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Barbara Eden's Favorite Recipes
Barbara willingly shared two of her favorite recipes
with us to share with her fans. One recipe is for Key Lime Pie, and the other is for (ta, da-da, DAH!) Fried Chicken!
Remember how Tony always loved his mom's fried chicken? ENJOY!
Key Lime pie
Ingredients:
* 1/2 cup fresh lime juice (12 to 15 key limes or 3 to 4 common limes)
* 4 teaspoons grated lime zest
* 4 egg yolks
* 1 - 14 ounce can sweetened condensed milk
* 11 graham crackers
* 3 tablespoons granulated sugar
* 5 tablespoons unsalted butter, melted
Directions:
1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.
2. Beat in milk, then juice and set aside at room temperature till it thickens.
3. Preheat oven to 325 degrees.
4. Mix graham cracker crumbs and sugar in another bowl.
5. Add butter and stir with a fork until well blended.
6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.
8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
9. Remove from oven and cool to room temperature.
10. Refrigerate for at least three hours until well chilled.
Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple.
If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.
Fried Chicken
Ingredients:
* 30 saltine crackers
* 2 tablespoons all-purpose flour
* 2 tablespoons dry potato flakes
* 1 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 1 egg
* 1/4 cup vegetable oil
* 6 skinless, boneless chicken breast halves
Directions:
1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.