Forum Host- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
For some of the Food Sites, today, April 6th is National Fresh Tomato Day. The tomato has been around for centuries. Some food historians state the Aztecs around 700 AD first had them. Later when explorers came to America, they were found and taken back to Europe. At first they were feared but then became enjoyed by Italians and Spaniards.
Thomas Jefferson grew them at Monticello. He had many varieties and had different recipes for them.
Just prior to Civil War, the tomato became regarded as a kitchen vegetable. It became the staple item in the kitchen throughout the world. Americans love tomatoes and enjoy over 12 million tons a year.
In the Food Forum there are many tomato recipes. But because this is Fresh Tomato Day, I am adding one of my favorite salads using tomatoes, "Stuffed Tomato Salad".
6 ripe tomatoes
1/2 pint cream dressing
2 cucumbers diced
lettuce
salt and pepper
parsley
Scald tomatoes and remove skins. Cut a slice from the top of each and remove the seeds with a teaspoon. Season cucumbers well and mix with at least 1/2 of the dressing. Fill tomato cups with mixture. Put a spoonful of dressing on top and sprinkle with parsley. Serve on a bed of lettuce.
My Mom's Cream Dressing recipe.
1/2 teaspoon salt
1 tablespoon flour
1 teaspoon dry mustard
1 tablespoon sugar
2 tablespoons butter
2 egg yolks
3/4 cup cream
1/4 cup vinegar
Mix the salt, flour, mustard and sugar in the top of a double boiler. Add the butter and stir until mixed. Add the egg yolks and stir well. Then add cream and lastly the vinegar. Cook over hot water until it is thickened. Strain. Chill and serve cold.
Thomas Jefferson grew them at Monticello. He had many varieties and had different recipes for them.
Just prior to Civil War, the tomato became regarded as a kitchen vegetable. It became the staple item in the kitchen throughout the world. Americans love tomatoes and enjoy over 12 million tons a year.
In the Food Forum there are many tomato recipes. But because this is Fresh Tomato Day, I am adding one of my favorite salads using tomatoes, "Stuffed Tomato Salad".
6 ripe tomatoes
1/2 pint cream dressing
2 cucumbers diced
lettuce
salt and pepper
parsley
Scald tomatoes and remove skins. Cut a slice from the top of each and remove the seeds with a teaspoon. Season cucumbers well and mix with at least 1/2 of the dressing. Fill tomato cups with mixture. Put a spoonful of dressing on top and sprinkle with parsley. Serve on a bed of lettuce.
My Mom's Cream Dressing recipe.
1/2 teaspoon salt
1 tablespoon flour
1 teaspoon dry mustard
1 tablespoon sugar
2 tablespoons butter
2 egg yolks
3/4 cup cream
1/4 cup vinegar
Mix the salt, flour, mustard and sugar in the top of a double boiler. Add the butter and stir until mixed. Add the egg yolks and stir well. Then add cream and lastly the vinegar. Cook over hot water until it is thickened. Strain. Chill and serve cold.
Bringing the