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It wasn’t until about two weeks ago that I picked my first red-ripe tomato in the garden. The only people I know that picked that first ripe tomato the first part of August, as I usually do, are the ones who bought a plant with green tomatoes on it. I tried a couple new varieties this year, at least new to me. I planted a Heritage Brandy-wine tomato that I don’t think will have ripe tomatoes until November. The stalk is like a tree trunk and the tomatoes are sort of ugly looking. Guess I won’t try that variety again. I also tried grape tomatoes, along with scads of gardeners, and they are producing well. My beefsteaks are wonderful and so meaty––good for a BLT sandwich. I’m hoping we don’t have an early frost so all these green tomatoes have a chance to ripen.

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Let’s get on with recipes. This dish uses less sugar, salt and fat.

SPICY TOMATO STEAK

2 T. vinegar

1 t. salt

1 t. pepper

1 lb. round steak, trimmed and cut into 1/4-inch strips

1/4 c. flour

2 T. olive oil (canola oil may be used)

3 medium tomatoes, peeled, seeded and cut into wedges

2 medium red potatoes, peeled and thinly sliced

1-4 oz. can green chilies, chopped (use 2 cans if you really like chilies)

1 large clove garlic, minced

1 t. dried basil leaves

In a mixing bowl, combine first three ingredients and toss with beef. Cover and marinate for 30 minutes; drain.

Put flour in a bowl; add beef and toss to coat.

In a skillet, cook beef in oil over medium heat for 15-20 minutes or until tender. Add rest of ingredients. Cover and simmer for 20-30 minutes or until potatoes are tender, stirring occasionally. Serves 6.

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This is a hearty meal in one. Add a salad and some type of bread and you’re all set for a nutritious meal.

VEGETABLE BEEF

CASSEROLE

3 medium peeled, red potatoes (can leave skins on if you wish)

3 carrots, thinly sliced

3 celery, thinly sliced

2 c. fresh or frozen green beans

1 medium onion, chopped (1 cup)

1 lb. lean ground beef, fried and drained

1 t. dried thyme leaves

1 t. salt

1 t. pepper

4 medium tomatoes (peeled, seeded and chopped)

1 c. shredded cheddar cheese

In a 3 qt. casserole, layer half of first five ingredients. Spread half of beef over veggies. Sprinkle with half of spices; repeat layers. Top with tomatoes.

Cover and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 45-55 minutes longer or until veggies are tender.

Sprinkle with cheese; cover and let stand for 5 minutes or until cheese melts. Serves 6-8.

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This is a great veggie side-dish to serve with meatloaf, chicken, swiss steak, etc. Make good use of your oven and make some muffins while the tomatoes are baking.

BAKED STUFFED TOMATOES

6 tomatoes (medium to large)

1 c. garlic/cheese croutons, crushed

2 T. grated Parmesan cheese

2 T. shredded American or cheddar cheese

1/4 c. butter or margarine, melted

salt and pepper to taste

1/4 c. snipped fresh parsley

Hollow out tomatoes, leaving 1/4 to 1/2 inch shell.

Mix remaining ingredients, except parsley, in a medium bowl.

Spoon stuffing mixture into each tomato; sprinkle with parsley.

Put tomatoes in a 9x13 (or a dish to hold all of the tomatoes). Cover with foil or a cover and bake at 350 degrees for 30-35 minutes. Makes 6 servings.

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This open-faced sandwich goes really well with a steaming bowl of soup.

TOMATO CHEESE MELT

1 English muffin, split

1/4 c. shredded, reduced-fat or regular cheddar cheese

1/8 t. cayenne pepper (ground red pepper)

2 large tomato slices (to fit on the muffin)

1 T. shredded Parmesan cheese

On each muffin half, sprinkle half of the cheddar cheese and cayenne. Top with tomato slice and parmesan. Broil 6-inches from heat for 3-4 minutes or until cheese is bubbly. Makes two half sandwiches.

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Thought for the day: Doctors say that cheerful people resist disease better than gloomy people. And so, from Proverbs 17:22 . . . A cheerful heart is good medicine.

Now that the school buses are on the road be watchful of the red flashing lights and the “STOP” arm that comes out. They are carrying very important cargo, you know!

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