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Empire Kosher Chicken Bagel Dogs.
You will love the taste of a genuine kosher
frank, baked into
real New York
bagel dough,
and with
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* Just in Time for Back to
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Busy Cooks
Empire
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SNIP TRU
ORCHARD LAKE ROAD • NORTH OF MAPLE • WEST BLOOMFIELD
ummer in our house can be
dangerous. Right now, it's
tomato time and my re-
frigerator is so full of them
it's going to explode. Fm starting
to be careful about whom I invite
over. There's been a constant flow
of neighbors and relatives trying
to drop off a few thousand pounds
of "extras" that they would just
love to share with me. It's amaz-
ing that in the entire history of
tomatoes there has never been a
shortage.
Tomatoes are available year
round but the peak season is
NOW! They're low in calories and
the flavor of a sun ripened toma-
to right off the vine is heaven.
There are over 500 varieties
available each one with a unique
and wonderful taste. You can use
it raw or cooked, hot or cold and
all of the local markets and farm
stands are full to overflowing
with this marvelous fruit.
Ripe, ready to use tomatoes are
easy to spot. They should be firm
to the touch, have a uniform col-
or, and have no visible blemish-
es. You should keep uruipened
tomatoes at room temp but, out
of the sunlight. Once they ripen
you may refrigerate them for
about a week before they start to
turn mushy.
Even though a lot of recipes
call for peeled and chopped toma-
toes, don't be intimidated. Toma-
toes are user friendly. First, core
the tomato. Then cut a small X
into the bottom of the tomato and
dip it into a pan of boiling water
for about 60 seconds. Let it cool
and the skin should come right
off. Cut it into quarters and scoop
out the seeds. Now you can chop
away.
Just about everybody loves the
taste of tomatoes, and the vari-
ety of dishes that you can prepare
with them is endless so assured
whether you say "to-may-toe" in-
stead of "to-mah-toe" no one will
care when you serve these easy
to make dishes.
TOMATOES WITH
MOZZARELLA AND
BASIL
For
TRIBUTES
Call 559-3644
The Detroit Friends
of Alyn
25794 Concourse
Southfield, MI 48075
4 tomatoes, cut into 1/2 inch
slices
3 T. chopped fresh basil
1 T. olive oil
1/2 t. fresh ground pepper
1/3 c. shredded mozzarella cheese
Place overlapping tomato slices
in a 2 qt rectangular casserole
dish. Sprinkle with basil, olive oil
and pepper. Cover with WAX
PAPER. Microwave at high for 3
to 4 minutes until tender. Sprin-
kle with cheese and let stand for
2 minutes and serve. (Use wax
paper instead of plastic wrap so
the tomatoes cook evenly and
don't get soggy.)
TOMATOES ANITA
6 tomatoes
2 c. chopped beef
1 onion, chopped
1 T. olive oil
1 T. breadcrumbs
1 T. chopped parsley
1 T. water
2 eggs beaten
dash of coriander (optional)*
salt/pepper to taste
1 egg, for dipping
3 T. flour for dipping
Grease a large rectangular
baking dish. Cut the tomatoes in
half and scoop out the seeds.
Place the tomato halves in the
baking dish and set aside. Mix
the meat with onions, olive oil,
breadcrumbs, parsley, water,
eggs, coriander, salt and pepper.
Put the meat mixture into the
tomato shells. Dip the top of the
stuffed tomatoes in the beaten
eggs and then into the flour. Fry
the open side (meat down) for a
moment, then put the tomatoes
(meat side up) into the casserole.
Pour a little water into the bot-
tom of the casserole and bake at
400 for about 30 min. Serves 6.
*You can substitute cinnamon for
the coriander for a unique flavor.
TOMATO CHUNKS AND
SHELLS
4 large tomatoes, peeled and
chopped
1 medium zucchini, chopped
1 small green pepper chopped
1 small red pepper chopped
1 small red onion chopped
1 clove garlic minced
1 1/2 t. salt
1/2 t. pepper
1/2 t. basil or dill
1/2 c. olive oil
10 to 12 oz shell macaroni
In a large bowl mix all the in-
gredients except the shell mac-
aroni. Cover and let stand 1 to 2
hours. Cook the macaroni until
it's just done and drain. Add the
tomato mixture to the noodles
and toss gently.This can be
served immediately or chilled and
served later. Serves 7 to 8.
SALMON AND
TOMATOES
6 salmon filets
3 c. dry white wine
1 small onion, minced
2 t. white wine vinegar
3/4 c. softened butter
3 large red tomatoes, peeled
seeded and chopped
1/4 c. white wine
sah/pepper to taste
1/4 green onion greens chopped
Place the salmon filets in a
large frying pan. Cover with 3
cups of white wine and bring to
a simmer. Cook for approx. 5 to
6 minutes. When the filets are
TOMATO CROP page 122