Salmon tortellini with vegetables is versatile entree

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This one-dish casserole goes together fast, combines a variety of different nutrients and can be served hot or cold.

Salmon Tortellini with Vegetables 1 can (15 1/2-ounce) salmon 2 cups cut fresh green beans

3/4 cup julienne carrots 1 tablespoon vegetable oil 1 tablespoon butter or margarine 1 firm medium tomato, seeded, cut in strips

1/4 cup water 1 teaspoon dried basil, crushed 1 teaspoon dried oregano, crushed 1 package (9-ounce) fresh cheese tortellini, cooked

1/4 cup grated Parmesan cheese Salt and pepper to taste

Drain the salmon, reserving 2 tablespoons liquid; break into bite-size pieces. Saute beans and carrots in oil about 5 to 7 minutes or until crisp-tender. Add tomato, water, reserved salmon liquid, basil and oregano. Cook until thoroughly heated. Add salmon, cooked tortellini, cheese, salt and pepper. Carefully toss to combine. Makes 4 servings.

Tomato Scallop 1 tablespoon butter or margarine 1 small sliced onion 1 medium green pepper, diced 2 stalks celery, sliced 1 (1-pound) can tomatoes

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon dried basil or 1 small bay leaf

1/2 teaspoon brown sugar 1 slice bread, made into soft crumbs

Melt butter in a small skillet; cook the raw vegetables until tender. Put canned tomatoes into a buttered casserole, breaking up the large pieces. Season with salt and pepper; add dry basil or small bay leaf. Add the brown sugar — a small amount, but it adds a bit of sweet to the tomatoes. With a slotted spoon add the onion, pepper and celery mixture. After removing the vegetables from the skillet, crumble the bread into the skillet and stir to absorb any juices left from cooking the vegetables. Stir the crumbs into the tomato-vegetable mixture. Bake at 350 for about 30 minutes until thoroughly heated.

This herb bread will go with any meal.

Herb Bread 3 cups unsifted flour 3 tablespoons sugar 3 teaspoons baking powder 2 teaspoons caraway seeds

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon dried thyme leaves 1 cup skim milk 1/3 cup corn oil 1 egg, lightly beaten

In large bowl, stir together flour, sugar, baking powder, caraway seeds, salt, nutmeg and thyme. In small bowl, stir together milk, corn oil and egg. Add to flour mixture, stirring just until moistened. Turn into greased, 9-inch loaf pan. Bake in moderate oven, 350, for 55 minutes or until cake tester inserted in center comes out clean. Remove from pan and cool on wire rack for at least 30 minutes before slicing.

If you want to make an apple pie, but do not like to make a crust, try this.

Joyce’s Apple Cake Pie 1 egg, beaten

1/4 teaspoon salt 1 teaspoon vanilla

1/2 cup all-purpose flour

1/2 cup plus 2 tablespoons sugar

1/4 to 1/2 teaspoon cinnamon

1/2 teaspoon baking powder 1 cup chopped raw apples

1/2 cup raisins or nut meats

Beat the egg with the salt; add vanilla. Mix in sugar. Mix and sift flour with baking powder and cinnamon; add to egg mixture. Stir in apples and raisins or nuts. Great a 9-inch pie plate; spoon batter into plate and bake in a moderate oven, 350, for about 30 minutes. Cut in wedges to serve.

Brownie Schrumpf of Orono has been the NEWS recipe columnist for 43 years.