VIDALIA ONION FINGER SANDWICHES

2 medium Vidalia onions, thinly sliced
Lime juice
8 slices soft wheat bread
1/2 cup softened butter or margarine
1/4 cup cilantro, chopped
1/3 cup chopped tomatoes

Place sliced onions in a bowl. Sprinkle with freshly squeezed lime juice. Toss gently. Lay out bread and spread with a very thin layer of softened butter or margarine. This keeps the bread from getting soggy. Put onion slices on prepared bread and top with cilantro and tomatoes. Cover with slices of bread, also spread with butter. Carefully cut off and discard crusts and cut sandwiches diagonally. Cover loosely with plastic wrap and refrigerate. Makes 8 sandwiches.

CRAZY CAKE

3 cups all-purpose flour
2 cups granulated sugar
1/3 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups lukewarm water
2 Tablespoons white vinegar
1-1/2 teaspoons vanilla extract
3/4 cup vegetable oil

Preheat oven to 350°. In a mixing bowl sift together flour, sugar, cocoa, baking soda, and salt. Put this mixture in an ungreased 13 x 9 x 2-inch baking pan. In another bowl combine water, vinegar, and vanilla. Pour over dry ingredients in the pan. Pour oil over all. Using a fork, stir everything together until the mixture is a uniform color and has no obvious lumps. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan before icing. Serves 12-15.

ICING #1

2-1/2 Tablespoons all-purpose flour
1/2 cup milk
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened

Place flour in a small saucepan over medium-high heat. Slowly whisk in the milk and continue whisking until the mixture has thickened. Remove from heat and cool to room temperature. In a mixing bowl, cream butter and sugar together until light and fluffy. Add the cooled flour and milk mixture and beat until icing has consistency of whipped cream and all sugar is dissolved. Spread over cooled cake.

ICING #2

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 Tablespoons cocoa powder
1/4 cup milk
2 Tablespoons corn syrup
1 teaspoon vanilla extract

Place all ingredients except vanilla in a saucepan. Set over medium heat until the butter is melted, stirring well. Raise the heat and bring to a boil. After the mixture has reached a full rolling boil, allow to cook one more minute without stirring. Remove from heat and add vanilla. Beat until thick. Pour immediately over Icing #1.

PENNSYLVANIA DUTCH APPLE SALAD

2 Tablespoons flour
1 Tablespoon sugar
1 egg, beaten
1 cup milk
4 large apples, chopped
1/2 cup celery, chopped
1/2 cup walnuts, chopped

Cook flour, sugar, egg, and milk in a small saucepan over medium heat until thick, stirring constantly. Remove from heat and cool completely. Pour over apples, celery, and walnuts in a large serving bowl. Toss lightly to coat. Chill. Serves 6 to 8.

PASTA AND VEGGIE STUFFED TOMATOES

6 whole large tomatoes
2 cups cooked pasta (spaghetti or your favorite),
drained
1/2 cup chopped green pepper
1/2 cup chopped green onions, using tops
1/2 cup grape tomatoes, sliced in half
1/2 cup fresh cauliflower, chopped
1/2 cup fresh broccoli, chopped
2 Tablespoons Italian dressing
Freshly ground pepper to taste

Cut off tops of large tomatoes and scoop out centers. Mix remaining ingredients together and toss lightly. Stuff tomatoes and chill until time to serve. Serves 6.

Linda Allison-Lewis writes from her home in Bullitt County. She is the author of Kentucky's Best-Fifty Years of Great Recipes. Send letters, recipes, or requests to Kentucky Cooks, Linda Allison-Lewis, P. O. Box 40, Hillview, KY 40129.