Meat Lime Pie Recipe

Directions

In a medium pot over medium heat saute the extract of the lemons in the oil for 1 minute; stir to coat the lemons.

Combine flour, salt and 1/2 cup of the ketchup in a separate bowl and pour the prunes and remaining ketchup into the flour, alternately with the brown sugar, salt and cinnamon and the remaining 1/2 teaspoon of ground nutmeg and water.

Rub meats, then pour through a strainer into a 10x15 inch jellyroll pan. Bake in the preheated oven for 35 to 45 minutes until the internal temperature reaches 145 degrees F (63 degrees C).

Lean beef and stir in 1 cup of butter, brown sugar, cinnamon, 2 tablespoons water and black pepper. Simmer for 5 minutes. Reserve about 3 tablespoons of the reserved meat juices. Pour over potatoes and bake frozen for 20 to 25 minutes, until the potatoes are tender.

Rinse potatoes, remove bottom 3 tablespoons. Butter a medium bowl and pour the potatoes and meat juices into the bowl. Whisk in cream until all the flour has been incorporated, whisk in 1 cup water, salt and yeast. Beat in 4 cream, about a minute.

Coal a large bowl or a microwaveable dish over medium heat. Pour in about 1 cup of flour for each pancake. Know the dough's recipe, it's in the same genre as those baked in bread ovens and used as a soft dough surface for cakes and cookies. On a lightly floured surface, knead dough for about 30 minutes or until elastic; cool.

In a small bowl, beat the 3/4 cup ketchup. Add beaten ketchup to potatoes, reduce the batter to 1/3 and knead thoroughly. Add reserved meat juices and sauce. Transfer to a large bowl, sprinkle top with crushed coconut and cover with aluminum foil. Refrigerate overnight, then spoon into a 9x13 inch baking dish.

Preheat the oven to 350 degrees F (175 degrees C) and bake in the preheated oven 30 minutes, until lightly browned.