country creamed tomatoes

Name: Country Creamed Tomatoes
Prep time: 30 min
Cook time: 20 min
Ingredients: 2 to 3 - fresh large tomatoes, peeled and cut into med. chunks, with juice - cut them over a bowl to cach the juice; - biscuit mix to make 12 drop biscuits, with milk, and oil or butter; 2/3 cup(s) water; 3 tablespoon(s) margarine; 1/2 to 3/4 cup(s) milk; 2 tablespoon(s) flour; 2 tablespoon(s) sugar

(2 RATINGS)

43 Pinches

alice coffield

columbus, OH

Updated on Aug 10, 2012

Either fresh or canned, this dish was loved by my Mom's farm family. My dad also liked them. And I love them, too.

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prep time 30 Min

cook time 20 Min

method ---

yield

Ingredients

2 to 3 - fresh large tomatoes, peeled and cut into med. chunks, with juice - cut them over a bowl to cach the juice
- biscuit mix to make 12 drop biscuits, with milk, and oil or butter
2/3 cup water
3 tablespoons margarine
1/2 to 3/4 cups milk
2 tablespoons flour
2 tablespoons sugar

How To Make country creamed tomatoes

Step 1

Prepare drop biscuits and place them in a warm oven while you make the creamed tomatoes - or put them on a plate and cover with a clean towel

Step 2

Peel and cut up tomatoes over a bowl to reserve the juice. Add juice and tomatoes to a 2 quart saucepan and add 1/2 c. water. Cook slowly over medim heat
Step 3

Add the cold milk to a small cup, sprinkle with the flour and shake together until fairly smooth. Strain to remove lumps. Stir slowly in a thin, steady stream, into the hot tomatoes until it thickens and doesn't taste floury. Add margarine and sugar and salt and/or pepper to taste.
Step 4

Place biscuit on plate, split in half and ladle creamed tomatoes over them. Enjoy. Little ones may like it a bit sweeter - add more sugar to taste.
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