-BHancasttr '“August
Savor The
Of Vine-Ripened
Pennsylvania ranks fifth nation
ally in production of processing
tomatoes and ninth in the produc
tion of fresh market tomatoes. The
state’s fresh market tomato crop is
grown on more than 4.000 acres.
Another 1,400 acres are used to
grow tomatoes for food processors
for use in several brands of tomato
products. In addition, about 40
acres of greenhouses produce
tomatoes during the spring and fall
months when they cannot be grow
in in the field.
Without question, a tomato
ripened to a red color on the vine
will have a superior taste.
If tomatoes are picked before
they are fully ripe, they can deve
lop an appetizing flavor and tex
ture if two basic conditions are
met First, the tomatoes must not
be refrigerated. They should be
kept at room temperature or at least
above SS degrees.
Never refrigerate tomatoes until
they are red and fully ripened.
Here are some ideas for making
good use of flavorful tomatoes.
HARVEST MINESTRONE
WITH POTATO DUMPLINGS
Soup:
1 small onion, diced
1 rib celery, diced
2 cloves garlic, chopped
6 cups canned vegatable broth
1 large carrot, diced
’A cup green beans, cut into
'A -inch pieces
'A cup fresh com kernels
2 large tomatoes, peeled,
seeded, and chopped
1 small yellow summer squash,
diced
1 small zucchini, diced
'A cup cooked kidney beans
Dumplings;
2 large potatoes, peeled, boiled,
hot (about 2 cups)
'A cup unbleached white flour
1 teaspoon baking powder
A teaspoon salt
2 tablespoons fresh dill,
chopped
■ 2 egg whites
In large pot over medium heat,
cook onion, celery, and garlic in
V* cup stock until vegetables are
wilted about 4 minutes. Add car
rots, green beans, and corn, cooked
5 minutes, covered.
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- 30* Labor Day Cookout
September- 6- Packed Lunch Ideas
13- National Rice Month
20- National Honey Month
Tomatoes
Add remaining stock, tomatoes,
squash, zucchini, and kidney
beans. Bring to a boil, reduce heat
and simmer, partially coveted for
10 minutes. Now you’ready to
make dumplings:
Pass potatoes through ticer into
a large bowl, or lightly mash with a
fork. Sift flour and baking powder
over potatoes, add salt and dill, and
mix together gently. Mixture will
be crumbly.
Beat egg whites until soft peaks
form. Mix into potato mixture,
folding and stirring. Don’t
overmix.
Drop heaping tablespoonfuls of
dumpling dough onto gently sim
mering soup. Cook for 10 minutes
with the lid off; then cover and
cook 10 minutes more. Makes 6
servings.
HERB MARINATED
TOMATOES
2 large tomatoes, cut into
14 -inch slices
2 tablespoons chopped fresh
basil
1 tablespoon chopped fresh
parsley
1 tablespoon chopped fresh
oregano
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
V* teaspoon salt
V* teaspoon pepper
Arrange tomato on a platter,
slightly overlapping slices.
Sprinkle with basil, parsley, and
oregano.
Combine lemon juice and vine
gar; drizzle over tomatoes. Cover
and chill two hours. Sprinkle with
salt and pepper. Yield: 4 servings.
Louise Graybeal
Renick, W.V.
SCALLOPED TOMATOES
4 cups stewed tomatoes
Few drops onion juice if onions
are not used in stewed tomatoes
1 cup dry bread crumbs, divided
2 tablespoons butter
Season stewed tomatoes with a
few drops of onion juice.
Place 'A cup bread crumbs on
bottom of casserole dish; add the
stewed tomatoes cover with the
remaining crumbs. Dot the top
with butter and bake in 400
degrees about 20 minutes or until
browned. Serves 8.
Flavor
Veggie Life
Betty Light
If used as a garnish, vine-ripened tomatoes adds flavor plus color to almost every
dish.
BROILED TOMATOES
6 tomatoes, firm ripe
Salt and pepper
'A cup butter, melted
Cut firm round tomatoes in half,
place on broiler pan. Broil under
medium heat for 10 minutes or
until tender. Place on serving plate
and pour butter over the tomatoes,
garnish with parsley, and serve at
once.
Serves 6.
With bacon: Omit butter and
salt Wrap each in two strips bacon
placed at right angles to each other
fastening on top with a pick.
Broil in preheated broiler until
bacon is crisp. Garnish with green
onions before serving.
Betty Light
Lebanon
SCRAMBLED EGGS
WITH TOMATOES
2 eggs
2 tablespoons milk or cream
Dash salt and pepper
1 tablespoon butter
4 tablespoons cut up tomatoes
Beat eggs, add cream, salt, and
pepper, beat again until uniform in
color.
Saute tomatoes in butter lightly,
add eggs, stir to incorporate toma
toes. Reduce heat to low, cook
slowly, turning gently as mixture
sets and continue to cook until set
but still moist Remove and serve
at once. Garnish with parsley or
fruit slices. Serves 1.
Betty Light
. _ „„ Lebanon
(Turn to Pago B 8)
Featured Recipe
Pennsylvania Beef Council has released a new recipe booklet
All of the 10 recipes are easy-to-follow, and most can be prepared in
30 minutes or less.
With most recipes, you’ll find a money-saving coupon for one of
America’s leading brands. Plus, an exciting sweepstakes contest offers
an opportunity for you to win a trip to a dude ranch a GH refrigerator, or
a gas grill.
Cook’s tips and information on selecting and storing beef and veal
are also included.
If you would like fine beef recipes, request recipe brochures from
the Pennsylvania Beef Council, 1500 Fulling Mill Road, Middletown,
PA 17057.
Here is a recipe that sounds a bit unusual, but is delicious according
to Tammy Weaver of the Beef Council.
SATAY STYLE
BEEF
4 sheets (12xl8-inches each) heavy duty aluminum foil
16-ounce top sirloin steak, 'A -inch thick, fat trimmed
3 cups fresh snow peas
'A cup reduced-sodium teriyaki sauce
2A tablespoons creamy peanut butter
Y> teaspoon cornstarch
Angel hair pasta, cooked, drained
2 plum tomatoes, chopped
4 green onions, sliced
Preheat oven to 450 degrees or preheat grin to high.
Slice steak across the grain into thin strips. Center /* of beef strips
on each foil sheet. Top with snow peas.
Combine teriyaki sauce, peanut butter, and cornstarch; mix until
smooth and weU blended. Pour teriyakie mixture evenly over meat and
vegetables.
Wrap and seal foil to form four packets. Bake 14 to 18 minutes on a
cookie sheet in oven OR grill 10 to 14minutes on high in covered grill.
Serve over angel hair pasta. Sprinkle each serving with tomatoes
and green onions. Makes 4 servings.
Beef Council