Line bottom only of 8-inch cake pan with waxed paper cut to fit.

Or, alternatively, have 10-inch tube pan ready.

In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder, and salt; mix well.

Pour in oil, water, vanilla, and egg yolks.

Beat for 1 minute or until very smooth.

Wash beaters.

In large bowl, and with clean beaters, beat egg whites and cream of tartar until soft peaks form.

Add remaining sugar and beat until stiff peaks form.

Pour egg yolk mixture evenly over stiffly beaten egg whites.

Fold in until blended and evenly colored.

Pour into prepared pan.

With knife, cut through batter to remove air bubbles.

Smooth top.

Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean.

Cool on wire rack.

(Or, if tube pan is used, invert pan and allow to hang upside down on its own rack or funnel.

) Loosen around edge of cake; invert onto cake plate.

Remove waxed paper.

Fill a 1-gallon pot half full with water and bring to a boil over high heat.

Add corn and boil for 7 minutes or until kernels are tender.

Drain corn.

In a small bowl, combine melted margarine and garlic salt.

Using a pastry brush, coat corn with margarine mixture.

Place in serving dish and lay 1/2 slice of cheese over each ear of corn.

Allow to stand for 5 minutes before serving so that cheese melts.

Place broccoli florets in steamer basket above 2 inches boiling water.

Cover and steam 4 minutes or until broccoli is bright green and crisp-tender when pierced with a fork.

Remove from steam and place broccoli in serving dish.

Drizzle with Italian dressing and toss to coat.

Combine all ingredients together.

Refrigerate before serving.

Combine all ingredients in a food processor or blender.

Process or blend until the beans are coarsely mashed.

In large bowl combine oats, parsley, thyme, salt, allspice and pepper.

Mix in ground turkey, turkey ham, mushrooms, onion, garlic, egg and hot sauce.

In 9-inch pie plate, lightly coated with vegetable cooking spray, shape turkey mixture into 6-X 3-inch round loaf.

Bake at 350 degrees F.

50 to 60 minutes or until meat thermometer reaches 160 degrees F.

, juices are clear and meat is no longer pink in center.

In a bowl, combine ground turkey, sweet onion, garlic and pepper; mix well.

Shape into 6 patties.

In a small bowl, combine cheese, mushrooms, cooked bacon, green onion and mayonnaise; mix well.

Broil or grill burgers 4-6 inches from the flame, over medium temperature or coals for about 10-12 minutes, turning once.

During the last several minutes of cooking, spoon 1/4 cup cheese topping on each burger.

Continue cooking until the cheese is melted.

In a large non-stick skillet, melt 2 tablespoons butter over high heat.

Add beef, half at a time.

Cook until browned on both sides, turning once, about 4 minutes; remove from skillet.

Repeat with remaining beef.

Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 2 minutes.

Add wine and return beef to skillet.

Cook until heated through, about 3 minutes.

Remove from heat.

Stir in sour cream until blended.

Trim the fat from beef strips and cut into 1” x 4” strips, no more than 1/4” thick.

Combine turmeric, salt, and coconut milk.

Add the beef strips, cover, and refrigerate for 1 hour.

Soak bamboo skewers in cold water.

Drain the beef and then thread on the skewers.

Cook over a hot grill until just cooked through, about 2 minutes per side.

Marinate while cooking with the coconut sauce.