How to Make Frozen Lime Pie Recipe with Tracy Maines

Learn how to cook this sweet dessert of Frozen Lime Pie with Tracy Maines. In anticipation of our Seasons at the Lake documentary, we’re giving viewers a taste of what’s to come (and how to make this recipe themselves.)

Frozen Lime Pie (pg 279 in My Cottage Kitchen Cookbook)
Filling:
2 cans (14 ounces each) sweetened condensed milk
3 egg yolks
1 1/4 cups fresh lime juice
2 (9 inch) graham cracker pie crust
Meringue:
1 cup egg whites
1 cup sugar
Zest of 1/2 lime

Filling:
Preheat oven to 300 degrees. In the bowl of an electric mixer combine the milk, egg yolks and lime juice. Mix on medium low speed. Divide mixture evenly between the two pie crusts and bake for 8 minutes until just set.

Cook Lamb Kabobs with Tracy Maines

For our Seasons at the Lake documentary, Tracey Maines invited us into her kitchen to show us how food plays a role in binding families and their vacation traditions together.

Learn How to Cook Stuffed Herb Tomatoes with Tracy Maines

Seasons at the Lake not only documents the evolution of the American vacation, but also the cooking of Tracy Maines. She made some of her favorite recipes, showing us how food plays a role in binding families and their vacation traditions together.  
Stuffed Herb Tomatoes (pg 227 in My Cottage Kitchen Cookbook)
6 medium tomatoes, ripe
Kosher salt
Fresh ground pepper
1 1/2 tablespoons garlic, minced
3 tablespoons green onions, minced
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1/2 teaspoon thyme
1/4 cup olive oil
1/2 cup Roasted Garlic Croutons, crumbled (see recipe in section ‘Salads and Dressings’)
1/2 cup Parmesan cheese

 
Preheat oven to 400 degrees.  
Remove the stems and cut the tomatoes into half crosswise. Gently press out the juice and seeds.