A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Tomato Ice Cream
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- #28503
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 tablespoon unflavored gelatin
6 tablespoons lemon juice
1 cup whole milk, heated
3/4 cup honey
1 can (12 ounce size) unsweetened evaporated milk
1 cup well-strained tomato pulp
directions
Soften gelatin in lemon juice; add hot milk to dissolve the gelatin. Stir honey into the hot mixture and combine with evaporated milk and tomato pulp.
Freeze in an ice cream maker. Or freeze in open ice trays in a freezer by freezing once, then processing the frozen mixture in a processor and refreezing.
NOTE: This recipe was concocted by Master Gardener Jo Ann Kinzel and was served at a home-grown tomato testing in Fresno sponsored by University of California. It does sound a bit unusual, but one of the attendees wrote in to the Fresno Bee requesting the recipe because she said it was so delicious!
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nutrition data
260 calories, 6 grams fat, 50 grams carbohydrates, 6 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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