Share your tomato recipes
I am starting to get some recipes for the Tomato Club Celebration. Look through your recipes and send me copies to add to the booklet. Your recipes are needed by Sept. 14, but don’t wait until the deadline.
We are preparing the recipe booklet as part of the celebration of the historical birthplace for Girls Tomato Clubs in Texas (Girls 4-H). Milam County started the Tomato Clubs as well as having the first Home Demonstration Agent in Texas. In October, during National 4-H Week we will be hosting a celebration of Tomato Clubs in Texas. Send in your recipes so they will be a part of the celebration recipe booklet.
Send me your recipes for casseroles, salads, side dishes, etc. Make sure you label your recipes with your name and address. Also, let me know if you were a former or current 4-H member in Milam County or Extension Education Association Club Member (Home Demonstration Club member).
Anyone is welcome to submit your recipes, you can mail or stop by the Milam County Extension Office at 100 E. 1st Street in Cameron, Texas 76520 or email firstname.lastname@example.org. If you email a recipe, please put tomato recipe on the subject line. If you have questions, please give me a call at 254-697-7045.
Here is another tomato recipe that I have received from Eileen Schneider in Thorndale. Eileen said that this was her grandfather’s favorite pie according to my mother. She think it’s a winner and looks like an apple pie. Use the crust of your choice. Heat the following ingredients until they start to thicken. Stir while heating 5 chopped green tomatoes (3 cups); 1 and 1/2 cups sugar (I think one cup is enough unless you have a really sweet tooth); 2 Tablespoons vinegar; 1/4 cup flour.
When mixture is warm add, the following: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves 1/2 teaspoon salt (opt) and 3 Tablespoons of butter. Pour into pie crust. Put top crust over the filling.
Bake at 350 degrees for 30-35 minutes or bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake for 30 more minutes.
LUNCHING ON LEFTOVER S—The Fourth of July may bring leftovers, but you must care for them properly to reduce food safety risks. You don’t want your lunching on leftovers to lead to foodborne illness.
The basic rule of thumb is not to leave food in the temperature danger zone (41 to 140 degrees F) for more than two hours. In our 100 degree temperatures you may want to shorten that time to one hour to be safe. If foods sit out for more that two hours they need to be thrown away.
If you care for your leftovers properly, you will have leftovers to lunch on for several days. Leftovers don’t last forever, so if you cannot eat them according to the chart listed below you need to label, date and freeze the food.
Eat the cooked leftovers within the suggested time line.
Cooked Food Storage Chart
• Cooked ground beef—4 days
• Spanish rice—3 days
• Cooked beans—2 days
• Meat and vegetable stew—2
to 3 days
• Casseroles with meat—2 to
• Casseroles without meat—3
to 4 days
• Cooked vegetables—4 to 5
• Prepared puddings and
custards—2 to 3 days
• Tomato sauce—2 to 3 days
• Gravies—2 to 3 days
• Hard-cooked eggs—5 to 7
If the leftover looks or smells
strange, throw it out! It is not
worth you or your family getting
sick over the cost of any amount
of food. If a food is to be heated
before you eat it, make sure it is
heated to an internal temperature
of 165 degrees F. Remember, the
best rule of thumb is “When in
Doubt, Throw It Out!”