Nutty Cook's Recipe Box

Tomato Mush on Toast

2007-02-27T10:36:08Z

Day One here at my Country Kitchen.

We'll start off with something simple (especially for you dumb city-
slickers).

It's my famous Tomato Mush on Toast. Here's the recipe (I've typed it
slowly cos I know some of you can't read quickly):

Ya get yourself a large can of diced tomatoes (as opposed to carded
ones) - then ya gets 4 to 6 eggs (you'll have to judge how much juice
you want, the more eggs the less juice). That's the basic concoction.
To that, you add the extra ingredients that you like - I suggest
onions, ground pepper and some small pieces of green pepper.When ya
got it all in a bowl, ya beat the heck out of it (make sure the eggs
are out of the shells first).
Then pour it into a frying pan that has a small bit of oil (cooking
oil, you dummy) and turn the burner on (duh ...). Place frying pan on
burner and wait until the eggs, tomato and stuff start to come to a
slow boil.
Now you're ready to pour it over some toast (I assume you know how to
make toast).. For those of you who find that the tomato mush slides
off the toast - use a plate (shhhheeeeee)

Enjoy

My Recipe Box

2007-02-26T23:28:51Z

Welcome to Nutty Cook's Reccipe Box.

In the days, weeks and months ahead, the recipe cards in this box will grow. Look for those strange, weird and unusal recipes that are so difficult to find. Join thiis community and borrow or lend whatevrer recipe cards strike your fancy. Soon I will give you my famous Tomato Mush on Toast and also Buzzard BBQ Sauce.

Also, these recipes will be spiced up wih dashes of humor. So, bring your cooking ideas, your spatulas and your funny bones - it's time to get cookin'.

A Recipe to keep The Bill Collector's away ......

2007-02-26T03:00:23Z

Buzzard's Breath Barbecue Sauce

2-cups chopped onions
1 cup very strong coffee
1 cup Worcestershire sauce
1 cup catsup
1/2 cup cider vinegar
1/2 cup brown sugar
3 tablespoons chili powder
1 puréed Habanero pepper—include seeds**
4 garlic cloves, pressed
1 teaspoon pepper, freshly ground

Combine all ingredients in a saucepan and simmer for 15 minutes. purée in a blender or food processor. Divide sauce between 2 pint-sized, sterilized jars with canning lids. This makes a nice homemade gift combined with a barbecue cookbook or some other barbecue accessory.

** Habanero peppers are the hottest. If you can't find them in your Mexican food aisle at the grocery store, or you want less heat, you may substitute jalapeño peppers.