Easy Recipes for Summertime

Herbed Tomato Slices
5 medium red tomatoes, cut in 1/2" thick slices
vegetable cooking spray
1/3 cup Italian-seasoned breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon finely chopped fresh basil
1 tablespoon butter, melted
Arrange tomato slices in a 13x9x2" baking dish coated with cooking spray. Combine breadcrumbs with next 3 ingredients. Mix well. Sprinkle evenly over tomato slices, bake at 350o for 20-25 minutes. Garnish with fresh sprigs of basil. Yield: 5 servings.

Baked Stuffed Tomatoes
6 medium tomatoes, washed
/2 cup chopped nuts, cooked meat, mushrooms, or whole kernel corn
1/2 cup soft bread crumbs
1 tablespoon margarine, melted
1/4 cup buttered crumbs
salt and pepper to taste
Cut a thin slice from stem end of each tomato; remove pulp. Mix with nuts, meat, mushrooms or corn, soft bread crumbs, margarine, and seasonings. Fill tomato shells with mixture. Cover tops with buttered crumbs. Bake at 375o for 30 minutes or until tender. Yield: 6 servings.

Wilted Cucumbers with Dill
1 European cucumber, sliced
4 green onions, minced
fresh dill, minced
salt
mayonnaise
Arrange a layer of cucumbers in a bowl, sprinkle with some of the onion, the dill and a little salt. Spread with a layer of mayonnaise about 1/4" thick. Repeat until all ingredients are used, cover and chill. Mix gently before serving. Yield: 4 servings.

Fire and Ice Tomatoes
3/4 cup white vinegar
1 1/2 teaspoon celery salt
1 1/2 teaspoon mustard seed
1/2 teaspoon salt
1 1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 cup water
6 large tomatoes, peeled and quartered
1 green pepper, sliced into strips
1 medium onion, sliced into rings
1/2 European cucumber, sliced
Combine vinegar, seasonings, and water. Bring to a rolling boil and boil for 1 minute. Pour over prepared vegetables, holding the cucumber out. Chill. Add cucumber before serving. Mix gently. Yield: 6 servings.

Fried Green Tomatoes
1/2 cup all-purpose flour or cornmeal
1 teaspoon salt
1/4 teaspoon pepper
4 large green tomatoes, cut into 1/4" slices
Bacon drippings or salad oil
Combine flour or cornmeal, salt and pepper. Dredge tomato slices with this mixture. Place in heavy skillet containing hot bacon drippings or salad oil. Fry slowly until brown, turning once. Yield: 6-8 servings.

Minted Cucumber Salad
1/2 cup vanilla low-fat yogurt
3 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
2 teaspoons sugar
dash of hot sauce
1 European cucumber, thinly sliced
1 small purple onion, sliced and separated into rings
Bibb lettuce leaves
Combine first 5 ingredients in a small bowl, stir well. Place cucumber and onion slices in a shallow dish. Spoon yogurt mixture over vegetables. Cover and chill at least 30 minutes. Serve over bibb lettuce leaves. Yield: 6 one cup servings.

Salsa con Queso
2 tablespoons vegetable oil
1 medium onion, diced
2 medium red tomatoes, finely diced
8 ounces low-fat cream cheese
8 ounces Monterey Jack cheese, grated
1 Jalapeqo pepper, seeded and finely diced
2 teaspoons chile powder
Tortilla chips
In a medium skillet, heat oil and saute the onion for 5 minutes. Add the tomatoes and simmer for 5 minutes more. Reduce heat and add remaining ingredients, except the tortilla chips. Cook, stirring constantly, until the cheeses are melted. Serve warm with the chips. Yield: 8 servings.