Versatile Tomatoes Offer A Variety Of Recipes Tomatoes are a healthy addition to any diet Their flavorable taste blends perfectly with numerous vegetable and cheese dishes. It may surprise some of you to know that tomatoes are considered a fruit and not a vegetable even though they are often used in a vegetable capacity. Many readers sent in unusual recipes using the versatile tomato. From these recipes you can use up the abundance of end-of-the sea son tomatoes. Try them! FRESH VEGETABLE BAKE 2 medium-size tomatoes, sliced 'A inch thick. 1 medium-size zucchini, sliced A -inch thick 4 tablespoons butter, divided 1 small onion, chopped 2 tablespoons flour '/« teaspoon pepper VA cups skim milk 'A cup grated Parmesan cheese V* cup fresh bread crumbs In shallow 1-quart baking dish arrange tomatoes, zucchini and yellow squash slices. In a small saucepan melt 3 tablespoons butter, saute onion until golden. Stir in flour and pep per; cook 1 minute. Gradually add milk; cook, stirring constantly, until mixture boils and thickens. Stir in cheese; pour over vegetables. Melt remaining 1 tablespoon butter; stir in crumbs. Sprinkle over cheese sauce. Bake in 350 degree oven 35-40 minutes, until vegetables are ten der and top is lightly browned. Let stand 5 minutes before serving. TOMATO AND ZUCCHINI CASSEROLE 1 large or 2 small zucchini 1 green pepper 1 medium onion 3 tablespoons butter 1 pint canned or fresh tomatoes, without seeds and peeled 2 tablespoons flour 2 tablespoons sugar 1 teaspoon salt Dice the zucchini. Cook in boil ing salted water for five minutes. Dice onion and pepper. Brown in butter. Add the tomatoes and thicken with flour. Add sugar and salt Place this mixture over the drained squash. Place in casserole. Cover with grated American or Cheddar cheese. Top with one cup bread crumbs browned in 3 tables poons butter. Bake 45 minutes at 350 degrees. Genevieve Voneida Muncy Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingredients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lan caster Farming, P.O. Box 366, Lititz, PA 17543 Sept. 5- 12- 19- ..MERICAN ENCHILADAS Pancakes 6 eggs, well-beaten 3 cups milk 2 cups sifted flour V* teaspoon salt Combine eggs and milk. Add flour and salt, beat well. Pour ’/« cup batter into hot greased 6 or 7 inch skillet. Turn when dry on lop. Makes 30. Meat filling: 1 pound ground beef 1 teaspoon salf 1 pound bulk pork sausage Brown meat filling. Drain off fat except for 1 tablespoon. Add: 1 10-ounce package spinach, cooked, drained, chopped 1 cup chopped onions 'A cup green pepper 2 cloves minced garlic VA tablespoon chili powder Sauce: 1 eight ounce can tomatoe sauce 1 29 ounce jar meatless spaghetti sauce 1 cup water 1 tablespoon chili powder 1 cup shredded cheddar cheese Place 2 tablespoons meat mix ture in center of pancake. Roll and place in baking dish, seam side down. Pour sauce over and sprinkle cheese on top. Bake at 325 degrees, 30 minutes. Can be frozen or baked later 375 degrees for 45 minutes. SPARERIBS, TOMATOES, AND GREEN BEAN CASSEROLE 3 pounds lean, meaty spareribs (cut in half lengthwise) 1 onion, chopped 1 tablespoon chopped parsley 1 teaspoon oregano 2 cups warm water 1 cup peeled and chopped tomatoes 1 pound green beans 4 potatoes, peeled and quartered Salt and pepper to taste Cut ribs into individual pieces and saute in a small amount of oil with onion, salt, pepper, parsley and oregano. When onions are translucent and ribs lightly brown, add water and tomatoes and cook 20 minutes. Add green beans. Cov er and cook for another 20 minutes. Add potatoes. Cover and cook until potatoes are tender. If necessary, remove cover tow ards end of cooking period and allow gravy to thicken. Salt and pepper to taste. Lunch Box Specials .Irresistible Breakfasts Overv-Ready Dinners Genevieve Voneida Muncy Tomatoes are one of the richest sources of healti jod values. They are also one of the most versatile fruits that can be used to make bread, casser oles, soups, desserts and much more. TOMATOE SOUP CAKE 1 can tomatoes soup 1 A cup melted margarine 1 cup sugar 1 teaspoon baking soda 1 teaspoon nutmeg 1 teaspoon cinnamon 'A ground cloves 2 teaspoon baking powder 2 cup flour 1 teaspoon vanilla 2 eggs Add margarine to the soup and then add the eggs. Set aside. Sift the dry ingredients 5 times. Add to the soup. Add vanilla, mix thoroughly. Bake 1 hour in greased loaf pan ta 325 degrees. . Mrs. Charles Biehl Mertztown SCALLOPED TOMATOES 1 small onion, chopped 4 tablespoons butter VA cups dry herb-seasoned stuf fing cubes 'A cup light brown sugar 5 cups fresh or canned tomatoes 'A teaspoon salt (optional) 'A teaspoon fresh cracked pepper Butter sides and bottom of 2-quart casserole. Saute onion in butter until soft, but not brown. Add brown sugar, stir and remove from heat. Layer tomatoes and stuffing cubes in casserole. Add seasonings and stir. Bake at 350 degrees for 30 to 40 minutes or until casserole is bubbly. This is a great accompaniment to an over meal like meat loaf or baked sausage. Geraldine Seipt Easton GREEN TOMATO MINCEMEAT 1 gallon chopped green tomatoes 1 tablespoon salt Featured Recipe This week’s featured recipe coqies from Shirley McMichael, wife of shiitake mushroom grower Clarence McMichael. The shii take mushrooms, once reserved for Chinese royalty, are in demand in the United States. Those who have tasted shiitake mushrooms, say it has an unique flavor-one that you will want to try again and again. In this section, read more about this unusual mushroom and how it is grown. 1 tablespoon oil 'A cup chopped green pepper V* cup chopped onion A cup shiitake mushrooms, chopped 4 eggs 'A teaspoon pepper 1 teaspoon water /> cup Monterey Jack Cheese Heat oil in skillet, add pepper, onion, mushrooms. Stir and fry until peppers tender. Remove vegetables from skillet. Wipe skillet with paper towel. In separate bowl, beat eggs and stir in black pepper. Heat water in skillet. Add eggs and cook until done. Sprinkle eggs with veget ables and cheese. Use spatula to fold omelette into thirds. Let stand 1 minute until cheese melts. Season w