On 16 May 2005 at 14:38, Kathy wrote:
> I haven't been able to find a recipe for tomato flavor ice cream. I'm
> hoping you can find one for me. Thanks. Kathy
Tomato Ice Cream
2 lg. whole ripe tomatoes
7 oz. fresh cream
2 2/3 tsp. sugar
1 tsp. orange liquor
Wash tomatoes and cover with wrap individually, putting stem at
the bottom. Cook on 100% power (high) for 3 minutes in microwave.
Cool in water and peel. Strain in strainer, using wire whisk, make
tomatoes puree. Set aside. Combine fresh cream, sugar and orange
liquor. Stir the mixture into tomato puree. Pour the mixture in a
metal bowl, covering with wrap. Keep in freezer. Stir 2 or 3 times
before freezing completely.
Tomato Ice Cream
1 tablespoon unflavored gelatin
6 tablespoons lemon juice
1 cup whole milk, heated
3/4 cup honey
1 (12-ounce) can unsweetened evaporated milk
1 cup well-strained tomato pulp made from blending 1 large or several
medium ripe tomatoes in a processor and straining the pulp
Soften gelatin in lemon juice; add hot milk to dissolve the gelatin.
Stir honey into the hot mixture and combine with evaporated milk and
tomato pulp. Freeze in an ice cream maker. Or freeze in open ice trays
in a freezer by freezing once, then processing the frozen mixture in
a processor and refreezing.
On 17 May 2005 at 2:36, Debbie wrote:
> I am looking for a recipe for a friend. She says its call sweet potato
> jacks. I can't find it any where
> thank you
See below for three recipes - two fried & 1 baked.
Sweet Potato Jacks
2 to 3 medium size sweet potatoes.
a pinch of nutmeg
1 teaspoon of cinnamon.
juice from 1/2 a lemon or juice from 1/3 orange
1/3 cup of butter or margarine
1/4 cup of milk
sugar to taste
2 cups of flour
1/2 cup of margarine
salt to taste
1/2 cup of ice water
Boil the sweet potatoes whole until tender -- able to put fork through
it with ease.
Peel the potatoes by scraping a fork over the skin. While hot add nutmeg,
cinnamon, juice from lemon or orange, butter, milk and sugar. Sugar to taste.
If you have a sweet tooth, you can add more sugar. Mash it all together so
that you get a thick consistency. If you want a smooth batter, you can mix
it in a cake blender.
For the crust, sift all dry ingredients together. Blend in the margarine
with a fork or pastry utensil. When it is smooth, add water gradually until
you get a nice pie dough. Knead.
Roll dough about a 1/8 inch thick. Cut the bottom out of a coffee can to make
Put a two to three tablespoons of batter in the center of each circle.
Wet around the dough ends and seal by depressing a fork around the edges
of the dough.
Should make between 12 to 15 potato jacks.
Fry them in oil on side; and when they start getting slightly brown on ends
turn them to other side.
Sweet Potato Jacks
Boil 4 sweet potatoes until "mushy."
Rinse in cold water
Peel or skin potatoes, putting each potato in a large bowl
Add 1/2 stick (non-dairy) margarine
Add 1/2 tsp salt
Add 1 3/4 cups sugar
Add 2 tbs flour
Add 1 tsp vanilla
Add 2 tbs lemon juice
2 cups flour
1 tsp salt
1/2 tsp baking powder
4 tbs crisco shortening
3/4 cup cold water
Mix ingredients together, flour board, put on 1/2 bowl of dough, roll
out until thin. Put filling in. Fold over and crimp edge with fork. Make
about as big as your hand. Fry, cooking with crisco (not oil). Amount
has to be enough to come over the edge of the jack, or else edge will be
Sweet potato jacks
Makes about 4 to 5 jacks
-1 large sweet potato, baked
-1 tablespoon cinnamon
-1 tablespoon nutmeg
-pinch of salt
-1/2 cup milk
-1/2 stick melted butter
-3 cups sugar
Beat all ingredients together. Spoon into 1/2 of shaped dough (see below).
Make into desired turnover shape and seal by pinching with fingers or fork
tines. Bake on a cooking sheet until brown at 350 degrees - about 30 minutes.
crust for dough
-3 cups all-purpose flour
-1/2 cup shortening
-pinch of salt
-1 1/2 cup cold water
Hand mix flour, shortening and salt, adding cold water. Roll out with a
rolling pin into desired shape, square or round
1 pound ground beef
2 tablespoons onion, chopped
1 clove garlic, minced
1 (10 3/4-ounce) can condensed tomato soup
a can of water (see note)
cayenne pepper to taste
salt and pepper to taste
1/2 pound macaroni, cooked al dente
Method: Brown beef in pan. Add onion and garlic and cook until tender. Add
remaining ingredients and simmer for about half an hour. Serve with grated
Note: He uses some of the water that the macaroni was cooked in.
1/4 cup chopped onion
1/4 cup chopped green pepper
8 oz. tomato sauce
1/4 cup chili sauce
1 pound hamburger
1/4 cup chopped celery
1/2 tsp. salt
1 Tbsp. vinegar
1/2 tsp. dry mustard
1 Tbsp. brown sugar
Brown meat, onion, and green pepper in skillet for 5 minutes. Add remaining
ingredients and simmer 20-25 minutes. When ready to serve, butter each side
of a hamburger bun and lightly toast in another skillet -this makes it very
tasty, as the bun doesn't get soggy from the meat! Enjoy!!
More School Cafeteria Recipes
On 13 May 2005 at 0:56, Jan wrote:
> I would like to know the history of mozzarella cheese. Where was it
> first made? What type of milk was used to make it? My daughter (a
> trendy little girl who lives in California) bet me that mozzarella
> cheese was only made with buffalo milk. I told her there weren't many
> buffalo's in Italy where I think it may have been "discovered". After
> you tell me where it was made and when and with what type of milk,
> could you then tell me a little about the buffalo version which I did
> not think was as good as normal mozzarella cheese.
> Thank you so much for your help!
Well, it's like this....
The cheese that we call "mozzarella" first appeared in southern Italy in
the early 15th century. It was then called just "mozza", and it was indeed
made with the milk of the water buffalo (not to be confused with our American
buffalo or bison). However, as the tasty cheese began to spread outside
southern Italy, it came to be made with cow's milk, since buffalo were not
as plentiful elsewhere.
Today, 95% of all mozzarella worldwide is made with cow's milk. In Southern
Italy, it is still made with buffalo milk, and I suppose that the buffalo
milk version would have to be called the most authentic. The cow's milk
version is also made in southern Italy, and it's called fiordilatte there
to distinguish it from the "true" buffalo milk mozzarella .
On 14 May 2005 at 22:06, John wrote:
> I have recipe for challah which calls for 1kg of flour and would like
> to know how many cups of flour would that be? I tried to make it once
> using 7 cups of flour and it was like cement....completely
> unworkable...Can you help me?
Well, the thing about numbers & mathematics is that, if they are used correctly, they don't lie:
1 kilogram = 2.2 lbs = 35.2 ounces
1 cup of flour, spooned into the cup unsifted, weighs 4.5 ounces
35.2 ounces divided by 4.5 ounces = 7.8 cups of flour in one kilogram of flour.
I'd say the problem must be elsewhere, probably in the liquid ingredients, not
in the amount of flour, which would be close to 8 cups as you can see. But perhaps
there is a typographical error in the recipe that you have, and the 1kg is incorrect?