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.
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.
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.
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.