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Show Serve Potatoes and Tomatoes New Way I; (Prepared by the United Stfltea Department of Agriculture.) When you are tired of serving the same old foods in the same old way, sometimes a very simple and easily made alteration will please everybody. Take such everyday foods as potatoes and onions and canned tomatoes winter win-ter standbys, all of them. Any one of these alone ceases to be Interesting after many repetitions. But Just try cooking the potatoes in tomato Juice Instead of water, with a suggestion of onion flavoring and you have a vegetable Jish that might have been conceived by some famous chef. Or try baking a few onions In strained tomato Juice, with a savory seasoning and the result Is a casserole dish worthy to be set before company. The bureau of home economics gives both recipes herewith : Potatoes in Tomato Saucs. 1 quart potatoes, I cups strained sliced tomttto Jules 1 onion, sliced 2 tsp. salt 4 tbs. butter or oth- Pepper er fat Brown the potatoes and onions In the fat for twenty minutes, ndd the tomato Juice, salt and pepper, cover, and simmer forty-five minutes, or until un-til the potatoes are tender. The potato pota-to thickens the tomato Juice so that no other thickening is necessary. Baked Onions in Tomato Sauce. 6 medium-sized on- 2 cloves ions 2 tbs. flour 1 quart canned to- 2 tbs. melted but-niatoes, but-niatoes, ter or other fat 1 bay leaf 2 tsp. salt tsp. celery seed Dash of pepper Skin the onions, cut In haJf, simmer in lightly salted boiling water for ten minutes, drain, and put In a large baking dish. Cook the tomatoes with the bay leaf, celery seed and cloves for ten minutes, and strain. Blend the flour and melted fat, add to the tomato juice with the salt and pepper, and mix well. Pour over the onions, cov er, and cook until the onions are ten der, about one hour. Serve from th' baking dish. |