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<th salt. Serve.
**
1 orange
3 cups brown sugar
2 cups seedless raisins
1 cup grape juice or cider
3 cups chopped apples or pears
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
'A teaspoon ginger
(Turn to Page B 7)
Shiitake Omelette
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