Scalloped Tomatoes
Ingredients
- 1 quart Brussels sprouts
- 1 quart tomatoes
- 4 tablespoon butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Vegetables should be thoroughly washed and cooked till tender in freshly boiling, salted water (1/2 tablespoon salt to 1 quart water).
- Peel potatoes by pouring boiling water on them and drawing off the skin.
- Quarter and cook in a double boiler until perfectly soft.
- Melt butter and add to it the crumbs, which should be fine and dry.
- Place tomatoes in a buttered baking-dish in two layers; sprinkle with salt, pepper, and crumbs, with more crumbs on top than between the layers.
- Bake 35 to 45 minutes in a moderate oven.
- Stuffed tomatoes variation: instead of peeling and slicing the tomatoes, a small section may be removed from the center and the crumbs and seasonings used for a stuffing, as for peppers.
Other Information
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Category: Side
Ingredients: Brussels sprout, tomato, butter, salt, pepper
Equipment: knife, measuring cups, measuring spoons, baking dish, oven
See Also
Stewed Tomatoes
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Category: Side
Ingredients: Brussels sprout, tomato, butter, salt, pepper
Equipment: knife, measuring cups, measuring spoons, pot, stove, double boiler
Batatess Forn (Potato Vegetable Dish)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: pork, potato, onion, tomato, garlic, tomato sauce, water, nutmeg, chili powder, pepper, salt, paprika, butter
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
Fried Egg Plant
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Side
Ingredients: tomato, flour, butter, milk, brown sugar, salt, pepper
Equipment: measuring cups, measuring spoons, knife, frying pan, stove
Fried Tomatoes II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Side
Ingredients: tomato, flour, butter, milk, brown sugar, salt, pepper
Equipment: measuring cups, measuring spoons, knife, frying pan, stove
Braised Ox Joints
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: oxtail, celery salt, flour, clove, butter, bay leaf, water, carrot, tomato, onion, garlic, salt, turnip, pepper, lemon juice
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
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
Author: American Meat Institute
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