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TOMATO GINGER UPSIDE-DOWN CAKE

~Submitted by Maxine, PA and FL

1 Stick butter, melted
1 Tbsp Grated fresh ginger
6 Tbsp Light brown sugar
3 Ripe tomatoes, skinned, seeded & sliced 1/4 inch thick

1 Stick butter
1 1/2 c Brown sugar
1/2 c Molasses

2 1/2 c Unbleached white flour
2 tsp Baking powder
1 Tbsp Ground ginger
1/2 tsp Ground cloves
1 c Buttermilk

Preheat oven to 350 F. Combine the melted butter with the ginger and sugar and spread evenly on the bottom of a 10 x 14 inch baking pan. Cover with tomato slices.

Cream the butter, brown sugar and molasses.

In another bowl, sift together flour, baking powder and spices. Add flour mixture, alternately with the buttermilk to the creamed butter and sugar. Pour batter over tomatoes in baking pan.

Bake for approximately 40 minutes, or until a toothpick comes out clean when testing the center of the cake. Remove from the oven, loosen outer edges with a knife and invert onto a platter larger than the baking pan. Let stand at least 5 minutes before trying to remove the pan.

Serve warm with whipped cream or vanilla ice cream.

Source: Tomatoes, A Country Garden Cookbook




SPAGHETTI WITH OLIVE OIL, LEMON, AND PARSLEY SAUCE

~Submitted by Tena, MO

Source: Complete Book of Pasta and Noodles

1/3 cup extra-virgin olive oil
1 teaspoon grated lemon zest
1 medium garlic clove, minced
1/4 cup minced fresh flat-leaf parsley leaves
salt
1 pound spaghetti or other long, thin pasta
ground black pepper

Cook pasta as desired. Place the oil, zest, garlic, parsley, and 1 teaspoon salt in small bowl. Toss with cooked pasta.

Serves 4.




CHEWY CHOCOLATE HAZELNUT COOKIES

~Submitted by Barbara, Chula Vista, CA

1 1/4 cups butter OR margarine, softened
1/3 cup vegetable oil
1 1/4 cups brown sugar
1 1/4 cups white sugar
2 large eggs
2 1/2 teaspoons vanilla extract
1 3/4 cups flour
3/4 cup whole-wheat flour
1 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups roasted, chopped hazelnuts

Cream butter, oil, and sugars until light and fluffy, about 2 minutes. Beat in eggs and vanilla. In a separate bowl, combine dry ingredients. Gradually add dry mixture to creamed mixture. Stir in hazelnuts. Drop by tablespoon onto ungreased baking sheet. Bake at 350 F. for 8 to 9 minutes. Do not over bake. Cookies will be soft. Cool slightly before removing from sheet.

Makes 4 dozen cookies.

Compliments of Hazy Grove Nuts, Portland, Oregon




SEVEN LAYER SALAD

~Submitted by Edna, Decatur, IL

1 large pkg iceberg lettuce
1 cucumber, sliced
1 sm box frozen peas
1 sm jar Miracle Whip
2 bunch green onion
Sugar to taste
8 oz shredded cheddar cheese

I large flat dish, layer in this order: lettuce, cucumber, peas, green onion. Mix Miracle Whip and sugar. Spread on top of prepared layers. Add cheese. Can be made the night before.

Serves several 8-10.




SAIGON BURGERS WITH SPICY SLAW

~Submitted by Larry Holmes, Ontario, Canada

¼ cup finely chopped cilantro
2 cloves garlic, minced or pressed
2 green onions, finely chopped
1 teaspoon each: salt, grated lemon zest, minced ginger
¼ teaspoon chili flakes
1 ½ pounds ground beef
oil for frilling or frying
1 baguette, quartered, halved lengthwise

Toppings:
mayonnaise
shredded nappa cabbage or lettuce
thinly sliced English cucumbers
spicy Carrot Slaw (recipe follows)

In bowl, combine cilantro, garlic, onions, salt, zest, ginger and chili flakes. Gently mix in beef. Form into 4 patties, each ¾-inch thick. Lightly oil grill or skillet and  heat over medium-high heat. Grill burgers to 160° F., about 6 minutes per side. Grill cut sides of baguettes until golden.

Spread each baguette piece with mayo. Top each bottom piece with cabbage or lettuce, then burgers. Top each with cucumber, slaw and baguette.

Makes 4


SPICY CARROT SLAW

¼ cup rice vinegar
½ cup shredded carrot
½ teaspoon sugar
¼ teaspoon chili flakes
chopped cilantro (optional)

In small saucepan, heat vinegar over high heat just until boiling. Stir in carrot, sugar and chili flakes. Let stand 5 minutes. Drain, reserving carrots. Refrigerate covered, for at least 15 minutes or up to 3 days. Stir in cilantro just before using.

Makes ½ cup

Source: The Toronto Star




PUMPKIN MASCARPONE PIE

~Submitted by Richard K, Bradenton, FL

Source: Better Homes and Gardens
http://www.midwestliving.com

Makes: 8 servings
Prep: 25 minutes
Chill: 2 hours
Bake: 50 minutes
Cool: 1 hour
Stand: 1 hour

Ingredients
1 recipe Pastry for Single-Crust Pie (see Recipe Center)
1 8-ounce package mascarpone or cream cheese, softened
1 slightly beaten egg yolk
2 tablespoons honey
1/2 teaspoon vanilla
1 cup canned pumpkin
1 5-ounce can evaporated milk (2/3 cup)
2 slightly beaten eggs
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions
1. Preheat oven to 375 degree F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim and crimp edge high.

2. In a medium mixing bowl beat mascarpone or cream cheese, egg yolk, honey, and vanilla with an electric mixer on low to medium speed until smooth. Set aside.

3. In another medium mixing bowl stir together pumpkin, evaporated milk, the remaining 2 eggs, brown sugar, cinnamon, and nutmeg. Pour into pastry-lined pie plate. Dollop the mascarpone mixture over the pumpkin mixture. Pull a thin metal spatula gently through dollops to swirl fillings.

4. Bake for 50 minutes or until puffed and a knife inserted near the center comes out clean. Cool for 1 hour on a wire rack. Cover and chill at least 2 hours before serving.

Makes 8 servings.

Nutritional Information
Nutritional facts per serving
calories: 377, total fat: 25g, saturated fat: 11g, monounsaturated fat: 9g, polyunsaturated fat: 3g, cholesterol: 121mg, sodium: 124mg, carbohydrate: 33g, total sugar: 14g, fiber: 2g, protein: 11g, vitamin A: 0%, vitamin C: 3%, calcium: 8%, iron: 10%

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For Two...

HOT CHOCOLATE FOR ONE

Ingredients

• 2 tablespoons granulated sugar
• 1 tablespoon NESTLÉ TOLL HOUSE Baking Cocoa
• 1 cup milk
• 1/4 teaspoon vanilla extract

Directions

STIR together sugar and cocoa in large, microwave-safe mug. Stir in a few tablespoons milk to make a smooth paste; stir in remaining milk.

MICROWAVE on HIGH (100%) power for 1 minute; stir. Microwave for a few seconds longer or until hot. Stir in vanilla extract.