Apple Potato Salad

5 apples, cored and cut into 1/8-inch half-moon slices
2 lbs. red potatoes, cut into 1/8-inch half-moon slices
1/2 cup celery, diced
1 cup mayonnaise
1/4 cup rice vinegar
2 tsp. sugar
1 cup applesauce
Pinch black pepper
Pinch salt
1 tsp. lemon juice
1 tsp. thyme
1 tsp. basil

Cook potatoes in pot of boiling water until tender. Remove, strain and cool.

Add remaining ingredients to cool potatoes and refrigerate.

Makes 6 servings.

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Lemon-Lime High Pie

1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup (1 stick) butter, melted
2 packages (8 ounces each) cream cheese, room temperature (divided)
2 cans (14 ounces each) sweetened condensed milk (divided)
1/3 cup bottled lemon juice
Few drops yellow food coloring
1 tub (8 ounces) whipped topping, thawed (divided)
1/3 cup bottled lime juice
Few drops green food coloring
Additional whipped topping for garnish
Lemon and lime slices for garnish

Preheat oven to 350 degrees.

To make crust: combine cracker crumbs, sugar and butter. Press into 9-inch pie pan. Bake in preheated oven 5 minutes. Cool.

To make lemon layer: With electric mixer at high speed, beat 1 package cream cheese in bowl. While beating add 1 can of sweetened condensed milk, lemon juice, then food coloring. Fold in 4 ounces whipped topping. Spoon into cooled shell.

To make lime layer: Beat remaining package of cream cheese with milk, lime juice, green food coloring and remaining whipped topping as above.

Spread Line is overdrawn over lemon layer; filling will be mounded well over top of pie pan. Chill about 2 hours. Garnish with additional whipped topping and lemon and lime slices.

Makes 10 servings.

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Saumon Aux Tomatoes

Salt, for eggplant
1 eggplant, in 1/4 inch slices
12 plump tomatoes, halved and seeded
4 salmon fillets, 6 ounces each
Salt and pepper to taste
1 tablespoon olive oil
4 cloves garlic, chopped
4 ounces dry white wine
4 thyme sprigs
2 tablespoons capers
12 basil leaves
4 scallions, discard dark green ends, cut diagonally, for garnish

In a colander, sprinkle salt over eggplant slices. Let rest one hour. Drain excess liquid and rinse off salt. Dry thoroughly. Fire up or light a barbecue. Grill the eggplant on both sides. Set aside.

Preheat oven to 350 degrees.

Place tomatoes on a nonstick ovenproof dish, or line a pan with parchment paper. Roast tomatoes for 30 minutes. Set aside.

Season salmon with salt and pepper. In a skillet, over high heat, place the oil. Add the salmon and cook two minutes on each side. Set aside. In the same pan, add plum tomatoes. Cook on high heat with garlic, until garlic turns golden. Add wine, deglaze pan, and cook until liquid is reduced. Add eggplant. Return salmon to pan, placing over tomatoes and eggplant. Add thyme leaves and capers. Cover and cook one minute.

Place salmon fillet on each plate. Bring sauce to a boil and add basil leaves. Season. Pour sauce on each fillet. Garnish with scallions.

Makes four servings.

Nutritional data per serving: Calories, 425; protein, 37 grams; carbohydrates, 15 grams; fat, 23 grams; cholesterol, 100 milligrams; sodium, 427 milligrams.

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