DOLLAR SAVERS

Stretch those Garden Leftovers! BY TAWRA KELLAM In April you can't wait to taste the first tomato. By September you are sick of tomatoes and wondering if you can eat another one. If you are looking for a little variety or if you just want to make use of your garden items after the cool weather sets in, use these ideas to put those summer leftovers to good use! Watermelon Pickles - Makes 4 quarts. 3 pounds white portion watermelon rind, cubed 5 cups sugar 2 cups cider vinegar 1 cup water 1 Tbsp. whole cloves 1 Tbsp. whole allspice 3 cinnamon sticks, 3 inches each 1 lemon, sliced Put watermelon cubes in a large pot with enough salted water to cover. Soak overnight. Drain. Cover with fresh, cold water and bring to a boil. Cook over low heat until tender. Drain. In another large pot, combine sugar, vinegar and water. Tie cloves, allspice, cinnamon and lemon in a cheesecloth bag. Add to sugar mixture and stir over medium heat until mixture boils. Boil 5 minutes. Add watermelon cubes and simmer until translucent, about 15 minutes. Remove spice bag and pack pickles in hot, sterilized jars. Refrigerate 2 weeks before using. Fried Green Tomatoes - Serves 4-6. 2 qts. water 2 tbsp. salt 1 cup flour 1/2 cup vegetable oil or bacon grease 4-6 medium green tomatoes, unpeeled and sliced salt (to taste) In a mixing bowl, mix salt and water. Soak sliced tomatoes in salt water mixture for 30-40 minutes. Drain and drop slices a few at time into a bag in which you have placed the flour. Shake thoroughly to coat. Heat the oil in a large skillet and carefully place the slices into the hot oil. Brown until crisp on both sides. Salt to taste. You can also use squash, zucchini or eggplant in place of or with the green tomatoes. Salsa - Makes 3 pints. 4 cups tomatoes (canned with juice may also be used) 1 green pepper, chopped 1 large onion, diced 2 to 3 Tbsp. lime juice (to taste) 1/4 tsp. garlic powder 2 Tbsp. cilantro, chopped 1 small, fresh jalapeno pepper, minced salt and pepper Cook all the ingredients in a large saucepan on medium heat for 20 minutes. Pour into hot, sterile quart jars and seal. Process in a pressure canner for 25 minutes. We use salsa frequently enough that we don't have to can it. If you don't can it, store it in the refrigerator. _______________________________________ Author: Tawra Kellam is the author of Not Just Beans: 50 Years of Frugal Family Favorites, a frugal cookbook that includes over 540 recipes and 400 tips. For more free tips and recipes visit our web site at www.notjustbeans.com. © Copyright 2003 Tawra Kellam. All Rights Reserved.   _______________________________________ ARTICLE POSTED SEPTEMBER 29, 2003

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