Cucumber, Tomato, Bell Pepper And Onion

5 lbs. cucumbers
1 lbs. bell peppers
1 lbs. tomatoes, diced
1 lbs. onions, sliced
2 tbsp. salt
1-1/2 pts. vinegar
1-1/2 pts. water
1 c. sugar
1/2 c. vegetable oil

Peel and slice cucumbers, soak overnight in ice cold water. Drain and add other vegetables. Mix together vinegar, water, sugar and vegetable oil, and pour over the vegetables.

Tomato and Cheese Pie

2 c. fresh bread cubes
1/4 c. margarine or butter, melted
1 c. shredded Cheddar cheese
1 pt. canned tomatoes
1 tbsp. cornstarch
2 tsp. chopped onions
1 tsp. salt
1 tsp. sugar
2 eggs, beaten
3/4 c. milk

Combine bread, margarine and 1/4 cup cheese. Press into a 9 inch pie plate, bake at 400 degrees for 10 minutes or until lightly browned. Cool. Drain liquid from tomatoes into saucepan, blend in cornstarch. Add onion, salt and sugar. Cook, stirring constantly until thickened. Add tomatoes, milk and remaining cheese, blend well. Pour over top of baked bread. Bake at 375 degrees for 40 minutes. Cool 10 minutes before slicing.

Tomato Spinach Casserole

1 (10 oz.) pkg. frozen chopped spinach
2 lg. tomatoes, sliced
1/2 c. shredded Parmesan cheese
1 tbsp. lemon juice
2 tbsp. sour cream

Cook spinach according to package directions, drain. Spread spinach in bottom of well-buttered, shallow, 8-inch casserole dish or pie pan. Sprinkle with lemon juice, and dot with sour cream. Top with sliced tomatoes, arranging them in overlapping layers over spinach. Sprinkle with cheese. Bake at 375 degrees until bubbly and hot, about 25 minutes.
Yield: 4 servings.

Tomato Dish

2 cans peeled tomatoes
1 sm. chopped onion
3/8 c. sugar
Celery salt (liberal shakes)
Lawry seasoning salt or Tony's Louisiana seasoning (liberal sprinkling)
1 tsp. crushed basil
2-3 slices white bread, torn in pieces
Bread crumbs
Grated cheese

Saut?onions in large skillet. Turn off heat and add all other ingredients except bread crumbs and cheese. Put into greased casserole, top with cheese and bread crumbs. Bake at 350 degrees until bubbly, then turn down heat to 250 degrees for 15 minutes. Serve with roast beef and wild rice.