TOMATOES MAKE IT BETTER
Plump, red tomatoes are ana of the most
familiar ingredient! in any kitchen, especially
when spring rolls around. Though tomatoes
are delicious all by themselves, they add
distinctive flavor and eye-appeal to sandwiches,
soups, salads, sauces andontrees.
Succulent "Zucchini and Tomato Skillet" it
a refreshing way to serve tomatoes at a main
dish. And. it's ready in only six minutes. If you
ei\joy nibbling tomatoes hot, try tweet "Gravy
N' Fried Tomatoes" and luscious "Stuffed
Tomatoes" for a unique baked treat.
Remember to store tomatoes properly for
best taste and texture. Exposure to direct
sunlight softens tomatoes instead of ripening
them. Just leave the tomatoes, stem-up, in any
spot where they will be out of direct sunlight
to preserve their natural crispness.
STUFFED TOMATOES
8 large firm tomatoes
2 bunches fresh broccoli flowerettes
1/2 cup butter or margarine
Salt and pepper, to taste
I teaspoon tweet basil
1/4 teaspoon thyme
1 (9 ounce) can Frito-Lay't* brand Mild
Cheddar Flavor Cheese Dip
Preheat oven to 350* F. Cut a I" slice off the
stem end of each tomato and remove center
core and seeds. Turn upside down on paper
towels to drain; set aside for 2 hours. Steam
broccoli 4 or 5 minutes. Tots with butter or
margarine and herbs. Set tomatoes upright
and top each with broccoli mixture. Top with
cheese dtp. Sprinkle with more herbs. Bake
until toft, about 12 to 15 minutes. Makes 8
servings.
GRAVY N' FRIED TQMATOES
4 large ripe tomatoes
1/4 cup plus 2 tablespoons all purpose flour,
divided
1 / 4 cup plus 2 tablespoons butter or margarine,
divided
1/4 teaspoon pepper
I/4 teaspoon garlic salt
2 teaspoons brown sugar
1 cup milk
Cut tomatoes into Vi-inch slices; coat in Vi cup
flout. In a large skillet, melt Vi cup butter over
medium heat. Add tomatoes and cook until
golden brown, turning once. Arrange tomatoes
on a serving platter; sprinkle with pepper, salt
and brown sugar. Set aside and keep warm.
To make gravy, melt remaining 2 table
spoons butter in pan drippings; add remaining
2 tablespoons flour, stirring until smooth.
Cook I minute, stirring constantly. Gradually
add milk. Cook over medium heat; stirring
constantly, until thickened. Spoon over
tomatoes. Serve immediately. Malta 8 servings.
ZUCCHINI AND TOMATO SKILLET
1 cup fresh or frozen com
2 tomatoes, chopped or I (7V4 ounce) can
tomatoes
1 /4 teaspoon Italian seasoning, crushed
1/4 teaspoon onion powder
1/2 teaspoon pepper
I medium zucchini, sliced 1/4" thick
In a heavy skillet combine com, undrained
tomatoes and seasonings. Bring to boil. Reduce
heat; cover and cook 2 minutes. Stir in zucchini.
Cook uncovered 3 minutes. Maka 4 servings.
Looking for cool summer recipe idea*? Call
1-800-352-4477 and ask for your free summer
dessert recipes and picnic tips.
Cooking for
Sweet And Sow Chicken
4 Chicken breasts, skinned, deboned
and cut into strips
2 Tablespoons butter dr margarine
l Medium onion, cut into thin strips
1 Green pepper, cut into thin strips
1 Tablespoon cornstarch
to Cup frozen concentrated orange juice
to Cup vinegar
2 Tablespoons toy sauce
l Can (20 oz.) pineapple chunks, drain
ed
Saute chicken strips in butter or
margarine until golden brown; add onion
and green pepper and cook until onion is
translucent. Stir in cornstarch, orange
juice concentrate, vinegar and soy sauce
and cook, stirring constantly, until mix
ture boils. Reduce heat and simmer 15
minutes. Drain pineapple and add to mix
ture; heat thoroughly. Serve over cooked
rice or chow mein noodles.
Sweet Milk Corn Cokes
1 Egg
% Cup milk
l Tablespoon vegetable oil
1 Cup self-rising commeal mix
Vi Teaspoon sugar
Preheat lightly greased skillet or griddle
on medium heat (3S0*F). Lightly beat egg
in mixing bowl. Add remaining ingre
dients; stir until well blended. Pour batter
onto hot skillet or griddle; y« cup batter
makes a nice size corn cake. After cake is
brown on one side, turn and brown on other
side. For thinner corn cakes, add a little
more milk. Makes 6 corn cakes.
Note: These corn cakes are good topped
with barbecue or may be buttered and
served with any meal.
Coffee Pecan Pie
lVi Tablespoons instant coffee
% Cup sugar
1 Cup dark corn syrup
V« Teaspoon salt
3 Eggs, slightly beaten
3 Tablespoons butter
1 Cup chopped pecans
l Teaspoon vanilla
1 Unbaked 9-inch pie shell '
Combine instant coffee, sugar, corn syrup
and salt in saucepan. Bring to a boil over
high heat, stirring until sugar is dissolved.
Reduce heat and continue to boil gently for
two minutes, stirring occasionally.
- Remove from heat. Pour slowly over eggs,
stirring constantly. Stir in butter, pecans
and vanilla. Pour into pie shell. Bake at
S75*F for 45 minutes, or Until top is com
pletely puffed. Cod. Serve with whipped
topping, if desired.
nod nutrition and into lifestyles
But don't have time to simmer ft all
day, tha otd-fuhlonad way.
"Yea," say hoaa eoonomistt from
Whirlpool Corporatioa who raport
that moat ehiH raoipaa oan ba
improved nutritionally by ualni
laan around hoof, adding mora
vegetables and subetitorting favorite
seasonings for salt..
Thay also nota that tha micro*
wava oyan oan maka quick work of
moat any eMU racipa.
Far a truly nutritious and apaady
with a flavor all ita own,
It features a boat of
.healthy and tasty tngre
__instructions for micro
wave oooMng.
baana, tha racipa'a aole
t protein, contain complex
(bates and dietary fiber, a
j combination that provides
the body with energy and aids
digestion. High in oompWx carbohy
drate, beans are naturally low in
fat, sugar, calories and cholesterol.
The chili's flavor and texture are
enhanced by tha addition of canned
com, celery, chopped tomatoes,
green pepper and onion. Thaae
ingredients also provide fiber (or
roughage), which is deficient in
most of our diets, according to
nutritionist*.
This racipa is a snap for any chili
lover in tha family to prepare. And,
with help from the microwave oven,
ifa ra«(y to serve in leas than 30
minutaa. Try mantissa chib as a
MEATLESS CHIU
(Total cooking time: SB-27 min.)
U cup chopped onion
eup chopped green pepper
Vk oup sliced celery
1 can (7 oi.) corn, drained
(reserve liquid)
1 oup ohoppod tomatoes
Vi tap. oumin
1 ou (40Vi os.) kidney beana
(reserve liquid)
2 oupa vegetable etock (uae
tomato juice, reaerved
liquids)
Vi tap. chill powder
1 tap. oregano
V4 tap. garlic powder
Microwave onion, green pepper
and celery at HIGH for 2 minutes.
Add com, tomatoes and stock.
Mash half of kidney beans and add
to pot along with remaining beans
ana seasonings. Cover and micro
wave at HIGH for 20 minutes,
atirring after 10 minutes. If too
watery, crack cover slightly and
cook another 5 minutes.
•Chili can be frozen in 1 cup
portions. To defrost and heat,
microwave at HIGH, covered (1
cup: 4-6 minutes, stirring once; 2
cups: 9 minutes, stirring twice).
Nutrient Information
(per serving)
Calories 239
Protein 13g
Fat 1.5g
Cholesterol 0
Carbohydrates 49g
Sodium
638mg
For additional information, write
for a free copy of the three-part
Nutrition for Fitness and Health
brochure aeries, to Whirlpool Cor
poration, Appliance Information
Service, Box 5651, Kalamazoo, MI
49003-5551.
Microwaved Rainbow Trout
ble and cook, it’s a
mt basil, olives and
with olive oil and
Makes Elegant Party Fare
T>arties are a nap with rainbow trout dishes that cook in the microwave.
IT Because microwave ovens vary, start with the shortest cooking time
sunseted in the recipe. Whan done, trout will flake easily with a fork, but
remain moist succulent.
For your next party, try this simple recipe for Greek-style Rainbow
Trout. Because it take* •—
boon to busy hosts
A colonul mixture or caoppea npi
feta chssss tops delicate rainbow trout fillets. Drizzle with
lemon Juice, than quickly cook in the microwave and serve.
Fbr a luscious feast reminiscent of the sunny Mediterranean isles,
eooompany Greek-styls Rainbow Trout with lemony chicken and rice soup,
marinated succhini, and warm honsy*nut sundaes for dessert.
For mote rainbow trout recipes, send a self-addressed, stamped
■tear ^ 8y*T’4,0 Sui“
GRBEK-8TYLE RAINBOW TROUT
4 Idaho Rainbow Trout 8 teaspoons chopped fresh
fillets (4 ounces each) basil or 1 teaspoon dried
:,■■■ Deahof neimer basil
I mediant tomato, chopped 8 teaspoons olive oil
i- M onp crumbled feta eaaees Juice of 1 lemon
8 tablespoons silo
i olives
Ash. Season with .pepper. Sprinkle
fllletK drisale with olive oil and lemon
end, for 2 minutes. Route dish; cook 2
M with a fork. Garnish with lemon
227 calories per 4 ounce serving.