Dessert was a simple pie, but a favorite recipe for summertime with only 3 ingredients that get poured into a graham cracker crust! Frozen Lemonade Pie is a nice treat on a warm day.
1 1/2 Cups crumbled Feta Cheese
1/4 to 1/2 cup chopped onion – I used a Red onion
1 1/2 tsp Olive Oil
1 tsp dried oregano
6 medium tomatoes (about 2 1/2 pounds), cut into wedges
Boston lettuce leaves
Combine first 5 ingredients; toss gently. Cover and refrigerate at least 2 hours. Spoon onto lettuce leaves to serve. Yield 6 to 8 servings
2 T margarine
7 carrots, cut in thin strips I used baby carrots until I had a couple of cups worth
1/2 C drained pineapple chunks
1/2 t salt
1 T chopped onion
1 T brown sugar
Melt margarine in skillet. Add carrots, salt and onion. Cover and cook over low heat for 10 minutes. I did the steps up to this point before going to church, then I finished the rest when I got home. Add pineapple, sprinkle sugar; cover and simmer 10 minutes longer or until carrots are tender. Sprinkle with parsley.
Makes 4 servings
Frozen Lemonade Pie
1 small tub Cool Whip
6 oz. Frozen Lemonade concentrate
1 can Sweetened Condensed Milk
You can add a little yellow food coloring, if desired.
Mix and pour into a graham cracker pie shell. Freeze.
I have lots of carrots left from my bargain bag, but have plans to grate and freeze them for some carrot cakes in the future. How about you? What do you do when produce is expensive and you don’t have a garden in your backyard?
From my parsonage kitchen,