Barrie Summy invited me to join her recipe round up for the 4th. So, here ya go!

Layered Chicken Salad

4 to 5 cups shredded iceberg lettuce
1 med. cucumber, thinly sliced
1 cup fresh bean sprouts
1 can (8 oz) sliced water chestnuts, drained
1/2 cup thinly sliced green onions
1 pound fresh pea pods, halved
4 cups cubed cooked chicken
2 cups mayonnaise
1 T. sugar
2 tsp curry powder
1/2 tsp ground ginger
Cherry tomatoes and fresh parsley sprigs, optional

Place lettuce in the bottom of a 4-qt. glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnasie, sugar, curry and ginger. Spread over top of salad. Garnish with Cherry tomatoes and parsley if desired. Cover and chill several hours or overnight. Yields 8-10 servings.

Frozen Key Lime Pie

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
6 extra large egg yolks, at room temperature
1/4 cup sugar
1 14-ounce can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 tsp. Pure vanilla extract
Thin lime wedges

Preheat oven to 350 degrees.

For the crust, combine the graham cracker crumbs, sugar, and
Butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed for 5 min, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat heavy cream on high speed until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.

Serve Frozen

Click here to visit Barrie Summy's 4th of July Recipe Round-up