Tomato Cucumber Salad

2 medium cucumbers, cut into 1/4-inch slices
1 large tomato, cut into wedges
1 small red onion, cut into thin strips
1/4 cup Italian salad dressing or salad dressing of your choice
Directions

Spicy Tomato Jam

1 pound ripe cherry tomatoes, about 3 cups
4 tbsp. sugar
4 tbsp. light brown sugar, packed
2 tbsp. grated fresh ginger
1/2 lemon, sliced into thin half moons
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. ground cloves
2 tbsp. unfiltered cider vinegar
Salt and cayenne pepper

Combine the tomatoes, sugars, ginger, lemon, spices, and 1 1/2 tablespoons of the vinegar in a medium-size, heavy-bottomed saucepan.  Add a pinch of salt and a pinch of cayenne and cook over medium-high heat, stirring often, until the tomatoes cook down to a jam and the sugars are bubbly and caramelized, 15-20 minutes.  Set aside to cool.  Add the remaining 1/2 tablespoon vinegar to taste.

Total Servings: 32

TOMATO DUMPLING DINNER

1 can Pillsbury Refrigerated Biscuits
1 tablespoon chopped green pepper
2 tablespoons chopped onion
2 tablespoons shortening
1 tablespoon flour
1  can tomatoes (use one 28 oz. can)
2 tablespoons chopped celery leaves
1 teaspoon sugar
1/2 to 1 teaspoon salt
1/8 teaspoon pepper
1 cup grated cheese, if desired

Saute green pepper sod onion in shortening in large covered skillet.

Blend in flour. Add tomatoes, celery leaves, sugar, salt and pepper. Simmer 5
minutes, stirring constantly.

Cut Biscuits into halves. Place on top of tomato sauce; sprinkle with cheese.
Cover tightly and steam for 25 minutes without removing cover. Serve hot.