As soon as we start August we know that fall for certain is not too far away. The students begin to think of school and many have already started training in earnest for the various sports although some have been busy all summer with track, volleyball, basketball, softball and baseball, etc. Granddaughter Devin will be returning from spending the summer in Florida where she was assisting at a summer school. One of the teachers quit part way through the session and she was asked to take over the class. She must have done okay as an assistant even without a degree. A few days home and then back to Northwestern for her senior year. Her brother Jaden has already been to football practice at DSU in Mitchell for a few weeks. It won’t be long before we are sitting in the stands watching the games.
A while back I made mention that perhaps I should have a different sewing machine. It’s not that I don’t have enough machines in case one decides to quit but with all the new innovations of the machines they really don’t last as long as the old treadles. So before school starts Leah thought it was a good time to make the rounds and see what was available. She is very good with electronics and spent a few minutes to look up what is available in this area. It was then to decide which machine to use for a trade in. The shops preferred one that still works and why would you trade a working model. I don’t spend that much money very often but I do need a machine that works. Now if only I can navigate all the bells and whistles that are new to me.
I have never eaten fried green tomatoes but have heard they are pretty good. Maybe I’m not adventurous enough although I do try different foods from time to time. I think I prefer ripe ones and soon there will be more than I can eat by myself.
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 1/4 cup chopped onion
1 tablespoon fat-free milk
1 cup cornflake crumbs
4 medium green tomatoes, cut
into 1/2 -inch slices
1/4 cup canola oil
Fresh Tomato Salsa:
5 medium red tomatoes, seeded and chopped
1/2 cup minced fresh cilantro
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
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. 6 servings
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
