No Bake Apple Pie

5 medium tart apples, peeled and sliced
1-3/4 cups water, divided
1 package (.3 ounce) sugar-free lemon gelatin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 package (0.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1/2 cup chopped nuts
1 reduced-fat graham cracker crust (9 inches)
1/2 cup fat-free whipped topping

In a large saucepan, combine the apples, 1-1/2 cups water, gelatin, cinnamon and nutmeg.
Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until apples are tender.
Combine the pudding mix and remaining water; add to apple mixture. Cook for 1 minutes
or until thickened. Remove from the heat; stir in nuts. Pour into the crust. Refrigerate
for at least 2 hours before serving. Garnish with whipped topping.

Yield: 8 servings

Sandy's Wilted Lettuce

INGREDIENTS:
1 1/2 quarts shredded lettuce
3 to 4 green onions, chopped
salt and pepper
2 tablespoons melted bacon drippings
2 tablespoons vinegar
1 tablespoon sugar
PREPARATION:
Combine lettuce and onion in a large bowl, sprinkle with salt and pepper. Combine dressing ingredients and heat to boiling point, pour over shredded lettuce mixture. Taste and adjust seasonings. Toss to mix. Serve at once.



Upside-Down Apple Tart

1/4 cup (1/2 stick) butter
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin
1 Tbsp. cornstarch
1/2 tsp. ground cinnamon
7 Golden Delicious apples, peeled, cored and quartered
1 refrigerated ready-to-use ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 cup thawed COOL WHIP Whipped Topping


PREHEAT oven to 400°F. Melt butter in 10-inch ovenproof nonstick skillet on medium-low heat. Add dry gelatin mix, cornstarch and cinnamon; stir until well blended. Arrange single layer of apples, cut-sides down, in skillet. Top with any remaining apples.


COOK on medium-low heat 8 min.; top with pie crust. Cut several slits in crust with sharp knife. Place in oven.
BAKE 20 min. or until crust is golden brown and apples are tender. Cool 3 min. Using oven mitts, place large serving plate on top of skillet. Carefully turn skillet over onto plate. Remove skillet. Slice tart while still warm. Top each serving with about 2 Tbsp. of the whipped topping.



Classic Strawberry Pie

Classic Strawberry Pie
Yield: 8 servings
1 package (3.4 ounces) instant vanilla pudding mix
1 cup skim milk

9-inch graham cracker pie crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted margarine or butter

2 pint baskets California strawberries, stemmed
Powdered sugar, for dusting



Graham Cracker Crust

Heat oven to 375 degrees. In bowl mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted margarine or butter until thoroughly blended. Press crumb mixture firmly onto bottom and side of 9-inch pie plate. Bake in center of oven about 8 minutes until lightly brown, cool.

In bowl, whisk pudding mix and milk 2 minutes; chill 30 minutes. Spread pudding evenly in piecrust. Cover top of pie with strawberries, pointed ends up. Dust lightly with powdered sugar.


Farmers Market Veggie Wrapwich

Serves: 4
Prep Time: 10 Minute(s)

Hellmann's or Best Foods Light Mayonnaise
4 (6-in.) fajita size flour tortillas or garden vegetable wraps
4 slices American, Swiss or Muenster cheese, halved
1 small tomato, cut into 8 wedges
4 cups your favorite vegetables: such as asparagus, sliced red onion, cucumber, bell peppers, sprouts or shredded carrots
Your favorite Wish-Bone Dressing

1. Squeeze It: Squeeze Hellmann's or Best Foods Light Mayonnaise generously onto tortillas.
2. Stuff It: Layer cheese down center of each tortilla. Top with tomato and vegetables, then drizzle with Dressing.
3. Wrap It: Roll and fold the filled tortilla.


Fruit Wraps

1 teaspoon lemon juice
1 teaspoon honey
1 cup yogurt
1/2 cup apple diced
1/2 cup blueberries
1/2 cup cherries, pitted and halved
10 soft round tortillas


In a medium bowl, combine lemon juice, honey and yogurt until smooth. Add the fruit (you can choose to use only one fruit or any combination of fresh fruit.) Spread the mixture evenly on tortilla shells. Roll the shells up in the form of a pinwheel. Slice the pinwheel into thick slices and serve.



Corn Fritters Southern Style

Ingredients:

6 ears freshly shucked corn
4 eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups vegetable oil for frying

Directions:

1. Remove all silk from corn and cut raw corn from the cob over a large bowl
2. Heat oil in a electric skillet to 325 degrees. If using a large skillet on the stove , preheat oil to medium high heat. There sahould be enough oil in the pan to cover the fritter.
3. Use a large serving spoon to make 4 pancake sized fritters at the same time. Fry for about 5 minutes on each side or until golden brown. Drain on paper towels and serve warm.

Blackberry Cobbler

Ingredients:
1 cup all-purpose flour
1 1/2 cups white sugar,divided
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1/4 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice
4 cups fresh blackberries, rinsed & drained

Directions:
1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
2. In a large bowl, mix the flour, 1/2 cup sugar, bakingpowder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
3. In a seperate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillrt on the foil lined baking sheet.
4. Bake 25 minutes in the preheated oven, until dough is golden brown.