“Kitchen Confidence 101”
By Sandra Reames,
Carefree Catering,
Branson, MO
417-335-5556
carefreecatering@suddenlink.net
Tomatoes, Tomatoes, Tomatoes
Here are, these are some great tomato recipes for this summer. These recipes will be discussed on our show. These are from Joe and Cathy Wolven of Gatewood Gardens, Galena, MO.
Joe is a retired Baptist preacher, and Cathy his lovely wife is a fantastic cook. You have may have heard from them round the South Western Missouri area on editable plants and wildflowers of Missouri. They both are a wealth of information.
We will also discuss strawberry preserves and what you use.
Paula’s recipe for Tomato Pie
Prepare one pie crust shell cooked.
Peel tomatoes (dunk in hot water or 10 sec. To loosen skin and then slip it off, take out core)
Slice tomatoes in the bottom of the crust and arrange evenly.
Next chop green onions and sprinkle over tomatoes.
Next layer chopped fresh basil in thumbnail size pieces.
Make a dressing:
1 cup mayo
1 cup grated cheddar cheese
1 cup grated Mozzarella cheese
Pour mixture over pie and bake at 350 degrees until cheese is melted.
Garnish with fresh basil.
Green Tomato Crisp
Filling:
1c. sugar
2 tsp. Cinnamon
1/4c. Flour
4 cups peeled, chopped, green tomatoes
1 ½ Tablespoon vinegar
¼ tsp salt
1/4c. Water
Topping:
1 cup sifted flour
1/2 cup rolled oats
½ c. light brown sugar firmly packed
½ c. melted shortening or butter
Combine sugar, cinnamon, and flour, stir into the tomatoes.
Add vinegar, salt and water. Put mixture into a lightly greased 8x8x 2 inch deep baking dish.
For crumb topping:
Combine flour, oats and brown sugar, mixing well. Stir in melted butter with a fork.
Top mixture with crumb mixture.
Bake at 375 degrees for 35 to 40 min. or until the top is golden brown and tomatoes are tender.
Green Tomato Pie
3 cups sliced green tomatoes either sliced and used raw or steamed to wilt
1 1/c. sugar
3 Tbls. Flour
¼ tsp. Salt
2 Tbls lemon juice
4 tsp. Grated lemon peel (optional)
½ tsp cinnamon
¼ tsp allspice or mace
3 Tbls. Butter
1/2c, raisins
1 uncooked pie shell and top crust uncooked
In a bowl mix sugar flour, salt, spices and tomatoes.
Add lemon juice, raisins and rind and mix well and pour into unbaked crust being careful not to over fill.
Bake in a hot oven at 450 degrees for 10 min. then reduce heat to 350 degrees for 30 to 45 min. longer, until tomatoes are tender and crust is brown.
Spice Hints for pie:
Spices may be altered to taste. Use 3/4tsp cinnamon and omit allspice or mace.
All spice has a hint of clove flavor and mace has a hint of nutmeg. Whatever you use in your apple pie you will like in this pie. Allspice or mace makes it taste more like a mild mince pie.
Tomatoes Preserves
I like to use small yellow pear tomatoes for this recipe.
2 cups yellow tomatoes cut in half
2 cups sugar
Cook in sauce pan:
Bring slowly to a boil stirring constantly to keep from scorching
Remove from heat and add 1 large or 2 small pkgs of lemon Jell-O then bring back to a boil.
Remove immediately and pour into sterilized canning jars and seal immediately.
Process for 5 minutes in a hot water bath. Keep in refrigerator after opening for use.
Any canned item taste better aft it sits a few weeks, but sometimes it is hard to do the wait.
Listen to Sandra and Scott Mc Caulley on the radio every Tuesday Morning on KRZK FM 106.3 9:06. We hope that you will listen and call in to help others and to share your experiences, good and bad!
Sandra has been a professional cook and caterer for 15 years.
Scott is a radio professional for over 23 years.
Both in the Branson, MO area.
The articles and show are to help you find confidence in the kitchen where you can provided good tasting and "better for you" meals to your family and friends even if you are an accomplished cook or a beginner, we all share those moments when we need help! We both show how we need to laugh at our selves.
Any comments or information can be e-mailed to
Sandra at carefreecatering@suddenlink.net scottmccalley@krzk.com
Sandra's Phone 417-335-5655
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