On 08-18-19 21:38, Jim Weller <=-
spoke to Dale Shipp about Campari tomatoes <=-
The only tomato we will buy is Campari variety.
They are put out by a Canadian company
That would be Mastronardi Produce out of Kingsville, Ontario
According to their website they also have operations in Livonia
Michigan, Lakeland Florida, Salinas California and Laredo Texas but
not Mexico.
we stick with the Sunset brand.
That's the brand name Mastronardi uses in the USA.
When we first started getting them, they were always from Canada. I
will swear (and Gail backs me up on this) that we then started seeing
them from Mexico -- at least some of the time.
I never noticed Lakeland Florida -- that is where I graduated from high
school, some number of years ago:-}}
They also grow nice cucumbers, bell peppers and eggplant.
Eggplant we don't buy unless Michael is here and is going to cook it.
Cucumbers and bell peppers we get are generic, no origin specified.
This recipe has a flaw. It does not have any tomatoes in the
ingredients list. I guess you just stack on as many as you can
handle:-}}
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Sandwich: Portobello, Basil & Tomato Sandwich
Categories: Mushroom, Sandwich
Yield: 1 Servings
2 tb Mayonnaise
2 tb Plain Yogurt
1 ts Lemon Juice,Fresh
1 tb Olive Oil
2 4-oz portobello mushrooms
8 sl Sourdough bread
1 Clove Garlic, halved
1 c Loosely packed fresh Basil
Remove stems from mushrooms, wipe caps clean and slice 3/8 inch
thick. Wash and dry basil and tear into shreds.
Prepare grill or preheat broiler. In a small bowl, stir together
mayonnaise, yogurt, and lemon juice. Brush olive oil over the
cut sides of the mushrooms. Grill or broil mushroom slices until
tender and golden, 2 or 3 minutes per side. Season with salt and
pepper. Meanwhile, toast bread on the grill or under the broiler.
Rub both sides of the bread with garlic clove.
Spread half of the mayonnaise mixture over 4 toaster bread
slices and arrange basil on top. Top with the grilled mushroom
slices, followed by the tomato slices and salt and pepper. Finish
with a dollop of the remaining mayonnaise mixture and cover with the
remaining pieces of toast.
Cut sandwiches in half and serve immediately.
rom:
percim@atlas.odyssee.net (Mark Percival)
Recipe By : Eating Well magazine, August 1994
Serving Size : 4 Preparation Time : 0:15
From:
Arielle@taronga.Com (Stephanie Da
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 02:10:54, 21 Aug 2019
___ Blue Wave/DOS v2.30
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)