THE MEATLOAF CAKE
Preparation time: 20 minutes. Cooking time for meatloaf: about 45 minutes. Serves: many
Two round cake pans
Your favorite meatloaf recipe
Prepare your favorite meatloaf recipe, but, before baking, divide the mixture into the two round cake pans and pat the meatloaves flat. Bake as usual, but shorten the cooking time (these thinner meatloaves won’t take nearly as long to cook). While the meatloaf is in the oven, make a batch of mashed potatoes; add a little extra milk and whip with an electric beater until they are fluffy and spreadable.
When the meatloaves are done, invert one of them onto a round plate. Cover the meat with a thick, even layer of mashed potatoes. Place the other meatloaf on top of the potato layer, and finish frosting the “cake” with the remaining potatoes. Garnish with halved cherry tomatoes to look like cherries. Just before serving, decorate the top of your cake with ketchup. Write a personalized message or just a simple ‘Happy April Fools’ Day!’
Preparation time: 20 minutes. Cooking time: about 30 minutes. Resting time: 15 minutes. Serves: 4 – 6
Springform pan, generously greased
Your favorite pasta sauce
1lb of your favorite pasta
Mozzarella or provolone cheese
Ricotta cheese or more pasta sauce for ‘frosting’
Toss your favorite pasta sauce with about a pound of cooked pasta. Gently fold a couple of beaten eggs into the pasta mixture, and then spread half of this mixture into the well-greased springform pan.
Sprinkle the pasta with shredded provolone or mozzarella cheese, and then cover the cheese with the remaining pasta mixture. Bake in a preheated oven at 350ºF oven for 30 minutes.
Allow your spaghetti ‘cake’ to rest for about 15 minutes before unmolding it from the springform pan. ‘Frost’ this tasty cake with ricotta cheese or drizzle it with more pasta sauce just before serving.
HUMMUS WITH WALNUTS AND ORANGE
Preparation time: 15 minutes. Cooking time: 8 minutes. Cooling time: 15 minutes. Serves: about 8
½ cup California walnuts
3 tablespoons walnut oil
1 garlic clove, quartered
1 (14 oz.) can chickpeas or garbanzo beans, drained and rinsed
½ teaspoon orange zest
1/3 cup orange juice
1/2 tsp black pepper
Preheat oven to 350°F. Toast walnuts for 8 minutes or until golden brown. Cool to room temperature. Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
Serve hummus on a flat dish or bowl and serve with a variety of colorful raw vegetables and a bowl of toasted pita bread.