CHICKEN-SALAD STUFFED TOMATOES
• 4 large ripe red tomatoes
• 1-1/2 cups chopped cooked chicken
• ½ cup mayonnaise or salad dressing
• 1 medium stalk celery, chopped (about ½ cup)
• 1 small onion, chopped (about ¼ cup)
• ¼ teaspoon salt
• ¼ teaspoon pepper

Wash tomatoes. Hollow out the inside of the tomatoes. Mix together chicken, mayonnaise, celery, onion, salt and pepper. Spoon mixture into hollowed-out tomatoes. Makes approximately 4 servings

SLICED TOMATOES WITH MOZZARELLA
• 6 or more large ripe tomatoes, sliced fairly thick
• 1 pound mozzarella, sliced the same thickness as the tomatoes
• Handful of fresh basil leaves rinsed, patted dry, and minced
• ¼ cup olive oil
• Salt and pepper to taste

Alternate the tomato and mozzarella slices on a large serving platter. Sprinkle with the basil and drizzle with the olive oil. Prepare in advance, then season with salt and pepper just before serving. Serves 8-10

FRESH RASPBERRY CRISP
• 1 qt Raspberries
• 1/3 c Sugar
• 1/4 c Margarine, softened
• 1/3 c All-purpose flour
• 1/3 c Brown sugar
• 3/4 c Rolled oats

Preheat oven to 350. Place fruit in the bottom of a 9-inch square baking pan and sprinkle sugar over fruit. In a medium bowl blend together the margarine, flour, brown sugar and oats, until it resembles a coarse meal. Sprinkle over the fruit. Bake for 30 minutes or until lightly browned. Serve hot. Makes 9 servings