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The Amish Paste tomato is said to have originated in the 1870s in Medford, Wisconsin, with the oldest Amish community in the state. [1] It rose to fame once acquired by Tom Hauch, of the Heirloom Seeds organization, from the Amish of Lancaster County, Pennsylvania. It was first distributed nationally in the 1987 edition of Seed Savers Magazine ...
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." The year 2024 may have been the sweetest one yet—and The Pioneer Woman's top ten dessert recipes ...
Lemon buttermilk pie. A 19th-century recipe for buttermilk pie is made by beating sugar with eggs, then adding butter and buttermilk. The custard is poured into a pastry-lined tin over a layer of thin apple slices. [16] To make a buttermilk lemon pie, eggs, flour and sugar are beaten together, then buttermilk and lemon are added.
The cookbook Buckeye Cookery (1877) has a recipe for a basic green tomato pie and a similar recipe is found in the White House Cook Book (1887). [ 6 ] 19th-century recipes for green tomato pie were made similar to apple pie , with sliced tomatoes and sugar baked in a pastry crust, sometimes with water, flour, molasses, cinnamon and lemon zest ...
A slice of Southern tomato pie. The Southern tomato pie is a tomato dish from the Southern United States. It consists of a pie shell with a filling of tomatoes (sometimes with basil or other herbs), covered with a topping of grated cheese mixed with either mayonnaise or a white sauce. [1] [2] It is considered a summer dish, to be made when ...
1 medium white onion, diced. 4 cup frozen diced potatoes, thawed. 2 cup shredded cheddar cheese. 1¼ cup monterey jack cheese. 1½ cup large curd cottage cheese. 1 lb pork sausage. 2 tsp dried parsley
Make one of these vegetarian casseroles for a healthy and delicious main or side dish. Low in calories and high in fiber and/or protein, these casseroles can help support healthy weight loss if ...
(As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.) Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) [26] or a knob (2 tbsp). [27] Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise ...