My mother was always trying something new. After she retired, she wrote a book and published poetry (she hadn't written anything before), learned and taught others on the computer, tutored people for GED's, and was an all-around helper for anyone in need. In addition, one of the things of note she did was enter a cooking contest.
My mother cooked a lot when I was growing up, just because it was necessary. She was a good basic "country" cook, but didn't particularly like cooking. In fact, my parents became regulars at the local restaurants in their later years because neither one of them liked to cook. So you wouldn't think that she would enter the annual cooking contest sponsored by the regional newspaper, but she did. It was a new challenge for her to try. Her entry was a tomato, dumpling soup, and with that she was chosen to be a finalist. That meant she made it to a cookoff where she cooked her soup in person to be tasted by the judges. She didn't win the final round, but she did get her name and picture in the newspaper as a winner along with her recipe.
Here's her winning recipe (which includes some vegetables thus keeping with the theme.)
Tomato Treat-Spencer Style
Cook in skillet until soft:
1 Tbs chopped green pepper
2 Tbs chopped onion
1 Tbs chopped celery
2 Tbs olive oil
Transfer to 3 quart pan.
Add and cook to just below boiling:
2 cups diced fresh tomatoes
1/4 tsp salt.
Blend and add to hot tomato mixture:
2 Tbs unbleached flour
1 Tbs whole wheat flour
1/2 cup skim milk
Cook for five minutes. Stir occasionally.
In a separate bowl, blend:
1/4 cup whole wheat flour
3/4 cup unbleached flour
2 tsp. baking powder
Cut into flour mixture;
2 Tbs shortening
Add and mix until everything is wet:
1/2 cup grated cheddar cheese
1/2 cup skim milk
Drop by tablespoons into hot tomatoes. Cover tightly and move the tomato pot to a larger pan to cook in a water bath (iron skillet works well). Cook for 45 minutes.
Enjoy!
