Scalloped Tomatoes (1982)

• 3 lbs tomatoes
• 2 cups lighted packed fresh bread crumbs
• 8 tbspns butter
• 1/2 cup minced shallots or onions
• Chopped basil (optional)
• Salt and freshly ground pepper

Peel and halve the tomatoes. If the tomatoes are very large, cut each half into 2 thick slices. Let drain while preparing the bread crumbs.

Heat 7 tablespoons of butter, and sauté the onions or shallots until wilted. Stir in the bread crumbs, coating with butter, and lightly cook. Add the basil, and season with salt and pepper.

Place half the tomato slices in a buttered 8-x-8-inch baking dish. 
Top with half the crumb mixture. Repeat the layering and dot with remaining butter. Bake in a preheated 350 degree oven for 30 minutes. Serves 4 to 6.

More "Lost" Tomato Recipes

Tomato Quiche (1983)

Old-Time Tomato Cookies (1926)

(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.) 

Southern Creole Tomatoes with Bacon (1951)

• 6 slices bacon
• 2 onions, chopped
• 2 dozen large, firm tomatoes
• 8 hard-boiled eggs
• Bread crumbs
• 3/4 cup butter
• Salt and pepper, to taste
• 2 tbspns parsley, minced

Cook bacon until crisp. Drain chop, and set aside. I the pan, leave just enough bacon grease to tenderize the chopped onions. Add to this the pulp, scooped carefully with a teaspoon, from the tomatoes. Do not scrape tomato shells too thin.

To the above mixture add the mashed eggs, and enough bread crumbs to make a firm mixture. Season with butter, salt, pepper, and minced parsley; if necessary, add a little canned tomato juice. Add the bacon last, and stuff the tomato shells. Sprinkle tops with buttered bread crumbs.

Place the stuffed tomatoes in a pan and bake in moderate oven (350 degrees) until thoroughly heated and buttered bread crumbs on to are browned. Do not cook long enough for tomatoes to lose shape. Serve hot.

(Note - This recipe likely dates to the mid-1800s or earlier. "A descendent of General Francis Marion," an American Revolutionary War leader, gave this recipe "to Mrs. Eugene E. Gray of Winston-Salem, North Carolina. This is the famous dish, given to me by Mrs. Gray's daughter, Mrs. Don E. Scott.")

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Tomato Quiche (1983)

(Origin - "Marion Brown's Southern Cook Book" published by the University of North Carolina Press, Chapel Hill, 1951. Recipe by Mrs. Don E. Scott.) 

Green Tomato Pickles (1905)

• 1 peck green tomatoes
• 6 large onions
• 1 cup salt
• 8 cups water
• 4 cups vinegar
• 2 lbs brown sugar
• 1/4 lb whole mustard
• 2 tbspns cinnamon
• 2 tbspns all spice
• 2 tbspns cloves
• 2 tbspns ginger
• 1 tspn, cayenne pepper

Slice the tomatoes with onions, sprinkle the salt over them, and let stand overnight, then put in a kettle with the water and vinegar.

Let the mixture boil fifteen minutes. Drain off, cover with vinegar, add the other ingredient, and boil fifteen minutes longer. 

If preferred, the darker spices may be put in a bag. (Note - One peck equals two gallons.) 

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Southern Tomato Biscuit Shortbread (1865)

(Origin - "Ogilvie's Book for a Cook" by the Ogilvie Flour Mills Company, 1905. Republished in 2003 by Whitecap Books with historical notes by Elizabeth Driver.) 

Sausages with Bananas and Tomatoes (1924)

• 16 sausages
• 4 bananas, peeled, cut in halves lengthwise
• 3 tomatoes, sliced
• 1 tbspn butter
• Seasonings to taste

Put all ingredients in a frying pan. Put frying pan in a hot oven. Let cook for 10 minutes. Then serve.

(Hot oven = heated to 400 to 450 degrees)

More "Lost" Sausage Recipes

Milwaukee Sausage Coffee Cake (1959)

Country Sausage and Apple Rings (1974)

(Origin - "New Presentation of Cooking with Times Recipes" by Auguste Gay, published by Ringsmith and Wellman in San Francisco, 1924.) 

Tomato Casserole with Cheese and Onion Rings (1982)

• 
  1 can French-fried onion rings
• 16 oz tomatoes, sliced, or 16-oz can stewed tomatoes
• 1 1/2 cups grated Cheddar cheese
• Parmesan cheese

Layer tomatoes and Cheddar cheese in casserole dish.

Top with French-fried onion rings, then sprinkle with Parmesan cheese.

Bake at 350 degrees until bubbly, about 20 to 30 minutes. serves 6.

More "Lost" Tomato Recipes

Tomatoes in Cream (1972)

Tomato Cheese Soup with Bacon Croutons (1952)

(Origin - "Cooking with Class" published by The Parents' Council of Charlotte Latin Schools, Inc., Charlotte, North Carolina, 1982.)

Tomato Mince-Meat (1923)

 "Chop one peck green tomatoes or put them through food-chopper using coarse cutter,  drain off juice, and add as much water as there was juice.  Also add five pounds brown sugar and two pounds chopped raisins.

"Cook slowly until the tomatoes are tender, then add two tablespoons each of Larkin cloves, cinnamon, allspice, and salt, and one cup vinegar. 

"Boil about five minutes, stir frequently, then add six large sour apples that have been peeled, cored, and chopped. 

"When the apples are done, the mince-meat is ready for jars. Seal while hot. You will find this very delicious for pies."

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Civil War Fried Tomatoes (1865)

(Origin - " Larkin Housewives' Cook Book - Good Things to Eat and How to Prepare Them" by Larkin Co., Inc. Recipe by Mrs. J.A. Harvey of Strawberry Point, Iowa, 1923.) 

Amarillo Tomato Casserole with Cheddar Cheese (1979)

• 
  2 cups bread crumbs, fresh or Italian style
• 1 tspn sugar
• 1 tspn salt
• 1/3 tspn dry mustard
• 1/2 tspn paprika
• 4 cups sliced, fresh tomatoes
• 2 cups grated Cheddar cheese
• 1/4 cup butter, melted

 Grease shallow 10-inch casserole dish and sprinkle with 1/3 of bread crumbs. Mix together sugar, salt, dry mustard, and paprika.

Arrange 1/3 sliced tomatoes in casserole dish. Sprinkle 1/3 dry mixture and 1/3 Cheddar cheese over tomatoes. Repeat layers, starting with bread crumbs. Sprinkle melted butter over each bread crumb layer. End layers with Cheddar cheese.

Bake covered in 375 degree oven for 30 minutes. Bake 10 additional minutes uncovered.

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Tomatoes in Cream (1972)

(Origin - "Amarillo Junior League Cookbook" published in 1979 by the Amarillo, Texas Junior League. Recipe by Mrs. William T. Griffin.)

Tomato Quiche (1983)

• 
  1 10-inch unbaked pie crust
•  tomato slices, 1/3-inch thick
• 3 eggs
• 1/2 lb Swiss cheese, cubed
• 1 3/4 cup half-and-half
• 3 tbspns chopped onion
• 1 tbspn butter
• 1/2 tspn dill
• 1 tspn salt
• Dash cayenne pepper

Put tomatoes in bottom of pie crust... enough to cover pan. Saute onions in butter until limp. Combine beaten eggs with cheese, half-and-half, dill, salt, cayenne pepper, and onion.

Pour into shell over tomatoes.  Bake at 425 degrees for 10 minutes, lower heat to 325 degrees and bake 45 minutes longer or until firmly set. Let rest 10 minutes before cutting.  Yield: 6 servings. 

More "Lost" Quiche Recipes
Zucchini Green Chile Quiche (1976)
Quiche Alsace Lorraine (1976)

(Origin - "The Chesapeake Collection" published by the Woman's Club of Denton, Maryland, 1983. Recipe contributed by Kay Howell.) 

Old-Time Tomato Cookies (1926)

• 3/4 cup butter
• 1 cup sugar
• 1 egg
• 1 tspn vanilla
• 1 tspn baking powder
• 2-1/2 cups flour
• 1/2 cup tomato sauce
• 1/2 cup brown sugar
• 1/2 cup raisins
• Juice of 1/2 lemon
• Pinch of salt

Sugar cookie

Cream soften butter and sugar. Add egg and vanilla, and beat until fluffy. Mix baking powder with flour, and add to other ingredients. Beat until blended. 

Chill until dough is firm. form chilled dough into a ball and knead a few times until smooth. Divide into 4 sections. Refrigerate 2 sections. Roll other 2 out into same sized rectangles (onto floured waxed paper) about 1/4-inch thick. 

Spread half of tomato filling (see below) on one rectangle, topping with the other. Repeat with remainder of the dough. Flip the dough onto a greased baking sheet, and bake at 350 degrees until lightly browned, about 20 to 25 minutes. Cut into squares when cooled.

Tomato filling

Combine 1/2 cup each of unsalted tomato sauce. brown sugar, and raisins. Add the juice of 1/2 lemon and a pinch of salt. Cook on low heat 30 minutes until thick, stirring constantly toward the end. Cool and lightly chop, if needed. 

More "Lost" Tomato Recipes

Tomatoes in Cream (1972)

Southern Tomato Biscuit Shortbread (1865)

(Origin - "Old-Time Farmhouse Cooking - Rural American Recipes" by Barbara Swell, 2003. This recipe was taken from the October 1926 issue of "Rural New-Yorker.")  

Tomato Wiggle with Bacon (1982)

• 1 English muffin or slice of bread
• 1 tbspn mayonnaise
• 1 to 2 slices tomato
• 1/2 tspn finely grated onion
• 2 strips bacon, cooked and drained
• Sharp Cheddar cheese, grated, to taste
• Salt and pepper, to taste

Preheat oven to 350 degrees. Toast bread or English muffin lightly. 

Spread with mayonnaise, and top with tomato slices. Sprinkle with salt and pepper, to taste, and grated onion. Top with bacon and grated Cheddar cheese. Bake 5 minutes, or until cheese is melted.

More "Lost" Tomato Recipes

Tomatoes in Cream (1972)

Broiled Tomatoes with Brown Sugar (1931)

(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Elizabeth Persons Killingsworth.)

Green Tomato Bread with Honey (1982)

• 2-1/2 cups flour
• 2-1/2 tspns baking powder
• 1 tspn baking soda
• 1/2 tspn salt
• 1 cup brown sugar
• 1 tbspn cinnamon
• 1 tspn nutmeg
• 1/4 tspn ginger
• 1 tbspn molasses
• 3 tbspns honey
• 1/2 cup oil
• 1 cup ground, undrained green tomatoes
• 2 eggs
• 1 tspn vanilla
• 1/2 cup chopped nuts

Mix dry ingredients. Add rest of ingredients and beat well. Spoon into 2 greased and floured pans. Let batter rest 10 minutes.

Smooth tops of loaves, and make and "I" indentation along the center from end to end. Bake at 350 degrees for 45 to 50 minutes, or until done.

More "Lost" Tomatoes Recipes

Tomatoes in Cream (1972)

Civil War Fried Tomatoes (1865)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.") 

Mississippi Fresh Corn Loaf (1978)

• 2 cups fresh corn off the cob
• 1 cup chopped tomato
• 1 cup chopped onion
• 1 cup chopped green pepper
• 2 tspns salt
• 1/8 tspn cayenne pepper
• 1 cup yellow corn meal
• 1 cup grated Cheddar cheese
• 2 eggs
• 1/2 cup evaporated milk
• 1/2 cup water

Mix together fresh corn, tomato, onion, green pepper, salt, cayenne pepper, corn meal, and Cheddar cheese. Combine well, and let mixture sit for 30 minutes.

Beat eggs, and add to evaporated milk and water, mixing well. Then add the eggs mixture to vegetables.  Pour into greased 2-quart casserole or loaf pan, and bake at 375 degrees for 1 hour. Serve hot or cold. Serves 6 to 8.

More "Lost" Corn Recipes

Scalloped Corn (1911)

New Orleans Deviled Corn with Bacon, Green Olives (1984)

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. John D. Adams.) 

Williamsburg Beef Broth with Tomatoes and Okra (1850)

• 1 soup bone
• 1 lb ground beef
• 1 lb stewing beef
• 3 ribs celery with leaves, chopped
• 2 medium onions, sliced
• 1 large bay leaf
• Pinch of oregano
• 3 cups canned tomatoes
• 1 cup okra, cut
• 2 tbspns cornstarch
• Salt and pepper to taste
• Dash of Worcestershire sauce

Put soup bone, ground beef, stewing meat, celery, onions, bay leaf, and oregano in a kettle with 2 quarts water, and simmer for 1-1/2 hours uncovered.

Remove and dice stewing meat. Strain the stock and dice stewing meat.

Add the diced stewing meat, tomatoes, and okra to the strained stock, and return to heat.  Mix the cornstarch with a little water, and stir into stock until evenly blended.

Add seasonings, and cook uncovered for 20 minutes. Serve very hot.

More "Lost" Williamsburg Recipes

Williamsburg Rum Balls (1850)

Williamsburg Sweet Potatoes (1801)

(Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)

Concord Tomato - Cinnamon Church Soup (1974)

• 3 cups stewed tomatoes
• 1 onion, chopped fine
• 1 large stalk celery with leaves, chopped
• 2 cups beef bouillon
• 2 tspns sugar
• 2 tspns balsamic or red wine vinegar
• 1/2 tspn cinnamon
• 1/2 tspn black pepper
• 1/4 tspn allspice
• 1/8 tspn mace
• Salt and cayenne pepper to taste

Stew all ingredients together, covered, in a saucepan until the vegetables are soft, about 20 minutes. Puree in a processor or blender. Recue to thicken or add bouillon to thin. Serves 4 to 6.

"In the kitchen of Concord, the association of cinnamon and other aromats with tomatoes was natural. For a Concord church soup. you can turn this tomato-bouillon into a thin drinkable temperance brew or into a thick puree to be eaten with a spoon."

More "Lost" Tomato Soups

Winter Tomato Soup with White Wine (1962)

Classic Cream of Tomato Soup with Croutons (1929)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Author found this recipe in "The Meetinghouse Cookbook" of Concord, Massachusetts, first republished in modern times in 2-1974.)

Louisiana Turkey Bone Gumbo (1972)

• Turkey carcass and bones
• 4 to 5 cloves garlic
• 2 whole onions
• 4 to 5 chopped carrots
• Tops from bunch of celery
• 1/2 bunch parsley
• 2 rounded tspns Spice Island chicken stock base
• 1-1/2 tspns cracker pepper
• 2 to 3 bay leaves
• 2 large cans tomatoes
• 1-8 oz can tomato sauce
• 2 cans white corn
• 1 package butter beans
• 1/2 tspn thyme
• Salt to taste
• Garlic salt
• Lemon pepper marinade
• 1 large package wide noodles

In a large 8 to 10 quart pot, cover carcass of turkey and bones with water. Add garlic, onions halved, carrots, celery tops, parsley, chicken stock base, cracked pepper, and bay leaves. 

Simmer 6 to 7 hours. Remove bones and vegetables, and strain broth. Remove meat from bones, mash carrots, and discard the rest. 

To about 4 quarts of stock, add meat, mashed carrots, tomatoes, tomato sauce, corn, butter beans, thyme, and remaining seasonings. Simmer 45 minutes. Add noodles for the last 15 minutes.

More "Lost" Louisiana Recipes

New Orleans Shrimp Stew (1975)

New Orleans Sweet Potato Pone (1932)

(Origin - "The Cotton Country Collection" by the Junior League of Monroe, Louisiana, 1972.)

Tomatoes in Cream (1972)

• 6 large tomatoes, peeled and sliced
• 3 tbspns butter
•  1 tbspn flour
• 1-1/2 tbspns sugar
• 1 cup cream
• Chopped basil, dill, or parsley
• Salt and pepper

Arrange the tomato slices in a shallow baking dish, dust them with flour and sugar, salt and pepper, and dot with butter. 

Pour the cream over the tomatoes, and cover the dish with a lid or aluminum foil. Bake in a moderately hot oven, 350 degrees, until tomatoes are tender but not soft. 

Sprinkle with chopped herbs and serve. Serves 6.

More "Lost" Tomato Recipes
Broiled Tomatoes with Brown Sugar (1931)

Fried Tomato Gravy on Toast with Bacon (1976)

(Origin - "Yankee Magazine's Favorite New England Recipes" compiled by Sara B.B. Stamm and the Lady Editors of Yankee Magazine. Published in 1972.)

Southern Tomato Biscuit Shortbread (1865)

• 2 cups sifted flour
• 1 cup tomato juice
• 8 tspns baking powder
• 6 to 8 tbspns shortening
• 1/2 tspn salt

Sift flour, baking powder, and salt together into mixing bowl. Cut in shortening with 2 knives, pastry blender, or fingertips. 

When using fingers, pick-up mixture and rub shortening in quickly; drop and take up another portion. Repeat until mixing is complete. 

Mix only until the mass resembles cornmeal. Make a little well in the center. Pour into this well most of the tomato juice at once, stirring with a fork or knife. The amount of liquid needed varies with the flour, but add it until the mixture follows the spoon or fork in the dough.

Mix no longer than needed. The ideal is a soft dough that may be handled. Remove the ball of dough to a lightly floured board. Knead lightly 10 to 20 times; roll to 1/4-inch thickness.

Cut in large (8-inch rounds) or in in individual rounds, and place on greased cookie sheet. Bake in very hot oven (450 degrees) for 12 to 15 minutes.

Two rounds may be put together like sandwiches, spreading melted butter between and on top before baking.  

More "Lost" Biscuit Recipes
Southern Beaten Biscuits (1857)

Sour Cream Biscuits (1949)

(Origin - "'Gone with the Wind' Cook Book, published by Abbeville Press in 1991. This is a "facsimile edition book," part of Turner Entertainment's Hollywood Hotplates cookbook series.) 

California Tamale Pie (1958)

• 2 cups coarsely ground beef
• 1/2 cup seedless raisins
• 1 cup chopped onion
• 1 finely cut clove of garlic
• 1/4 cup cooking oil
• 3-1/2 cups tomatoes (1 No. 2-1/2 can)
• 1-3/4 cups whole kernel corn
• 3 tbspns chili powder
• 1-1/2 tspns salt
• 3 tbspns flour
• 1 cup whole ripe olives
• 1/2 cup grated cheese
• 3 cups boiling water
• 2 tspns salt
• 2 tspns oil
• 1 cup yellow cornmeal

Rinse and drain raisins. Fry onion, garlic, and meat in oil until lightly browned, about 15 minutes. Add tomatoes, corn, and salt, and simmer about 15 minutes. 

Combine chili powder and flour, add sufficient cold water to mix to a paste, and add to hot mixture. Cook for 2 minutes. Add raisins, olives, and cheese. Heat to the boil.

Combine boiling water with salt and oil.  Very slowly add corn meal, keeping the mixture boiling briskly. Cook for about 5 minutes or until thickened. Place a layer of cornmeal in a greased baking dish. Add a thick layer of meat mixture, and top with cornmeal. 

Brush with butter, bake at 350 degrees for about 45 minutes. Cut into squares. Serves 8.

More "Lost" Casserole Recipes

Luau Sweet Potato Casserole (1965)

Chicken a la King in Butter (1917)

(Origin - A Book of California Cookery" by the Oakland Tribune, Martha Lee, Home Economics Editor, 1958.)

Civil War Fried Tomatoes (1865)

"Take large round tomatoes and halve them; place them, skin down, in a frying pan in which a very small quantity of butter or lard has been previously melted.  

"Sprinkle them with salt and pepper, and dredge them well with flour, and let them brown thoroughly. Stir them, and let them brown again, and so on until they are quite done. 

"They lose their acidity, and the flavor is superior to stewed tomatoes."

More "Lost" Tomato Recipes

Quaker Tomato Gravy (1954)

Steaks in Purgatory (1973)

(Origin - "Civil War Recipes - Receipts from the Pages of Godey's Lady's Book" compiled and edited by Lily May Spaulding and John Spaulding.)

Fritos Tamale Loaf (1958)

• 1 17-oz can cream-style corn
• 4 oz, Frito corn chips
• 1-1/4 cups canned tomatoes
• 2 eggs, beaten
• 24 ripe olives
• 1/2 lb ground beef 
•  2 tbspns fat
• 1 tspn chili powder
• 2 tspns salt
• 1 clove garlic, minced
• 1/4 tspn pepper
• 1/4 tspn dried basil optional)

Combine the cream-style corn, Frito corn chips, salt, pepper, and dried basil. Lightly saute the ground beef and garlic in fat, then add the canned tomatoes and chili powder.

Simmer 5 minutes, then combine with the cream-style corn mixture. Add the beaten eggs and olives, and mix together.

Bake in a greased loaf pan at 350 degrees for 1 hour. Serves 6 generously, and is good warmed over.

More "Lost" Casseroles

Classic Creamed Chicken a la King (1981)

Lobster Thermidor (1970)

(Origin - "Fritos Pie - Stories, Recipes, and More" by Kaleta Doolin, published by Texas A&M University Press, 2011)