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Stuffing tomatoes
To prepare tomatoes for stuffing, cut large ripened tomatoes in half. Gently squeeze to release seeds and pulp (reserve those to use in sauces, soups, etc.) Fill tomato cavities with stuffing mixture.
Use seasoned breadcrumbs as a base for stuffing. Use 1/4 cup for 4 tomato halves.
For Greek flavor, add sliced, pitted ripe olives and crumbled feta cheese with a tablespoon of olive oil.
For Italian, add 2 tablespoons each of capers, chopped fresh basil and grated Parmesan cheese with 1-tablespoon olive oil.
For a chutney-flavored stuffed tomato, add 2 to 3 tablespoons prepared chopped mango chutney and 1/2 teaspoon curry powder to the breadcrumbs.
Arrange stuffed tomatoes in a shallow baking pan. Bake in a preheated 400-degree oven until hot, about 20 minutes.
Author Unknown
I believe humans get a lot done, not because we're smart, but because we have thumbs so we can make coffee.
~ Flash Rosenberg
When freezing fruit for pies, mix in all the ingredients called for in the recipe. Then line a pie pan with plastic wrap and freeze the filling in the pie pan. When the filling is completely frozen, remove it to a plastic bag. This way, the filling is ready to drop into a pie shell and bake at a moment's notice. (Note: When actually making a favorite pie, make enough filling for two, then follow the advice above.....also, if you plan to freeze for quite a while and happen to have a food sealer, use that.)
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