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Gazpacho With Key Lime

From the kitchen of Anita Meyer This recipe serves  2 Ingredients: 1 can stewed tomatoes 1/2 cucumber, diced 1 small onion, minced 1/2 green pepper, minced 1 clove garlic, minced 2 small cans tomato juice 1 Tablespoon extra virgin olive oil 1 Tablespoon of Kermit’s Key Lime Juice Preparation: Combine all ingredients in a bowl and chill. Serving Suggestions: Gazpacho is best when the flavors of the individual ingredients are distinctive.  Make and use the same day.  Serve cold with croutons or toast points. This Gazpacho recipe makes a refreshing “cold soup” lunch on a hot day.  Serve with your favorite veggies and toast points.
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Blueberry Mold

From the kitchen of Anita Meyer This recipe serves 4 to 6 Ingredients: 1 package lemon jello 1 cup boiling water 1-cup heavy cream or vanilla yogurt 1/2 cup of flaked coconut or 1 well mashed banana 1-cup blueberries 1-Tablespoon Kermit’s Key Lime Juice Preparation: Dissolve jello in the boiling water Add rest of ingredients Chill before serving. Serving suggestion: Serve by itself as a refreshing dessert or with a slice of pound cake as a tasty compliment.
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Smoked Mullet Spread

From the kitchen of Kermit’s Key West Key Lime Shoppe Serves 4 to 8 This simple to make appetizer recipe doubles easily to serve larger numbers of people. Ingredients: 1/2 sweet onion (such as, Vidalia, 1015, or Walla Walla), 4 smoked mullet 2 Tablespoons Dijon mustard(more or less to taste) 3 Tablespoons of mayonnaise (more or less to taste).  The mayonnaise acts as the binding agent, so add just enough to allow the mixture to hold together. 1-teaspoon Kermit’s Key West Key Lime juice (more or less to taste) Fresh ground pepper to taste Kermit's P4 or Golden Hot sauce to taste (As a guide, 1 teaspoon provides great flavor and a nice touch of heat.) Preparation: For a spreading consistency, use a food processor.  For a chunkier dip, use a mixing bowl. Note: Mullet has quite a few little bones that are hard to remove (by steven).  In using the food processor, most of the bones are chopped up. Chop onion Remove the fish from the bone; add to the food processor, pulse until pureed.  If using a bowl, mix well with a fork, until the fish is broken into small pieces. Add mustard Add mayonnaise Add Key Lime Juice Flavor with pepper and hot sauce to taste Pulse several times to mix well.
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Guacamole

Guacamole
Guacamole From the kitchen of Anita Meyer This recipe makes 3 cups Ingredients: 3 ripe avocados, peeled and cut into chunks 6 Tablespoons mayonnaise 3/4-teaspoon chili powder 1/2 small onion, quartered 3 Tablespoons parsley flakes 2 Tablespoons cider vinegar 1 Tablespoon Kermit’s Key Lime juice 1 1/2 teaspoons salt 1/8-teaspoon black pepper Note: this recipe is easy to divide by three for a smaller quantity. Preparation: Put all ingredients into a blender. Cover and process at puree until smooth. You may also be able to mix the ingredients well enough by hand. Serving Suggestions: Great with Doritos, Fritos, or as a topping for taco salad.