My children have an obsession with orderly clothes closets.
Daughter Elizabeth was “emptying and organizing” mine. While my Ed and I were errand running, she had come for a visit and in our absence had organized her father’s closet and was starting on mine.
“That is the ugliest sweater I’ve ever seen,” stated Elizabeth as she tossed it onto the “out” pile, adding, “You’ve had it forever.”
“All the more reason to keep it,” I countered. “People have been born who have never seen that sweater, and it will be new to them.”
Several months ago, her older sister Gaye had made a similar attack. The residue from that raid is still packed into two large boxes upstairs.
Our children agree that my inability to toss, give away, sell, or in any way dispose of any possession is because I was born in the waning months of the Depression, and one never knows when one may need something one has thrown out.
One thing you probably won’t throw out is Jenny Myers’ recipe for stuffed tomatoes. The recipe is in the book, “The Pastors’ Wives Cookbook,” compiled by Sybil Dubose several years ago. Our contributor Jenny is Sybil’s sister, who now lives in Pensacola, Fla.
At the time, Jenny was a member of Edisto Baptist Church in Cordova, located in Orangeburg County.
She and her husband have since moved to Charleston. They both are amateur radio enthusiasts and with that do a lot of charitable work.
This recipe will be a good one for you when the local tomatoes from the farmers’ market, your supermarket or your own garden are available. It makes a pretty dish for both dining room and picnic table. If you have an abundance of tomatoes, this will be another useful recipe for them.
We thank Jenny for sharing the recipe. You can make it Sunday morning or even Saturday, refrigerate it, and bake it when you get home from church for a pretty and good-tasting addition to your … Sunday Dinner.
Stuffed Tomatoes with Yellow Rice
1 8-ounce package yellow rice
1 small jar chopped pimento
1 cup sharp cheddar cheese, grated
1 10½-ounce can beef consommé
1 tablespoon chopped parsley
8 or more medium tomatoes
Cook rice according to package directions, using consommé for the water required.
Remove ½ inch from bloom end of tomato. Scoop out pulp; save for another use or discard. Turn tomatoes cut side down to drain.
Mix together the cooked rice, ¾ of the cheese, parsley and pimento. Stuff the tomatoes and top with remaining cheese. Place in baking dish with a small amount of water. Bake at 350 degrees for 15-20 minutes or until done.
(Note: Vary the amount of cheese if you like. Also, the rice mixture may fill more or less tomatoes indicated, based on size. If a larger amount is needed, use the 16-ounce package of rice and more tomatoes.)