Have you ever seen a cookbook with 13 tomato sandwich recipes, and two ways to make tomato ice cream?
You will find those recipes in the Tomato Cook Book, compiled by the Washington Boro United Methodist Church, 1864 Water St., Route 441, Washington Boro.
This cookbook also gives the history of this small Pennsylvania town, how tomatoes became popular there and the history of the tomato.
You will also find tips on growing tomatoes and how to peel them.
Big Beef, Big Boy and Husky Red are some of the varieties listed in this book, along with their characteristics.
Along with the sandwiches and ice cream, you'll find recipes for tomato spice cake, tomato butter, green tomato pie and tomato gravy, tomato fritters, soups and more.
At the Tomato Feast on Saturday, August 23, the United Methodist Church will serve food from their cookbook.
Below are some recipes from this 70-page book, used by permission.
Tomato Ice Cream
1 large tomato
1 tablespoon gelatin, unflavored
6 tablespoons lemon juice
1 cup whole milk, heated
3/4 cup honey
1 (12 ounce) can unsweetened evaporated milk
Peel and strain one large tomato. Blend the tomato pulp in the blender or processor. Blend enough to make one cup juice. Soften gelatin in tomato juice; add hot milk to dissolve the gelatin. Stir honey into the mixture and combine with evaporated milk and tomato pulp. Freeze in an ice cream maker.
Quick Tomato Salad
6 tomatoes, cut up
1 cucumber, sliced
1 onion, sliced
1/2 cup vinegar
1/2 cup water
1/2 cup sugar
Combine all ingredients and refrigerate six hours.