Snappy Tomatoes Recipes

Steps:

• Cut a thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or small spoon. Blot the insides of each with a paper towel. (Thanks to Hokieslady for the tip! :)).
• Mix cheddar cheese, corn, cream cheese, onions and 1 teaspoon of ground red chiles.
• Fill tomatillos with cheese mixture.
• Sprinkle with ground red chiles.
• Cover and refrigerate until serving time.

Steps:

• Mix all ingredients except butter until blended and pour into baking dish spayed with nonstick product. pour butter evenly over top. You can add more cheese to the top if you like.
• Bake, uncovered, in preheated 350 oven for 30-40 minutes.
• Let set for 5 minutes before serving.

Steps:

• Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. , Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.