Cookbook 5-16

“Greek Salad-Style Stuffed Tomatoes”

1/2 c. tomato vegetable juice
1 c. couscous
2 tsp. olive oil
1 c. chopped red onion
1/2 c. chopped English cucumber
1/3 c. crumbled feta cheese
1/4 c. chopped Kalamata olives
2 T. chopped fresh mint
2 T. fresh lemon juice
1 tsp. lemon zest
3 large ripe tomatoes
salt and freshly ground black pepper, to taste
6 small mint springs

In a saucepan over medium heat, bring tomato juice and 1/2 c. of water to a boil. Add couscous, remove from heat, cover, and set aside. Meanwhile, in skillet over medium heat, warm oil. Add onions and cook for 5 minutes. Remove skillet from heat; let onions cool. Add cucumbers, feta, olives, chopped mint, lemon juice, and lemon zest to the onions. Fluff couscous with fork, then stir into the onion mixture. Cut tomatoes in half horizontally and scoop out core, seeds, and most of the pulp. Place tomato halves upside down on paper towels to drain for 10 minutes. Lightly season tomato cavities with salt and pepper. Spoon couscous mixture into tomato shells, garnishing each with a sprig of mint. Serve at room temperature. Makes 6 servings.

3rd place recipe, in the Old Farmers Almanac Garden Guide
Margee Berry, White Salmon, Washington

“Mozzarella Tomatoes”
(uses Roma tomatoes because less juicy)

Take out the core and slice in 4 or 5 circles. Lay on the platter. Get a mozzarella ball (from deli) and cut off little pieces and place on tomato slices. In a measuring cup, pour some Italian dressing. Shake some balsamic vinegar in that. Stir with a fork and drizzle over tomatoes. Cut up fresh chives, cut over the top of tomatoes. Place in the refrigerator.

Gloria, Ten Mile

“Barbeque Sauce”

1 medium jar apricot preserves
small bottle Russian dressing
1 envelope Lipton Onion Soup mix

Mix together and brush on meat as cooking on the grill.

submitted in the 2nd KWIXland Cookbook
Sharon Perkins, Moberly

“Barbeque Sauce”

1/2 lb. real butter
5 oz. bottle Worcestershire sauce
1/4 c. white sugar
2 1/4 c. brown sugar, packed
1/2 tsp. garlic juice
1/8 tsp. garlic salt
32 oz. (Brooks) catsup

Mix all ingredients together and bring to a boil, boiling 2 minutes. Cool. Store in jars in the refrigerator.

submitted in the 2nd KWIXland Cookbook
Dorinne Barnes, Paris