Category Archives: random cards

random cards, recipe, The Shepard Collection, unknown source

French Dressing (makes 1/2 gallon for all of your salad needs)

Ever find a recipe that makes your head tilt and no matter how hard you try you find yourself judging it? This is one of those recipes. I mean who *really* needs 1/2 gallon of French Dressing for at-home use? In addition, everything about this screams 1970s food (OK, the use of canned tomato soup is what mostly screams 1970s). I’m actually tempted to try it- well maybe the half version since we don’t need the full 1/2 gallon

Handwritten French Dressing recipe
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French Dressing

makes ½ gallon of dressing
Course: Main Course, Salad
Cuisine: American
Keyword: dressing, salad, salad dressing

Ingredients

  • 2 ½ cans tomato soup
  • 1 pint vinegar
  • 1 cup vegetable oil
  • 1 ½ cup sugar
  • 1 tsp black pepper
  • 2 tsp dry mustard
  • 2 tsp Worcestershire sauce
  • 2 tsp lemon juice
  • 2 cloves garlic or small amount of garlic powder

Instructions

  • Mix well in a blender.
  • Refrigerate.

Notes

The recipe may be cut in half by using 1 can of soup and ¾ cup vinegar and half of other ingredients.
random cards, recipe, The Shepard Collection, unknown source

Baked Stuffed Tomatoes

I have finally gotten around to going through part of the Shepard Avenue collection and came across this recipe I’ve actually never had Baked Stuffed Tomatoes and kind of want to try them now.

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Baked Stuffed Tomatoes

Cook Time25 minutes
Course: Appetizer, Dinner, Lunch, Side Dish, Vegetable
Cuisine: American
Keyword: tomato
Servings: 6

Equipment

  • 8"x8"pan

Ingredients

  • 6 medium tomatoes
  • ⅔ cup crumble herb stuffing
  • ¼ cup grated Parmesan cheese

Instructions

  • Heat oven to 350°
  • Remove stem ends of tomatoes
  • Remove pulp leaving ½" wall.
  • Chop pulp and mix with the stuffing and cheese.
  • Fill the tomatoes with the stuffing mixture.
  • Arrange in an ungreased 8"x8"x2" baking pan.
  • Bake 20-25 minutes or until tomatoes are heated through.
  • Garnish with parsley.
random cards, recipe, unknown source

Chilie sauce recipe that was not brought over by now dead ancestors

Now because Google is a finicky creature this is where I should be posting long stories of how this Chilie (yes that is how it was spelled) was written down by my great-great-grandmother after smuggling it into the United States. The truth is my family background is primarily German, Swiss, and Polish (with a tiny bit of Irish). I don’t think spicy existed in their lexicon- well outside of mustard and horseradish. The honest truth? This recipe came from a recipe card box I bought at Amvets. So no fancy story today.

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Chilie Sauce

Course: Condiment
Keyword: chili, chili sauce
Servings: 14 half pints
Author: unknown

Ingredients

  • 24 tomatoes ripe
  • 2 green peppers sweet
  • 2 red peppers hot
  • 8 onions medium
  • 1 quart vinegar
  • 8 tbsp. sugar
  • 4 tsp salt
  • 1 ¼ tsp dry mustard

Tie in piece of cheesecloth

  • 1 tbsp. ground allspice
  • 4 tsp allspice
  • 1 large cinnamon stick

Instructions

  • Peel and cut up tomatoes.
  • Chop onions and peppers.
  • Combine the other ingredients.
  • Cook mixture until thick, stirring frequently for about 1½ hours.
  • Pour in sterilized jars.