Page AS Œ,?e'$Iartlanb (©bserucr November 2, 2005 Cinnamon-Raisin Apple Crisp Piefor Holidays T his flavorful harvest pie c o m b in e s tangy ap p les and golden raisins with a delicious crunchy topping. Best yet, it’s easy to make. The frozen pie crust is ready to bake in its own disposable pan, making this an ideal des­ sert to bring to fall get-togethers or casual w eeknight meals. Cinnamon-Raisin Apple Crisp Pie • 1 Pillsbury Pet-Ritzfrozendeep dish pie crust • 1/3 cup granulated sugar Tailgating Fun With Shrimp Football parties before the big game Football season means party time coasts, while much of the shrimp and nothing is more fun than tail- consumers eat is pond-raised and gating with friends before the big imported. Shrimp can be cooked ahead of game. Joe Cahn, the self-proclaimed time or grilled minutes before serv­ “commissioner o f tailgating,” sug­ ing. Low in fat and packed with gests celebrating in style with Wild flavor, protein and card io-protec­ American shrimp, a finger food that tive omega-3 fatty acids, it gives easily complements beer, wine and party-goers plenty of energy to cheer for their favorite team. soft drinks. Mix all ingredients except shrimp Wild American shrimp is caught in shallow glass or plastic dish. Stir off the G ulf and South Atlantic in shrimp. Cover and refrigerate for Grilled Texas Wild American 1 hour. Shrimp (Makes 6 servings) Remove shrimp from marinade, • 1/4 cup vegetable oil reserving liquid. Thread 4 shrimp • 1/4 cup tequila on each o f six (8-inch) metal • 1/4 cup red wine vinegar skewers. Grill over medium coals, • 2 tablespoons Mexican lime juice turning once until pink, 2 minutes • 1 tablespoon ground red chiles to 3 minutes on each side. • 1/2 teaspoon salt In a non-reactive saucepan, bring • 2 cloves garlic, finely chopped marinade to a boil. Reduce heat and • 1 red bell pepper, finely chopped simmer, uncovered, until bell pep­ • 24 large raw shrimp, peeled and per is tender, about 5 minutes. Serve de-veined (tails left on) with shrimp. • • • • • 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 4cupsthinly sliced peeled apples 1/3 cup golden raisins Topping • • • • • 1/2 cup old-fashioned oats 1/3 cup packed brown sugar 1/3 cup all-purpose flour 1/4 cup butter or margarine 1/4 cup chopped walnuts Heat oven to400F. Place cookie sheet on oven rack. In large bow l, stir together granulated sugar, 3 tablespoons flour, cinnam on and nutm eg. Stir in apples and raisins; toss to coat. Spoon into frozen pie crust. In m edium bow l, mix topping ingredients except w alnuts with pastry blender or fork until crum ­ bly; stir in w alnuts. Sprinkle over filling. Bake on cookie sheet 20 m in­ utes. Place sheet o f foil over pie to prevent excessive brow ning. 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