Canned Stewed Tomatoes
About 30 tomatoes scalded and cut up
3 green peppers chopped
3 onions chopped
6 stalks celery chopped
2 tbsp. celery salt
4 tbsp. sugar
1 tsp. salt
(Adjust amount of green peppers onions and celery to your tastes.) Mix together and pack in sterilized jars. Wipe jar tops remove air bubbles and seal Process 45 minutes in boiling water bath.

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"Fettuccine With Shellfish, Tomatoes, Olives"
TOMATOES OLIVES
6 tbsp. olive oil
2 lbs. ripe tomatoes peeled and
chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp peeled
1/2 lb. sea scallops halved
2 tbsp. chopped pitted Kalamato
olives
1 lb. fettuccine
Light red wine like a bezujolias or
Garbaresco
Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes capers anchovies and garlic and cook until tomatoes release their juices and mixture thickens about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile cook pasta in large pot until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve.

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From The Spinach Patch Of Stephen Vought
3/4 lb. bulk sausage (Jimmy Dean s)
1 (16 oz.) loaf frozen bread
1 (10 oz.) pkg. frozen chopped spinach
8 oz. shredded Mozzarella cheese
Thaw dough and spinach overnight in refrigerator. Drain spinach well. Cook and drain sausage set aside. Roll dough into 15x8 rectangle. Sprinkle cheese over dough. Top with sausage and spinach. Seal long sides together then seal ends. Place loaf on greased baking sheet. Brush with egg white. Sprinkle with seed if desired. Bake for 30-35 minutes at 350 degrees. Let stand for 5 minutes.

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Zucchini Parmesan
4 c. thinly sliced zucchini
1 tbsp. water
1 tsp. salt
3 tbsp. grated parmesan cheese
1 sm. onion chopped
2 tbsp. margarine
Freshly ground pepper
Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8. Mother of Judge Wm. T. Moroney

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Fresh Cucumbers
6 c. fresh cucumbers
1 c. sweet pepper sliced thin
2 onions (into rings)
1 tsp. salt
1 tsp. celery seed
2 c. sugar (I use 1 1/2) works fine
1 c. white vinegar
Mix well. Put in refrigerator let stand overnight. Mason Ohio

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Cucumber Chunks
10 cucumbers cut into chunks
6 onions sliced
1/2 c. salt
2 c. vinegar
2 c. water
1 tbsp. celery seed
1 tbsp. mustard seed
1 1/2 c. sugar
1 tsp. ginger
1 tsp. turmeric
Combine cucumber chunks onion slices and salt and let stand 2 hours. Drain. Combine remaining ingredients and bring to a boil. Place cucumber and onion mixture in hot sterilized jars. Pour the boiling liquid over cucumber mixture to fill each jar. Seal. Makes 6-8 pints.

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Canned Zucchini
Wash zucchini but do not peel. Cut into 1-inch cubes. In large saucepan steam covered in small amount of water for 2 minutes. Pack zucchini into clean jars adding 1/2 teaspoon salt for each pint 1 teaspoon salt for each quart. Fill to 1/2-inch of top with boiling water (using juices from cooking as part). Adjust jar lids. Process at 35 pounds pressure 25 minutes for pints 30 minutes for quarts.

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Creamed Cucumbers
4 lg. cucumbers
1/2 to 1 pt. sour cream
5 tbsp. mayonnaise
1 to 1 1/2 c. water
1/4 c. vinegar
2 to 3 tbsp. sugar
1/4 c. cream
Onion slices (optional)
Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix water vinegar and sugar to taste. Add cream. Beat in sour cream and mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a day before serving.

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Dilly Green Tomatoes
Select small firm green tomatoes. Wash and pack in sterilized quart jars. To each quart add one clove of garlic one hot red or green pepper and one head dill. For about eight quarts combine 2 quarts of water 1 quart of cider vinegar 1 cup salt. Cook solution five minutes. Fill jars to 1/2 inch from top. Seal.

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Dilled Zucchini
Cut 2 unpared medium zucchini lengthwise in half. Cook covered in 1 inch boiling salted water 12 to 15 minutes or until tender drain. Brush with melted butter and sprinkle with dill weed. Makes 4 servings.

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