to 1 hour, stirring once about midway to ensure thorough cooking. Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary.

Remove from heat and drain in a colander, reserving the juice (pot likker). Chop collards with a collard chopper or a knife, leaving no large leaves or pieces. Add some of the pot likker if the greens are too dry.Salt to taste. Serve hot or at room temperature with your choice of toppings.

Toppings:

Hot pepper

Vinegar

Onions and vinegar (chopped onions and vinegar mixed together)

A Southern-style turnip green recipe with salt pork
Ingredients:
4 to 4 1/2 pounds turnip greens
1 pound salt pork, rinsed and diced
1 1/2 cups water
1 cup finely chopped onion
1/2 teaspoon pepper
1 teaspoon sugar, optional
a dash of crushed red pepper, optional

Preparation:
Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well. Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, water, onion, sugar, pepper, and crushed red pepper; bring to a boil. Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings.Serve with vinegar or pepper sauce and cornbread.

Serves 6

Southwest Louisiana Creole Jambalaya
(NOTE: My good friend, Mrs. Susan Strong of St. Petersburg, Fla. sent me this delicious recipe. Susan lived in Louisiana for many years.)
1 TBS shortening
2 TBS flour
1 pound pure pork sausage, smoked,
or loose uncased sausage
1/2 cup bell pepper, chopped
3 cups raw shrimp, peeled,
de-veined and chopped bite size
5 cups tomatoes, peeled and diced
2 1/2 cups water
1 large onion, chopped
1 clove garlic, crushed
2 TBS parsley, chopped
2 cups raw white rice (I wash mine)
2 TBS Worcestershire Sauce
1 1/4 tsp salt
1/2 tsp thyme
1/4 tsp red pepper

Melt shortening in a large, heavy Dutch oven. Add flour and
stir until blended (not a roux). Then add sausage, cut into
bite sized pieces and bell pepper. Cook 5 minutes or a little
more and add shrimp, tomatoes, water, onion , garlic and
parsley. Bring to a boil and stir in rice, Worcestershire Sauce,
salt, thyme and red pepper. Cover and simmer for about
30 minutes or until rice is tender. Stir occasionally. Sprinkle
with additional chopped parsley. Does not freeze well.
Serves 8

Noah, this is the way we always made it. This one comes from "Pirate's Pantry".
Just thought you might enjoy reading an authentic one.

Jambalaya
1 pound smoked sausage, sliced
2-1/2 to 3 pounds shrimp or chopped ham
1 small can tomato sauce
1 can beef broth
1 can or one package onion soup
1 stick real butter
2 cups uncooked Uncle Ben’s Converted Rice
1 bunch green onion, chopped
2 large onions, diced
1/2 bunch parsley, sliced
3 ribs celery, sliced
1 large bell pepper, any color, diced
1 teaspoon Tony Chachere’s Original Creole Seasoning
Put all ingredients directly into a roasting pan. Mix together.
Sprinkle with Creole seasoning to taste. Bake uncovered at 350 degrees for 1 hour. Stir every 15 minutes until done. Serve immediately.
Serve with hot French bread, green salad and a light dessert.
Source: Deborah Barrios Plessy, Pensacola

Black Beans with Rice
Black beans are cooked with chopped vegetables and seasonings then served with hot cooked rice.

Ingredients:
1 pound dried black beans, washed and drained
6 cups water
1 cup chopped onion
1 large green bell pepper, chopped
2 cloves garlic, minced
1/4 cup olive oil
2 bay leaves
2 teaspoons salt
1/4 teaspoon pepper
1 large smoked ham hock or ham bone
2 slices bacon, minced
3 tablespoons red wine vinegar
hard cooked egg
hot cooked rice

Preparation

Cover beans with water and bring to a boil; boil for 2 minutes. Remove from heat, cover pan, and let stand for 1 hour. Sauté chopped onion, green bell pepper and garlic in olive oil for 4 to 5 minutes, or until onion is tender. Add to beans with the bay leaves, salt, pepper, ham hock or bone, and bacon. Bring to a boil; reduce heat, cover, and simmer for 2 hours. Add more water if necessary. Add vinegar and garnish with hard cooked eggs, if desired. Serve with cooked rice.

Fourth of July
Prize Winning Baby Back Ribs

INGREDIENTS
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce

DIRECTIONS
Preheat grill for high heat.

In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.

Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.

Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.

Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

LEMON MARMALADE

2 large or 3 medium lemons
5 cups water
2-1/4 cups sugar

Cut lemons lengthwise in half, then crosswise as thinly as possible, discarding ends and seeds but collecting juices.

Place lemon and water in a non-corrosive pan. Heat to boiling; reduce heat and boil uncovered for 30 minutes.

Strain mixture through a sieve into a bowl. Measure liquid. There should be 3 cups; if not, add more water.

Return lemon and liquid to pan. Add sugar and heat to boiling. Cook about 30 to 35 minutes after adding sugar, or until mixture is firm but not stiff.

Remove from heat and ladle into hot, sterilized jars. Do not double recipe.

Yields 3 pints.
Source: Jamie Jones

Red, White and Blue Strawberry Shortcake
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced

DIRECTIONS
Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.

Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

Pollo alla Milanese Cuban style
I"m sure most of you are aware of this dish. It is very common. In fact, I bet some of you make this and don't even realize you are making it. Why? Because Pollo alla Milanese is basically breaded chicken. In this case it would be breaded boneless chicken breast. There is no science to this dish, no need to have a recipe book on hand, no need to have a degree in culinary arts. However, I'm going to give you a Cuban touch to this recipe that will give it a BAM! like Emeril Lagasse would say. Cuban's call this dish pollo empanizado which obviously means breaded chicken. How could we make this very basic simple dish into a Cuban style gem? Well we do what Cubans do best, we marinade!!!!! That is the secret. Cubans will marinade just about everything and the secret marinade is called MOJITO. Yes, like the drink, but the marinade and the drink differ greatly.

Mojito the marinade consists of garlic, onions, cumin, oregano, salt, pepper and bitter oranges. That is the secret ingredient that makes Cuban style mojito so special. It is the bitter oranges. Bitter oranges are very difficult to get and if you try this with regular oranges, it's not going to taste the same. So, don' try it.

But since I'm all about saving time and doing things the easy way I buy the mojito already made. My recommendations would be either the Goya or the mojo from La Lechonera. Either one is good. Make sure you buy the bottle that says MOJO on it. Goya sells another marinade made from bitter oranges, but it's NOT mojito. (Mojo and mojito are the same thing) So please don't make the mistake of buying that one. So here is how I make Pollo alla Milanese Cuban style.

Ingredients:

4 pieces of boneless chicken breasts

1 cup Mojito (Mojo)

1 1/2 cups italian style bread crumbs

1 tablespoon grated Parmesan cheese

1 tablespoon fresh chopped parsley

2 eggs

salt and pepper for taste

1 lemon

Wash and pat dry the chicken breasts. You want the chicken pieces to be on the thin side so mash them down. Put them in bowl and pour the mojito over them. Flip them around in the bowl making sure that the mojito has coated all the pieces back and front. Let them sit in the marinade for at least 4 hours. I've even kept them in overnight.

After they've sat for a while, take them out and pat dry. Now you can start up the oil in a frying pan. I use extra light virgin olive oil for frying but you can use vegetable oil if you like. Combine parmesan cheese and bread crumbs on one plate. Put the eggs in another plate. Mix them up with a fork. Add the parsley, salt and pepper. Now arrange the plates in this order; chicken breasts first, egg mixture second and bread crumbs third.

Now dip chicken in egg mixture and coat both sides. Then dip the chicken onto the bread crumb plate. Make sure you get a really nice coat of bread crumbs. Then place in the oil and fry them up! When the oil is really hot, they will cook fast. Remember to flip them so you get a nice golden brown top. When the chicken is done, place them on a plate with a paper towel so it can soak up the extra oil.

Place the chicken on your serving dish. Cut up the lemon in 4 pieces and place one piece next to each of the 4 pieces of chicken. I like to serve this dish with a green salad. Nice and simple.

Well that's it. You will see how much more flavorful the chicken is when you bite into it. Here's another tip for a topping. Buy some Chimichurri sauce. Also available in spanish markets. Instead of the lemon use this sauce.

HEALTHY/LITE VERSION:

Don't add cheese to the bread crumbs and use egg whites instead of the whole egg. Also, you can bake the chicken in the oven. When they are just about done, flip on the broiler for a few minutes so you can get a nice brown topping.

Chicken for 8 - Fit for Queens Coronation
(This recipe came from Mark Pierre Schmidtke
of Morocco)
2.3kg (5lb) chicken
1 tbsp vegetable oil
1 small, finely chopped onion
1 tbsp curry paste
1 tbsp tomato puree
100ml red wine
1 bay leaf
1/2 lemon juice
4 finely chopped apricot halves
300ml (1/2 pint) Mayonnaise
100ml (4 fl oz) whipping cream
Salt and pepper
Watercress to garnish

Instructions:
1. Skin the chicken and cut into small pieces and grill it until cooked.
2. In a small saucepan, heat the oil, add the onion and cook for about three minutes, until softened.
3. Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
4. Simmer, uncovered, for about 10 minutes until well reduced.
5. Strain and leave to cool.
6. Puree the chopped apricot halves in a blender or food processor or through a sieve.
7. Beat the cooled sauce into the mayonnaise with the apricot puree.
8. Whip the cream to stiff peaks and fold into the mixture.
9. Season, adding a little extra lemon juice if necessary.
10. Fold in the chicken pieces, garnish with watercress and serve.

History of Florida's Key Lime
Key limes are the pink flamingos of Florida food, and they are a celebrated part of local color. Key West, Florida, is famous for its fabulous key lime pie, one of America's best-loved regional dishes. Every restaurant in the Florida Keys, and especially in the city of Key West, serves this wonderful pie. There seems to be a key lime pie for every palate, with numerous versions made throughout the region. This pie is considered the official pie of the Florida Keys.

Aficionados of key lime pies argue endlessly about the proper way to make one. Graham-cracker or pastry crust? Meringue on top or whipped cream, or neither? Cooked or uncooked filling? The one thing that they do agrees on is that under no circumstances should you ever add green food coloring. The filling of authentic key lime pie is a light yellow.

As to who made the first key lime pie, no one really knows for sure as it has never been documented. The most likely story is that William Curry (1821-1896), a ship salvager and Florida's first self-made millionaire (commonly referred to as rich Bill), had a cook that was simply know as Aunt Sally. It was Aunt Sally who created the pie in the late 1800s. Some historians think that Aunt Sally didn't create the Key Lime Pie, but probably perfected a delicacy that was the creation of area fishermen. William Curry built a lavish mansion for his family in 1855 that still is being used today as the Curry Mansion Inn.

It was not until the 1930s that the first recipes were written down. Until then everyone just knew how to make the pie. No fresh milk, no refrigeration, and no ice was available in the Keys until the arrival of tank trucks with the opening of the Overseas Highway in 1930. Because of this lack of milk, local cooks had to rely on canned sweetened condensed milk, which was invented in 1856 by Gail Borden. Key lime may be the star ingredient of the key lime pie, but it is the sweetened condensed milk that makes it so smooth and delicious.

The key lime tree, which is native to Malaysia, probably first arrived in the Florida Keys in the 1500s with the Spanish. Key limes look like confused lemons, as they are smaller than a golf ball with yellow-green skin that is sometimes splotched with brown. They are also know as Mexican or West Indian limes. When a hurricane in 1926 wiped out the key lime plantations in South Florida, growers replanted with Persian limes, which are easier to pick and to transport. Today the key lime is almost a phantom and any remaining trees are only found in back yards and their fruit never leave the Florida Keys. Key limes are also grown for commercial use in the Miami area.

In 1965, Florida State Representative Bernie Papy, Jr. introduced legislation calling for a $100 fine to be levied against anyone advertising key lime pie that is not made with key limes. The bill did not pass

In 1994, the State Legislature officially recognized Key lime pie as an important symbol of Florida. The road to becoming the official state pie, was not an easy one. Since the 1980s, North Florida lawmakers have debated that a pie made of pecans, grown in Florida, would better reflect the state’s history. House Bill 453 and Senate Bill 676 of the Florida Legislature's Regular 2006 Session made the Key Lime Pie the official Florida state pie as of July 1, 2006.
Source: Bahama Currys

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ORIGINAL FLORIDA KEY LIME PIE RECIPE - FLORIDA'S OFFICIAL STATE PIE...
1 (14 oz) can sweetened condensed milk
4 egg yolks
4 oz. Florida Key West Key Lime Juice
9" graham cracker pie crust

Mix milk and egg yolks completely with electric mixer. Slowly add key lime juice and mix thoroughly. Pour into 9-inch prepared graham cracker pie shell. Bake at 350o for 8 minutes*. Turn oven off and crack door. *If making meringue, place meringue on hot key lime pie, sealing edges to crust, then toast to a golden brown. Keep a close eye on it. It'll start to toast real fast. Turn oven off and crack door after browning meringue. If using whipped topping, bake for 10 minutes. Let pie cool before placing in refrigerator. If using whipped topping, place on pie prior to serving and garnish as desired.

ROAST CHICKEN WITH VEGETABLES
1 whole kosher or roasting chicken, about 3 1/2 pounds, giblets removed
1 teaspoon dried tarragon
1/2 teaspoon dried thyme leaves
Freshly ground pepper
3 tablespoons olive oil
1 cup chicken broth or water
1 bay leaf
12 Brussels sprouts, trimmed, an "X" cut into root ends
3 carrots, peeled, cut into
1 1/2-inch pieces
8 new red potatoes, peeled, halved
Salt

1. Heat oven to 450F. Sprinkle 1/2 teaspoon of the tarragon, 1/4 teaspoon of the thyme and pepper to taste into cavity of chicken. Truss chicken tightly with string, if desired. Rub oil over chicken; sprinkle with remaining 1/2 teaspoon tarragon, 1/4 teaspoon thyme and pepper to taste.
2. Place chicken, breast side up, on rack in roasting pan. Roast 30 minutes. Lower oven to 325 degrees; baste chicken with broth. Roast an additional 30 minutes or until an instant read thermometer inserted into thickest part of thigh reads 160 degrees. Remove chicken to cutting board. Cover loosely with foil; let rest 10-15 minutes before carving. Remove fat from pan drippings by tilting pan and discarding fat with spoon. Or, pour pan drippings into fat separator.
3. Meanwhile, heat large pot of salted water to boil; add bay leaf. Add Brussels sprouts, carrots and potatoes. Cook at gentle boil, until almost tender, about 10 minutes. Transfer vegetables with slotted spoon to bowl of ice water to stop cooking. Drain vegetables; pat dry with paper towels.
4. Raise oven to 400 degrees. Place vegetables in chicken roasting pan without rack. Season with salt and pepper to taste; toss with drippings. Roast, turning once or twice, until vegetables pierce easily with tip of knife and potatoes are lightly browned, about 15 minutes. Place chicken and vegetables on serving platter. Carve; serve with pan drippings, if desired.

Recipe note: f you use a kosher chicken, it is not necessary to salt it before roasting, because the birds are salted in their processing.

Yield: 4 Servings