This time of year, Phil Koritzky, the late father of James Koritzky, started his shopping to prepare for his pickling venture. His tomato pickles were well-known all over Bangor and parts of Florida.

Green Tomato Pickles 1 peck green tomatoes, sliced 2 1/2 pounds white onions, sliced thin 4 large sweet peppers 1 cup pickling salt 6 pounds sugar 1 ounce whole cloves

1/2 box pickling spice 2 quarts of vinegar

Wash green tomatoes, remove stem and blossom ends and slice in 1/4-inch slices. Peel and slice onions very thin. Place in large kettle, add salt and cold water to cover. Allow to stand overnight. Drain contents. Then pour four quarts of boiling water or enough water to scald the tomatoes and onions. Allow to set for one minute. Drain and put on stove. Add one quart cider vinegar and one quart water. Stir once or twice and drain again. Divide one half box pickling spice plus six whole cloves into two cheesecloth bags and place in the kettle. Add one quart of vinegar and 6 cups of sugar boil and stir. Remove from stove and place in sterilized jars and seal. Place for 5 minutes in boiling water bath.

Each person will have a different recipe for seafood Louis sauce. This is one variation of one we tested years ago in the land of Chef Louis, on the West Coast.

Seafood Louis Sauce 1 cup mayonnaise 1 cup chili sauce

1/4 cup sweet pickle relish 1 1/2 teaspoons prepared mustard 1 tablespoon chopped chives 2 chopped hard-cooked eggs 1 cup finely chopped celery 1 teaspoon grated lemon rind 2 tablepoons lemon juice Salt and pepper to taste

Is your mind ticking already what to put in or leave out? Combine all ingredients, blending well. Serve with crabmeat, shrimp or other seafood on a bed of lettuce. This sauce makes 12 servings.

We tasted this broccoli salad some time ago and it is still ready to go with the fresh broccoli in the market or in your garden.

Carol’s Broccoli Salad Flowerettes from 5-6 medium heads of fresh broccoli

1/2 pound bacon, cooked crisp and crumbled 1 cup cubed Chedddar cheese 1 cup raisins 1 thinly sliced onion (optional) 1 cup mayonnaise 1 tablespoon vinegar

In a large bowl combine broccoli, crumbled bacon, Cheddar cheese and raisins with onions, if used. Combine mayonnaise and vinegar. Pour over the broccoli mixture and toss to mix.

While the blueberries are still available, you may like to made a coffee cake. This recipe combines the berries with fresh peaches, ready in the market for the past several weeks.

Blueberry-Peach Cake 1 3/4 cups unsifted all-purpose flour 1 cup sugar

1/4 teaspoon grated nutmeg 1 teaspoon butter or margarine, melted 1 teaspoon baking powde 1 teaspoon soda

1/4 teaspoon salt

1/2 cup milk 1 egg, beaten 1 teaspoon grated lemon rind

3/4 pound (3 medium) fresh ripe peaches 2 cups fresh or dry pack frozen blueberries

Preheat oven to 350 F. Grease and flour a 9-inch square baking dish. Peel and thinly slice peaches. To prepare crumb mixture, combine 1/2 cup of the flour, 1/4 cup of the sugar, nutmeg and 2 tablespoons of the butter in bowl; set aside. To prepare batter, mix remaining 1 1/4 cups of flour, 1/2 cup of sugar, baking powder, soda and salt in large bowl. Add remaining melted butter, milk, egg and lemon rind; stir just until blended. Pour batter into prepared pan. Top with half of the crumb mixture. Gently mix peaches, blueberries and remaining 1/4 cup sugar in bowl; spoon evenly over crumb mixture. Sprinkle remaining crumb mixture over fruit. Bake 45-50 minutes. Serve warm or cool. Yield: 6-8 servings.

An old-timer is the Western sandwich. Every sandwich shop hs a different idea for the same sandwich. This is one interpretation of a Western.

Western Sandwich

1/4 cup margarine 1 medium onion, chopped 1 green pepper, chopped

1/2 cup diced cooked ham 8 eggs 1 tablespoon water 1 teaspoon salt Dash of black pepper or lemon pepper 8 slices bread, white or whole wheat

Melt 2 tablespoons margarine in large skillet. Saute onion, pepper and ham in margarine until onion is transparent. Combine eggs, water, salt and pepper; beat thoroughly with a fork until light and foamy. Pour egg mixture into skillet. As eggs set at edges, with spatula draw this portion toward center of pan so that uncooked portions flow to bottom. When omelet starts to brown on bottom, divide it in quarters. Turn each quarter to brown other side. Butter each slice of bread with remaining butter. Place omelet on 4 slices of bread; cover with remaining slices of bread. Serve immediately.

Brownie Schrumpf of Orono has been the NEWS’ recipe columnist for 36 years.