DIRECTIONS:
Place beans in a large saucepan; cover with water and cook 8-10 minutes.
Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in
a small bowl. Drain beans; add tomatoes and onion. Drizzle with dressing and
toss. Sprinkle with Parmesan cheese.
GOLD&
WHITECORNCASSEROLE
From Joan Frazier Hensley of McGaheysville
INGREDIENTS:
1�cups fresh
yellow corn kernels
1�cups fresh
white corn kernels
10�-oz. can 98%
fat-free creamof celery soup
1 cup sour cream
1 cup finely shredded mild cheddar cheese
�cup diced celery
�cup chopped yellow sweet pepper
18 light buttery crackers, crushed
2 T butter (no substitutes), melted
DIRECTIONS:
In a large mixing bowl, combine first seven ingredients. Pour into a greased
2-quart baking dish. Spoon cracker crumbs evenly over casserole. Drizzle
with melted butter. Bake at 350�, uncovered, for 20-25 minutes, or until
bubbly.
PERKY TOMATOSTACKS
From Linda Eastep of Spring Grove
INGREDIENTS:
8 medium tomatoes
�cup olive oil
�cup minced fresh parsley
2 T tarragon or cider vinegar
2 t Dijon mustard
1 garlic clove, minced
1 t salt
1 t sugar
�t pepper
DIRECTIONS:
Cut each tomato into
1⁄2-inch
horizontal slices; reassemble tomatoes, stacking slices on top of each
other. Place the stacks in a large baking dish. In a jar with a tight
fitting lid, combine the remaining ingredients; shake well. Pour over the
tomato stacks. Cover and refrigerate for 4 hours or overnight. Removefrom the refrigerator 20 minutes before
serving.
VEGGIEMAC
From Mary Arnold of Hague
INGREDIENTS:
1 medium green pepper,chopped
1 medium onion, chopped
2 medium zucchini, chopped
2 medium yellow squash, chopped
14-oz.can stewed tomatoes
2 T parsley flakes
2-3 cups cooked macaroni
Salt and pepper to taste
DIRECTIONS:
In a large pot or frying pan, saute pepper and onions. Add zucchini and
yellow squash and cook until tender. Add stewed tomatoes and parsley flakes.
Stir in macaroni and heat through, seasoning with saltand pepper to taste.
BLACK BEANANDCORNSALSA
From Terri Campbell of Bumpass
INGREDIENTS:
1 mango, peeled and chopped
15-oz. can black beans, rinsed and drained
11-oz. can shoepeg/white corn, drained
�cup green bell pepper, diced
�cup red pepper, diced
1 tomato, seeded and chopped
2 T red onion, diced (or green onions)
�cup Italian vinaigrette dressing
1 T fresh lime juice
1 T fresh cilantro, chopped
�t garlic salt
�t pepper
�t chili powder
�t hot sauce
DIRECTIONS:
Stir everything together and chill 1 to 24 hours. Serve with tortilla chips.
HOMEMADE KETCHUP
From Debbie Day of Catlett
INGREDIENTS:
2 cups vinegar
4 quarts tomatoes chopped
3 cups sugar
1 T allspice
1 stick cinnamon
�t paprika
1 t dry mustard
2 T salt
3 T corn starch
Hot peppers to taste, optional
DIRECTIONS:
In a large pot, combine all ingredients except cornstarch. Boil hard for 1
hour, then run through a sieve. Dissolve cornstarch in a little vinegar,
stir in and boil for 10 minutes. For spicy ketchup, add peppers to taste.
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