Creole Tomatoes
Ingredients
- 4 large tomatoes
- 4 tablespoon butter
- 1 large onion
- 1 tablespoon flour
- 2 chopped green peppers
- 1 cup milk and cream
- seasoning
Directions
- Cut tomatoes in halves crosswise.
- Lay cut side up in baking pan and sprinkle with finely chopped onions and also peppers, from which seeds and veins have been removed.
- Season highly.
- Place a small piece of butter on each tomato.
- Pour half cup of water into pan and bake in quick oven until tomatoes are tender.
- Melt two tablespoons of butter and brown flour in this.
- Add milk, cream and liquor from the baking pan.
- Stir until boiling and cook three minutes longer.
- Serve tomatoes on squares of toast and pour sauce around them.
Other Information
Author: Edna Murphy
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Side
Ingredients: tomato, butter, onion, flour, green pepper, cream, seasoning
Equipment: measuring cups, measuring spoons, knife, oven, stove, baking pan
See Also
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Source: A Thousand Ways To Please a Husband (1917-01-01)
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Equipment: measuring cups, measuring spoons, stove
Flank Steak Braized with Vegetables
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Source: A Thousand Ways To Please a Husband (1917-01-01)
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Equipment: measuring cups, measuring spoons, knife, stove
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Ingredients: butter, olive oil, crawfish, celery, green pepper, onion, carrot, garlic clove, flour, water, cayenne pepper, salt
Equipment: pan, measuring cups, measuring spoons
Spanish Omelet
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Source: Metropolitan Cookbook (1964-02-01)
Category: Main Dish, Breakfast
Ingredients: butter, onion, salt, sugar, cayenne pepper, green pepper, mushroom, tomato,
Equipment: measuring spoons, measuring cups, sauce
Stuffed Mushrooms
Author: Good Housekeeping
Source: Cocktails & Savouries (1955-01-01)
Category: Side
Ingredients: mushroom, ham, margarine, onion, parsley, seasoning, cream, tomato, toast, breadcrumb
Equipment: measuring cups, measuring spoons, knife, stove, pan, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove