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Show By LUCILLE STRINGHAM Tomato time is here and it's time to make chili sauce, and to bottle tomato juice for use throughout the winter months ahead. You can dry tomatoes, also. Scald slightly and peel and slice into one-fourth inch slices and lay on screens to dry. Dry until icathery. Store in a glass jar. CHILI SALCE 24 ripe tomatoes, peeled 4 large green peppers 6 large sweet Spanish onions 5 tsp. salt 3 cups sugar, brow nor white 3 cups vinegar 1 tsp. cinnamon 1 tsp. allspice 1 tsp. nutmeg GRIND TOMATOES, peppers pep-pers and onions. Place in a large kettle and add other ingredients ing-redients and cook for 4 hours until thick. Seal in hot sterile jars. BAKED CHEESE TOMATO HALVES 6 tomatoes 2 Tbsp. butter or margarine 2 Tbsp. chopped onion Va tsp. salt speck of pepper Vi cup bread crumbs 2 Tbsp. chopped parsley V cup shredded American cheese. CUT STEM end out of tomatoes toma-toes and cut in half crosswise. Cook onion in the butter until transparent and add bread crumbs, salt and pepper. Divid crumbs and place some on each tomato "half. Sprinkle parsley and grated cheese on each tomato half. Place in 13x9x2 inch baking pan and bake at 350 degrees for 25 minutes. mi-nutes. Bake five minutes longer lon-ger to melt cheese. FRESH TOMATO VEGETABLE STEW 1 cup chopped onion 'A cup melted butter or margarine mar-garine 6 large tomatoes 1': tsp. salt ' tsp. sugar ' tsp. pepper 2 cups peeled, cubed potatoes pota-toes l'i cup fresh corn kernels, or cut fresh green beans 1 cup peeled, sliced raw carrot IN A LARGE saucepan, cook onions in butter until tender, ten-der, but not brown. Dip tomatoes in boiling water and peel. Cut them in wedges. Add tomatoes to onions, salt, pepper pep-per and sugar. Cover and simmer sim-mer for 20 minutes. Add potatoes, pota-toes, corn or beans, and carrots. car-rots. Cover and cook about 20 minutes longer or until vegetables veget-ables are tender. Serves 6. You can add a little beef bouillon for more flavor is desired. de-sired. STUFFED TOMATOES Peel large Firm tomatoes, one for each person. Slash down in eigtiths, almost to the stem, folding back like a flower and stulT with the following. Vi cup diced cucumbers ': tsp. salt Recipes For The Home Gardner By Lucille Stringham 1 cup diced celery ' cup chopped green pepper I cup shrimp paprika MIX LIGHTLY and fill tomatoes, enough for six. Serve with French or Russian dressing. Place on a lettuce leaf with 2-3 black olives as garnish. |