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Creamed Tomato Soup


By Jeanette Schmidt

Fri, Nov 15th, 2013
Posted in All Columnists

By now the garden is done producing for another year, except the carrots still in the ground.

We did find out carrots don’t survive even when covered with straw, so we will have to dig them soon.

It was really hard to let all of the green tomatoes go to waste, so I thought I would try the paper bag ripening method... The green tomatoes are first washed and dried and then put in a brown paper bag with a banana, which produces a ripening gas as a “booster” source of ethylene (I had to look that one up). It usually takes one - two weeks in the house in a bag to ripen.

I just checked my bag and they really are ripening and it’s been 1 1/2 weeks. The banana might be rotten before it’s time to take out the tomatoes... It will be a close tie.

There should be enough to make one more batch of tomato soup. This method should be much better than leaving them on the counter to ripen with a swarm of fruit flies around them. The early tomatoes have been canned, frozen or made into juice and salsa for this winter.

With the chilly weather on our doorstep, it’s time to make that batch of soup. I just read some benefits of making home made soup........1) It’s relaxing because there’s no fast way to eat hot soup, 2) It’s comforting when you’re not feeling good, 3) It can be low in fat, if broth based - cream based on the other hand, not so much, 4) It’s usually easy and healthy, especially if home made, 5) It usually makes enough for more than one meal.

Even though the tomato season is done, this recipe can be made with canned or frozen tomatoes but if you happen to have a few ripening in a bag....all the better. The recipe comes from my mother-in-law......she said it was “gramp’s” favorite and they liked to serve it over toast. Now I think it goes best with grilled cheese sandwiches.......yum!

Creamed Tomato Soup

4-5 C tomatoes (blended)

3 C milk

1 t baking soda - helps with the acidity

Chunk butter (1 T)

Salt & pepper to taste

Sugar to taste



If using fresh tomatoes, slip skins from them. Blend enough tomatoes to make 4-5 cups. In a large sauce pot, bring tomatoes to a boil, then simmer a couple of minutes. Remove from heat and add baking soda, stir. Watch as it will foam. Add milk and season. Then add butter and return to low heat.

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A little of this, a little of that

By Kathy Little

Fri, Nov 15th, 2013
Posted in All Columnists

“Happy Hallo-thanks-mas”! Remember when stores didn’t display Christmas decorations until after Thanksgiving? Probably not, but in my youth that was the norm. Now Christmas decorations pop up around Halloween. Thanksgiving is a forgotten holi ..... 
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Pressing Cider

By Loni Kemp

Fri, Nov 1st, 2013
Posted in All Columnists

My heart sank as I heard the news. The Amish family who had pressed our apples into cider for many years was not home. Indeed, nothing was left in the house at all, reported a friend who tried to reserve our pressing date. A neighbor reported that t ..... 
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Musings from the back porch!

By Judy Thomas

Fri, Oct 25th, 2013
Posted in All Columnists

There once was once a lady who requested a ‘pie’ oh my, and not just any pie, not canned and not made with fresh peaches covered with glaze, but an old fashioned peach pie, thickened with tapioca! This lady is a very dear friend of mine and does ..... 
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Old Fashioned Apple Cake

By Judy Thomas

Fri, Oct 18th, 2013
Posted in All Columnists

As I write this article, we are into the middle of October the 10th month of the year. Birthstone being the Tourmaline or Opal. Flower the Calendula and Zodiac sign Libra. There are many Holiday celebrations too numerous to mention all, but to menti ..... 
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The Ugly Green Pot

By Becky Hoff

Fri, Oct 18th, 2013
Posted in All Columnists

An ugly, enameled green dutch oven sits in a place of honor upon my stove. It sits rather heavily, for it is made of cast iron. In this one cooking vessel roasts are seared, sauces stirred up, chickens roasted, soups simmered and on rare occasions i ..... 
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Tech Bytes

By Mitchell Walbridge

Fri, Oct 18th, 2013
Posted in All Columnists

Brace yourselves avid Twitter fans, this form social media is going through a sort of a rough patch. What all free social media sites depend upon for sustainability would be revenues from advertising. So, what happens when your advertising revenues ..... 
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Cheesey Butternut Macaroni Bake

By Kathy Little

Fri, Oct 4th, 2013
Posted in All Columnists

I’m not a “Pampered Chef” (pun intended) or a Tupperware Queen with many plastic containers that burp on command. I have to honestly admit that these are good products (and also on the advice of my lawyer), but I am too cheap to buy many of th ..... 
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Country Coffee Talk - September 30, 2013

By Jeanette Schmidt

Fri, Sep 27th, 2013
Posted in All Columnists

Morning coffee days on the porch are numbered, sad to say. But as I enjoy one of the last, my mind travels back to a few weeks ago, when 10 college friends met for a 50 year reunion of our senior trip to Colorado. We traveled there in a nine passeng ..... 
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