Page 77 - South Mississippi Living - May, 2017

Bruschetta
Butter thinly sliced french bread, sprinkle with garlic and seasoned salt. Toast.
Dice and strain 5 medium tomatoes.
Slice 15 Basil leaves.
Mince 1 clove of garlic.
Drizzle in 1-2 TB of olive oil.
Season to taste with seasoned salt and garlic. Spoon over toasted bread and sprinkle freshly shredded parmesan cheese.
Toast lightly to melt the cheese.
Grilled Stuffed Peppers
1 t. olive oil
1 pound ground turkey
1 onion, diced
1 zucchini, diced
1 cup fresh corn
2 cloves garlic, minced
1 cup white rice, cooked
1/2 cup Prego® Farmers’ Market Classic Marinara
1/2 cup chicken broth
salt and pepper, to taste
6 bell peppers, split in half and seeds and ribs removed 1/2 cup cheddar, shredded
cilantro, optional, for serving
Heat olive oil in a large skillet over medium heat. Add turkey, onion, and zucchini and cook until
turkey is cooked and onion is translucent, stirring frequently to break up meat.
Add corn and garlic and cook another minute. Stir in rice, Prego® Farmers’ Market Classic Marinara,
and chicken broth. Bring to a low simmer and let cook 3 - 4 minutes, until most of the liquid has been
absorbed. Season with salt and pepper to taste.
Spoon the mixture into the halved bell peppers.
Grill for about 10 minutes over indirect heat, until the peppers are tender. Sprinkle with cheese and
continue grilling just until cheese is melted.
Sprinkle with cilantro, if desired.
Key Lime Pie
Graham Cracker Crust
1 can (14 oz.) sweetened condensed milk 4 large eggs, separated
3⁄4 cup fresh Key Lime juice
Grated lime zest for garnish
12 graham cracker sheets
3 Tb. sugar
6 Tb. melted butter, cooled Pinch of salt
Preheat oven to 325 F.
In a bowl, whisk to combine condensed milk, egg yolks, and lime juice.
Pour mixture into baked and cooled crust.
Bake pie until center is just set, 15 - 20 minutes. Let cool completely.
Preheat oven to 375 F. Lightly butter
a 9-inch pie plate. In a food processor, pulse graham crackers until finely ground. In a bowl, combine crumbs, butter, sugar and salt.
Press mixture firmly and evenly into bottom and up sides of pie plate.
Bake until lightly browned, about 15 minutes. Let cool completely on a wire rack.
Top with Cool Whip, and garnish with lime zest, if desired.