Recipes

Tomato time

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Gourmet Garden Tomato Salad

1 ½ lbs. red, yellow and orange tomatoes cut in ¼-inch slices
1⁄3 cup olive oil
1⁄3 cup balsamic vinegar
1 tbls. sugar
¼ tsp. salt
¼ tsp. pepper
½ cup Feta cheese, crumbled
1⁄3 cup fresh basil leaves, thinly sliced

Arrange tomatoes on a serving platter. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. Drizzle over tomatoes. Top with cheese and basil. Serve immediately. Yields 6 servings. Edna Yoder, Clark, Mo.

Tangy Tomato Slices
1 cup vegetable oil
1⁄3 cup vinegar
¼ cup minced fresh parsley
3 tbls. minced fresh basil or 1 tbls. dried basil
1 tbls. sugar
1 tsp. salt
½ tsp. pepper
½ tsp. dry mustard
½ tsp. garlic powder
1 medium sweet
onion, thinly sliced
6 large tomatoes, sliced
In a small bowl or a jar with a tight-fitting lid, mix the first nine ingredients. Layer onions and tomatoes in a shallow glass dish. Pour the marinade over; cover and refrigerate for several hours. Yields 12 servings. Millie Gingerich, Clark, Mo.

Tomato Zucchini Tart
1 (9-inch) pie crust
1 package (4.4 oz.) light herb cheese spread
4 medium ripe tomatoes, thinly sliced
2 medium zucchini, thinly sliced
Salt and black pepper
Fresh thyme, chopped
Grated cheese (optional)
Spread cheese over bottom of crust. Arrange tomato and zucchini slices over cheese; sprinkle each layer with salt and pepper. Bake tart at 350° about 40 minutes or until zucchini slices are tender. Sprinkle with fresh thyme and grated cheese, if desired. Yields 4 servings. Ada Yoder, Clark, Mo.

Corn Pudding Stuffed Tomatoes
8 medium tomatoes
1 tsp. salt (divided)
½ tsp. pepper (divided)
2 tbls. all-purpose flour
2 tbls. sugar
½ tsp. baking powder
2 eggs, lightly beaten
1 cup half and half cream
1 cup whole kernel corn
2 tbls. butter or margarine, melted

Minced fresh parsley
Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle inside of each tomato with half of the salt and pepper. Invert on paper towels to drain. In a large bowl, combine flour, sugar, baking powder and remaining salt and pepper. Combine eggs, cream, corn and butter; stir into dry ingredients; spoon into tomatoes. Place in a shallow baking dish. Bake uncovered at 350° for 38 to 40 minutes, or until a knife inserted near the center of corn pudding comes out clean. Sprinkle with parsley. Yields 8 servings. Maryann Yoder, Clark, Mo.
Luncheon Tomatoes
6 medium ripe tomatoes
12 oz. small curd cottage cheese
1 medium onion, chopped
4 stalks celery, chopped
3 tbls. mayonnaise
¼ tsp. Worcestershire sauce
1⁄8 tsp. Tabasco sauce
Cut tops from tomatoes. Scoop out pulp, reserving shells. Chop pulp and combine with remaining ingredients in bowl; mix well. Spoon into tomato shells. Place on lettuce leaf-lined plate. Garnish with additional mayonnaise and paprika. Yields 6 servings. Martha Miller, Clark, Mo.

Tomato Cheese Melt
1 onion bagel or English muffin, split
¼ cup shredded cheddar cheese
1⁄8 tsp. cayenne pepper
2 tomato slices
1 tbls. shredded Parmesan cheese
On each bagel or muffin half, sprinkle half of the cheddar cheese and cayenne pepper. Top with a tomato slice. Sprinkle half of the Parmesan cheese over each tomato. Broil 6 inches from heat for 4 to 5 minutes or until cheese is bubbly. Yields 2 servings. Kathy Gingerich, Clark, Mo.

Tomato Soup Salad Dressing
1 (10 oz.) can tomato soup
1 cup apple cider vinegar
1 cup oil
1 ½ cup white sugar
1 1⁄3 tsp. paprika
1 tsp. salt
1 tsp. black pepper
1 medium onion
Mix dry ingredients with vinegar. Add the tomato soup and oil. Cut onion into several coarse pieces and place in a quart jar. Pour dressing over onion and seal. Always shake well before using. Refrigerate. Yields 1 quart. Liz Petersheim, Clark, Mo.

Taco Soup
1 lb. ground beef, cooked, drained
1 onion, chopped
1 (48 oz.) canned pinto beans, drained
1 (16 oz.) can corn, undrained
1 (16 oz.) can tomatoes, undrained
1 (16 oz.) can tomato sauce
1 ½ cups water
1 (4 ½ oz.) can green chilies, chopped
1 envelope Hidden Valley Ranch dip/dressing mix/>
Taco Seasoning
2 tbls. chili powder
1 ½ tbls. cumin
½ tsp. red pepper, crushed
1 ½ tsp. garlic powder
1 ½ tsp. onion powder
Mix together and cook on low for a few hours. Optional toppings for soup: nacho chips, sour cream and shredded cheddar cheese. Kelli Asbury Anthes, Junction City, KS

Tomato and Zucchini Casserole
1⁄2 lb. zucchini, sliced
½ lb. fresh tomatoes, sliced
1 onion, chopped
¾ tsp. pepper
½ tsp. sweet basil
½ lb. grated cheddar cheese
4 slices bread, cubed
½ lb. seasoned sausage, browned lightly
½ lb. Mozzarella cheese
Layer zucchini with first eight ingredients and top with mozzarella cheese. Bake in 350° oven for 45 to 60 minutes. Yields 6 to 8 servings. Marilyn Brinker, Washington, Mo.

Basil Cherry Tomatoes
3 pints cherry tomatoes, halved
½ cup fresh basil, chopped
1 ½ tsp. vegetable oil
Salt and pepper to taste
Lettuce leaves, optional

In a bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired. Yield 4 to 6 servings. Edna Yoder, Clark, Mo.

This month’s recipes were tested by the northwest district of The Missouri
Association for Family and Community Education.

Brisket recipes will be featured in the November issue of  Today’s Farmer.
To be eligible for consideration, your recipe must be received by June 22. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
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Download a PDF of the above recipes here.

Pizza possibilities

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Taffy Apple PizzaTaffy Apple Pizza

1 (20 oz.) tube refrigerated peanut butter cookie dough
3 tbls. flour
1 (8 oz.) package cream cheese, softened
½ cup brown sugar
½ tsp. vanilla
2 Granny Smith apples
1 cup 7-Up or Sprite
Cinnamon (pinch)
¼ cup caramel ice cream topping
½ cup peanuts, salted

Preheat oven to 375°. Add flour to cookie dough and knead in. Press in a 14-inch circle in a 15-inch pizza pan. Bake 15 to 20 minutes or until lightly browned. Let cool completely. Blend cream cheese, brown sugar, cinnamon and vanilla together until smooth. Spread on cooled cookie crust. Peel, core and slice apples. Dip in soda to prevent browning. Arrange apples on cream cheese layer. Heat caramel topping slightly and drizzle over apples. Sprinkle with chopped peanuts on top. Cut and serve. Yields 12 to 16 servings. Dortha Strack, Cape Girardeau, Mo.

 Country Pizza Pie
1 unbaked pastry shell
1 lb. bulk Italian sausage
1 small onion, chopped
4 eggs, lightly beaten
1 (4 oz.) cup shredded cheddar cheese
½ cup milk
½ tsp. dried oregano
1⁄8 tsp. pepper
1 (8 oz.) can pizza sauce
6 slices part-skim mozzarella cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack; reduce heat to 350°. In a large skillet, cook sausage and onions over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in eggs, cheddar cheese, small amount of pizza sauce, milk, oregano and pepper. Pour into crust. Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Spread pizza sauce over sausage mixture; top with mozzarella cheese. Bake 5 to 8 minutes longer or until cheese is melted let stand for 10 minutes before cutting. Yields 6 servings. Terrie Mathis, Newburg, Mo.

Chocolate Pizza
3 cups vanilla chips, divided
2 cups (12 oz.) semisweet chocolate chips
2 cups miniature marshmallows
1 cup Rice Krispies
1 cup walnuts, chopped
½ cup maraschino cherries, halved, patted dry
¼ cup coconut, flaked
1 tsp. vegetable oil

In a microwave-safe bowl, combine 2 ½ cups vanilla chips and the chocolate chips. Microwave on high for 2 minutes; stir until smooth. Immediately add marshmallows, cereal and walnuts; mix well. Spread evenly on a 13-inch pizza pan that has been coated with non-stick spray. Arrange cherries on top; sprinkle with coconut. Microwave the remaining vanilla chips on high for 1 minute. Add oil and stir until smooth. Drizzle over pizza. Chill until firm. Serve at room temperature. Yields 16 to 20 servings. Lorene Gingerich, Clark, Mo.

Frosted Brownie Pizza
½ cup butter (no substitutes)
2 (1 oz.) squares unsweetened chocolate
1 cup sugar
¾ cup all-purpose flour
2 eggs
Frosting
1 cup confectioners’ sugar
1⁄3 cup creamy peanut butter
1 ½ tsp. vanilla extract
2 to 4 tbls. milk
Toppings
¾ cup plain M&M’s
½ cup flaked coconut, toasted
½ cup pecans, chopped, toasted

In a saucepan over low heat, melt butter, chocolate and sugar. Remove from heat; stir in flour until smooth. Add eggs and beat until smooth. Spread onto a greased 12-inch pizza pan. Bake at 350° for 15 minutes or until toothpick comes out clean. Cool completely. Frosting: In a mixing bowl, beat sugar, peanut butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top with the M&M’s, coconut and pecans. Yields 8 to 10 servings. Mary Gingerich, Brashear, Mo.

Sloppy Joe Pizza
1 lb. ground beef
¾ cup frozen corn, defrosted
¾ cup prepared barbeque sauce
½ green onions, sliced
1 prepared pizza crust
1 ½ cup (6 oz.) shredded Colby, Monterey Jack cheese

Heat oven to 425°. In a large non-stick skillet, brown ground beef; drain. Add corn, barbecue sauce, onions, salt to taste to hamburger. Heat through. Spread pizza crust on baking sheet. Spoon the hamburger mixture over top. Sprinkle with cheese. Bake for 12 to 15 minutes or until cheese is melted. Cut into 8 wedges. Yields 4 servings. Mrs. Willard Borntrager, Clark, Mo.

Pour Pizza
1 lb. ground beef
1 onion, chopped
1 cup flour
1 tsp. salt
1⁄8 tsp. pepper
1⁄8 tsp. oregano
2 eggs
2⁄3 cup milk
1 (15 oz.) jar pizza sauce
1 ½ to 2 cups mozzarella cheese, shredded

Preheat oven to 400°. Lightly brown hamburger and onion; season with salt and pepper. Set aside. Combine flour salt, pepper, oregano, eggs and milk, making a soft batter. Grease a 13x9-inch pan and sprinkle lightly with cornmeal. Pour batter into pan, sprinkle meat over batter and bake for 15 to 20 minutes. Remove from oven; spread pizza sauce over meat and sprinkle with cheese. Return to oven and bake for an additional 15 minutes. Kristy Blanchard, Sheldon, Mo.

Brownie Pizza
1 box brownie mix
1 (8 oz.) package cream cheese
½ cup brown sugar
½ cup peanut butter
½ cup peanuts, chopped (or any other kind of nuts)
15 miniature peanut butter cups, chopped
Chocolate syrup
Bake brownie mix according to the package in a 9x13-inch pan. Cool completely. Mix cream cheese, brown sugar and peanut butter until smooth and spread over cooled brownies. Sprinkle with chopped peanuts and peanut butter cups on top of the cream cheese mixture. Before serving, drizzle the top with chocolate syrup. Keep refrigerated. Yields 12 to 15 servings. Betty Mayo, Huntsville, Mo.

Baked Pizza Dip
1 (8 oz.) package cream cheese
1 tsp. dried Italian seasoning
2 cups mozzarella cheese
1 cup pizza sauce

Soften cream cheese and mix Italian seasoning with it until blended. Spread onto bottom of 9-inch pie plate. Top with layers of one cup mozzarella cheese and pizza sauce; sprinkle and additional one cup of mozzarella cheese. Bake at 350° degrees for 15 to 20 minutes or until mixture is heated through and cheese is melted. Serve with wheat thin snack crackers. Gina Crabtree, Hermann, Mo.

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