| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Ethnic, Cyberealm, Vegetables, Side dishes |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Tomatoes, cored |
| 12 |
|
Scallions, tops removed |
| 1/4 |
c |
Water |
| 1/4 |
c |
Dill, fresh and minced |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper, fresh ground |
| 1/4 |
c |
Corn meal |
INSTRUCTIONS
Place the tomatoes, cored side down, in a large saucepan. Add the scallions
and water and simmer very slowly, stirring occasionally, for about 30
minutes. Stir in the dill, salt and pepper, and simmer about 10 minutes or
more, until tomatoes are tender and slightly broken up. Quickly stir in the
corn meal, adding it a tablespoon at a time. Simmer for about 5 minutes
longer and serve.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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