Friday, May 12, 2017

Tomato Soup

Tomato Soup

1 large can tomatoes
1 small onion
1 tablespoon salt
dash paprika
2½ tablespoons sugar
1 tablespoon butter
2½ tablespoons flour
2 cups hot milk
1 pint water
Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry onion in butter and add to soup with sugar and salt. When thoroughly cooked thicken with the flour blended with a little water. Now strain. Have the milk very hot, not boiling. Stir constantly while adding milk to soup and serve at once.
Do not place on the stove after the milk is in the soup. 1 cup of cream instead of 2 cups of milk greatly improves the soup.

Wednesday, May 10, 2017

Tomato Chops

A quick use for some leftovers....


TOMATO CHOPS

Measure three-quarters of a cup of tomatoes after the water has been drained off, put in a saucepan medium-high heat and stir into it a cupful of mashed 
potatoes, a heaping tablespoonful of butter, salt and pepper to taste, half a cup of grated bread crumbs. Mix thoroughly and add one egg beaten light. Remove from the heat, turn into a deep plate, let it get cold, then form in the shape of chops, dip in egg and roll in dried bread or cracker crumbs and fry a nice brown in oil. Arrange on a platter and serve with tomato sauce, or place around a dish of stewed tomatoes.

Thursday, May 4, 2017

WHITE BEAN CHOWDER

WHITE BEAN CHOWDER
Ingredients
2 cans white beans
2 slices bacon (diced)
1 small onion, chopped
1 can corn
1 can tomatoes
salt and pepper
cracker crumbs

Pre-heat oven to 350 degrees.  Fry the bacon and onion until bacon is crisp and onion tender - take care not to burn. Pour into casserole dish.  Then add corn, seasoning and tomatoes. Mix all and add beans. Sprinkle cracker crumbs over the top and bake twenty-five minutes at 350 degrees.

Wednesday, April 26, 2017

Scalloped Ham and Potatoes



SCALLOPED HAM AND POTATOES


1 cup cooked ham
6 Red Potatoes - medium
1/4 cup red onion, chopped
1 tablespoon olive oil
1 small can sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk or cream
1/4 cup pimentos
1/2 teaspoon black pepper
1/2 teaspoon soy sauce

Pre-heat oven to 375 degrees.
Chop ham into bite-size pieces and set aside.  Add onion to microwave safe dish.  Clean potatoes (leave skins on) and slice into 1/4 inch thick slices.  Add potatoes to onions in dish.  Toss in olive oil.  Cook in microwave 5-6 minutes until potatoes are almost tender.  Mix mushroom soup, milk, pepper and soy sauce.  Add mushrooms, ham and pimentos.  Stir well.  Stir in cooked potato mixture and pour into baking dish.  Bake at 375 degrees for 30-40 minutes or until bubbly.

Monday, April 24, 2017

DEVILED STEAK

Tablespoons-butter
Tablespoon-onion, chopped
1½ lb. flank steak ¾ inch thick
Tablespoons-flour
teaspoon-salt
½ teaspoon-pepper
1/8 teaspoon-paprika
teaspoon-ground mustard
Tablespoon-vinegar
Tablespoon-flour
Cups-water

Melt the butter in a frying-pan over medium/high heat, add the onion and sauté gently until golden brown in color. Cut the flank steak into pieces three by two inches. Dredge these lightly in one tablespoon flour and sauté in the butter until well browned. Remove the meat from the frying-pan; add the salt, pepper, paprika, mustard, vinegar and flour. Mix all together and add the water slowly. Replace the steak in the pan, cover closely and simmer one hour, or until the steak is tender. Serve on a warm platter and pour the gravy over it.

Sunday, April 16, 2017

Scalloped Meat Dish

  SCALLOPED MEAT
 

  • Any left over meat
  • Onions
  • Tomatoes, fresh or canned
  • Soup stock or broth
  • Flour
  • Butter  
  • Bread crumbs
  • Salt
  • Pepper
Into the bottom of a baking dish put a layer of thinly sliced onion, salt, pepper, a sprinkling of flour and a few dots of butter, then a layer of the cooked meat sliced very thin, another layer of onion and seasoning, and then one of meat, moistening it occasionally with a tablespoon of soup stock or hot water in which a bouillon cube has been dissolved. Repeat this until the dish is nearly full. Last put in a layer of raw tomatoes (canned tomatoes may be made to serve the purpose) and cover the top with bread crumbs, salt, pepper and bits of butter. Bake in the oven for one-half hour at 350 degrees.

Tuesday, April 11, 2017

Easy Bean Soup

  EASY BEAN SOUP
 

  • 1 can Kidney beans
  • 1 can Lima beans
  • ¼ cup olive oil
  • ¼ onion
  • 1 clove of garlic
  • 1 sprig of parsley
  • 1 piece/rib of celery
  • 1 can diced tomatoes
  • 1 cup vegetable or chicken broth
  • salt and pepper, to taste
Finely chop the onion, garlic, parsley and celery and  fry in the oil with salt and a generous amount of pepper. When the vegetables are a delicate brown add the broth and the tomatoes. Let all come to a boil, reduce heat and simmer 20 minutes before serving.