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Is it really September already? I hear that question more often than I care to, but yes, it’s here already... but then you know that. Keep your eyes wide open when the school buses are picking up the young ones. Think good thoughts while you’re waiting behind a bus that is loading our young ones, instead of grumbling about the couple of minutes (if that) that you’ve had to wait for them to get on the bus. Your patience will be appreciated by the bus drivers.

It’s more tomato recipes today. Tomatoes have a much shorter growing season than most veggies, so I’m hoping we don’t have an early frost, seeing as how I planted mine later in the spring than I should have. Use Minnesota grown tomatoes in your cooking, whether they are canned or fresh off the vine.


TOMATO-BASIL LINGUINE WITH CHICKEN
4 c. cooked linguine (about five ounces)
4 boneless, skinless chicken breast halves, cut into one inch cubes
1 T. minced garlic
1-15 oz. can diced tomatoes with Italian-style herbs, undrained
1-1/2 t. dried basil or 1-1/2 T. snipped fresh basil leaves
1/4 c. grated Parmesan cheese

Cook linguine, according to the doneness you prefer, as directed on package. Drain; keep warm. While linguine is cooking, spray non-stick skillet with cooking spray. Heat over medium-high heat until hot. Add chicken; cook 5-8 minutes or until chicken is no longer pink. Stir in garlic, tomatoes and basil. Bring to a boil. Reduce heat; cover and simmer five minutes, stirring occasionally. Add cooked linguine, stirring gently to mix. Sprinkle with cheese. Makes 4 (1-1/2 cup) servings. Note: You can serve the linguine and sauce separately as you would spaghetti.


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FUSILI WITH FRESH TOMATOES
1-12 oz. pkg. uncooked fusili (curly spaghetti)
4 c. seeded, diced fresh Italian plum or Roma tomatoes (about two pounds)
1/4 c. chopped fresh basil
2 T. chopped fresh parsley
1 T. olive oil
1/2 t. salt
1/4 t. pepper

Cook fusili to the doneness you prefer as directed on package, drain. Meanwhile, in a large bowl, combine all ingredients; mix well. Add cooked fusili to tomato mixture; stir gently to mix. Makes six servings.

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TOMATO-BEAN STEW
4 slices bacon
8 oz. dried bean blend
1/2 c. each, sliced celery and diced onion
3 c. water
1-15 oz. can whole kernel corn, undrained
1 pkg. taco seasoning mix
2-15 oz. can diced tomatoes, undrained
2 t. sugar

Cook bacon until crisp. Drain on paper towels, crumble. Rinse bean blend in colander under cold water; drain. In a 3-1/2 to 4 quart slow cook, combine crumbled bacon, bean blend and all remaining ingredients, except tomatoes and sugar; mix well.
Cover, cook on slow setting for 10-12 hours or until beans are tender. Add tomatoes and sugar, mix well. Cover and cook on low setting for an additional 30 minutes or until thoroughly heated. Makes six servings.

Easy breads to serve with stews or soups. Crackers are traditional with soup; biscuits or bread are a favorite with stew. Some other ideas include: warmed pita triangles, baked refrigerated biscuits, squares of cornbread, hard rolls, plain or seeded breadsticks, popovers or toasted English muffins spread with cream cheese.

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This is a quick snack to have ready when the kids come home from school.

CRISPY PEANUT BARS
1/2 c. each, sugar and light corn syrup
1/8 t. salt
1 c. peanut butter
2 c. rice cereal (Rice Krispies or Crisp Rice Cereal)

Combine first three ingredients in a medium saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Bring to a boil. Boil one minute. Remove from heat; stir in peanut butter. Gently stir in rice cereal. Pat mixture into a lightly buttered eight inch square baking pan. Cut in two inch square bars. Makes 16 bars.


Thought for the Day: Three essentials of happiness are something to do, someone to love and something to hope for.

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