Well, it’s festival time here in Southwestern Ohio. That’s what Matt Swaim and I chatted about today on the Sonrise Morning Show/Sacred Heart Radio. Hospitality isn’t new and Jesus was a sociable person. I love how He encouraged sociability and the church communities honor that by their summer festivals.
Hebrews {13:2}  And do not be willing to forget hospitality. For by it, certain persons, without realizing it, have received Angels as guests.

And there’s 2 that are dear to my heart. The first is St. Anthony of Padua’s Lebanese festival in Walnut Hills. They serve an authentic Lebanese meal, including kibbi, tabouleh, hummus to name just a few items.

The other festival is St. Louis Church, in Owensville Ohio. St. Louis is part of our parish cluster and they serve typical country food. Fried chicken, brisket and all the sides and dessert round out their fare.

I wanted to share 2 recipes today: one is a Lebanese green bean salad from mentor and friend Helen Sarky; the other is my version of Key lime pie. A cooked version of the salad is served at the Lebanese festival, and key lime pie is my offering to the dessert table at St. Louis.

HELEN SARKY’S GREEN BEAN SALAD (Loubieh) Go to taste on this – I used about 1 pound beans and added some fresh tomatoes.

1 1/2 POUNDS FRESH OR FROZEN GREEN BEANS

1 CLOVE GARLIC

SALT TO TASTE

1/2 CUP LEMON JUICE

SMALL ONION CHOPPED

2-3 TWIGS PARSLEY CHOPPED

1/3 CUP OLIVE OIL

Snip ends of green beans if fresh in to 2″ lengths (I left mine whole but snipped the ends)

Cook in salted water until tender

Drain and cool (I left mine a bit warm)

Mash garlic and salt

Add lemon juice and all remaining ingredients and toss gently to coat.

This recipe can be served hot or cold and serves between 4-6.

KEY LIME PIE
Shell:

Either purchase one (and you won’t have to prebake it) or make your own by combining 1-1/2 cups graham cracker crumbs, 4 tablespoons sugar and 6 tablespoons butter or margarine, melted.  Pat into pan and bake in 350 degree oven for 6-12 minutes, depending upon how crisp you want your crust

Filling:

4 large egg yolks, lightly beaten

12 oz sweetened condensed milk

½ cup Key lime juice

Instructions

Whisk everything together.  Pour into shell and bake in 350 degree oven about 20-25 minutes, until center looks set but is still wobbly.  Cool and refrigerate.  Serve with whipped cream flavored with coconut if you like.