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Posted by Allene Sloan
on 5/18/2009, 12:27 pm, in reply to "Re: Tomato Dumplings"
--Previous Message--
: Grandma lived in the country and made
: tomato dumplings for us when we had
: family gatherings she was a good cook
: and I loved her dumplings most of all!
: What I think is important as I
: consider the old tomato varieties is
: that someone thought they had some
: good qualities and made attempts to
: save seed. Many were shared with
: family, friends and others. Each time
: I discover a variety like one of
: these, it is like discovering a
: "lost" treasure. The
: growing and the tasting reminds me of
: blissful summers and cold winters when
: soups and sauces warmed the heart
: bringing back memories of boyhood days
: long ago. Perhaps growing an heirloom
: tomato or making the Tomato Dumplings
: will
: rekindle “memories” of your days long
: ago. Gary
:
:
: Tomato Dumplings
:
: 30 ounces (one large can) of tomatoes
: with equal amounts water. You may use
: fresh peeled summer tomatoes make it
: fresh and wonderful.
:
: 1 small or medium onion diced
: salt to taste
: pepper to taste
: 1 tablespoon butter or spread to be
: added
:
: For the dumplings
: 2 cups flour
: 3/4 cup milk
:
: Directions:
:
:
: Combine first 5
: ingredients together. Let boil for
: about 5 minutes. Then turn down heat,
: cover, and let simmer while making
: dumplings.
:
: Combine the flour and milk to make
: dumplings. It will be quite sticky.
: Drop by tea spoon into the tomatoes
: which are cooking. Cover and let
: stand, on low heat, for about 30
: minutes or so.
:
: KEEP THE LID ON until the time has
: passed and you are ready to serve.
:
:
:
:
:
:
:
:
:
: --Previous Message--
: Does anyone have the recipe for old
: fashioned tomato dumplings? My Mom
: always made them and we loved them. I
: am not sure exactly how much sugar to
: put in the dish. Thanks
:
:
:
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