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Tomato Ice Cream

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

Hi Kathy,

See below.


Tomato  Ice  Cream

 Ingredients :
 2 lg. whole ripe tomatoes
 7 oz. fresh cream
 2 2/3 tsp. sugar
 1 tsp. orange liquor

 Preparation :
    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.

Sweet Potato Jacks

On 17 May 2005 at 2:36, Debbie wrote:

> Hi!
> 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
> Debbie

Hi Debbie,

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

Pastry shells

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
uniform circles.

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
-3 eggs
-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

School Cafeteria Recipes


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.
Sloppy Joes

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

Mozzarella Cheese

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!
> Jan

Hi Jan,

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 .


Metric Flour

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?
>                 Jeanne

Hi Jeanne,

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?



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