Tomato
The flavor of fresh tomatoes
depends upon the time they are
picked. The less ripe they are when
picked, the less flavor. That’s why
the vine-ripened tomatoes avail
able from your garden taste so
much better than those picked
green and shipped to local grocery
stores.
Now is the time to preserve
tomatoes for off-season enjoy
ment Canned whole tomatoes,
tomato juice, puree, paste, stewed,
and ketchup are favorites with
those who have time and tomatoes
on hand. If not you can still enjoy
the many recipes using fresh toma
toes.
PICADILLO
1 cup onion, chopped
1 clove garlic, minced
1 pound ground beef
Vi teaspoon cumin
'/i teaspoon oregano
Vi teaspoon salt
Dash ground red pepper
'A cup raisins (plumped in
water)
1 cup pineapple, diced
16-ounce can tomatoes, drained
1 cup green pepper, cut in
chunks
'/« cup clipped pimiento or red
pepper
Brown ground beef, onion, and
garlic in large skillet until onion is
tender. Drain off fat. Add remain
ing ingredients except green pep
per and pimiento. Cook S minutes.
Add green pepper and pimiento.
Heat through. Vegetables shour
remain bright and tender-crisp.
Serve with rice.
CANNED PIZZA SAUCE
3 peppers, chopped
2 onions, chopped
4 tablespoons salad oil
1 tablespoon garlic salt or
powder
2 teaspoons salt
2 tablespoons chili powder
1 tablespoon oregano
3 quarts tomato juice
2 tablespoons sugar
Dash black or red pepper
Brown onion and pepper in oil;
add remaining ingredients. Bring
to a boil and simmer 20 minutes.
Thicken with clear jel. Put in jars
and cold pack 10 minutes. Makes 7
pints.
Sadie Stoltzfus
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
August
6- Pot Luck Suppers
13- Favorite Salads
20- Finger Foods
27- End Of Summer Favorites
Dome On The Range
Amazing
Recipes
CRUSTY TOMATO
SCALLOP
254 cups fresh tomatoes or
canned stewed tomatoes
2 slices buttered, cubed toast or
1 cup dry bread cubes
'A cup butter
1 tablespoon flour
Salt and pepper
2 slices buttered cubed toast
Oregano
Combine tomatoes and 2 slices
buttered cubed toast. Melt butter,
add flour, and seasonings and pour
into 1-quart casserole. Cube 2
more slices of toast for top.
Sprinkle with oregano. Bake 30
minutes in 400 degree oven.
Roberta Atwood
Prospect, Ct.
TOMATO JUICE
8 quarts cut-up tomatoes
2 bunches celery
3 green peppers
1 bunch parsley
6 small onions
1 cup sugar
Vi teaspoon paprika
1 teaspoon salt to each quart
Boil together tomatoes, celery,
parsley, onions, and peppers. Run
through food mill. Add sugar, salt,
and paprika. Bring to a boil and
seal.
INDIAN RELISH
'/i peck green tomatoes
1 head cabbage
6 onions
2 ribs celery
2 green peppers
2 red peppers
2 quarts vinegar
4 cups sugar
2 tablespoons white mustard
seed
2 tablespoons celery seed
2 tablespoons whole cloves
2 tablespoons cinnamon
1 tablespoon allspice
I’/a tablespoon turmeric
Chop or coarsely grind toma
toes, onions, and green and red
peppers. Mix with '/> cup salt. Let
stand overnight in refrigerator. In
the morning, mix all ingredients
together and cook two hours.
Bring to a rolling boil and place in
hot sterilized jars. Place jars in
water bath about S minutes.
Remove and let set to seal.
Sarah Clark
Breezewood
Kinzer
Marlene Peters
Port Trevorton
CUCUMBER AND TOMATO
SALAD IN GARLIC YOGURT
DRESSING
1 pound cucumbers, peeled and
chopped
% pound fresh tomatoes,
chopped
4 scallions, minced
'A cup fresh mint, chopped fine
'A cup fresh parsley, chopped
fine
Black pepper, to taste
Mix the lemon juice, yogurt,
garlic, pepper, mint, and parsley
together. Pour over cucumber and
tomato mixture and stir. Add scal
lions. Serve within an hour for best
taste. Makes 6 servings.
TOMATO GRAVY
Melt 1 tablespoon butter in a
skillet Cut up two medium-sized
tomatoes into small chunks
(peeled or unpeeled), cover and fry
until soft.
Uncover and add 1 teaspoon
baking soda to tomatoes and mix
well. (It will foam).
Add about 3 cups milk, 1 teas
poon salt and '/• teaspoon pepper.
Mix together 6 to 7 tablespoons
flour with water to thicken like
gravy. Gradually stir flour mixture
into tomato and milk mixture until
it reaches the desired thickness.
Serve over bread.
Eaten alone or with Just a taste of flavor, tomatoes offer amazing recipes for the
food connoisseur.
3 tablespoons lemon juice
2 cloves garlic, crushed
1 cup plain lowfat yogurt
Carol Hoch
Berrysburg
FRIED GREEN TOMATOES
Slice green tomatoes into
'A -inch slices. Dip in egg and then
flour. Sprinkle lightly with salt
Fry uncovered in vegetable oil
until golden brown on both sides.
Place tomatoes on paper towels on
platter to absorb excess oil.
Carol Hoch
Berrysburg
(Turn to Page B 8)
Featured Recipe
Cooling off in summer is easier if you eat light foods. Low-fat
desserts can help.
Besides the ice-cold watermelon that contains no fat you can make
luscious desserts with a low-fat recipe. Substituting nonfat or low-fat
ingredients in your favorite recipe is one alternative.
Here are some ideas to cut down fat in desserts and a recipe from
Althea Engle, Lancaster County extension home economist
• Use fruit cobbler with a biscuit topping instead of double crust fruit
• Make a one-crust pie instead of double crust pie.
• Make muffins and sweet breads instead of rich cake with icing.
• Serve pudding made with yogurt, low-fat milk or fruit juice.
WHIPPED FRUIT PUDDING
3 cups fruit juice (apple, cranberry, orange, etc.)
A cup Farina
'A cup real maple syrup
Dash cinnamon and nutmeg
1 cup low-fat yogurt (plain or vanilla)
1 cup fresh fruit (thinly sliced apples, peaches, pears, strawberries)
Heat juice and syrup' to boiling. Sprinkle in the Farina and cook
slowly, constantly stirring until thick and smooth. Pour into large bowl
and whip until light and fluffy. Fold in your choice of fresh fruit,
spices, and yogurt Chill. Serve with whipped nonfat dry milk topping.