Dill Tomatoes

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• ½ cup dairy sour cream
• 1 teaspoon snipped fresh dill week or ¼
• ¼ cup mayonnaise (or salad dressing –I use mayo)
• teaspoon dried
• 2 tablespoons finely chopped onion
• ¼ teaspoon salt
• 4 large firm, ripe tomatoes

Combine first 5 ingredients; mix well (can be made a few days ahead and chill). Core tomatoes; cut in half crosswise. Season cut surfaces with salt and pepper; dot with butter (or margarine – I don’t use this – if you need butter use butter!). Broil, cut side up, 3 inches from heat for about 5 minutes or until hot through (don’t turn). Tope with chilled sauce. Makes 8 servings.

(YUWO Gourmet Group November 5, 1981 at Calhoun College – Better Homes and Garden - Vegetable Cook Book)

• Mashed Potatoes and Parsnips (goes with Irish Pub meatloaf and cabbage with caraway)
• 6 medium potatoes, peeled and cubed
• Crushed garlic to your taste (cook with potatoes and parsnips)
• 4 medium parsnips, peeled and sliced 1-inch thick
• Salt
• 1 cup milk
• 4 tablespoons butter, cut into slices
• White pepper or finely ground black pepper, to taste
• Rachael adds shredded cheddar cheese and a little nutmeg

Place the potatoes and parsnips in a pot, cover with water and bring to a boil. Salt the water and cook to tender.

Drain and mash the potatoes and parsnips with milk and butter. Season with salt and pepper, to taste.

• Serves 8-10
• Rachael Ray