All the world is nuts about
We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about vegetarian food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner.
To send any questions to Ask Aunt Nettie, .
Dear Aunt Nettie,
I'm cooking a special Valentine dinner for my boyfriend and thought it would be cool to come up with a little appetizer that's red. I know I could probably put together some sort of salsa but that's not too special. I'm counting on you, so help! Help!
Well, Howdy there Valentine Cooker,
Darlin', I jes loves yer spirit! It's mighty speshul that yer cookin' up some homemade victuals fer yer sweetheart an' I knows in my heart he's gonna see yer makin' that fancy meal jes fer him.
I have the purfect appetizer fer that spechul dinner an' it don't cost an arm an' a leg neither. I call's 'em Bleeding Sweetheart Johnnies an' they's mighty easy fixin's, too.
I kin see yer boyfriend is a lucky man an' I'll bet my cast iron skillet he knows it. If'n he don't, why you kin whomp him one with that skillet!
Yer ever lovin' Aunt Nettie
The eyes send their first impression of what they see to the brain. These appealing little stuffed cherry tomatoes are sure to whet the appetite at first glance. The Onion Dill Tofu used to fill the tomatoes is versatile enough to become a sandwich filling, a tasty topping for baked potatoes, or simply a delicious spread on your favorite whole-grain bread.
BLEEDING SWEETHEART JOHNNIES
Onion Dill Tofu Spread
1 1/2 to 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill weed
1 tablespoon plus 2 teaspoons minced dried onions
1 tablespoon plus 2 teaspoons lemon juice
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 pint cherry tomatoes
Sprigs of fresh dill
Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.
Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.