OH-SO-EASY KEY LIME PIE

4 large egg yolks (save whites for meringue, if desired)
1 can (14-oz) sweetened condensed milk
3 1/2 ounces Key Lime juice
1 9-inch graham cracker pie crust or pie pastry baked just until lightly browned

In a mixing bowl combine the egg yolks with the sweetened condensed milk on low speed of electric mixer. Slowly pour in the lime juice, mixing until well blended. Pour mixture into the pie shell. Bake at 350 degrees for about 15 minutes until set. Use the egg whites to make a meringue topping or top with whipped cream. 

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BANANA SPLIT SMOOTHIE

2 medium bananas, peeled and sliced
1 can (8-oz) crushed pineapple in juice (do not drain)
1 cup crushed ice
1 teaspoon sugar
1/2 cup unsweetened orange juice
1 carton (8-oz) low-fat vanilla yogurt

In the container of a blender, combine the bananas, pineapple with juice, ice, sugar, and orange juice. Put the cover on the blender and process the mixture until smooth. Add the yogurt and process until blended. Serve immediately.

Garnish each cup/glass with a Maraschino cherry atop smoothie, if desired.
Yield: 4 cups

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IRISH ITALIAN STYLE SPAGHETTI

This is an old recipe from my vintage recipe collection. It is from the early 50s.

1 lb lean ground beef
1/2 cup chopped yellow onion
1 can (10 3/4-oz) condensed cream of mushroom soup
1 can (10 3/4-oz) condensed tomato soup
1/2 tsp dried Italian seasoning
1/8 tsp garlic powder
1/2 tsp chili powder
1/4 tsp pepper
1/4 tsp hot sauce, optional
dash of ground red pepper
1 pkg (12-oz) spaghetti pasta
Parmesan cheese for topping

In a large skillet, cook the ground beef and onion until the meat is no longer pink and onion is tender. Drain and wipe excess fat from skillet with a paper towel.

Return the meat and onion to the skillet; add the cream of mushroom soup, tomato soup, Italian seasoning, garlic powder, chili powder, pepper, and hot sauce. Bring the mixture to a boil then reduce heat to low. Cover skillet and simmer for 20 minutes.

While sauce simmers, cook the spaghetti according to the package directions; drain well.

To serve, spoon the sauce over the hot spahetti and sprinkle with the Parmesan cheese.

Yield: 6 servings