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In a large serving bowl, whisk together the oil, lemon juice, Chardonay wine, salt and pepper. Add tomatoes, carrots, cucumbers, red, yellow and green peppers, green onions, Kalamata olives, mint leaves, and parsley. Toss until evenly mixed. Cover and refrigerate up to six hours. When ready to serve prepare salad bowl with the whole leaves of Romaine lettuce placed in a circular pattern. Gently add salad and sprinkle with the crumbled feta cheese. Serves 6 First-Place Prize - Submitted by Mary-Ellen Miller, Orwigsburg
Preheat oven to 375 degrees. Cut flowers from the 20 slices of whole wheat bread. Use the wooden skewer to poke a small hole in the center of each flower. Bake flowers, on an ungreased baking sheet for approximately 12 minutes or until crisp and lightly browned. Cool. Cut bacon strips crosswise into 3 pieces approximately 3” long. In a large skillet, fry bacon on both sides until almost crisp. Drain on paper towels. Cut lettuce into small wedges and set aside. Spread a small amount of the Chipotle mayonnaise on each piece of the bread flower then set them aside. To make the BLT skewers, slide a small yellow tomato on the sharp end of the skewer, place bread flower, bacon and lettuce ending with a red grape tomato. Do not thread the tomato all the way through. To make the standing bouquet, assemble skewers into the half head of lettuce that has been placed on a plate. If desired, make a few tomato skewers and place them in the empty spaces. Serve immediately. Serves 10 Submitted by Kathy Rohrbaugh, Shrewsbury
Drain tomatoes and strawberries in a colander to reduce excess juice and pat dry with paper towels if necessary. Combine honey, vinegar and salt in a small bowl. Whisk together to dissolve honey and then whisk in oil until completely blended. Pour over tomatoes and strawberries, stir to coat, and marinate for 10 minutes. While salad marinates, place walnuts in a food processor and pulse until coarsely ground. Add feta cheese and pulse just until mixed. Divide greens onto 4 individual plates or a serving platter. Using a slotted spoon, top greens with tomato-strawberry mixture, reserving juice. Sprinkle salad with feta-walnut mixture, and drizzle with remaining dressing just before serving. Serves 4 Submitted by Cindy Kerschner, Schnecksville
In a large skillet, sauté garlic, onion and peppers for a few minutes until the onions are translucent – not browned. Add tomatoes and water or can of tomatoes. Add herbs and simmer for about 10 to15 minutes to blend the flavors. Add the fish and shrimp and allow to poach – about 10 to 15 minutes until the fish is flakey and shrimp looks cooked. Serve over rice, toast points or pasta. Serves 4 Submitted by Karen Parish, Fleetwood
Combine almonds, garlic, 2 teaspoons olive oil and chili paste in a small pan. Sauté over medium heat for 3 minutes. Remove from heat. For the vinaigrette, combine the sherry, vinegar, lime juice, 3 tablespoons olive oil, and onions in a bowl. Whisk in the almond/chili/garlic mixture. In a large bowl, toss watermelon, jalapeno, parsley, and capers. Season with salt and pepper. Add tomatoes and vinaigrette. Sprinkle with feta. Serve immediately. Serves 6 Submitted by Marilyn Goldfarb, Boalsburg
Preheat oven to 350ºF. Cook rice according to instructions on package. In a bowl, combine 1 c water to tomato soup. Stir and set aside. Chop cabbage and set aside. In a skillet, melt butter and add onion and garlic. Sauté until nicely browned. In a large bowl, mix the ground beef, rice, sautéed onions and garlic, salt and pepper. Combine well. Take half of the chopped cabbage and spread in the bottom of 9" x 12" casserole pan. Layer half of the meat mixture on top of the cabbage. Layer the rest of the cabbage on top of the meat and then the remainder of the meat mixture on top of the cabbage. Lay strips of bacon on top. Pour the tomato soup over the top of everything. Cover with foil and bake for 45 to 50 minutes. Uncover and bake another 10 to 15 minutes or until browned. Serves 12 entered by Pamela Foor, Everett
Preheat oven 375 F. Halve the 3 zucchinis lengthwise. Hollow out the center of zucchini halves making a space for vegetable/meat filling. (Do not. hollow out too much of the center of the zucchini or the filling will not stay in the zucchini boat). Place zucchini halves in large baking pan with sides which has been sprayed with olive oil. In a large skillet, prepare filling by sautéing sausage on medium high heat until thoroughly cooked. Add onions, peppers, mushrooms, salt. pepper and gar1ic. Cook until tender, approximately 5 to 7 minutes. Add jar of Ragu pizza sauce, mixing well and heating through. Divide the filling into the 6 zucchini boats. Top with sliced tomatoes. Spray tops of tomatoes with olive oil spray. Cover with foil. Place in preheated oven and bake 25 to 30 minutes or until zucchinis are fork tender. The last five minutes, top with mozzarella cheese. Bake until melted. Serves 6 entered by Kathy Rohrbach, Shrewsbury Alicia's Zucchini Crescent Pie
Preheat oven to 375ºF. Melt the butter in a skillet over medium-low heat and sauté the zucchini, onion and eggplant for about 10 minutes or until tender-crisp. Add the tomatoes. Simmer covered for 20 minutes or until the mixture is soft. Remove from the heat. Stir in the parsley, salt, garlic powder, basil and oregano. Mix well. Combine the eggs and mozzarella cheese in a bowl. Mix well. Stir in the zucchini mixture. Separate the crescent roll dough in triangles. Arrange the triangles in an ungreased pie plate, pressing over the bottom and sides to form shell. Spread lightly with a small amount of mustard. Pour the zucchini mixture into the shell. Bake for 18 to 20 minutes or until center is set, covering with foil for the last 10 minutes of the baking time. Let stand for 10 minutes before serving. Serves 6 to 8 entered by Alicia Knab, Hollidaysburg
In a medium bowl, combine all ingredients and mix well. Cover and refrigerate until serving time. Serve with tortilla chips. Yields approximately 2 1/2 cups. Kathy Rohrbaugh, Shrewsbury – First Place
In large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water. Set aside. In a skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink. Drain and set aside. In the same skillet, melt the butter. Stir in the flour, salt and pepper until smooth. Gradually add the milk. Bring to a boil. Cook and stir for 1 to 2 minutes. Return the turkey to the mixture in the skillet. Stir in the tomato and 3 tablespoons cheese. Heat through. Spoon into the peppers, sprinkle with the remaining cheese. Place in a greased 1 quart baking dish. Cover and bake at 350ºF for 25 to 30 minutes or until peppers are tender and filling is hot. Serves 2 Dorothy Martin, Conestoga - Finalist
Drain tomatoes on paper towels for 10 minutes. In saucepan, combine tomatoes, 1 cup brown sugar and the lemon juice. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat and stir in the lemon extract. Set aside. In a mixing bowl, cream the butter and remaining sugar. Add flour, baking soda and salt. Mix well. Stir in the oats and nuts. Press 2 ½ cups on the bottom of a greased 9" x 13" baking pan. Spread the tomato mixture over the crust. Crumble the remaining oat mixture on the top. Bake at 375ºF for 30 to 35 minutes, or until golden brown. Cool, cut into squares and serve. Serves 24 Debra Martin, Conestoga - Finalist
Combine the peppers, zucchini, olive oil, vinegar, olives, tomatoes, parsley, artichoke hearts, garlic, salt, pepper and feta cheese in a large bowl. Mix well. Serve with baguettes or tortilla chips. Serves 20 Alicia Knab, Hollidaysburg - Finalist
Cook ravioli as directed on package. Heat oil in large skillet over medium heat until hot. Add onion and garlic. Cook and stir 2 minutes. Add zucchini, corn and broth. Mix well. Bring to a boil. Reduce heat and simmer 3 to 5 minutes or until zucchini is crisp tender. Add tomatoes, basil, and cooked ravioli. Cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste. Sprinkle with the Parmesan cheese. Serves 6 to 8 Kathy Rohrbaugh, Shrewsbury Finalist – Tomatoes/Peppers
Line a 15" x 10" baking pan with foil and set aside. Cut each tomato into four slices. For each serving arrange three slices in the baking pan. Sprinkle tomatoes with cheese, sweet peppers, garlic and top with almonds. Bake at 350 ºF for 15 minutes or until the cheese is bubbly. Using a large spatula, carefully lift tomatoes to serving plate, allowing excess juice to drain off. Enjoy. Serves 8 Dorothy Martin, Conestoga Finalist – Tomatoes/Peppers
Preheat oven to 400 ºF. Lightly grease a 10-inch pie pan. Sprinkle zucchini, tomatoes, onion and cheese into prepared pan. In a medium bowl, beat milk, Bisquick mix and eggs by hand 1 minute. Pour over vegetables. Season with salt and pepper. Bake at 400 ºF for 30 minutes or when knife comes out clean when inserted. Let stand 5 minutes before cutting. Decorate top with zucchini and tomatoes if desired. Serves 6 to 8 Belinda Myers, Dallastown First Place – Tomatoes/Peppers Meatballs:
Sauce:
Mix the meatball ingredients in the order given. Roll into 60 meatballs. Place meatballs into two 9" x 13" pans that have been sprayed with non-stick spray. Cover with foil. Bake at 350 ºF for 1 hour. Mix the sauce ingredients in the order given. Put meatballs in the sauce and simmer for 1 hour over low heat. Serve as an appetizer. Serves 60 Bonnie Mortimer, Mount Pleasant Finalist – Tomatoes/Peppers Summer Risotto – Pennsylvania Style
Bring the water to a boil in a 2 qt. saucepan over high heat. Add green beans. Return to a boil. Reduce heat, cover and simmer 6 minutes. Add zucchini and yellow squash. Simmer for 2 to 3 minutes or until vegetables are crisp tender. Drain and set aside. Meanwhile, bring broth to a boil in medium saucepan over medium high heat until hot. Reduce heat to low to keep broth simmering. Heat oil in a 3 qt. saucepan over medium high heat until hot. Add rice and spring onions. Cook and stir 2 minutes. Carefully stir in 1 c. hot broth and Mrs. Dash. Bring to a boil. Reduce heat to medium low. Cook and stir until almost all of the liquid is absorbed. Continue adding broth, 1/2 c. at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in the center. Add cooked vegetables, tomato and basil. Cook and stir 2 to 3 minutes or until thoroughly heated. Stir in cheese. Serves 4 Kathy Rohrbaugh, Shrewsbury Finalist – Summer Squash
Preheat oven to 450 ºF. Mix zucchini and salt together and let stand for 15 minutes. Drain well. Spray 1/2 sheet baking tray with PAM cooking spray. Lay two tortillas on sheet. Spread each tortilla with zucchini, carrots, onions, chili peppers, pimentos, Italian seasoning, cheese and bacon bits. Top each with another tortilla and spray with PAM cooking spray. Bake at 450 ºF for about 7 to 8 minutes. Remove from the oven. Cut each into 6 pieces. Put on a tray and garnish with parsley, zucchini stars and cherry tomatoes. Serve with salsa and sour cream. Can also use an electric quesadilla maker. Preheat for 5 minutes. Place tortilla sandwich in the machine. Cook 4 minutes or until lightly brown. Serves 12 Connie Shuff, York First Place – Summer Squash
In a skillet, heat oil on medium heat. Add onions. Stir and cook until lightly brown. Add tomatoes. Stir and cook about 7 minutes. Add ginger powder and salt. Add zucchini. Stir and cook on medium to low heat until tender, about 12 to 15 minutes. Serve over rice or spread over toast. Serves 4 Sushma Gaur, Sayre Finalist – Summer Squash Basil Buttered Spaghetti Squash with Italian Chicken Saute
Preheat oven to 350 ºF. Cut spaghetti squash in half. Scoop out and discard seeds. Place cut sides down in 9x13" glass baking dish. Fill dish with 1/2" water. Bake for 45 minutes. Pour tomato sauce into a small saucepan. Add garlic powder, oregano, 1/2 tsp basil, cayenne pepper, and balsamic vinegar to the sauce. Bring to a boil over medium heat, stirring occasionally. Turn heat down to medium-low, cover for 30-35 min. (Until the rest of the dish is done.) Ten minutes before the spaghetti squash comes out of the oven, heat 1 tsp. olive oil in a large nonstick pan over medium-high heat. Add zucchini, 1/8 tsp. freshly ground black pepper, 1/2 tsp. minced garlic, & 1/4 tsp. salt. Sauté for 4 minutes or until beginning to brown and become tender. Remove from pan and keep warm. Add remaining 1 tsp. olive oil to pan. Add chicken cutlets, sprinkling them with 1/8 tsp. salt and 1/4 tsp. freshly ground black pepper. Sauté 4 min. on each side until browned and cooked through. Remove from pan and keep warm. Remove spaghetti squash from oven. Shred with fork. Once chicken has been removed from the nonstick pan, add butter and remaining 1/2 tsp. minced garlic to pan. Sauté 30 seconds until butter is melted. Add shredded spaghetti squash, remaining 1/2 tsp. basil, and 1/4 tsp. salt. Toss well and sauté 2 minutes. Divide the spaghetti squash between 4 dinner plates. Top each with 1/4 c. tomato sauce. (Reserve remaining sauce for another use.) Divide zucchini evenly between 4 plates. Slice chicken into 1/4" thin strips and divide evenly between 4 plates. Top each plate with 1 T. Parmesan cheese. Enjoy!!! Serves 4 Brandy Long, Saltillo Finalist – Winter Squash/Pumpkin
Cook sausage until it is no longer pink. Add next 11 ingredients. Stir in corn, kidney beans and pinto beans. Simmer for 1 1/2 hours. Serve with cheddar cheese. Serves 10 Bonnie Mortimer, Mount Pleasant Finalist – Winter Squash/Pumpkin Its All Greek To Me Bean Salad
Cook orzo in chicken broth until tender but not soft, about 8 minutes. Drain any remaining broth and set pasta aside to cool. Cook bacon slices in skillet or microwave until crisp. Cool and chop into 1/4 inch pieces. In another pan, cook green beans for two to three minutes in boiling water. Immediately drain an immerse in ice water until cool: Drain again. Combine cooled pasta, drained green beans, bacon pieces, onion, garlic and drained tomatoes. Add lemon juice and salad dressing, salt and pepper to taste. When ready to serve, crumble feta cheese on and stir carefully. Tastes even better the next day after being refrigerated. Serves 6 Submitted by Kay W. Kahle, Seneca
Bring rice, water and butter to a boil. Cover and simmer over low heat for 15 minutes or until tender. In a medium-sized bowl, mix together cooked rice, turkey and 1 teaspoon Italian seasoning. In an 8x8-inch or 2-quart capacity glass baking dish, layer 1/2 cup vegetable juice, 1 1/2 cups cabbage, turkey rice mixture, tomato sauce, 1 1/2 cups cabbage, 1/2 cup vegetable juice, mozzarella. Sprinkle 1/2 teaspoon Italian seasoning over top. Cover with foil. Bake at 350ºF for 45 to 60 minutes or until turkey is no longer pink. Serve with crusty bread if desired. Serves 4 Submitted by Cindy Kerschner, Schnecksville. Grilled Zucchini Crostini with Tomato Basil Salsa
Trim ends from zucchini and slice lengthwise 3/8" thick. Brush with olive oil and sprinkle with salt and freshly ground black pepper. Cut baguettes to the same length as the zucchini slices (5") and slice each section lengthwise into three long slices (roughly the same size as the zucchini). If you don't have a baguette just slice crusty bread into pieces the same length as the zucchini and around 1/2" thick. There should be as many slices of bread as zucchini. Butter one side of each piece of bread. Coarsely chop the basil leaves and dice the tomato. Combine in a bowl with a dash of olive oil, salt and pepper. Grill the zucchini on one side (using a medium hot grill or a ridged grill pan) until you see grill marks, about 4 minutes. Flip using tongs and immediately add the bread to the grill, buttered side down. When the bread toasts, after about two minutes, spread each slice with the yogurt cream cheese. By this time the zucchini should be tender with grill marks on both sides. Top the cheese with a slice of zucchini. Sprinkle the tomato basil salsa and serve warm. Serves 4 Submitted by Debra Deis, Harrisburg - First Place Winner First Place 2008 - Summer Squash
Sauté the eggplant, oil, onion, garlic and celery together. When onions are translucent, add the tomatoes, tomato paste, and sugar and vinegar. Cover and simmer until very tender - reduce liquid, if necessary, for a pizza topping. Season with salt, pepper and oregano. Cool. Spread pizza crust with sour cream, then the Caponata mixture. Top with cheddar cheese and olives. Bake at 375ºF for about 10 minutes until pizza is hot and cheese is melted. Serves 8 Submitted by Francis Dietz, York.
Preheat oven to 350 degrees F. Cut peppers in half lengthwise, discard seeds and membrane. Place peppers in baking dish cut side up. Mix together vinegar and honey and pour some of this mixture into each pepper, dividing evenly. Sprinkle with salt, pepper and garlic powder. Bake for about 20 minutes or until slightly fork tender. While peppers bake, mix together muffin mix, egg, diced onion, milk, hot sauce, corn and can of green chilies (drained) When peppers have baked 20 minutes, remove from oven and put a small scoop of muffin mixture into each pepper half - enough to almost fill. Return to oven and bake 20 to 25 minutes longer or until set and golden. Top each with cheese and pour tomatoes around peppers in pan. Heat in oven just until cheese melts and sauce is hot. Serves 4 to 6 Submitted by Kay W. Kahle, Seneca.
Peel the skins from the tomatoes and cut into thick slices. Cover the bottom of the pie crust with a layer of tomato slices. Sprinkle half of the salt, pepper and basil leaves on top. Make another layer of tomato slices and sprinkle with remaining salt, pepper and basil leaves. Top with tomato slices. Mix the mayonnaise and cheese and spread over the top. Bake 40 minutes at 375ºF. Serve warm. Serves 4 to 6 Submitted by Mary Landis, New Cumberland.
In a large saucepan, combine pumpkin, pepperoni, green peppers, tomatoes, onion and chili powder. Cook over low heat for 20 minutes. Serve over tortilla chips. Sprinkle with cheddar cheese. Serves 12 Submitted by Bonnie Mortimer, Mount Pleasant.
Steam green beans until crisp-tender. Rinse in cold or ice water to stop cooking. Meanwhile, in skillet, sauté shallots in oil for a minute or two; add garlic and continue to stir until shallots turn translucent. Do not brown. Add water if necessary. Add tomatoes and continue to simmer, stirring occasionally, until mixture is reduced by one-third. Add green beans to tomato mixture, a faint dusting of cayenne and nutmeg and stir to combine. Serve hot. Submitted by Joan Sarisky, Danville
Fry sausage until no longer pink. Add corn, onions and green peppers. Simmer for about 10 minutes. Add tomato sauce, tomato paste, beef broth, cumin, chili powder and black pepper. Stir until well combined. Add kidney beans. Cook over medium low for 45 minutes. Serves 12 to 15 Submitted by Bonnie Mortimer, Mount Pleasant First Place 2007 - Sweet Corn
Mix above ingredients (except toppings) in a bowl. Top with sour cream and cheese if desired. Serve with corn chip dippers. Submitted by Kathy Rohrbaugh, Shrewsbury
Heat olive oil in a large skillet over Medium heat. Add minced garlic and copped onions, cook and stir often until just tender. Stir in curry powder and cook about 1 minute. Add cauliflower, broccoli, carrots, salt and pepper. Cover and cook 4 – 5 minutes until vegetables are just cooked. Stir in tomatoes and peanut butter. Cook about 1 minute uncovered. Fill tortillas and top with sour cream and scallion if desired. Submitted by Kathy Rohrbaugh, Shrewsbury
Steam the florets until a hint of tender, yet crisp. Combine the oil, lemon juice, marjoram and tamari. Pour this marinade over the broccoli and allow to cool. Chill thoroughly. Serve sprinkled with cashews. Submitted by Joan Sarisky, Danville.
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Tangy Tomato Strawberry Salad
Fish Poached in Tomatoes
Pennsylvania Vegetable Marketing and Research Program
