This week’s column is dedicated to “King.” Gone, but not forgotten.

Toluca Taters

1 package (1.62  ounces) Lawry’s Spices & Seasonings for Chili

1 pound ground turkey

1 can (15 1/4 ounce) kidney beans, undrained

1 can (14 1/2 ounce) whole peeled tomatoes, undrained and cut up

1/2 cup water

8 medium russet potatoes, washed and pierced with fork

1 cup (4 ounces) grated cheddar cheese

1/2 cup thinly sliced green onions

In a large glass bowl, prepare Spices & Seasonings for Chili with ground turkey, kidney beans, tomatoes and water according to package microwave directions; keep warm. Microwave potatoes on HIGH for 25 minutes, turning over after 12 minutes. Slit potatoes length-wise and pull back skin. Fluff with fork. Top each potato with 1/2 to 3/4 cup prepared chili, 2 tablespoons cheese and 1 tablespoon green onions. Top with sour cream, if desired.

Swiss Vegetable Medley

1 bag (16 ounce) frozen vegetable combination (broccoli, carrots, cauliflower), thawed and drained

1 can (10 3/4 ounce) condensed cream of mushroom soup

1 cup (4 ounce) shredded Swiss cheese

1/3 cup sour cream

1/4 teaspoon pepper

1 jar (4 ounce) diced pimiento, drained (optional)

1 can (2.8 ounce) Durkee French Fried Onions

Preheat oven to 350 degrees. In large bowl, combine vegetables, soup, 1/2 cup cheese, the sour cream, pepper, pimiento and 1/2 can French fried onions. Pour into shallow 1 quart casserole. Bake, covered, at 350 degrees for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions in diagonal rows across top; bake, uncovered, 5 minutes or until onions are golden brown.

Citrus Dream Pie

1 cooked single crust for pie

Orange-lemon butter filling:

1 1/2 cups sugar

1/4 cup flour

1/4 cup cornstarch

1/8 teaspoon salt

1 cup orange juice

1/4 cup water

3 egg yolks, lightly beaten

2 tablespoons butter

1 teaspoon grated lemon peel

1 teaspoon grated orange peel

1/3 cup fresh lemon juice

Lime filling:

1 envelope (about 1 tablespoon) unflavored gelatin

3/4 cup cold water, divided

3 egg yolks

3/4 cup sugar

2 packages (8 ounces each) cream cheese, softened

2 teaspoon grated lime peel

1/4 cup fresh lime juice

Topping and garnish:

1 cup whipping cream, whipped

1/2 cup reserved lemon-orange butter filling

For lemon-orange butter filling; combine sugar, flour, cornstarch and salt in medium saucepan. Stir orange juice and water into sugar mixture gradually. Cook and stir on medium heat until mixture comes to a boil. Reduce heat to low. Cook and stir 8 minutes. Stir 1/2 cup hot filling into egg yolks slowly. Mix well. Return mixture to saucepan. Cook and stir on medium heat until mixture comes to a boil. Reduce heat to low. Cook and stir 4 minutes. Remove from heat. Add butter. Stir well. Add lemon peel, orange peel and lemon juice. Stir until blended. Cool.

For lime cream filling; sprinkle gelatin over 1/4 cup water in small bowl. Beat egg yolks lightly in small saucepan. Stir in 3/4 cup sugar gradually. Add remaining 1/2 cup water gradually. Stir well. Cook on medium heat 5 minutes stirring well. Remove from heat. Add gelatin mixture, stirring until dissolved. Cool 2 to 3 minutes. Beat cream cheese at medium speed of electric mixer until light and fluffy. Add slightly cooled gelatin mixture gradually. Beat at low speed until blended. Stir in lime peel and lime juice. Place in freezer 1 hour to set filling.

To assemble pie:

Spread half of lemon-orange butter filling in bottom of baked pie crust. Spoon lime cream filling over lemon-orange butter filling. Place in freezer 1 hour. Drop teaspoonfuls of remaining lemon-orange butter filling over lime filling, reserving 1/2 cup for garnish, if desired. Spread gently to cover.

For garnish:

Spread whipped cream carefully over top. Use reserved lemon-orange butter filling to pipe lattice strips across top, if desired. Refrigerate several hours or until firm.

Our thought for the week: “Don’t count your years, make your years count.”