Stuffed Tomatoes - Core/seed a container of cherry tomatoes. Cut thin slice off the bottom of each tomato. Place upside down on paper towels for 10 minutes to drain excess liquid. Put filling into zippered freezer bag. Snip one corner of bag and pipe filling into tomatoes. Garnish with finely chopped parsley or lettuce.
Serve as bruschetta or stuffed cherry tomatoes
Corny Bean Salad
In a glass baking dish melt butter. Core and peel pears, cut each pear in half. Place pears in baking dish. Mix together brown sugar, cinnamon and nutmeg and sprinkle over pears. Bake in a 350 degree oven, covered for about 30 minutes or until pears are tender. Serve pears warm with sauce in dish (from butter and sugar mixture) and 1 tablespoon of heavy cream per pear.
Bring sugar, cinnamon stick, and 2 cups water to a boil, stirring to dissolve sugar. Add cranberry juice, orange juice and lemon juice plus 4 cups water. Simmer. Makes 1 gallon.
May be served hot or cold. If serving cold, mix with 7-Up or Sprite, then pour over ice.
Drain and rinse all three cans of beans and can of corn. In a medium sized bowl add: beans, corn, red pepper, onion and cilantro. Mix all together until combined. In a small jar with a lid add: olive oil, vinegar, mustard, and a touch of salt and pepper. Put lid on jar and shake well. Pour over bean mixture and mix until well coated. Chill for several hours. Serve chilled. The longer it sets the better it tastes.
Bruschetta - Preheat oven to 400°. Slice a baguette into 1/2" round slices. Brush lightly with olive oil on 1 side. Arrange slices, oil side up, on a cookie sheet. Toast until lightly browned, about 7 to 10 minutes. Spread BLT mixture on each slice. If desired, garnish with finely chopped greens and diced tomato.
3 Tablespoons Olive oil
2 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
1 1/2 cups granulated sugar
6" cinnamon stick
64 oz. of cranberry juice cocktail or cranberry juice (add 1/2 cup sugar)