#3910 - Watermelon Tomato Salad

(by Shirley McNevich)

5 large tomatoes (cut into bite sized cubes)
1 small seedless watermelon (cut into bite sized cubes)
1 tsp. salt + extra
1/4 cup olive oil
2 TBSP cider vinegar
fresh ground black pepper
1 cup crumbled feta cheese
dried basil (for sprinkling)

In a large plastic bowl add the cubed tomatoes and cubed watermelon--toss carefully to combine. Sprinkle 1 tsp. salt over the top. Let the mixture stand for 10 minutes. In a small bowl add the olive oil and cider vinegar--whisk to mix. Add salt, pepper and dried basil to your taste--mix well. Drain off all of the liquid from the watermelon mixture and discard the liquid. Add the feta cheese to the watermelon mixture--toss to combine. Drizzle the olive oil mixture over the whole thing--toss to coat. Serve immediately.

#3736 - Baked Tomato Halves

(by Shirley McNevich)

4 ripe tomatoes
1/3 cup butter (melted)
1 tsp. basil leaves
1/4 tsp. garlic powder
1/4 tsp. fresh ground black pepper
1 1/4 cups 4C Italian bread crumbs
1 TBSP fresh chopped parsley
1 tsp. salt

Wash tomatoes, removes the stems and cut each tomato in half horizontally. Place them on a greased jelly roll pan (cut sides up). In a bowl add melted butter, basil leaves, garlic powder, pepper, bread crumbs, chopped parsley and salt--stir to mix. Spoon a heaping TBSP of the bread crumb mixture on top of each tomato, using the back of a spoon to spread it out. Bake at 350 degrees 15-17 minutes or until heated through (but still firm).

#3681 - Four Cheese Macaroni Casserole

(by Shirley McNevich)

3 cups raw macaroni
28oz. whole peeled tomatoes (drained and chopped; you can use fresh tomatoes if you have them)
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. basil
salt (to your taste)
pepper (to your taste)
1 1/2 cups grated cheddar cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup fresh grated Parmesan cheese
1/4 cup crumbled feta cheese

Cook macaroni in salted water until softened but still chewy. Drain but DO NOT RINSE. In a large bowl add drained (still hot) macaroni, 1 cup of the cheddar cheese, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese--stir carefully until cheeses melt. In a separate bowl add chopped tomatoes, Italian seasoning, oregano, basil, salt and pepper--stir well. Pour the tomato mixture into the pasta mixture--stir to combine. Pour the whole mixture into a greased casserole dish. Sprinkle the remaining 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese and all of the feta cheese over the top. Bake at 350 degrees 20-30 minutes. Note: you can omit the feta cheese if you don't like feta cheese.

#3629 - Baked Tomato Slices

(by Shirley McNevich)

3 large tomatoes
1 bag shredded Monterey Jack cheese
1/2 cup chopped bell peppers (red, green, orange, yellow--one color OR a mixture)
oregano

Slice each tomato into 4-5 thick slices and arrange them on a foil lined baking sheet. Spoon chopped bell peppers evenly over each tomato. Sprinkle shredded cheese over the tops of each tomato. Sprinkle a little oregano over the cheese. Bake at 350 degrees 15 minutes or until cheese is browned and bubbling. Remove slices using a slotted spatula to drain off any extra juices before place them on serving plates.

#3518 - Tomato Salad

(by Shirley McNevich)

3 large tomatoes (washed, cored and cut into bite sized pieces)
1 large onion (cut in half, thinly sliced, and separated)
1 tsp. Italian seasoning
1/2 cup canola oil
1/2 cup cider vinegar
1/3 cup white sugar
1 tsp. salt
1/4 tsp. fresh ground black pepper (more if you wish)

In a bowl add tomato pieces, onion pieces and Italian seasoning--toss and set aside. In a separate bowl add canola oil, cider vinegar, white sugar, salt and pepper--stir until white sugar is dissolved. Pour the dressing mixture over the tomato mixture--toss to coat. Cover and refrigerate overnight. Toss again before serving.

#3459 - Cucumbers and Tomatoes

(by Shirley McNevich)

1 ripe tomato
1 cucumber
4 tsp. olive oil (more if you wish)
4 tsp. apple cider vinegar (more if you wish)
oregano (to your taste)
1/2 tsp. salt

Wash the tomato, slice it, then cut each slice into 4 quarters. Wash and peel the cucumber, then slice it thin. In a bowl add the tomato pieces, cucumber slices, olive oil, cider vinegar, salt and oregano--toss to coat. Add more olive oil and cider vinegar if necessary, then toss again. Serve immediately. Recipe may be doubled.

#3264 - Tomato Onion Salad

(by Shirley McNevich)

4 home grown tomatoes
1 sweet onion
1/4 cup olive oil
1 TBSP oregano
1/4 tsp. garlic salt
1/8 tsp. fresh ground black pepper
shredded mozzarella cheese

Wash tomatoes and cut them into bite sized pieces. Place tomato pieces in a large bowl and sprinkle them with the garlic salt and black pepper. Cut the onion into rings, then cut each ring into four pieces. Add onion pieces, oregano and olive oil to the tomatoes--toss to mix. Cover and refrigerate for 2 hours. When ready to serve, carefully drain off any liquid that has formed. Add as much shredded mozzarella cheese as you wish--toss to mix.

#3238 - Scratch Stewed Tomatoes

(by Shirley McNevich)

5 fresh, large tomatoes (tomatoes that are home grown or from a Farmer's Market work best)
1 tsp. salt
3 TBSP white sugar
1 1/2 TBSP cornstarch
water

Wash tomatoes and put them in a large bowl. Cover the tomatoes with boiling water and let them sit for 3 minutes. Drain the tomatoes. Use a sharp knife to cut out the core of each tomato. Peel the skin off of each tomato. Cut each tomato into about six pieces and place all of the pieces into a large saucepan. Turn heat to medium--stir while adding the salt. Cook/stir the tomatoes for about 10 minutes (they will fall apart and become juicy). Add white sugar to the tomatoes while stirring. In a small bowl add the cornstarch and a TBSP of water at a time while stirring--keep adding more water until you have a liquid and the cornstarch is completely dissolved. Turn heat down to simmer--add the cornstarch liquid while stirring and keep stirring until the tomatoes thicken. Serve hot.

#2992 - Baked Mozzarella Tomatoes

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/25/13 so we can take the week off.

2 large tomatoes
1 bag shredded mozzarella cheese
salt, pepper and oregano to taste

Grease a glass baking dish with Pam. Slice each tomato into four thick slices. Place the eight tomato slices into the greased baking dish, then spray the tops of the tomatoes with Pam. Sprinkle salt and pepper over the tomatoes to your taste. Sprinkle shredded mozzarella cheese over each tomato. Sprinkle oregano over the top of the mozzarella cheese. Bake at 450 degrees for 10-15 minutes or until cheese is melted and well browned. Use a metal spatula to serve them.

#2991 - Balsamic Tomatoes and Cheese

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/24/13 so we can take the week off.

6 tsp. balsamic vinegar
2 large tomatoes OR 3 medium tomatoes
4 tsp. olive oil
3-4 slices mozzarella cheese
fresh ground black pepper

Wash the tomatoes, then slice them thinly and spread them on a plate. In a bowl add the balsamic vinegar and the olive oil--stir to mix. Drizzle the vinegar mixture evenly over the tomatoes. Sprinkle fresh ground black pepper over the tomatoes. Cut the mozzarella cheese slices into bite sized pieces. Place the cheese pieces evenly over the top of the tomatoes. Let them sit for 10 minutes before serving.

#2892 - Cheesy Zucchini

(by Shirley McNevich)

1 large zucchini (washed, peeled and cut into slices)
2 large tomatoes (washed and sliced same thickness as zucchini)
1 large onion (peeled and chopped)
1 cup shredded sharp cheddar cheese
1 cup shredded swiss cheese
4 slices of buttered bread (cut into bite sized pieces--enough to cover the whole top)

In a greased 9 x13 glass baking dish keep making alternating layers of zucchini, tomatoes and chopped onions. Continue making layers until all of the vegetables are used up. Bake at 350 degrees for 45 minutes (or until zucchini is tender). In a bowl add the two cheeses--toss to mix. Remove dish from oven, sprinkle all of the cheese over the top and return to oven and bake until cheese is melted. Once cheese is melted, remove from oven and add the pieces of buttered bread all over the top. Return to oven and bake until bread pieces are golden brown and crispy.

#2485 - Homemade Tomato Juice

(by Kenneth Miller - friend)

1 peck ripe tomatoes
1 green bell pepper (chopped)
1 onion (chopped)
1 whole bunch celery (chopped)
12 whole cloves
2 whole bay leaves
1 TBSP salt
1 cup white sugar

Wash the tomatoes. Core the tomatoes. Cut the tomatoes into quarters (leave the skins on). Place the tomato quarters into a large granite pot. Add the chopped green bell pepper, chopped onions, chopped celery, cloves and bay leaves. Turn heat to low--cook until some juice starts to form. Turn heat to medium--bring to a boil, stir, and keep boiling/stirring until celery is tender. Use a slotted spoon to remove the cloves and the bay leaves--discard them. Put the mixture through a Foley food mill--catch the juice in a separate pot. Put the pot with the tomato juice on the stove--turn heat to medium. Add the salt and white sugar. Bring mixture to a boil, stir, then boil for 5 minutes. Pour the juice into quart jars or can the tomato juice with canning jars/lids if you wish.

#2484 - Homemade Ketchup

(by Shirley McNevich)

(use this ketchup in baked beans, sloppy joes, bbq sauce, pasta sauce, etc.)

4 quarts tomato juice (explained below)
1 peck of ripe tomatoes
2 heaping cups white sugar
1 cup cider vinegar
1 TBSP pickling spices
1 tsp. dry mustard
2 TBSP salt
4 1/2 TBSP cornstarch

Wash the tomatoes in cold water and put them in a large pot. Pour boiling water over the tomatoes until all of the tomatoes are covered. Once covered, let the tomatoes stand for 5 minutes. Pour the water off of the tomatoes. Cover the tomatoes with cold water. Remove one tomato at a time, core the tomato, remove the skin, cut the tomato into quarters and place the tomato quarters into a Dutch oven. Repeat with all tomatoes. Place the Dutch oven on the stove over medium heat--cook uncovered for 20 minutes until tomatoes are soft and falling apart--stir occasionally. Place some of the tomato mixture into a Foley food mill or a strainer in order to remove the seeds. Repeat with all tomato mixture. Place a separate container underneath to catch the tomato mixture--the food mill will catch the seeds. Discard the seeds. Place the tomato juice mixture into a large granite pot--it should make at least 4 quarts of tomato juice. Add the white sugar, pickling spices, vinegar, dry mustard and salt--put the granite pot on the stove over medium heat. Stir/bring to a boil, then boil the mixture for 2 hours (stirring occasionally). In a small bowl add the cornstarch--using a ladle, dip one ladle of the tomato mixture into the cornstarch--stir until mixed. Add the cornstarch mixture to the tomato mixture--stir until mixed, then cook/stir until boiling again. Once boiling, cook/stir for 5 minutes. Use canning jars/lids to preserve the ketchup.

#1240 - Spanish Noodles

(by Shirley McNevich)

2 slices bacon (fried, drained and crumbled)
1lb. ground chuck
1/2 cup chopped onion
1 - 25oz. can tomatoes
1/2 cup chopped green pepper
1/4 cup chili sauce
1 tsp. salt
1/2 tsp. pepper
3 cups raw medium wide egg noodles
1 pint tomato juice

In a skillet over medium heat add ground chuck, chopped onions, salt, pepper and chopped green onions--cook until beef is browned--drain off excess fat and return to skillet. Add tomatoes, chili sauce, and tomato juice--stir. Add uncooked egg noodles--cover with a lid and simmer for 30 minutes or until noodles are tender (stir frequently while simmering). When noodles are ready, add crumbled bacon and stir before serving.

#985 - Pasta Chili

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 medium chopped onion
1 tsp. salt
1/2 tsp. pepper
1 pint home canned tomatoes or stewed tomatoes from the store
1/2 bottle of a 24 oz. size Heinz ketchup
2 tsp. chili powder
2 cans of kidney beans (40.5 oz. size) - Hanover brand if you can find them
1 bag egg noodles (cooked to package directions)--more if serving alot of people
1 chopped onion
1 chopped green pepper
1 bag shredded mozzarella cheese


In a Dutch oven add ground chuck, 1 medium chopped onion, salt, and pepper. (If you like it spicier, you can also add chopped red pepper, chopped green pepper, or both). Add one cup of water and cook until meat starts to brown. Add tomatoes, ketchup, chili powder, kidney beans, and cook on medium heat for about 20 minutes. While heating chili, cook pasta according to package and drain. When chili is hot enough to serve, place a portion of egg noodles on each plate and top with a large ladle of chili. Sprinkle chopped onions and chopped peppers on top of each serving of chili. Finish with shredded mozzarella cheese on top. Repeat with as many servings as you need.

#968 - Crab Soup

(by Shirley McNevich)

3 1/2 to 4 lbs. fresh tomatoes
6 cups water
4 cups beef broth
2 cups lima beans (fresh or frozen)
2 cups cut green beans (fresh or frozen)
2 cups sweet corn kernels (fresh or frozen)
1/4 to 1/2 cup chopped onions
2 TBSP (or more, if you like) Old Bay seasoning
2 lbs. fresh lump crab meat
salt and pepper to your taste
crackers for serving

Wash the tomatoes, peel them, and cut them into small pieces. Place tomato pieces, water, beef broth, lima beans, green beans, sweet corn, chopped onions and Old Bay Seasoning into a Dutch oven--turn heat to medium while stirring. Once it's boiling put the lid on and turn heat back to low for 15 minutes. After 15 minutes, remove the lid and flake the crab meat into the soup--stir. Taste a little of the soup with a spoon--add salt and pepper to your taste (and more Old Bay seasoning if you wish). Put the lid back on and cook on low heat for 15 minutes or until crab meat is hot enough to serve. Serve with crackers.

#763 - Corn Casserole

(by Shirley McNevich)

3 TBSP butter
1/3 cup flour
1 - 12oz. can whole kernel corn (drained)
1 - 14.5oz. can tomatoes (drained)
1 chopped onion
1 rib of celery (chopped)
1/2 cup shredded cheese (your choice of type)
salt and pepper to your taste

In a skillet melt the butter--add flour and stir while cooking until slightly brown. Add the whole kernel corn, tomatoes, chopped celery, chopped onion, salt and pepper--stir until mixed, then remove from heat. In a greased casserole dish, scoop half of the corn/tomato mixture into the bottom. Sprinkle 1/2 of the shredded cheese on top. Scoop the rest of the corn/tomato mixture as the next layer. Sprinkle remaining cheese on the top. Bake at 350 degrees for 30-45 minutes until hot all the way through.

#737 - Skillet Lasagna

(by Shirley McNevich)

1 lb. ground beef
1/2 tsp. salt
1/4 tsp. pepper
1 chopped onion
1/4 tsp. garlic powder
2 - 14oz. cans beef broth
1 - 14.5oz. can diced tomatoes
1/4 tsp. Italian seasoning (spice)
1 1/2 cups uncooked corkscrew pasta
1/4 cup grated Parmesan cheese

In a skillet add the ground beef, salt, pepper and chopped onion--cook until browned. Drain off the fat and put ground beef back in the skillet. Add the beef broth, tomatoes and Italian seasoning to the browned beef--stir and bring to a boil over medium heat. Add the uncooked corkscrew pasta to the beef--cover with a lid and cook on medium another 10 minutes or until pasta is cooked to your taste. Add the Parmesan cheese--stir.

#618 - Chili Sauce

(by Grandma Pauline [Tharp] Herman)

1 peck ripe tomatoes
6 green peppers
6 medium onions
2 tsp. ground cloves
2 tsp. ground cinnamon
2 cups Domino's dark brown sugar
1 pint cider vinegar
salt to taste
1 bunch celery

Wash tomatoes and place them in a large pot--cover them with boiling water. After 5 minutes, drain water off of tomatoes. Rinse each tomato with cold water so you can hold them comfortably. Use a knife to remove tomato skins and core the centers (like you would core an apple), then slice into quarters. Rinse the pot you were using and place quartered tomatoes back in the pot. Wash green peppers, slice them, remove the seeds, and chop into small pieces--put them in with the tomatoes. Wash and clean onions--chop into small pieces and add to the tomatoes. Wash and clean celery, chop into small pieces and put in with tomatoes. Add cloves, cinnamon, brown sugar, vinegar, and about 3 TBSP salt (more or less to your taste) to the tomatoes. Stir and turn heat to medium--keep stirring occasionally until boiling. Once boiling, turn heat back to halfway between medium and low heat. Let chili sauce cook for 3 hours, stirring every 15 minutes so it doesn't stick to the bottom of the pot. After 3 hours while chili sauce is still hot, place chili in canning jars (if you don't know how to can using jars and lids, see our 14 day pickle recipe #605).

#503 - Pizza Potatoes

(by Shirley McNevich)

1 - 4.9oz. package scalloped OR augratin potatoes mix
1 - 16oz. can Hunt's tomatoes
1 1/2 cups water
1/4 tsp. oregano (more if you wish)
1 - 4oz. package pepperoni slices
1/2 lb. ground chuck
1 medium chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 - 4oz. package shredded mozzarella cheese

In a saucepan, add tomatoes, water and oregano--stir and bring to a boil and cook for 2 minutes once boiling. Set aside. In a skillet, brown ground chuck with onion, salt and pepper--drain and set aside. Add potato mix and ground beef to the tomato mixture--stir well. Grease a 2 qt. casserole and pour tomato/potato/beef mixture into the casserole. Spread the pepperoni slices over the top. Bake uncovered at 400 degrees for 25 minutes--remove from oven, add cheese on top, return to oven and bake 10 more minutes until cheese melts.