This fresh tomato quiche uses unseasoned croutons as a crust, making the dish faster to make. Try it for a late breakfast dish or a light supper meal.

Fresh Tomato Quiche 3 medium fresh ripe tomatoes 1 tablespoon margarine 1 1/2 cups sliced mushrooms

1/2 cup chopped union 1 1/2 cups plain (unseasoned) croutons 1 1/2 cups lowfat milk 2 eggs

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon black pepper

Preheat oven to 375 F. Use tomatoes held at room temperature until fully ripe. (This quiche will be a good recipe to use when the tomato crop in the garden is hanging red and ripe.) Core tomatoes; cut 1 tomato in 1/4-inch thick slices; set aside. Chop remaining 2 tomatoes (makes about 2 cups); set aside. In a medium nonstick skillet, melt margarine. Add mushrooms, onion and reserved chopped tomatoes; cook and stir until tender, 5 to 7 minutes; cool slightly. Place croutons in a 9-inch pie plate; top with vegetable mixture. In a medium bowl, whisk together milk, eggs, cheese, salt and black pepper until blended; pour over vegetables. Bake until quiche starts to set, about 5 minutes. Top with reserved tomato slices. Bake until set, 15 to 20 minutes. Sprinkle tomatoes with additional Parmesan cheese, if desired. Yields 4 to 6 portions.

Carrots are appearing more and more as a vegetable on the menu. This recipe has honey and orange rind as an ingredient.

Company Carrots

1/2 pound fresh carrots Water Salt to suit taste

1/4 cup butter

1/4 cup honey 2 teaspoons grated orange rind

Trim, wash, pare carrots and cook in slightly salted water until tender. Drain and glaze with a sauce combining honey, butter and orange rind. Place in a serving dish and garnish with canned onion rings that have been toasted in the oven to make them crispy.

This salad is a popular one at a covered-dish supper at our Cherrio Club at our church.

Pineapple-Lemon Salad 1 (3 ounce) package lemon gelatin

1/2 cup water 1 small (8 ounce) can crushed pineapple

1/2 cup sugar 1 (3 ounce) package cream cheese 1 can (12 ounce) evaporated milk, chilled

Mix gelatin, water, cheese, pineapple and sugar together in a saucepan, bring to a boil, reduce heat and let simmer for a few minutes. Let cool a short time, then fold into the chilled evaporated milk which has been whipped. Refrigerate.

This coffee cake was used in a coffee klatch. The cake was fine grained and delicious in flavor, so don’t panic if there is a bit of a hole in the cake interior; just whip the cream cheese until smooth and easier spreading in the cake.

Cream Cheese Swirl

Coffee Cake 2 packages (3 ounces each) cream cheese, softened 2 tablespoons confectioners’ sugar 2 tablespoons lemon juice 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda

1/4 teaspoon salt 1 cup sugar

1/2 cup butter or margarine 3 eggs 1 teaspoon vanilla 1 cup sour cream

1/4 cup finely chopped nuts 2 tablespoons sugar

1/2 teaspoon cinnamon 1 teaspoon grated lemon peel (optional)

Preheat oven to 350 F. In a small bowl, beat together cream cheese, confectioners’ sugar, lemon juice and lemon rind until smooth. In a medium bowl, stir together flour, baking powder, baking soda and salt. In a large bowl, cream together 1 cup sugar and butter until fluffy. Add eggs and vanilla, mix well; add flour mixture alternately with sour cream; mix well. Add grated lemon rind, if used. In a greased and floured 10-inch tube pan, pour half of the batter. Spoon cheese mixture around top of batter to within 1/2-inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a measuring cup, combine finely chopped nuts, 2 tablespoons sugar and cinnamon. Sprinkle over batter. Bake 40 to 45 minutes or until cake tests done. Let cool 10 minutes in pan. Remove from pan and serve hot or cold.

These fruit and vegetable dip recipes are in answer to a request.

Fruit Curry Dip 2 cups dairy sour cream 1 can (8 1/2 ounce) crushed pineapple, drained

2/3 cup finely chopped red apple 1 teaspoon curry powder

1/2 teaspoon garlic salt Apple slices

In a bowl, combine sour cream, pineapple, apple, curry powder and garlic salt. Cover and chill. Serve garnished with apple slices that have been dipped in lemon juice.

This dip is for vegetable sticks.

Creamy Blue Cheese Dip

3/4 cup crumbled Blue cheese 1 package (3 ounce) cream cheese

1/4 cup tomato paste 1 tablespoon prepared horseradish Vegetable stick relishes

In a small bowl, beat together cheeses until smooth. Add tomato paste and horseradish. Cover and chill. Use as a dip with vegetable sticks.

Brownie Schrumpf of Orono has been the NEWS recipe columnist for 38 years.