I have always enjoyed the idea of running a country store. I even decorated my kitchen in a country store theme. My center island is an actual store counter that has been electrified on each end. I have scattered food label décor around the room.
Now I’m at a point where I don’t need to add anything else, but I came across a $1 deal at a garage sale I just could not pass up. It brought my Daddy to mind.
His sir-name was Cook, and ironically, he WAS a cook in the Navy during WW II. ( I have no idea how military assignments are determined, but someone probably thought BEING a cook and having same last name was kind of funny.) Daddy’s experience prepared him for our large family meals. On occasion we talked about what he made on the ship.
Daddy said some cooks were sloppy in their prep. If they got an egg shell in the mixture they didn’t bother to get it out. They weren’t diligent in the task assigned. Daddy said he never did this.
I always crack my eggs in a separate bowl so this problem is an easy fixed.
Since most of the provisions were canned or packaged, Daddy had to be creative in the kitchen. I remember him making a cream of tomato soup using canned tomato juice, evaporated milk, and a bit of butter. It fascinated me to see him add a pinch of baking soda to balance out the acidity of the tomato juice. You can actually see the chemical reaction when this is done.
I have recreated this Cream of Tomato soup recipe and yes, tweaked it a bit. You can find the recipe below. I recommend using bottled tomato juice as the canned variety tastes a little metallic to me.
The picture of the produce label that inspired this segment is above. It’s for the brand called “Our Navy Tomatoes.” How cool is that?
I plan to pair this soup with a toasted cheese sandwich and relive my childhood.
I’m Sue Murphy, grateful for my Daddy’s life lessons, and I am Confectionately Yours
Our Navy Tomato Soup
3 cups tomato juice
1 (15 oz) can stewed tomatoes
2 T sugar
2 T. butter
Pinch of baking soda
Evaporated milk (NOT sweetened condensed milk)-1 can
Heat the juice, canned tomatoes, butter and sugar in a sauce pan. Add the baking soda.
Simmer for 10 mins. Use immersion blender to make the smooth consistency of tomato soup. Add evaporated milk to taste for a cream of tomato soup.
Note: A 48 oz. bottle of tomato juice is 6 cups approximately, so one can double this recipe easily. I find bottled tomato juice tastes better than canned.
I thought this recipe was just as good as canned tomato soup. (which I enjoy)