Write to her at lcicero@miamiherald.com.
Chalk up another win for Cook's Corner sleuths: We've got the signature Key lime pie recipe from the Fern Inn in Islamorada, home of a renowned version of the South Florida favorite in the 1950s and '60s.
DRESSING FLUFFY CITRUS DRESSING 1 egg ½ cup sugar 1 tablespoon grated orange zest 2 teaspoons grated lemon zest 2 teaspoons minced fresh tarragon or 1 teaspoon dried
DESSERT PARKER'S LIGHTHOUSE KEY LIME PIE 1 (14-ounce) can sweetened condensed milk 1 (8-ounce) package cream cheese, softened ¾ cup plus 2 tablespoons fresh-squeezed Key lime
DESSERT FERN INN KEY LIME PIE 1 (14-ounce) can sweetened condensed milk 6 eggs, separated (see note below) ½ cup Key lime juice
COOK'S CORNER
Q: I value your column very much, and have a suggestion: Hard times are a-comin', and for many are already here. Years ago, I was an artist living hand to mouth, and appreciated tips for eating cheap from others similarly situated. I find myself increasingly pinched in my retirement. I never learned how to cook cheap cuts of meat, for example, or inexpensive ethnic foods. Perhaps you can devote a column to this matter.
SIDE DISH SCALLOPED TOMATOES If you're watching your sodium intake, omit the 2 teaspoons salt and use no-salt-added tomatoes. The celery salt alone will add a little edge.
MAIN DISH ROBERT GIBSON'S PIGEON PEAS AND RICE 8 ounces dried pigeon peas 2 tablespoons cooking oil or bacon drippings 2 medium onions, chopped
DESSERT SWEET FRUIT ENCHILADAS 8 (8-inch) flour tortillas 1 (8-ounce) bar cream cheese ¼ cup sour cream 1 teaspoon vanilla extract or lemon juice or 1 tablespoon dark rum
COOK'S CORNER
Q: About 50 years ago, there was an article in The Miami Herald about a famous seafood restaurant in the Florida Keys that was known countrywide for its Key lime pie. The lady who owned it had died, and it was thought that the recipe died with her. However, her children had it, and agreed to let The Herald publish it. Is there any way you can find it?
MAIN DISH PERFECT RARE ROAST BEEF 1 boneless beef roast (about 5 pounds; tenderloin, eye of round, rump roast, etc.) Cracked pepper and/or minced garlic
DESSERT TRADITIONAL '50s KEY LIME PIE 6 eggs, separated 1 (14-ounce) can sweetened condensed milk ½ cup Key or regular lime juice
DESSERT FROZEN LEMON CREAM PIE 3 egg yolks ½ cup plus 1 tablespoon sugar 1/3 cup lemon juice 2 teaspoons grated lemon zest
DESSERT PIER HOUSE KEY LIME PIE 4 eggs, separated 1 (14-ounce) can sweetened condensed milk ½ cup Key or regular lime juice
COOK'S CORNER
Q: I have what is probably a stupid question, but how do you make Salisbury steak? I buy a frozen TV dinner all the time, but it seems to me I could make it better on my own, even though I'm a widower and not much of a cook.
DESSERT IMPOSSIBLE APPLE AND CREAM PIE 3 ½ cups sliced apples (about 4 medium) 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg
MAIN DISH SALISBURY STEAK WITH MUSHROOM GRAVY 1 pound lean ground beef 1 small onion, minced 1 ½ teaspoons Worcestershire sauce (optional)
COOK'S CORNER
Q: I am a weekly [online] reader of the food section of The Miami Herald, and I especially enjoy your column. It's a friendly, nationwide recipe and memory exchange.
DESSERT PINEAPPLE-LEMON ICEBOX CHEESECAKE 1 ¼ cups graham cracker crumbs (about 20 crackers, crushed) 1/3 cup sugar ½ cup butter or margarine, melted
MAIN DISH JAMAICAN-STYLE GRILLED JERK CHICKEN 1 to 2 tablespoons jerk seasoning (purchased or homemade; see note below) 1 bunch green onions, chopped
DRESSING NEW ENGLAND OYSTER HOUSE COLESLAW DRESSING 2 cups mayonnaise ½ cup sugar 2 tablespoons white vinegar 2 tablespoons prepared horseradish
COOK'S CORNER
Q: While traveling in Greer, S.C., we purchased fresh peach bread at a local fruit stand. It had a wonderful peach flavor. We would love to learn how to make it.
From Linda Cicero's Cook's Corner APPETIZER SANDS CASINO CLAMS 12 littleneck clams, shucked, on the half shell 1 tablespoon each finely chopped red, green and yellow sweet bell peppers
DESSERT PEACH BREAD ½ cup butter or margarine, softened ½ cup sugar ½ cup brown sugar, packed 3 eggs
From Linda Cicero's Cook's Corner SALAD DRESSING CILANTRO LIME VINAIGRETTE ¼ cup fresh lime juice ¼ cup white wine vinegar
COOK'S CORNER
Q: A friend from France made a cold rice and tuna salad with green beans or peas, corn, tuna and dressing. Can you please find a recipe?
SALAD SIMPLE SALAD NICOISE 2 cups cleaned salad greens 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 pound fresh green beans, snap peas or other choice, barely steamed and cooled
MUFFINS APPLE RAISIN BRAN MUFFINS 1 ½ cups flour ¼ cup sugar 1 ½ teaspoons baking powder ½ teaspoon ground cinnamon
TOPPING GREEK TEXAS CHILI 1 pound ground beef 2 medium onions, chopped very fine 1 clove garlic, minced 1 can (6 ounces) tomato paste
COOK'S CORNER
Q: In the '60s I believe there was a recipe on the back of the Lipton onion soup package for short ribs. I am not sure if it was barbecue.
SPREAD SWEET POTATO BUTTER 2 cups (1 pound, 3 medium) cooked and mashed sweet potato ¾ cup honey ½ tablespoon ground cinnamon
