Get Fit Like A Celebrity - Celebrity Fit Club Bootcamp DVD
*----> Retail: $14.99 YOUR PRICE: $2.99 <----*
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Wednesday, October 7, 2009
*** A WORD FROM THE KITCHEN ***
To bring you up to speed on absence... we experienced
some database issues with the mailer end of last week
(a.k.a. crash) and were not able to mail anything.
Believe me it's been no vacation but that's why no
recipes.
We are still working diligently on getting up to speed
again with all of the subscriptions and really appreciate
your patience through the rest of the week as we smooth
out. Also. if you are getting this and had already
unsubscribed from the list we may have missed an update
so please do me a favor and unsubscribe again right at
this link I promise we'll get you off the list promptly.
http://scripts.gophercentral.com/lunsub.aspx?id=%%merge lists_.listid_%=
%
So I do apologize for the interruption and thanks for
your understanding. Whew! That's a mouthful I feel like
I owe you a really really good one today so I've dug into
the archives for a special one kinda carribbean it's
our KEY LIME PIE...a light and refreshing recipe and looks
like it came straight out of the bakery case.
Enjoy! Marzee
mailto:mz@gophercentral.com
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RECIPE: EASY KEY LIME PIE
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INGREDIENTS:
1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 eggs
1 pinch salt
1 pinch cream of tartar
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 lime
DIRECTIONS:
Preheat oven to 325 degrees. Mix graham cracker crumbs with
sugar and melted butter. Press into 9 inch pie plate and bake
for 5 minutes. Remove from oven and let cool. If using fresh
fruit, squeeze into a measuring cup to get 1/4 cup of juice
from each. Separate 2 of the eggs, placing the two egg whites
into a mixing bowl. Reserve the yolks in another bowl. To the
yolks, add one whole egg, 1/2 cup juice and sweetened condensed
milk. Mix well. With clean mixer blades, beat the egg whites
until stiff, but not dry, adding cream of tartar after about
20 seconds. Fold whites into filling mixture. Pour filling
into partially baked crust. Bake in preheated 325 degrees for
10-15 minutes or until set. Let cool at room temperature, then
freeze 4 hours to overnight. Right before serving, whip cream
to form stiff peaks. Serve decorated with whipped cream and
lime slices.
Yield: 1 pie - approx 8 Servings
Categories: Desserts, Pie
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AbExerciser Ball
Like The Bender Ball, But At A Savings...
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Get Two for $14.98
A primary benefit of exercising with a Bodytrends exercise ball
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FEATURES:
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Grab one for $7.99 or save an additional $2.00 and get two
(give one as a gift!) for $13.98
http://pd.gophercentral.com/u/1557/c/120/a/574
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MARZEE'S CORNER
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TIPS FOR USING FRESH LIMES:
There are two main varieties of limes the Persian lime
and the Key lime. The Key lime (from Florida) is smaller,
rounder and has a more yellow than green color. Both
are an excellent source of vitamin C.
** Selection and storage **
Shop for bright green fruits with a floral scent that
feel heavy for their size. Avoid fruits have yellow spots
and hard skin as they are old. Slight brown spots won't
affect flavor but hard spots will. Uncut limes will keep
up to a month in the refrigerator and fresh cut limes
will keep in a plastic bag for 5 days.
** Preparation **
To get the most juice out of your lime when it is warmed
to room temperature or microwave on high for 10 to 20
seconds. Roll the lime between your hands or between
palm and counter top to loosen the pulp before cutting
them. The average lime produces about 1 1/2 tblsp. of
juice and about 1 1/2 tsp. of zest.
Don't worry I'll get back to the bloopers next week
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