6 tomatoes, peeled & diced
2 cloves garlic, minced
4 jalapeno peppers, seeded, minced
1 cup each chopped onion,shredded carrot, zucchini
1/2 cup each sweet green, sweet yellow peppers
1/2 cup Italian parsley
1/2 cup white vinegar
1/3 cup tomato paste
1/4 cup chopped fresh oregano or 1 tbsp. dried
1/2 tsp. pickling salt

Place ingredients in large stainless steel or enamel saucepan. Bring to boil over high heat, reduce heat and simmer, uncovered, 30 minutes or till thickened. Remove hot jars from canner, ladle salsa into jars to within 1/2 inch of rim. Process 20 minutes for 1/2 pint and pint jars. Makes 5 1/2 cups.

Stuffed Cucumber Rings

2 med. sized cucumbers
2 (3 oz.) pkg. cream cheese, softened
1/2 tsp. seasoned salt
1/4 tsp. onion salt
1 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
1/8 tsp. garlic powder
Paprika
Parsley

Preparation:
Peel and remove centers of cucumbers with apple corer. Mix remaining ingredients except paprika and parsley. Stuff cavities of cucumbers with cream cheese mixture. Chill in refrigerator until firm; slice thinly. Sprinkle paprika and chopped parsley over sliced rings.

Gapassio

1 cucumber
1/2 red pepper
1 little head garlic
4 tomatoes
1 tsp. olive oil
salt, pepper, tobasco

Peel cucumber, dice the cucumber, tomatoes & red pepper, gather it in the salad bowl with the garlic. Mix it with a mixer until you have a soup. Add the spices (salt, pepper, tobasco, olive oil). Chill before serving.

Chilled Cucumber Soup

5 large cucumbers, peeled, seeded and quartered
1/2 c chopped mild onion

1-2 cloves minced garlic
3 c low-or nonfat buttermilk
1 c nonfat plain yogurt
1/3 c fresh dill sprigs OR fresh spearmint leaves (not both)
2 tbsp. fresh lemon juice
salt and pepper to taste
pinch of cayenne pepper (optional)

Combine onion, garlic, mint (or dill) and 1/2 c buttermilk in blender and puree thoroughly (don't want large chunks of either). Pour into large container. Coarsely puree the remaining ingredients together in several batches, dividing the buttermilk and yogurt to provide enough liquid for each batch. Add to the onion mixture. Taste for seasoning and adjust salt, pepper, or more lemon juice.

Refrigerate for at least 2 hours before serving. Keeps for several days. Serving suggestions: Garnish with mint leaves or dill sprigs, a dollop of sour cream, freshly toasted french bread croutons (rub cut garlic clove over crust, thinly sliced bread, brush with olive oil and toast till lightly brown).

Uncooked Tomato Sauce for Pasta

3 cups ripe tomatoes
1 clove minced garlic
salt & coarsely ground pepper
2 tbsp. minced scallions or onion
1 tbsp. olive oil
2-3 tbsp. chopped fresh basil

Preparation:
Cook pasta, pour into stainer. Put onion, garlic and olive oil into pasta pot and cook until soft. Remove from heat. Stir in remaining ingredients. Return drained pasta to pot and toss gently. Makes enough for 8 ounces of pasta.

Fresh Tomato Pie

2 cups flour
1 tbsp. baking powder
2 1/2-3 lbs. tomatoes, peeled & seeded and thickly sliced
2 cups grated cheddar cheese
2-3 tbsp. cream
2 tsp. black peppercorns, crushed
1/4 lb. butter, chilled & cut in cubes
2/3 cup mayonnaise
salt
2/3 cup milk
1 large bunch of fresh basil
1/2 lemon

Mix flour, salt, pepper, and baking powder. Cut in butter. Make a well and pour milk in, mix quickly with a fork until dough comes together but is still soft and sticky. Turn onto floured surface. Knead for 30 seconds and let rest for 10 minutes. Cut dough in half, roll out and line 10" pie pan. Cover the surface with layer of tomatoes, sprinkle of salt, sparse layer of basil leaves, repeat 2nd, 3rd and 4th layer. Top with grated cheese. Thin mayonnaise with the juice from 1/2 lemon and spread it over the surface. Roll out remaining portion of dough, fit it over the pie, seal edges by pinching them together. Cut several slits in top to allow steam to escape. Brush surface with heavy cream. Bake in 350 degree over for 25-30 minutes. Let rest for 15 minutes before serving. Cut in wedges and garnish with a sprig of basil.

Tomato Wild Rice Soup

1 medium onion, chopped finely
2-4 stalks celery, chopped
2 tbsp. olive oil
2 cups vegetable or chicken stock
1/2 cup pearl barley
2-4 carrots, chopped
3 tbsp. butter
2-4 diced fresh tomatoes
1/2 cup wild rice
salt, pepper, 2 tbsp. fresh chopped basil

Brown vegetables in large pot with butter and olive oil. Add tomatoes. Add stock, wild rice & pearl barley. Bring to boil. Simmer gently, covered, until rice puffs and opens (about 1 hour). Season.

Asian-style Cucumber Spears

2 pounds dill pickle size cucumbers, rinsed
1 tablespoon pickling salt
Dressing
3 tablespoons Oriental sesame oil
1/2 teaspoon red pepper flakes
3 quarter-size pieces fresh ginger, peeled and minced fine
8 cloves garlic, peeled and thinly sliced
1/3 cup rice or cider vinegar
2 tablespoons honey

Trim the ends of the cucumbers and cut each one in half lengthwise. Place in a bowl, add the salt, and toss to coat. Let stand for 1 hour at room temperature. Transfer to a colander, rinse lightly under cold running water, drain, and place in a bowl.

Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot. Add the red pepper flakes and cook, stirring 15 seconds. Add ginger, garlic, vinegar, and honey and stir-fry 30 seconds. Off heat, add cucumber and toss to coat. Transfer to a bowl, let cool and chill for at least 3 hours or overnight. Cucumbers will keep for up to one week.

Yield: 6 servings

Tomato Chutney

12 Green tomatoes
6 onions
2 Green peppers
1 Red pepper
6 apples
2 tb Mustard seeds
1 tb Salt
2 lb White sugar
1 1/2 pt Vinegar

Press tomatoes, onions, peppers, and applies through a food chopper. Keep applies separate. Combine all ingredients except apples. Simmer until clear and tender adding the apples about 15 minutes before cooking is completed. Bottle in sterilized jars and seal.

Blue Willow Inn Tomato Chutney

2 lbs peeled and coursely chopped tomatoes
1 cup light brown sugar
1/2 cup granulated sugar
2 green bell peppers, chopped finely
1 medium onion, finely chopped
2 tbsp. tomato ketchup
6 drops Tabasco hot sauce
1 teaspoon black pepper

Mix all ingredients in saucepan or small stock pot. Bring to boil and allow to simmer for 2 hours or until cooked to a thick sauce.

Dutch Tomato Slices

4 large firm-ripe tomatoes
1/3 cup flour
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup (1/2 stick) butter or margarine
1/4 cup light brown sugar
1 cup heavy cream

Core tomatoes, cut into 1/2 inch slices. Combine flour, salt and pepper on large sheet of waxed paper. Coat tomato slices on both sides. Melt 2 tablespoons of the butter in a large skillet; add tomato slices, a few at a time, in 1 layer. Sprinkle a little brown sugar over top, turn, sprinkle again. Cook tomato slices until light brown, but not falling apart, turning once. Remove to serving dish. Repeat with remaining tomato slices, adding the remaining butter when needed. Add cream to skillet and heat, scraping up browned bits, just to boiling; cook until thickened; pour over tomatoes.

We make these once or twice a summer, but, ooooohhh, are they good!!!