Caramel-Pecan-Apple Pie
2 refrigerated pie crusts, unbaked
6 cups thinly sliced, peeled apples
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoons lemon juice
Topping: 1/3 cup caramel topping, 2 to 4 tablespoons chopped pecans
Heat oven to 425º. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
Gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Cover edge with foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 40-45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving. 8 servings
Pastrami and Swiss Melts
1 can refrigerated pizza crust
1 teaspoon grated Parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon caraway seed
4 tablespoons Thousand Island dressing
1/2 pound thinly sliced pastrami, cut into bite-size strips
4 thin slices Swiss cheese
1 cup creamy coleslaw (from deli)
Heat oven to 400º. On ungreased cookie sheet, unroll dough into rectangle. Sprinkle Parmesan cheese, onion powder and caraway seed over dough; press in lightly. Bake 12 to 16 minutes or until golden brown.
Cut crust into quarters; separate slightly. Spread each with 1 tablespoons dressing; top with pastrami and cheese. Bake 2 to 4 minutes longer or until thoroughly heated and cheese is melted. Top each with coleslaw.
Fried Green Tomatoes
1/2 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon cayenne pepper
1 egg
1 tablespoon fat-free milk
1 cup cornflake crumbs
4 medium green tomatoes, cut ninto 1/2 -inch slices
1/4 cup canola oil
Combine flour, sugar, salt and cayenne. In another bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry, coat with flour mixture, dip into egg mixture, then coat with crumbs.
In a large nonstick skillet, heat 4 teaspoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown adding more oil as needed. Drain on paper towels. Place fried tomatoes on an ungreased baking sheet. Bake at 375º for 4-5 minutes or until tender.
Meanwhile, in a large bowl, combine salsa ingredients. Serve with the fried tomatoes.
Fresh Tomato salsa:
5 medium red tomatoes, seeded and chopped
1/2 cup minced fresh cilantro
1/4 cup chopped onion
2 jalapeno peppers, seeded and chopped
4 1/2 teaspoons lime juice
2 teaspoons sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
6 servings
