86-Lancaster Farming, Saturday, August 5, 2000 Jl .1 y > In-Season Tomatoes Burst With Flavor And Possibilities Tomato-Mozzarella Salad Dijon provides in season flavor. The flavor of fresh tomatoes varies not only from the variety but also according to when pick ed. The less ripe they are when picked, the less flavor. That’s why vine-ripened toma toes available from local gardens taste so much better than those picked green in distant states and shipped to ripen between the farm and you. Select tomatoes with a good shape and a smooth, even skin that has no breaks, bruises, or green or yellow patches. Toma toes should feel heavy for their size and be red and slightly soft. Firmer tomatoes will ripen given time. Small tomatoes are best for making salads and casseroles. Medium and large ones are good for slicing, stuffing, or marinat ing. Overripe tomatoes of all sizes are best used in making to mato sauce. Leave unripened tomatoes at room temperature. Store ripened tomatoes refrigerated in a plastic bag or in a refrigerator drawer for three to seven days. Long re frigeration will cause them to loose flavor and nutrients. OPEN-FACE TOMATO SANDWICH On a cookie sheet, place four slices white bread. Top with four slices white American cheese. Top each with a generous slice of tomatoes. Top each with two slices partially cooked bacon. Broil until bacon is done and cheese is light brown. Katherine Wagner Mount Joy TOMATO SALSA 1 basket tomatoes, peeled, cubed 6 cups chopped onions 10 green bell peppers, chopped 5 jalapeno peppers, chopped (more or less to suit taste) Put chopped vegetables in a large kettle and add the follow ing; Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week before the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. August 12 - Covered Dish Ideas 19- Garden Vegetables 26 - Sandwiches September 2 - Beef Contest Entries 9 - National Honey Month 2 cups vinegar 3 tablespoons salt 2 tablespoons garlic powder 1 tablespoon chili powder 2 teaspoons cumin 2 cups brown sugar Cook together ingredients for 30 minutes. Thicken with Clear Jel or Therm-flo (available at most bulk food stores). Cold pack 15 minutes. Makes 34 pints. Note: For quick and easy peel ing of tomatoes, put into boiling water about one minute. Peels will slide right off. Blender or food processor works great for chopping veg gies. Anonymous Reader TOMATO GRATIN 8 slices sourdough sandwich bread, toasted 21/2 pounds large, ripe toma toes, cut into '/4-inch thick slices Vi teaspoon minced fresh gar lic '/: teaspoon salt 'A cup snipped fresh chives Ground black pepper 4-ounces soft goat cheese or crumbled feta cheese 1 tablespoon olive oil 2'h tablespoons grated parme san cheese Heat oven to 350 degrees. Lightly coat a shallow 2-quart baking dish with olive cooking spray. Arrange four slices bread over the bottom of baking dish, tear ing to fit. Top with half the to mato slices. Sprinkle garlic over tomatoes, and then sprinkle with half the chives. Season with salt and pep per. Crumble the goat cheese over the chives and drizzle with half the oil. Top with remaining bread slic es, pressing firmly to fit. Arrange the remaining tomato slices on top, then sprinkle with the remaining chives, the parme san cheese, and additional pep per to taste. Drizzle with remain ing 11/:I 1 /: teaspoon oil. Bake for 40-45 minutes or until the cheese on top is golden and the tomatoes are soft. Serves Emily Cloninger Centre Co. Dairy Princess GAZPACHO 6 large tomatoes 1 large cucumber, peeled, seeded, chopped 1 large green bell pepper, fine ly chopped 1 red onion, minced 3 tablespoons red wine vinegar juice of Vi lemon plus 2 ta- blespoons olive oil 2-3 tablespoons fresh parsley to taste 2 tablespoons chopped fresh basil OR 2 teaspoons dried salt and freshly ground pepper to taste Tabasco sauce to taste Herb croutons (optional) Peel tomatoes by submerg ing in boiling water for 15 sec onds. Remove to a colander and rinse under cold water. The skins should slip right off. Core the tomatoes and gently squeeze out the seeds. Chop half of them coarsely and puree the other half in a food processor. Combine the puree and chopped tomatoes in large mixing bowl. Blend the re maining ingredients except the herb croutons with the toma toes. Cover and refrigerate for several hours before serving. Serve chilled; garnish with herb croutons. Makes 6 serv ings. To make a thinner version, add 2 cups tomato juice. FRESH TOMATO PIZZA WITH HERBS AND PARMESAN 1 thin, 12-inch prepared pizza crust V* cup lowfat marinara sauce Vi tablespoon dried oregano Vi cup fresh basil, chopped 6-8 ripe plum tomatoes, sliced '/4-inch thick % cup parmesan cheese Preheat oven to 425 degrees. Spread pizza crust with sauce and sprinkle with oregano and basil. Layer the tomatoes all over the pizza. Sprinkle cheese evenly over the top, and bake on a bak ing sheet or pizza pan for 15 minutes. Cut into wedges and serve. TOMATO-MOZZARELLA SALAD DIJON [ A cup olive oil 14 cup dijon mustard 2 tablespoons lemon juice 4 ripe tomatoes, sliced 8-ounces mozzarella cheese, sliced 1 small red onion, slivered 1 tablespoon fresh basil leaves Whisk together oil, mustard, and lemon juice. Cover; refriger ate until serving time. Arrange tomato and cheese slices on large serving platter or plates. Sprinkle with onion and basil. Drizzle with prepared dressing. Serve immediately. SPINACH TOMATO BAKE IVi cups water 1 tablespoon butter (optional) 'A teaspoon salt VA cups brown rice 2 tablespoons canola oil 1 medium onion, chopped 1 clove garlic, chopped finely Vi pounds sliced mushrooms 16-ounces frozen spinach, thawed, moisture squeezed Salt and pepper to taste 12-ounces Cheddar cheese, shredded VA. pounds tomatoes, cored, sliced thinly 'A cup Romano cheese Bread crumbs (optional) Bring water to boil and add butter and salt. Add rice, stir, cover and reduce heat to low. Simmer 35-45 minutes until Featured Recipe TOMATO AND FRESH MOZZARELLA NAPOLEON 6 medium ripe tomatoes 18 mozzarella cheese slices 1 head Bibb lettuce, washed and dried Vinaigrette 1 cup oalsamic vinegar 'A cup olive oil 4-ounces caramelized roasted shallots 'A teaspoon fresh ground black pepper 'A teaspoon sugar Salt to taste To roast shallots, break out of their casing and drizzle with olive oil. Bake at 395 de grees in small covered baking dish 10-15 minutes until soft. From each tomato, cut a thin slice from top and bot tom, discard. Cut each tomato into three slices. Place one Send Your Favorite Beef Recipe To Enter Contest The Pennsylvania Beef Council and Lancaster Farming are sponsoring a beef recipe contest to high light the versatility and nutri tional value of beef. To enter the drawing, pick out your fa vorite recipe which includes a substantial amount of beef or veal. Simply give us your favor ite recipe to prepare that steak, roast, filet, or ground beef for your hungry faihily and write a short description on why the recipe is such a hit with your family. Your recipe may fall into the appetizer, soup, entree, vegetable, snack and salad categories or any other crea tive way to prepare and pres ent beef and veal. The deadline to enter reci pes is Friday, August 25. Contest winners will be print ed in the September 2 issue of Lancaster Farming. watet is absorbed. Set rice aside. Saute onion in oil over medium heat for about 4 minutes; add garlic, mushrooms, and chopped spinach. Add salt and pepper to taste, and saute another 4-6 min utes until onion and mushrooms are tender. Toss sauteed vege tables with cooked brown rice and sour cream. Add more salt and pepper if desired. Preheat oven to 350 degrees. Lightly but ter a 9x13-inch pan or casserole and evenly layer vegetable-rice mixture over bottom. Sprinkle with half the shredded cheddar. Layer with half the tomato slices and add salt and pepper to taste. remain BLACK BEAN CASSEROLE and add another layer of remain- i s . ounce can h i ack ing tomatoes. Finish with grated ] A ounce 0311 blackb «ans . cheese and sprinkle of bread 4-ounce can stewed tomatoes crumbs if desired. Bake until 3 6-.nch corn tortillas, quarter- ZnLu nd VegetaWeS arC 1 cup Jalapeno cheese spread heated through. Combine black beans and QUICKIE PASTA BAKE stewed tomatoes. In 9x13-inch 1 pound pasta (penne or roti- casserole dish, layer bean mix ni) ture with tortillas and cheese. 1 tablespoon vegetable oil Repeat. Bake at 350 degrees for 1 onion, chopped 20-30 minutes. Stem Tomato And Fresh Mozzarella Napoleon makes a showy dish. slice mozzarella on each slice of tomato. Stack the three slic es of tomato and mozzarella on top of each other. Arrange lettuce on six plates and place stacked tomato and mozzarel la on top. Drizzle with vinai grette. Serves 6. Send your entry immediate ly. Winners will be selected by a random drawing at the end of August, however Lan caster Farming will be print ing beef recipes throughout September. Please clearly print or type your recipe entry. Also be specific and accurate with measurements, temperatures, times, and sizes of baking dishes to use. We may dis qualify entries if these guide lines are not followed. Along with the recipe in clude your complete mailing address so we can send you a prize if you’re a winner. In addition please enter one rec ipe per family. Contest par ticipants must be 18 or older. Send entries to Lou Ann Good, Lancaster Farming Beef Recipe Contest, P.O. Box 609* 1 East Main Street, Ephrata, PA 17522. 28-ounce can tomatoes, crushed 1 teaspoon oregano, dried Salt and pepper 2 cups cheese, grated, any type Preheat oven to 325 degrees. Cook pasta on stove and drain. Meanwhile, heat oil in saucepan. Add onion and garlic, saute until soft, about 5 minutes. Add toma toes, oregano, salt, and pepper, cook until heated through, about 5 minutes. Combine cooked pasta, sauce, and x h cups grated cheese in ovenproof dish. Sprin kle remaining cheese on top. Bake 15-20 minutes at 350 de grees.
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