Hi Everyone!

I am posting while my veggies saute...we are going to have Inside Out Burgers again because my DH begged for them...this time I am going to put shredded chedder inside them and omit the tomatoes for mushrooms.

I am also baking a Rum & Pecan Poundcake with Double Glaze for my wonderful neighbors who always do little things here and there for us....

I'll post that one because it is good with milk or coffee...

Enjoy! Gina

Inside Out Burgers with Cheese
From: The 30-Minute Kosher Cook by Judy Zeidler; William Morrow & Co.
Makes: 4 servings

This time I am going to put shredded cheddar inside them and omit the tomatoes for mushrooms.

1 garlic clove, minced
1/4 cup yellow onion, peeled and finely diced
1/4 cup tomato, finely diced (or mushrooms)
1/4 cup green pepper, finely diced
1 teaspoon dried oregano
salt and freshly ground black pepper to taste
1 pound lean ground beef
1 egg
3 tablespoons extra-virgin olive oil
2 large yellow onions, peeled and thinly sliced
cheddar or American cheese, shredded; slices for top

In a medium bowl, combine the garlic, diced onion, tomato, green bell pepper, and oregano. Add the salt and pepper, and mix well. Saute all veggies except the sliced onions till veggies are limp. Cool and Cover with plastic wrap and set aside.

In a large bowl, combine the ground beef, egg, salt, and pepper. Shape into eight 4-inch round, flat patties. Place a spoonful of the vegetable filling in the center of one patty, top with shredded cheddar or American cheese, then top with a second patty, press down firmly, and shape into a round, carefully sealing the sides by pinching together. Repeat with the remaining patties.

In a large nonstick skillet, heat the oil over medium-high heat and sauté the sliced onions until lightly brown. Transfer to a bowl and keep warm. . Brown the hamburgers for about 5 minutes on each side, or until cooked to medium; you may top with a slice of cheddar or American cheese. Return the onions to the pan and heat. Serve immediately. I serve this alongside a salad....very filling.

Rum and Pecan Poundcake with Double Glaze
serves 15

Cake:
2 sticks (1 cup) butter, softened
2 1/2 cups sugar
6 eggs, room temperature
3 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 cup sour cream
1 Tbsp. vanilla
1 tsp. lemon extract

Filling:
3 Tbsp. light brown sugar
1 cup chopped pecans
2 Tbsp. cinnamon

Glaze:
1/2 cup dark rum
1 cup sugar
1 tsp. water

Icing:
2 Tbsp. milk
2 cups. powdered sugar
1 tsp. vanilla

Chopped pecans (for garnish)

Preheat oven to 325.

Cream butter and sugar. Add eggs one at a time, creaming well. Sift together dry ingredients. Add to butter/sugar mixture alternating with sour cream. Add vanilla and lemon extracts. Blend well.

Combine the filling ingredients.

Pour half of batter into greased bundt pan and layer with the filling, spoon in the rest of batter over this.

Bake 1 1/2 hours at 325 degrees.

Meanwhile, make the glaze:
Combine the glaze ingredients in a small saucepot; bring to a boil, and cook for about 4-5 minutes.

When cake is done, pull out of oven, wait 5 minutes and gently invert onto serving platter. Poke holes with a fork all over cake and glaze cake making sure it soaks it up good. Cool the cake completely.

Make the Icing:
Mix icing ingredients together well until smooth; drizzle over top of cooled cake. Top with chopped pecans.

DELICIOUS!!