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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. RECIPE: Jn d* ■[ " I Mr | & \ \ jfc Blgyr j a i f IUIHb •jg * 's\'* «■* -'s’/'j a % mBSe RECIPE: SmnmProfile k * - ,r. ■<#&***' i $ * ■ Sharon Shanks PP _ Raywood,Texas fv' f^f } , ~ ' . j .• . v Photo: David Darner ’ f 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 £r- • American Profile