Tomato Juice Cocktail

If you have plenty of tomatoes this year, try this wonderfully refreshing and easy tomato juice cocktail. Full of vitamins and flavor… Its like a supercharged tomato juice. This takes a little time to cook and sieve the tomatoes, but it is easy.
Tomato Juice Cocktail

2 quarts tomato juice and pulp made from fresh tomatoes
1 teaspoon celery salt
1 Tablespoon Salt
1/4 cup sugar
1/2 teaspoon paprika
1/4 teaspoon thyme
2 teaspoons Worcestershire sauce
hot sterile pint or quart jars

Wash and cut up (but do not peel) the desired amount of tomatoes. Boil until tomatoes are soft enough to go through a sieve easily. Put through sieve, then measure. For every 2 quarts of juice and pulp, add the above seasonings (except Worcestershire). Bring to a boil and cook for 5 to 8 minutes. Add the Worcestershire sauce – 2 teaspoons for every 2 quarts juice. Pour into hot sterile jars and seal. Process immediately for 10 minutes in a boiling water bath.

Cream of Tomato Soup

This is definitely a gourmet soup when made with fresh ripe tomatoes. You can substitute canned tomatoes when fresh, ripe tomatoes aren’t available. If you are making this to serve later, or expect to have a lot of leftovers for several meals, don’t add the cream until serving time. The cream will curdle if boiled, so re-heat it gently.

5 large tomatoes, peeled and chopped
1 quart chicken broth
2 cups heavy cream
salt and pepper to taste
fresh basil to garnish

1. Put peeled and chopped tomatoes into a saucepan with the chicken broth.
2. Bring to a boil and simmer 20 minutes.
3. Salt and pepper to taste. Be careful with salt as some broths are salty. Remove from heat.
4. When ready to serve, add the cream. Garnish with fresh basil.

*Be careful when reheating. Cream will curdle if boiled, reheat gently.

Know Your Ingredients — Sweet Potatoes

Know Your Ingredients – Sweet Potatoes

What has as much fiber as a bowl of oatmeal, almost twice the Vitamin A of carrots, more potassium than a banana, and is a good source of Vitamin B6 and Manganese? The sweet potato! Surprised?

The sweet potato is one of the healthiest foods in the Southern diet, achieving super food status for its powerful antioxidants and carotenoids that protect the body against cancer, heart disease and boosts the immune system.

One large sweet potato has approximately 162 calories, compared to 278 for a regular baked potato. It is naturally low in sodium and fat.

Of course, the problem is that most sweet potato recipes tend to drown them in butter and sugar. But this no longer needs to be true. Sweet potatoes are gaining attention of chefs and home cooks for their delicious flavors and outstanding nutrition.

How to Use Sweet Potatoes

Healthy Baked Sweet Potatoes

Baking or microwaving is one of the easiest ways to use sweet potatoes. Simply cook them the same way you would an Idaho potato. When it comes time to dress them, get a little creative. Instead of butter, try topping them with a sprinkle of cinnamon and top with a spoon full of pineapple tidbits. This is a healthy way to enjoy the flavors of sweet potato casserole, without the fat and sugar.

To Bake Sweet Potatoes:

Wrap each potato in foil and place in a 400 degree oven for 1 hour.  Remove from the oven and slit open. Stuff as desired.

To Microwave Sweet Potatoes:

Wash the outside of each potato and prick the skin in several places with a fork. This will allow the steam to escape without rupturing the skin. Place on a microwave safe plate and microwave on high for 8 minutes. Press the potato, it will yield easily when done. If it is still hard, microwave for 2 more minutes or until done. Cooking times vary with the size of the potato and the power of the microwave.

How to Make Crispy Sweet Potato Fries

Candied Sweet Potato Recipes