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Recipe by: euranie
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See below ingredients and instructions of the recipe
3 lb Tomatoes, cored
12 ea 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
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.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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