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Old 01-03-2006, 08:32 AM   #11
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Join Date: Dec 2005
Location: Palmyra, NY
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Thanks all! I wasn't online over the weekend and came in today to find all these great suggestions. I can't wait to try them out!

- Annette
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Old 01-03-2006, 08:44 AM   #12
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nettie, you could add some tomato juice to canned tomatoes, and maybe some brown sugar or honey for the sweetness, then heat everything up gently.

May your kilt be short enough to do a jig, but long enough to cover your Lucky Charms.
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Old 01-03-2006, 10:45 AM   #13
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Originally Posted by Michael in FtW
And, yet one more recipe to throw into the mix! This is very close to what my German/Irish Grandma made - and her ancestors were from Pennsylvania.
I'm German & Scots/Irish, Michael, and my Grandma White's folks were from back Pennsylvania. She was Amish, but was shunned for marrying outside the faith.

Around here, stewed tomatoes are served with bits of bread in them. Some people call the dish "Poor-do", as it was a filling, cheap dish that poor people could afford.
We get by with a little help from our friends
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Old 07-16-2006, 04:09 PM   #14
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Thumbs up Stewed tomatos

Hi All!!
I'm from Northern Maine and pickling and canning is a part of life here. Stewed tom. is something my mother and i done every year. So heres my moms way of making stewed tom.

4 Quarts of chopped,peeled and cored tom.
1 Cup of celery
1/2 Cup chopped onions
1/4 Cup Greenpepper
1TBLE spoon sugar
2 Teaspoon salt
combine all vegetables into a sauce pan cover and cook about 10 min. carefully ladle veggies into hot jars place lid on finger tight and then process for 15 min in pint jars and 20 min in quart jars. At 10lbs of pressure in a steam pressure canner.
This will be the best stewed tomatos you have ever eaten.

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