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Great Recipes From the Past

Tomatoes

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

MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes

Pork Tenderloins in Tomato Sauce

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This is really good and different.

You can also add 6-8 Juniper Berries (dried), crushed to sauce for a delightful flavor!

From Cross Country Cookery

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Tenderloins In Tomato Wine Sauce

Course Main Course

Ingredients

  • 3 clove garlic minced
  • 2 tablespoon vegetable oil
  • 3 1/2 lb pork tenderloin sliced
  • 2 large onion chopped
  • 3 medium green peppers cut in 1" strips
  • 1 lb mushrooms sliced
  • 3 8 oz cans tomato sauce
  • 1/2 teaspoon oregano
  • 2 8 oz cans tomato sauce water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon parsley flakes
  • 1/2 cup dry red wine

Instructions

  1. Saute garlic in oil. Add pork tenderloin and brown on both sides. Add remaining ingredients and simmer on top of stove, in an electric skillet, or in 350 oven, covered, for 1 hour or until meat is tender.

Recipe Notes

For best flavor prepare ahead and reheat at dinner time. Serve over rice. *Use a Burgundy or Zinfandel for the wine