Pizzawiches
2 pounds ground beef
1 medium onion, chopped
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic salt
12 hamburger buns, split
1 cup (4 ounces) shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
3-4 tablespoons butter, melted
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, oregano, chili powder and garlic salt. Bring to a boil. Remove from the heat; stir in cheeses. Place about 1/3 cup meat mixture on each bun. Brush tops of buns with butter.
Place on ungreased baking sheet. Bake at 375º for 7-9 minutes or until cheese is melted. Or wrap sandwiches in foil and freeze for up to 3 months.
To use frozen sandwiches: Place foil-wrapped buns on an ungreased baking sheet. Bake at 375º for 35-40 minutes or until heated through.
Apple Walnut Cake
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground mace
3 cups chopped peeled tart apples
2 cups chopped walnuts
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, cinnamon, salt and mace; gradually add to creamed mixture. Stir in apples and nuts (batter will be very stiff).
Spoon into a greased and floured 10 inch tube pan. Bake at 325º for 1 hour and 25 minutes or until a toothpick inserted near the center of cake comes out clean.
Cool 10 minutes in pan before removing to a wire rack to cool completely.
Yield: 16 servings.
Gazpacho Salad
4 tomatoes, diced and seeded
2 cucumbers, peeled and diced
2 green peppers, seeded and diced
1 medium onion, diced
1 can (2 1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1 teaspoons pepper
Dressing:
1/2 cup olive oil
1/4 cup white vinegar
Juice of l lemon (1/4 cup)
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
2 teaspoons chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground cumin
In a 1-1/2 quart bowl, layer one third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times.
In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon. 10-12 servings.
