PAUL PAPONETTI'S PICKLED PEPPERS ( old PA Dutch recipe from Willard family, 1910 or older)

• peppers - wash, dry and core them, cut in rings or lengthwise (he uses: Hungarian wax, anaheim chile, habenero, cayenne- but any hot pepper will do )
• take 2/3 cup white vinegar
• 1/3 cup water
• 3 tablespoons salt per quart
• over top pour 3/4 tablespoon alum

Cover. Let them sit in sun in jars for at least 10 days to 2 weeks. Open lid, pour in more vinegar, seal them and put away. They don't need to be boiled or "canned".

MABEL KULP'S ( 95 years old) CHOW CHOW VEGGIES
(she was the head cook at Sasonsmanville PA, for 50 years) (oh my, but you can decrease this recipe for your own use)

• 20-30 gallons water
• 10lbs sugar
• 1 gallon vinegar

Put in whatever veggies you want; cauliflower, carrots, snap beans, onions and so forth. Mix and boil. Can it the way you would any vegetable.
Makes 600-800 quarts

Here’s an authentic reicpe I found in the old copy of Pennsylvania Dutch Cookbook, 1966 from the Culinary Arts Press, Reading PA:

CHOW CHOW

• 2 quarts green beans
• 1 large head cauliflower- sparated into flowerets
• 3 cups shelled fresh lima beans
• 3 cups fresh whole kernel corn
• 1 qt onions chopped
• 5 green peppers chopped
• 2 qts green tomatoes chopped
• 3 qts cider vinegar
• 4 cups sugar
• 1/2 cup salt
• 2 TBsp celery seeds
• 2 TBsp yellow mustard seeds
• 2 TBsp dry mustard
• 1 TBsp turmeric

Ground Cherry Pie
SUBMITTED BY: Janice
"Ground cherries, also known as husk tomatoes, produce tiny tomato-like fruits in papery husks on low, lanky bushes. This is an old Mennonite recipe with a crumb topping."

• 2 1/2 cups ground cherries
• 1/2 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons water
• 1 (9 inch) pie shell
• 3 tablespoons all-purpose flour
• 3 tablespoons white sugar
• 2 tablespoons butter

Preheat oven to 425 degrees F (220 degrees C).
Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes until crumbs are golden brown.

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Tomato recipes:

HEIRLOOM TOMATO TOWER

• 1 Amazon Chocolate ( or other " black " tomato I sell)
• 1 Brandywine tomato ( or "Tiffin Mennonite", or one of my other big pink tomatoes )
• 1 Summer Cider ( or Eva's Amish Stripe, Old German or similar) tomato
• 1/2 cup chopped fresh basil
• 2 large balls fresh mozzarella ( if you can find it or whole milk commercial brand Mozzarella)
• good virgin olive oil
• good balsamic vinegar
• 1 loaf thick Italian bread
• 2 cloves garlic
• sea salt

Preheat oven to broil.
Slice bread into 1 inch thick slices, drizzle with olive oil on both sides.
Slice tomatoes and cheese into 1/3 inch rounds.
On cookie sheet, arrange in single layer, put in oven.

Chop basil and peel garlic.
After broiling bread for about 8 min. flip over. Remove bread when toasted dark on one side. Rub garlic along toasted bread.
Broil again for another 4 minutes. Arrange slices of tomato and cheese on each slice of bread, sprinkle with basil and drizzle vinegar. Sprinkle with a pinch of salt. Serve warm.

STUFFED SCHIMMEIG STOO (STRIPED HOLLOW CAVERN ) TOMATOES

• 12 Tomatoes
• 1/2 cup chopped bell pepper (Bogatyr Ukrainian Pepper, if you have grown it)
• 1 cup chopped onion ( I like sweet ones like Vidalia )
• 1 hot pepper ( cayenne, Martins Carrot, Hinklehatz or the like) seeded and chopped
• 3 cups cooked rice ( 1 cup raw long rice)
• 6 slices bacon, crisp and crumbled
• salt and pepper to taste
• soft buttered bread crumbs
• 3/4 cup shredded mozzarella or Monterey Jack cheese

Hollow out rest of interior of tomatoes.
Cook in skillet onion, hot pepper and sweet pepper.
Cook covered over low heat about 10-15 minutes.
Add rice and bacon, and season to taste.
Stuff this mix into tomatoes, sprinkle with bread crumbs and cheese. Put in casserole with 1/4 cup water to keep it from sticking.
Cook in 425 degree oven for 15-20 minutes until tender.

FRESH HEIRLOOM TOMATO SALSA
from Elaine Milhimes, New Oxford PA

• 4 cups chopped heirloom tomatoes ( your choice)
• 1/4 onion finely chopped
• 1-4 hot chile peppers ( your choice) seeded and finely chopped
• 1 teaspoon seasoned salt
• 1-3 garlic cloves minced

Let mixture sit for one hour at room temperature, serve at room temperature.
Store in refrigerator.

SAVORY SUMMER TOMATO PIE
by Connie Shuff, York PA

• 1 pie crust - 9 inches
• 6 cooking type or paste, meaty type tomatoes
• 1/2 cup fresh basil chopped fine
• 12 cup onion chopped
• 1/4 cup sweet red, yellow or orange pepper-chopped
• 3 tablespoons balsamic vinegar
• 1/4 cup virgin olive oil
• 1/2 teaspoon salt
• 1 teaspoon sugar (optional)
• 3/4 cup seasoned bread crumbs
• 1/4 cup parmesan cheeze shredded
• 1/2 cup bacon crumbled
• 1 cup mozzarella cheese shredded

Preheat oven to 425 degrees. Bake pie crust. Reduce heat to 400 degrees.
Mmix tomatoes, basil, onions, peppers, vinegar, oil, sugar and salt. Allow to stand for 15 min.
Add bread crumbs, cheese and bacon. Put half the mixture into the pie crust. Layer with mozzarella cheese, then the remainder of mixture. Cover with foil and bake at 400 degrees for 25 to 30 min.
Take off foil and sprinkle with 1/2 cup mozzarella cheese. Bake uncovered for 4 min. until cheese melts. Take from oven and serve, garnish with parsley and carrot curls.