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Hometown 1
Recipes J
Dinner .
with a KICK
For a quick and easy end
of-summer dinner, American Profile offers
two recipes featuring healthful ingredients
brimming with flavor—fresh tomatoes and
ground turkey.
Eaten straight from the vine, tossed in
a salad, sliced for a BLT sandwich or cooked
into rich red sauces, tomatoes are one of the
home cook’s most versatile fruits. Lush ripe
tomatoes are the star of the Tomato Salad
recipe submitted by Tina Stinson of Love
land, Colo. Featuring Roma tomatoes gen
tly tossed in a mixture of garlic, red wine
vinegar, olive oil and fresh basil, the recipe is
"one of our family's favorite salads—simple
to prepare yet very different,” Stinson says.
We think the fresh-made salad is
perfect paired with Cajun Turkey Meatloaf,
a good choice for families looking to curb
calories and fat without sacrificing flavor.
Created by Sharon Shanks of Raywood,
Texas, this dish gets its spicy kick from
Cajun seasoning and hot pepper sauce and
is great served right out of the oven or
chilled and sliced for meatloaf sandwiches.
As always, American Profile looks for
ward to receiving—and publishing—your
favorite recipes each week and sharing
them with our millions of readers across
the nation.
You Can Have 425 More
Recipes Just Like This One!
The new American Profile Hometown
Cookbook is loaded page after page with 425
crowd-pleasing, easy-to-prepare recipes
from our nation's hometown kitchens.
To order, send $14.95 + $4.95 s/h ($19.90
total) to: American Profile Cookbook,
341 Cool Springs Blvd.. Suite 400, Franklin, TN
37067 or call 1-800-851-5284
Residents of CA.TN, IL, AR and NY add sales tax. NSF
checks will be automatically debited for the amount of the
check plus applicable fees. Offer is limited.
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Styling: Mary Carter
Tomato Salad
Cajun Turkey Meatloaf
Cajun Turkey Meatloaf
V i cup butter
1 large onion, chopped
14 cup chopped celery
'A cup chopped green pepper
14 cup chopped green onion, with tops
2 garlic cloves, minced
1 tablespoon hot pepper sauce, or to taste
2 tablespoons Cajun seasoning
1 tablespoon Worcestershire sauce
2 pounds ground turkey
I cup quick oats, uncooked
I to 2 eggs, beaten
14 to 14 cup milk
A cup ketchup
Preheat oven to 350 F. Melt butter in saucepan
and saute onion, celery, green pepper, green
onion and garlic for 5 minutes. Stir in pepper
sauce, Cajun seasoning and Worcestershire and
heat through. Set aside to cool. Place ground turkey
in a large mixing bowl. Add cooled vegetable
mixture and oats, I egg, 1/4 cup milk and ketchup.
Mix with your hands until well blended. Add
another egg and more milk if mixture needs more
moisture. Shape into a large loaf and place in a
13-by-9-inch baking dish. Bake about I hour or
until the center is well cooked. Serves 8.
Page 4
Tomato Salad
5 Roma tomatoes,
quartered
2 garlic cloves, minced
1 tablespoon red wine
vinegar
2 tablespoons olive oil
I tablespoon finely
chopped fresh
basil
Salt and pepper
Place tomatoes in a bowl
and toss well with gar
lic, red wine vinegar, oil,
basil, salt and pepper.
Serve chilled or at room
temperature. Serves 4.
Tips From Our
Test Kitchen:
This salad is best when the
tomatoes are at their peak
ripeness. Use whatever vari
ety you like, depending on
what is available in your area.
Photo: High Cotton Food
Styling & Photography
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• American Profile