Heaps Of Tomato Recipes Red, ripe juicy tomatoes —the perfect ingredient for soup, appe tizer, dip, salad, pie, or the entree. Slated as a fruit, but generally more adaptable to vegetable dis hes, tomatoes offer variety to the innovative cook.'Use them fresh, cooked, or preserve them by can ning or freezing, and you’ll find tomatoes come to the rescue whenever you’ll in a rut with meal planning. Enjoy their flavor and color now, but before autumm frost, pick them green and bake a green toma to pie. It offers a whole different flavor for pie lovers. For the industrious and if your garden is overrun by bushels of tomatoes, try canning catsup or spaggetti or pizza sauce. It may be time consuming, but how thankful you will be to see those gleaming jars, filled with tomatoes good ness, setting on your shelf just waiting to be used when you need them. SPAGETTI SAUCE quarts tomato juice peppers onions 6 cups catsup 6 teaspoon oregano 2 teaspoon garlic powder 2 teaspoon salt 3 teaspoons pepper Sugar to taste Put juice, peppers and onions in a blender container and run on medium speed until pureed. Add remaining ingredients and simmer over low heat for several hours. Can in jars. When using, if sauce is not thick enough, add clear jell or cornstarch until the desired consistency. Marie Mumma Manheim SCALLOPED TOMATOES 2 cups tomatoes 1 tablespoons sugar 3 tablespoons tapioca 'A cup onions, chopped 1 cup celery, chopped 1 teaspoon salt 4 tablespoon Sutter 1 cup crushed com flakes Combine first six ingredients and pour into a 1-quart baking dish. Mix melted butter and com flakes. Sprinkle over tomatoe mix ture. Bake for 45 minutes at 350 degrees Martha Obcrholtzcr Mifflinburg Recipe Topics If you have recipes for the topics listed below please share them with us. We welcome your recipes, out 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 o. Box 366 Lititz PA 17543 Aug. 27- Sept. Done On The Range BAKED STUFFED TOMA- TOES 1 tablespoon finely chopped onion 2 tablespoons melted margarine 2-2/4 cups soft bread cubes 'A teaspoon salt 6 firm ripe tomatoes 1 can cream of celery soup, optional 14 cup milk, optional Remove inside of tomato, sav ing center. Salt insides. Put upside down on a plate. Add bread cubes to pulp of tomatoes and onion. Bake 375 degrees for 20 minutes. Add milk to celery soup, heat slowly. Do not boil. Pour over tomatoes while serving. TOMATO JUICE Wash, rinse, and drain fresh, firm tomatoes. Remove core and blos som ends. Quarter and cook slowly in covered pan until soft. Press through fine sieve or food mill to remove skin and seeds. Add 1 teas poon salt per quart. At this point, juice may be used fresh or canned. If used fresh, seasonings such as lemon juice or Worcestershire sauce may be added. THREE CHEESE TOMATO PASTA 8 ounces Ricotta cheese 1 cup (4-ounce) Blue cheese, crumbled 1 package (3 ounce) cream cheese 2 A cup milk 'A cup chopped fresh parsley 4 teaspoons dried crushed basil V* teaspoon salt A teaspoon pepper V* teaspoon garlic powder 12 ounces spiral pasta 2 packages (10-ounces each) fro zen broccoli or I'A pound fresh broccoli 2 cups cherry tomatoes, halved 1 cup fresh mushrooms, halved Combine Ricotta, Blue and cream cheese in a small mixing bowl. Beat on high speed of mixer until smooth. Add milk; mix well. Stir in parsley and seasonings, set aside. Cook pasta according to package directions; dram well. To serve, place broccoli on one-third of large, heated platter Toss pasta with half of cheese sauce. Spoon onto center third of platter. Toss tomatoes and mushrooms together. Place on remaining third of platter. Drizzle remaining sauce ove T vegetables Scr'e immediately. Zucchini and Squash Recipes Using Basic Ingredients Poultry Brown Bag Lunches Glenna Foosc Slice them fre: eat them. 6 onions 6 peppers 1 bunch celery 8 quarts tomato juice Cook together all ingredients until soft. Add: 'A cup salt 1 cup sugar 1 cup butter 1 % cup flour Cook until thick and put through a collander to strain. Cold pack in jars for 30 minutes. When ready to serve, heat and add a pinch of soda and milk. TOMATO SOUP DIP 1 can tomato soup 1 (3-ouncc) package lemon flavored gelatin 8 ounces mayonnaise 8 ounces cream cheese ! tablespoon chopped onion 1 tablespoon chopped green pepper Heat soup and gelatin until dis solved. Add mayonnaise and cream cheese. Blend all ingre dients until smooth. Add chopped green pepper and onion. Place in 4-cup mold. Let set. Unmold and serve with crackers or raw vegetables. Black & While Cookbook REALLY RED CATSUP 2 gallon tomato juice tablespoons salt 1 onions, large s ■ Irops cinnamon oil . drops clove oil euups negar nips sugar a uihlcspoons cornstarch Make a pulp with onions using a food processor and boil in tomato luicc until u is cooked down to A of its original size. Add vinegar and cook again. Add the oils, cornstarch and sugar which have all been mixed together Then boil 4 hour Put in jars and seal. Note: very similar to brand name catsup. Reader from Lancaster TOMATO SOUP Rachel Zook Leola sm.orji BAKED STUFFED TOMA TOES (Master Recipe) Select smooth, medium-sized tomatoes. Cut thin slice from stem ends; remove seeds and pulp. Sprinkle tomatoes with slat, invert and let stand 30 minutes or longer. Add an equal quantity of bread crumbs to pulp. Season with salt and pepper, and finely chopped green onion and pepper. Stuff tomatoes with mixture. Place in buttered pan; sprinkle with addi tional buttered crumbs. Bake in hot oven 400 degrees for 20 minutes. TOMATO STUFFING VARIA TIONS Shrimp Stuffing: Cut canned, or freshly cooked, cleaned shrimp in 2 or 3 pieces; add a little cream, cheese or curry sauce. Fill tomatoes. Top with buttered crumbs. Bake in moderate oven until top is browned. Curried Meat Stuffing: Use any leftover cooked meal or cold cuts. Put through food chopper. Moisten with meat broth, if needed. Season to taste with curry powder and a little guted onu ~ Fill tomatoes. Top with buttered crumbs. Bake in moderate oven until top is brown Featured Recipe Saranna Miller of Lititz went to hci e irdcn last week, gathered some fresh herbs and created a Love Bird Special omelet, which judges at the Lancaster County 4-H Omelet contest selected as the winner. We hope you’ll enjoy making and eating this delicious dish as a breakfast, lunch, or even, dinn leal 2 eggs separated 2 tablespoons fresh chopped herbs a combination of chive' parsely, lovage, thyme, celerv salt and ncntvr 1 .ablcspoon melted butler 2 ounces grated cheddar cheese 2 ounces grated country swiss cheese Kohlrabi (a turnip-like root vegetable ut into cookie cutter Beat herbs into egg yolJcs and set aside Beal egg whites until they are stiff but not dry. Fold into egg yolk mixture. Melt butter into an omelet pan until it sizzles. Add egg mixture stirring until it begins to set. Spread eggs around pan to a u.niurm thickness. Let omelet set slightly. Add cheeses. Let egg brown lighdy FI ip omelet in half and heat about two minutes or until edges arc set. Top with kohlrabi birds. les taste gre; no mi TOMATO/VEGETABLE EGG BAKE 2'A cups sliced zucchini (about 2 medium) VA cups sliced onion 1 tablespoon oil 1 small eggplant, cut into strips VA cups chopped green pepper, 2 cloves garlic, minced VA teaspoon salt i 1 teaspoon parsley flakes i 'A teaspoon oregano leaves, crushed 'A teaspoon pepper 2 medium tomatoes, peeled and wedged 8 eggs In large omelet pan or skillet over medium heat, cook zucchini and onion in oil until lightly browned, about 8 to 10 minutes, stirring frequently. Add eggplant, green pepper and garlic. Cover and cook an additu nal 5 minutes. Stir in seasonings. Top with tomato wedges. Cover and cook just untd tomatoes are soft about 3 minutes more. Spoon about VA cups of the mixtureinto each of 4 oven-proof bowls. Break and slip 2 eggs into each bowl on top of vegetable mix ture. Bake in p , oeated 350 degree oven min' *l' - are set and yolks are soft an'* rcamy, about 20 minutes. Amcnc. ’’ Egg Board (Turn o Page B 8) Love