Looks Like Summers To Me

Oh!  Watermelon! And tomatoes.

Recipe Of The Week

Stewed Tomatoes

6 large ripe tomatoes

2 Tablespoons of butter

1 Tablespoon of sugar

1/2 teaspoon of salt

1/8 teaspoon of pepper1/2 teaspoon of basil

Peel tomatoes and cut them into chunks.  Melt butter and add tomatoes and the remaining ingredients.

Variations: Combine 2 teaspoons of corn starch and 2 teaspoons of water.  Stir into tender tomatoes.  Cook until thick.  Or add a green pepper, an onion, and a clove of garlic to the melted butter before adding the tomatoes.  Cook for five minutes and then add the tomatoes.

 

A Good Variety

 

When I opened this box to get a shot of the veggies I just stood there and took about a million deep breaths.  It smelled so wonderful literally making my mouth start to water.

Zucchini Quiche

2 cups of grated zucchini 

1 cup of finely chopped onion

1 cup of Swiss or Mozzarella cheese

1 unbaked, 9-inch pie shell

1/2 cup of light cream or milk3 eggs

1/2 teaspoon of salt

1/2 teaspoon of basil or oregano

1/2 teaspoon of thyme

Wrap zucchini in a dish towel and squeeze out the remaining water.  Combine zucchini, onion, and cheese.  Spread into the unbaked pie shell.  Briefly beat together the remaining ingredients and pour over the zucchini mixture.  Bake at 400 degrees for 20 minutes.  Reduce heat to 350 degrees and bake for 20 more minutes or until a knife is inserted into the center and comes out clean.

Beautiful Boxes

 

RECIPE OF THE WEEK

Cabbage Sandwich

1/4 cup of chopped cabbage

3 Tablespoons of chopped apple

3 Tablespoons of chopped carrots

3 Tablespoons of chopped celery

3 Tablespoons of chopped green pepper

1 Tablespoon of chopped onion

1/4 cup of mayonnaise

Combine all ingredients and spread on bread.