Be-Lancastw Farming, Saturday, July 29, 1995
The Many Tastes
Of Tomatoes
Fads in food come and go. Salsa,
a seldom-heard-of dish in this area
a decade ago, is hot on the market
now. Bu| fried tomatoes aren’t as
popular now as they were in grand
ma’s era although people still
love them if they aren’t against
fried food for dietary reasons.
One thing that hasn’t changed is
the popularity and versatility of
tomatoes. Tomatoes are great in
fresh, cooked, baked, grilled,
broiled, and canned recipes. The
variety available by combining
tomatoes with other foods con
tinues to amaze cooks who enjoy
trying new recipes.
Here are some favorite old
recipes with some fresh recipes
that are appealing for both tradi
tional and modem cooks.
TOMATO ZUCCHINI SAUTE
1 pound sliced zucchini
4 tablespoons instant minced
onion
2 tablespoons butter
2 medium tomatoes, chopped
'A teaspoon garlic salt
A teaspoon oregano
'A teaspoon black pepper
Saute zucchini and minced
onion in 2 tablespoons butter. Add
2 tomatoes, garlic salt, oregano,
and black pepper. Saute S minutes.
Susan Creveling
Bainbridge
TOMATO BUTTER
5 quarts ground ripe tomatoes
3 medium onions, ground
1 pint vinegar
3 cups brown sugar
2 cups granulated sugar
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoons salt
Peel and grind tomatoes and
onions. Combine vinegar, sugar,
spices, and salt in heavy saucepan;
bring to a boil. Add vegetables and
simmer over low heat until thick,
stirring frequently to prevent stick
ing. Ladle hot mixture into hot jars
and seal at once. About 3 pints.
Sarah Clark
Breezewood
V-8 TOMATO JUICE
6 quarts tomato juice
'A cup sugar
2 teaspoons celery salt
2 teaspoons onion salt
2 teaspoons garlic salt
Bring mixture to a boil. Pour
into hot jars and seal.
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
5- Pickles & Pickling Ideas
12- Jams & Jellies
19- Covered Dish Favorites
26- Zucchini Recipes
BEEF AND CHEESE BAKE
1 pound ground beef
A cup green pepper, chopped
'A cup qnion, chopped
1 pound canned tomatoes
6 ounces tomato paste
'A cup water
A teaspoon salt
1 bay leaf
2 cups elbow macaroni, cooked
10 ounces shredded Cheddar
cheese
Parmesan cheese
Saute onion and pepper in oil.
Brown ground beef, drain. Stir in
tomatoes, tomato paste, water, salt,
bay leaf, and cook 20 minutes.
In 2-quart casserole, alternate
layers of macaroni, meat mixture,
and cheese.
Top with parmesan cheese.
Hake at 350 degrees for 30
minutes.
TOMATILLO SALSA
554 cups chopped, cored,
husked tomatillos* (about 2
pounds)
1 cup chopped onion
1 cup chopped green chili
peppers
4 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons cumin
l A teaspoon salt
'A teaspoon red pepper
1 cup vinegar
'A cup lime' juice
Tomatillos are also known as
Mexican husk tomatoes. They do
not need to be peeled or seeded, but
the dry outer husk must be
removed.
Combine all ingredients in a
large saucepan. Bring mixture to a
boil. Reduce heat and simmer 10
minutes. Ladle hot salsa into hot
jars, leaving 'A -inch head space.
Adjust two-piece caps. Process 15
minutes in a boiling-water canner.
Yield: about 2 pints.
Penn State Extension
OPEN-FACED SANDWICHES
Toast
Cheese
Tomatoes
For each sandwich, place one
slice of cheese on toast, a slice of
tomato, and another slice of
cheese. Season with salt and pep
per. Broil or warm in oven until
cheese is melted and bubbly.
Regina High
Reinholds
Alice Yoder
Lewistown
Susan Creveling
Bainbridge
Cut tomatoes and onions into
eight ('/« -inch thick) slices each;
layer tomato and onion slices in a
shallow dish. Cover and refrig
erate eight hours.
Cut bread slices into circles the
size of tomato slices. Combine
mustard and mayonnaise. Spread
on one side of each bread round.
Discard onion slices. Place tomato
slice on eight bread rounds.
Sprinkle lightly with salt and pep
per. Top with remaining bread
rounds. Cover; chill up to two
days. Yields 8 sandwiches.
Louise Graybeal
Renick, W.V.
Grind tomatoes, onions and
seeded peppers in food chopper.
Add salt and let stand overnight
Drain, discard liquid and add
remaining ingredients to
vegetables.
Bring to a boil and simmer 30
minutes. Ladle into hot sterilized
jars; seal at once. Process in hot
water bath for S minutes. Adjust
lids. Makes 6 pints.
For casui
TOMATO SANDWICHES
1. targe ripe tomato, peeled
1 large onion, peeled
16 slices sandwich bread
1 tablespoon mustard
3 tablespoons mayonnaise
Salt and pepper
DANISH GREEN
TOMATO RELISH
30 green tomatoes
5 large onions
3 sweet red peppers
3 sweet green peppers
4 tablespoons salt
4 tablespoons dry mustard
1 tablespoon celery seeds
4 cups sugar
5 cups vinegar
Sarah Clark
Breezewood
(Turn to Pago B 8)
light entertaining, serve Italian Polenta Cheese Casserole.
Sipping a cool and creamy milk shake has always been a
moo-st delicious way for kids to get the calcium they need
every day. And now, kids ages 10 to 16 can “shake it up” in the
“Shake Yourself A Winner” Recipe Contest sponsored by
America’s Dairy Fanners. Five lucky finalists will win an all
expense-paid trip to the Disney-MGM Studios Theme Park.
The rules are simple! The milk shake recipe must be the con
testant’s original creation and use at least one half ('A ) cup of
milk per serving. Recipes will be judged on taste, visual appeal
and originality.
Kids are encouraged to go a little wild when shaking up their
shakes. Ice cream, frozen yogurt, fruit, syrups and sauces,
cookies, even candy can be blended with the milk. Last year’s
second prize winner “shook up” the judges with her Butter Cup
Shake , a nutty blend of milk, peanut butter, honey and butter
pecan ice cream.
Following a preliminary judging, five finalists will advance
to the final judging and “Shake-Off’ at the Disney-MGM Stu
dios in Orlando, Fla. on October 7. In addition to the all
expense paid trip to Orlando, all five finalists will win a year’s
supply of ice cream. The top three winner also will receive cast
prizes.
Send recipes to: Shake Yourself A Winner, P.O. Box 1370,
Barrington, IL 60011 ore-mail them to MooShake@aol.com.
Entries must be received either by U.S. mail or e-mail by 11:59
p.m. (CT) on September 2, 1995. For complete rules, send a
self-addressed, stamped business-size envelope to Shake It Up
Rules, P.O. Box 930, Barrington, IL 60011. Contest rules are
also available in The Cooking on American Online.
Butter Cup Shake
1 cup milk
Vi cup honey
Vi cup peanut butter
2 cups butter pecan ice cream
Whipped cream
Butterscotch chips
Toasted coconut
In blender container, place milk, honey and peanut butter,
blend until combined. Add ice cream; blend until smooth. Pour
into two tall glasses. Top with whipped cream, butterscotch
chips and toasted coconut.
Yield: 2 servings.
Featured Recipe