The Richmond Register

January 16, 2014

TOMATOE, TOMATO, SO MANY WAYS TO SPELL AND FIX

By Arritta Morris
Columnist

MADISON COUNTY — I love tomatoes. Did you know that it is classified as a fruit?

No matter how it’s classified, it is a good thing to have handy for any dish. We have so many brand choices now in our supermarkets. Being from the Deep South, however, my favorite brand is Rotel.

Here are some new ideas on how to fix this “fruit.”



TOMATO SOUP

(I am giving you the recipe that a good friend likes to preserve in canning jars.)

INGREDIENTS:

Half bushel of ripe tomatoes (A half bushel weighs about 26 pounds)

12 small onions        

1 bunch of celery

Cook all of the above and put through a sieve

Next is:

1 cup of butter

1 and 1/2 cups of sugar        

1/2 cup of salt

1 and 1/4 cup of cornstarch    

1/2 teaspoon of paprika



DIRECTIONS:

Cook tomatoes, onions, celery till done in a large kettle. Add the other ingredients. Bring to a boil, stirring very well.

Boil for 30 minutes and then place hot soup in jars. Place jar lids and rings on for sealing.

Put jars in a hot water bath and boil for 15 minutes. Cool to let jars seal.





Tale of the Boone Street ‛garden king’



I know I have probably told you the story before about my neighbor, Mr. Burgette, to whom I am so grateful for all his kindness while my husband was on TDY duty with the Air Force.

He was the “king” of the Boone Street gardeners, to say the least. He was always after me to clean out the weeds from my garden. I got so tired of him telling me this one summer that  I decided it was his turn for some interesting Morris garden tips.

I was eight months pregnant and could have cared less about some old weeds. One day I was at the Ben Franklin variety store that no longer is with us and bought the largest plastic tomato they had.

Then one evening late, I went into his garden and pinned this tomato on one of his plants that had not yet produced. I felt like Peter Rabbit about to be shot, but I did it anyhow. The next morning when he checked his garden, I could hear his screams to his wife to come and see this hugh tomato that he was the first in the “world” to raise.

Oh, I can’t describe the words he yelled at my house when his ripe tomato was not really ripe. He made my day that year.



TOMATO CUP CAKES

(Given to me by Gina Rose)



INGREDIENTS:

Cream 4 tablespoons of shortening with one cup of sugar and then add:

1 can of tomato soup        

2 cups of flour

3 tsp baking powder        

1/2 tsp cinnamon

1/2 tsp cloves            

1 tsp nutmeg



DIRECTIONS:

Place by tablespoons into baking cup cake cups or use a muffin pan and bake for 350 degrees for about 20 minutes.



TOMATO SALAD



INGREDIENTS:

1 can of diced tomatoes.

1 small onion chopped

1/2 green pepper, chopped

Dressing for salad:

1 tablespoon of sugar

1/2 tsp salt

1/4 cup of vinegar        

1/2 tsp of mustard seed



DIRECTIONS:

Mix tomatoes, onion and green pepper. Pour dressing over vegetables and chill.

When fresh tomatoes get too high for my budget, I canned tomatoes for many recipes. After I have drained them, I even use the diced ones for tacos.



Arritta Morris has a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is certified as a food service specialist by the School Nutrition Association.