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Old 02-07-2011, 06:24 AM   #1
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I'm flabbergasted

I was born in 1944, and in the 50's through the 70's, all stewed tomatoes that I ever heard of were on the sweet side and had bread in them, and scalloped corn was fairly firm, both dishes tasted great. I no longer have my 60's recipe for scalloped corn and wanted some exact measurements for making stewed tomatoes, so I did some online searches and was amazed to find that these days lots of people are shocked to think that someone might actually put bread in stewed tomatoes, and all of the scalloped corn recipes I found had milk and/or 3 eggs. I tried a few of them, some were runny and the others were like custard, nothing like the scalloped corn of the past.

A few online recipes said for scalloped tomatoes to throw some butter, a little sugar and some bread into a can of stewed tomatoes. To me, the purpose of a recipe is to have measurements so you can duplicate it. Do I put in a teaspoon of sugar or a cup, a slice of bread or a loaf? The only thing to do is experiment and come up with my own recipes. After all the runny corn I have been feeding my husband the past 2 weeks, he won't be happy to hear this.

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Old 02-07-2011, 06:32 AM   #2
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Welcome to DC. I wouldn't be surprised if someone here has the recipe you're looking for. Lots of good cooks here. There are a couple of scalloped corn recipes. Just use the search function.
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Old 02-07-2011, 07:35 AM   #3
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Welcome to DC Raindance . I love stewed Tomatoes with bread in them.Usually two slices of white bread. I love 12 grain bread but not in my stewed tomatoes. DH likes a lot of celery and onions in his so I make them his way most of the time. I don't have a recipe for scalloped corn like you are looking for. But I would try a tablespoon of corn starch and see if that helps. Hope you enjoy DC.

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Old 02-07-2011, 01:25 PM   #4
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What is "stewed tomatoes"?
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Old 02-07-2011, 01:56 PM   #5
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Welcome to DC, Raindance! I hope you can find the help you are looking for.

Scalloped corn, I would start by sauteeing a drained 15 ounce can of corn, onion, salt and pepper (if I was feeling adventurous some green and red pepper, too) in butter (about 2 tablespoons). Once the onion was translucent I would stir in 2 tablespoons of flour and cook another few minutes, just before the flour starts to brown, stirring well. Add in one cup of 1/2 & 1/2, heat until thickened, add more if you would like it thinner. To make it truley scalloped, top with browned, seasoned bread crumbs or french fried onions..
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Old 02-07-2011, 02:08 PM   #6
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I went through an old cookbook from the 1930's, The New Delineator Cookbook. I was sure that it would have both of the recipes that you wanted but to my surprise it did not contain either. There is a recipe for a corn souffle that I suspect may be similar to what you want. If you would like me to post the recipe just let me know.
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Old 02-07-2011, 02:23 PM   #7
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I think what you call stewed tomatoes is what we call tomato pudding. It has bread and a small amount of sugar in it. I have never found a written recipe here at the house, but when I was younger it was a frequent dish on the table. Sadly, neither my kids or Mrs Hoot has any interest in tomato pudding.
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Old 02-07-2011, 06:47 PM   #8
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I use a can of chopped tomatoes, salt free ones now that they are available.
1 -2 T sugar
salt and pepper to taste
Start with 1/4 cup chopped onions and green peppers, add more if you like.
Simmer till onion and peppers are cooked, adding additional water as needed.
Mix 1 1/2 T cornstarch with 3 T cold water, stir in, simmer until thick and clear.

I don't know about Scalloped Corn, I have never had it.
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Old 02-07-2011, 07:00 PM   #9
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Quote:
Originally Posted by Hoot View Post
I think what you call stewed tomatoes is what we call tomato pudding. It has bread and a small amount of sugar in it. I have never found a written recipe here at the house, but when I was younger it was a frequent dish on the table. Sadly, neither my kids or Mrs Hoot has any interest in tomato pudding.
Doing a google search I think Hoot is right. I think what you are looking for is generally called tomato pudding. Most of the recipes for stewed tomatoes seems more like recipes for cooking tomatoes into something similar to a sauce but thicker. My mom used to love stewed tomatoes. She would often make the tomato part and then just butter a slice of bread and pour the tomatoes over it and eat it that way. Here is a recipe that you might want to try to see if it matches your memory.

http://www.cooks.com/rec/view/0,1940...230200,00.html
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Old 02-07-2011, 09:21 PM   #10
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My ex MIL used to called stewed tomatoes "poor-do" because it was a dish poor people ate a lot. A few tomato plants provided a lot of produce, and they canned what they didn't eat using the open kettle method, which is not approved today.
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