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Welcome to the Paradise

The recipe this week is perfect for the long, hot days of August. Fruity and creamy, it's a fine no-bake wonder.

Y'all enjoy! See you next week!

Did you see last week's newsletter Cornbread Salad

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Enjoy this Texas Cooking recipe and have a great week!


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Paradise Pie

What could possibly hit the spot better on a blistering day than a delicious, tropical pie from the freezer. No need to heat up the kitchen. It's so simple you might as well make two for a large gathering. This recipe is from Sidney Carlisle, a lady who knows her pies and her article on frozen pies.

  • 1 14-ounce can sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • 1 8-ounce can crushed pineapple, well drained
  • 1/2 cup coconut
  • 1/2 cup chopped pecans
  • 1/2 8-ounce carton frozen whipped topping, thawed (use only half the carton)

  • Combine the milk and lemon juice in a bowl. Stir well. Add the drained pineapple, coconut and pecans, mixing well.
  • Gently fold in the whipped topping. Pour into the crust. Freeze until firm, at least 4 hours.
  • Remove from the freezer about 20 minutes before serving. Cover any leftover pie loosely with foil or place inside a large freezer storage bag and return to the freezer.
  • Kitchen tools you'll need:
    Mixing Bowls, Skillet

    More: Gingersnap Crust, Millionaire Pie, Luby's Chocolate Icebox Pie.

    Lone Star List

    Here are some things that caught my eye this week!

    1. A Pleasant Little Kitchen: Hatch Green Chile-Lime Sherbet
    2. 360 West: Cool Dish–Key Lime Pie!
    3. Houston Chronicle: Trader Joe's has a vodka made in Houston — but you can't even get it in Texas.
    4. Serious Eats 11 Smoked Meat Recipes for Summer Feasting - Want better barbecued brisket, steak, pulled pork, and more? Turn to smoking.
    5. TM BBQ: La Grange’s Historic Prause Meat Market Is Closed for Good The butcher shop and barbecue joint, more than a century old, is finally shutting down (but not before giving us its mop sauce recipe).
    6. New in the Book Pile!
      Southern Smoke by Matthew Register.

    New Cookbooks We're Reading

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