Steve and I attended the annual MAIS Headmasters Convention in Orange Beach, Ala., several weeks ago. What a great way to celebrate the end of the school year and beginning of a much-needed summer break.
Although it was a little bit breezy, the weather was beautiful — warm and sunny, but not unbearably hot. Going to the beach that early in the summer has advantages. The beaches and condos are not too terribly crowded, and there aren’t long waiting times for restaurants.
My husband and I are creatures of habit when it comes to vacation and travel plans. We time our trip to the beach so we can have lunch in Hattiesburg at one of our favorite restaurants. Our trip home is timed for a meal at another one of our favorite restaurants located on the Gulf Coast.
While at the beach, we have certain favorite restaurants where we enjoy dining for our nighttime meal. Another tradition we have is dining at fun places for lunch, which always includes oysters on the half shell.
The condo we stay in has a well-equipped kitchen, but my theory is that I can cook at home! As far as I am concerned, it serves as a place for a quick breakfast.
This year, MAIS wanted to include something for the headmasters’ wives, and I was asked to present a program. I hosted a social hour one morning at our condo. Several ladies came, some I knew and some I didn’t. They wanted to hear about my experiences as food stylist for “The Help.” We eventually got around to the subject of being married to the head of a school. It was great to share thoughts and ideas about situations we run across. The only job I can think of being harder than being married to the head of a school is being a preacher’s wife. I don’t think I could be that nice all the time!
I always enjoy meeting new people, and these ladies were a treat. Hopefully, this can become another summertime tradition. You can never have too many friends and acquaintances.
I hope you enjoy today’s recipes. I’ve been on a pie kick lately. Thank you for reading.
LEMON ICEBOX PIE
1 (14 ounces) can sweetened condensed milk
Juice of 3 lemons
1 (8 ounces) Cool Whip
1 teaspoon grated lemon rind
1 (9-inch) graham cracker crust
Lemon rind curls for garnish
Combine condensed milk, lemon juice and Cool Whip, while mixing thoroughly. Sprinkle lemon rind over mixture and fold in. Pour into pie crust. Garnish with lemon rind curls. Chill before serving.
FROZEN LIME PIE
1 (14 ounces) can sweetened condensed milk
Zest of 1½ limes
½ cup fresh lime juice
¼ teaspoon salt
1 (9-inch) graham cracker pie crust
1 ½ cups heavy cream
2 tablespoons sugar
Lime slices for garnish
Combine sweetened condensed milk, lime zest, lime juice and salt. Stir for 2 minutes. Pour into crust. Place cream in a mixing bowl, and beat with mixer on high until stiff peaks form. Add sugar and beat for another 10 seconds. Spread whipped cream on top of lime mixture, and freeze for at least 4 hours before serving. Garnish with lime slices.
STRAWBERRY SOUR CREAM PIE
1 pint fresh strawberries (reserve a few)
1 (3.4 ounces) package instant vanilla pudding mix
1 cup sour cream
¼ cup milk
2 teaspoons lemon zest
3½ cups Cool Whip, divided
1 (9-inch) graham cracker pie crust
Hull berries, rinse, drain and set aside. Combine pudding mix, sour cream, milk, lemon zest and 2 cups of whipped topping in a bowl. Beat with a wire whisk until blended for about 1 minute. Spoon half of the filling into crust. Arrange berries stem side down in filling, and press down. Top with remaining filing. Chill for at least 3 hours. Garnish with remaining whipped topping, and reserve strawberries.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
