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 <tird Special
iwyou
' .rd shapes w"h