Sweet Russian Dressing [hint of tartness with a touch of sweet]

1/4 cp cider or wine vinegar

6 Tbls sugar

1/3 cp ketchup

2 Tbls grated onion

1 tsp Worcestershire sauce

Dash of cloves

1 cp salad oil

Combine all ingredients except salad oil.  Let stand 10 min

gradually add oil, blending well.  Shake all ingredients well in

tightly covered jar.  Refrigerate.  Shake again just before serving.

Makes 1 & 3/4 cps..


Roasted Tomato Tart


1 10″ sheet frozen puff pastry  such as Pepperidge  Farm thawed

1 cup coarsely grated Fontini cheese  (mozzarella or cheddar is ok}

11/2 lbs. of plum tomatoes {or regular } sliced 1/4 ” thick

1 Tbls olive oil

1 tsp Italian seasoning

Kosher salt & black pepper

1/4 cp grated Parmesan -Reggiano

1/2 cp loosely packed Basil leaves.


Preheat oven to 400′ F .  Line a baking sheet with Parchment paper

Roll out the puff pastry so it is 1/2 “bigger on all sides .  Transfer to the prepared

baking sheet. & use a fork to prick the dough, leaving a 1” border all around .

leaving the border untouched.  Scatter the cheese all over the pastry

In a lg bowl toss the tomatoes with the oil, seasoning, & salt & pepper.

Arrange the tomatoes in a single layer it is alright if they overlap, leaving the border. then sprinkle the Parmesan /Reggiano evenly over the top.

Bake until the tart is a deep golden brown  Let rest for 5 minutes.

Tear the Basil leaves then sprinkle over the top. before cutting into squares.