Serve the following menu with a nice mixed green salad with Italian dressing, and rolls if you wish.

Fresh Tomato Soup

Ingredients:
1 tbsp. olive oil
3/4 cup minced onion
2 cloves garlic, minced
1 tbsp. chopped fresh basil
1 tsp. fresh minced thyme
5 cups diced fresh tomatoes ( about 2 pounds)
1 1/2 cups vegetable or chicken broth
2 1/2 tbsp. tomato paste
2 tsp. granulated sugar

In a large pan, heat the oil over medium heat. Add onion, garlic, basil and thyme, and cook, stirring often until onion begins to soften, about 5 minutes. Add tomatoes and cook, stirring for 5 minutes. Stir in broth, tomato paste, and the sugar. Season to taste with salt and pepper. Bring to a boil. Reduce heat, simmer uncovered 15 minutes. Either use an immersion blender or a regular blender, process until smooth. Ladle into serving bowls and garnish with basil leaves.

Stuffed Green Peppers

Ingredients:
3 bell peppers, any variety
1 pound ground round or chuck (can use ground turkey)
1 jar prepared chunky spaghetti sauce
1 1/3 cups French fried onions, divided
2 tablespoons cayenne pepper sauce
1/2 cup uncooked instant rice
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees. Cut bell peppers in half lengthwise through stems; discard seeds. Place pepper halves, cut side up, in 2-quart shallow baking dish; set aside. Brown meat in a large skillet, breaking up as it cooks. Drain. Stir in spaghetti sauce, 2/3 cup onions, hot sauce and rice. Spoon evenly into the pepper halves. Cover; bake 35 minutes or until peppers are tender. Uncover; sprinkle peppers with cheese and remaining 2/3 cup onions. Bake 1 minute or until onions are golden.

Lemon Roasted Tomatoes

Ingredients:
1 pound red new potatoes, scrubbed
1/4 cup fresh lemon juice
2 tsp. olive oil
1 clove garlic, minced
2 tsp. minced fresh oregano, or 1 tsp. dried
1/4 teaspoon salt
ground black pepper to taste
1/2 cup water

Cut the potatoes into halves, or quarters if larger. Combine the lemon juice, olive oil, garlic and oregano in a small jar. Shake to blend. Line an 8 x 8 inch pan with aluminum foil. Place the cut potatoes into the pan and pour the lemon mixture over. Sprinkle with salt and pepper, stirring to coat. Pour the water into the bottom of the pan. Roast in a preheated 400-degree oven 45 minutes to 1 hour. Turn the potatoes occasionally. They'll be done when they are browned and tender.

Cocoa Bread Pudding

Ingredients:
1 1/2 cups evaporated milk
2 1/2 cups milk
2 tablespoons butter
2 cups sifted dry bread crumbs
1/2 cup sugar
1/4 cup cocoa
2 eggs, slightly beaten
1/2 tsp. salt
1 tsp. vanilla
whipped cream

Combine the evaporated and plain milk in a saucepan, add the butter and heat till scalded. Pour over the bread crumbs, stir well and set aside. Mix the sugar and cocoa, then add to the beaten eggs. Add the remaining ingredients, continuing to beat until well mixed. Combine with the milk mixture and pour into a buttered 6 cup baking dish. Bake at 350 degrees for 45 minutes. When done a knife inserted should come out clean. Serve with whipped cream. Makes 6-8 servings.

MORE: Two wonderful recipes from The Cook's Garden!
http://www.oldfashionedliving.com/cooksgarden.html
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