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rounds of toast. Top with a slice of peeled tomato. Cover tomato slice with whipped or sour cream seasoned with a little salt and pepper and horseradish. Garnish with chopped olives and parsley. Dollie Atkins had a bumper crop of tomatoes this year despite the drought. She contributed the following recipes for using the garden overflow. Change Of Pace Salad 2 cups water 1 cup rice V-i cup salad oil 2 teaspoons salt Vi cup lime juice 1 tablespoon sugar Vi teaspoon pepper 1 cup cauliflorettes 1 cup cherry tomatoes (or quartered full sized tomatoes)
1/3 cup chopped onion 1 package frozen peas, thawed. Boil water. Add rice, cover and cook 20 minutes or until done. In large bowl, combine oil, lime juice, sugar, salt and pepper; mix well. Stir in rice and let sit 20 minutes. Then add vegetables. Chill 2-3 hours. Makes 8-10 servings. Tomato Marmalade 2 pounds firm ripe tomatoes
large navel orange 1 lemon 4 Vi cups sugar Peel tomatoes by dipping a few at a time into boiling
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