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Results 21 - 30 of 57 for scalding tomatoes
Preheat oven to 375°F. Brown ... over crust. Arrange tomato slices slightly overlapping. Sprinkle with ... melted, bubbly and has a few brown spots.
22. PICANTE SAUCE
Bring to a boil, simmer 2 hours until thickened. Put in jars and seal. Process. Makes 8 pints.
23. PEPPERONI ROLLS
Scald milk, add salt, sugar, shortening. ... 8 oz. can tomato sauce and 2 tablespoons oil. ... rise. Bake at 350 degrees for 15 to 20 minutes.
Melt butter in saucepan, add ... soft. Stir in tomatoes and gradually add hot water, ... hour stirring often, add salt and pepper to your taste.
25. TOMATO RELISH
Mix chopped tomatoes, onions and peppers. Sprinkle ... ingredients, cook slowly, stirring often, until thick (about 2 hours). Good with fried fish.
26. PICANTE SAUCE
Cook until foam is gone. Can. Makes 14 pints. Favorite of VA OR staff.
Wash beans thoroughly. Soak overnight in water to cover. Wash and parboil with the soda in boiling water until tender. Rinse, place in bean ...
28. BASIL-TOMATO JAM
Tie spices in cheesecloth. Simmer, stirring frequently until quite clear and thick. Yield: 5 1/2 pints.
Combine all ingredients in a large cooker. Cook about 1 1/2 hours or until thick. Seal in sterilized jars.
30. PICANTE SAUCE
Mix scalded and skinned tomatoes with green pepper, onion, jalapeno, ... minutes. Add oregano to taste. Seal while hot. Recipe can be doubled.
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