My Great Recipes Collection

Great Recipes From the Past

Tomatoes

Marinated Broccoli and Tomato Salad

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This is a colorful salad to serve in your prettiest clear class bowl. Use the broccoli stems for soups, or cut them up to serve along with carrots and celery sticks as a relish. You can make this salad 4 hours or m ore ahead.

Good served with any roasted or barbecued meat or poultry; or serve with cheese souffle for a luncheon.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients.

Easy and tasty.

Salads and Their Dressings, Section 2, Card 8

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Marinated Broccoli and Tomato Salad

Ingredients

For the salad

  • 1 pound broccoli
  • boiling salted water
  • 1/4 pound mushrooms
  • 1 cup cherry tomatoes
  • 3/4 cup olives drained and pitted

For the dressing

  • 1/3 cup olive oil or salad oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons parsley chopped
  • 1 green onion minced
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use.
  2. Drop broccoli flowerets into boiling salted water for 1 minute or just until they turn bright green; drain.
  3. Trim mushroom stems to 1/2 inch.
  4. Combine broccoli, mushrooms, olives, and cherry tomatoes in bowl.
  5. Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt, and pepper into small bowl. Whisk until blended.
  6. Pour dressing over vegetable mixture.
  7. Turn gently to coat vegetables. Cover and refrigerate 3 hours or more until ready to serve.

Tomato Catsup

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This handwritten recipe for Tomato Catsup comes from the Red Plastic Recipe Box collection that I got at an estate sale a few years ago. This sounds like a great way to use up the oodles of tomatoes growing in the garden this summer.

handwritten tomato catsup recipe

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Tomato Catsup

Ingredients

  • 1/2 bushel tomatoes
  • 6 large onions
  • 4 red peppers finely chopped
  • 3/4 teaspoon whole cloves
  • 2 teaspoons stick cinnamon
  • 1 teaspoon whole allspice
  • 1 nutmeg
  • 3 cups sugar
  • 1/2 cup salt
  • 1 1/2 quarts white vinegar

Instructions

  1. Take a large kettle.
  2. Wash and slice tomaotes and let simmer.
  3. Put through food chopped oions and pepper.
  4. Add to the tomatoes, then spice, vinegar, salt, and sugar. Boil slowly for two hours. Stirring often.
  5. Shove through sieve.
  6. Put back to boil and boil till thick.
  7. Put into bottles.

Spaghetti Sauce Supreme

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Here’s a long-simmered spaghetti sauce from the Cross Country Cookery cookbook.

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Spaghetti Sauce Supreme

Ingredients

  • 1/4 cup olive oil
  • 2 large onion finely chopped
  • 1/4 lb ground round per person
  • 1 can tomato paste
  • 1 large can tomato juice
  • 2 to es garlic minced
  • 2 large green peppers chopped
  • 1 tablespoon chili powder
  • 1 lb mushroom
  • 1/4 teaspoon oregano
  • 1/4 teaspoon celery salt
  • 1 teaspoon worcestershire
  • 1/4 teaspoon white pepper
  • Spaghetti Sauce Seasoning by Spice Island
  • Salt and pepper to taste

Instructions

  1. Put olive oil in skillet. Add onions and cook slowly (don't brown.)
  2. Add meat and brown.
  3. Add tomato juice, chili powder dissolved in tomato juice to prevent from lumping, garlic, celery salt, worcestershire, salt, pepper, and spaghetti sauce seasonings. Let simmer about 3 hours.
  4. During last hour of cooking put in green pepper.
  5. Just before serving, put in mushrooms that have been sauteed in butter. Allow full cup sauce for each person.
  6. Make "nest" of cooked spaghetti to cover plate. Fill center with sauce. Sprinkle with parmesan cheese.

Recipe Notes

This recipe is from Bitsey Beasley.

 

Nutty Tomato Hors d’Oeurves

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Just as appropriate for a buffet as an outdoor barbecue, these bite-sized tomatoes have a tangy hint of sherry.

Money-saving.

Makes 50 hors d’oeuvres.

Hot and Cold Appetizers, Section 1, Card 42

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Nutty Tomato Hors d'oeuvres

Ingredients

  • 50 cherry tomatoes
  • 1 cup cream cheese softened
  • 3 tablespoons walnuts finely chopped
  • 2 tablespoons green onions finely chopped
  • 1 tablespoon parsley minced
  • 1 tablespoon sherry
  • 1/4 teaspoon black pepper
  • Walnuts optional for garnish

Instructions

  1. Remove stems from tomatoes.
  2. With a sharp knife, cut an opening in the top of each tomato. Carefully scoop out seeds and pulp with the knife point. Use pulp for another purpose.
  3. Combine cream cheese, walnuts, onions, parsley, sherry, and black pepper.
  4. With pastry tube, fill each tomato with cream cheese mixture. Top with a walnut piece.
  5. Place filled tomatoes on serving platter. Cover and chill before serving.

 

 

Frosted Tomatoes

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This refreshing appetizer is best made when garden tomatoes are available but others can be used. It can be served with a choice of toppings.

Easy and tasty.

Makes 4 servings.
For 2 servings, half of the ingredients.
For 8 servings, double the ingredients.

Hot and Cold Appetizers, Section 1, Card 47

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Frosted Tomatoes

Course Appetizer

Ingredients

  • 4 large tomatoes peeled and finely chopped
  • 1 small white onion finely chopped
  • seasoned salt
  • black pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon monosodium glutamate optional
  • Curry or Chili topping optional

Instructions

  1. Combine tomatoes, onion, seasoned salt, black pepper to taste, sugar, and monosodium glutamate, if used.
  2. Turn into shallow dish, tray, or pan. Cover and freeze about 1 to 2 hours or until ice crystals form and mixture is mushy
  3. throughout.
  4. Serve in chilled glass dishes or bouillon cups with topping of your choice.
  5. Curry Topping: Mix well 2 tablespoons each sour cream and mayonnaise, 1/2 teaspoon curry powder, few dashes hot pepper sauce, and 1 tablespoon minced parsley.
  6. Chili Topping: Mix well two tablespoons each sour cream and mayonnaise, 1/2 teaspoon chili powder, few dashes hot pepper sauce, 1 tablespoons minced fresh cilantro or parsley, and onion salt to taste.

Recipe Notes

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