FLAVORShometown

With a bright citrus flavor, lime can be the perfect addition to a spicy weeknight dinner, a cool creamy dessert, or even a refreshing drink on a hot day. The sweet tang of lime is a great way to add flavor to your summer meals.

We asked readers to share their favorite recipes with us. We received many responses, including those below. To view all of the recipes submitted, along with those submitted for past Hometown Flavors sections, visit www.snews.com.

Kiwi & Tomato Salad

Mary Ann Dell, East Earl

1 head red leaf lettuce

1 endive

1½ tablespoons olive oil

1 tablespoon white wine vinegar

1½ teaspoons lime juice

¼ teaspoon dry mustard

¼ teaspoon salt

1 large tomato, sliced

1 kiwi, pared & sliced

2 tablespoons chopped pecans

Separate lettuce and endive into leaves; thoroughly wash and set aside. In a small bowl, whisk together oil, vinegar, lime juice, mustard and salt; set aside.

Arrange lettuce and endive on a serving plate, top with tomato and kiwi slices. Drizzle dressing over salad and sprinkle with pecans. Makes 6 servings.

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Cherry Limeade Sweet Tea

Pat Roth, Ephrata

8 cups water

6 tea bags

¼ cup sugar

1 can (12 oz.) frozen limeade concentrate (thawed)

1 cup chilled cherry juice blend

In a Dutch oven, bring the water to a boil and remove from the heat. Add the tea bags and steep covered for 10 minutes. Then discard the tea bags.

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Stir in the sugar until dissolved. Cool slightly. Transfer to a pitcher and cool completely. After it is cool, add the limeade concentrate and the cherry juice to the tea. Serve over ice. Makes 2½ quarts.

Our next Hometown Flavors section will feature a garden crop that can be sweet or spicy:

Lime Cooler Bars

Pat Roth, Ephrata

2½ cups flour, divided

½ cup confectioners sugar

¾ cup cold butter, cubed

4 eggs

2 cup sugar

1/3 cup lime juice

½ teaspoon grated lime peel

½ teaspoon baking powder additional confectioners sugar

In a large bowl, combine 2 cups of flower and confectioners sugar. Cut in the butter until the mixture resembles coarse crumbs. Pat into a greased 13”x9” baking pan. Bake at 350°F for 20 minutes or until lightly browned.

In a large bowl, whisk the eggs, sugar, lime juice and peel until frothy. Combine the baking powder and remaining flour. Whisk in the egg mixture and pour over the hot crust. Bake for 20 to 25 minutes or until light golden brown.

Cool on a wire rack. Dust with confectioners sugar and cut into squares. Makes about 3 dozen.

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Cool Lime Salad

Gloria Dougherty, Akron “If you want a dessert in a hurry, this is the one to make.”

8 oz. can crushed pineapple, undrained

½ package lime Jell-O

1/3 cup cottage cheese

½ cup Cool Whip, thawed

In a small saucepan, bring pineapple to a boil. Remove from heat and stir in Jell­O until dissolved. Cool to room temperature.

Stir in cottage cheese and Cool Whip. Pour into three custard cups and chill.

Double Lime Cheesecake

Mary Ann Dell, East Earl

12 oz. cream cheese, room temperature

¾ cup sugar

2 eggs

¼ cup fresh lime juice

1 teaspoon grated lime peel

2 teaspoons vanilla, divided 9” graham cracker crust

1 cup sour cream

2 tablespoons sugar

Preheat the oven to 350°F. Blend cream cheese, 3/4 cup sugar, eggs, lime juice, lime peel and 1 teaspoon of vanilla until smooth. Pour mixture into crust. Bake until cake filling is just set (about 35 minutes). Cool cheesecake slightly. Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. Cut into wedges and serve. Makes 8 servings.

Lime Salad

Lorraine Zimmerman, Ephrata

“Very refreshing!”

First Layer:

2 cups hot water

2 boxes lime (or orange

Jell-O)

2 cups cold water

1 can crushed pineapple (drained, reserve juice)

Mix hot water and Jell­O until Jell­O is dissolved. Add cold water and pineapple. Pour into pan and let set until firm, but not totally hardened.

Second Layer:

2 cups Cool Whip

8 oz. cream cheese, softened

Beat together vigorously. Put on first layer. Chill.

Third Layer:

2 cups liquid (pineapple juice and water)

1½ cups sugar

5 egg yolks

4 tablespoons flour pinch of salt

Mix well. Cook on the stove until thickened. Cool completely before putting on second layer.

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John Deere Drink

Brenda Weaver, New Holland

“Delicious!

A favorite drink!”

2 packages lemon-lime

Kool-Aid

2 cups sugar

2 quarts water

1 large can pineapple juice

1 liter Sprite

Mix all ingredients together, except the Sprite. Add 1 liter Sprite before serving.

Lime Pie

Pat Roth, Ephrata

“I’ve made this pie for years. I had 4 children and this was their favorite dessert. They now make it for their family.”

1 can sweetened condensed milk

6 tablespoons lemon juice

2 tablespoons lime juice

2 or 3 drops green food coloring

½ pint whipping cream or 2 cups Cool Whip

1 baked pie shell Mix the first 4 ingredients. Whip the cream or use Cool Whip and fold into the creamed mixture. Pour into the crust. Refrigerate for several hours or overnight.

Caves And Tunnels Of Lititz

Join Lititz Historical Foundation President Cory Van Brookhoven on Wednesday, August 16 at 7:00 p.m. for a very special Zoom­only presentation. The subject will be Caves and Tunnels of

Lititz and will be a “deep dive” into the many rumors, legends, and tales surrounding Lititz’s underground.

Are there caves in Lititz? Where are they? And why are they there? All of these questions will be answered plus many interesting stories on this fascinating subject will be learned along the way. Don’t miss this one!

Hosted by Lititz Historical

Foundation’s Cory Van Brookhoven.

Donations required to access the program. To learn how to donate, contact the Lititz Historical Foundation at info@lititzhistoricalfoundation.com. The presentation will also be recorded, and a private link will be sent to donors should they not be able to attend live that evening. Thank you for your support of local history!

July is National Ice Cream Month!

All week long, children 12 & younger will receive TWO 25¢ Tokens when they visit our store & a purchase is made!