Eat Up

While searching for all those pi images, I began to crave pie. My grandma's apple crisp recipe came to mind and satisfied my craving.

Grandma Ringkob's Apple Crisp recipe:
Fill pan 3/4 full of peeled and sliced apples. Sprinkle on 1 cup sugar, dash of salt, 1/2 to 1 tspn of cinnamon.
Topping:
1 cup brown sugar, 1 1/2 cups flour, 1/2 cup butter
Put on topping and bake- 30-40 minutes in 350 degree oven.

Cat Cora (from Iron Chef on the Food Network) was on Oprah this week. We adapted one of her recipes and tried it last night. Yum. (Sorry, no picture.)

Open-Faced "Tostada" Salads (The Brusven version)
[Tostada recipe has been edited since first posting.]
4 whole wheat tortillas
1 cup frozen corn, thawed
1 can kidney beans, rinsed
1 cup cooked brown rice
1/2 to 1 cup mild cheddar cheese, shredded
Pre-cooked chicken- I have found that pre-cooked, cut-up, packaged roasted chicken in the deli section works well. I do a lot to avoid having to cook poultry myself.
[1/4 head of lettuce- we did not use this]
1 tomato, chopped
[1/4 cup salsa- we left this off too]

Preheat oven to 400 degrees.
Place tortillas in an ovenproof dish. Add corn, beans, rice, and chicken to cover the tortillas and sprinkle with cheese.
Put tostada into the oven until the cheese melts and the beans bubble around the edges, about 7 to 8 minutes.
Take the dish out of the oven and top with chopped lettuce, tomato, and salsa.
Serve immediately. (Tasted just as good as leftovers.)