Weiner Stew- Family Favorite Meat Cook Book

This little cookbook is just what it claims to be. It contains beef, pork, lamb and veal recipes. It has a chapter on frankfurters also. The hardback edition has a 1958 copyright and this paperback a 1970 one. Here is the recipe for Wiener Stew:

Wiener Stew
1 pound frankfurters
2 tablespoons butter or margarine
1 medium onion, finely chopped
2 ripe peeled tomatoes, cut into cubes
2 green peppers, finely chopped
Hamburger buns
Melt the butter in a skillet, add the onion and cook slowly until onion is soft but not brown.
Add the tomatoes, green peppers and seasonings. Add water to cover. Cover pan and simmer until vegetables are soft, about 12 minutes. Slice frankfurters into penny size slices. Add to pan. Cool slowly for 10 minutes and stir occasionally. Split hamburger buns completely in half. Toast. Spoon wiener stew on 1/2 bun and serve the other half plain.

Savory Baked Tomatoes- Cookbook for Beginners

This little paperback is an Ace book and was only 35 cents. The copyright for the hardcover edition is 1947. It is a beginners cookbook with fifteen chapters covering all areas of cookery. Here are some examples; marketing tips, frozen foods, beginner entertaining, desserts, breakfasts, fish. There is even a chapter on pressure cooking. The recipes are quite detailed making it easier for a beginner to follow them.

Savory Baked Tomatoes
2 large fresh tomatoes
1 tablespoon butter
1/2 small onion
1/2 cup ready-made poultry dressing
1/4 teaspoon thyme
2 teaspoons bread crumbs
2 tablespoons melted butter
1 teaspoon butter
Wash and cut off the tops of the 2 tomatoes and with a small spoon scoop out the insides, leaving a 1/2-inch wall all around the tomatoe. In a frying pan, put the tablespoon of butter to melt. In it lightly fry the cut-up onion. Add the poultry dressing mixed with the thyme and when nicely browned add the 2 tablespoons of melted butter and scooped-out pulp to moisten the dressing and bind it together. Stuff the tomatoes with this mixture, top each one with a teaspoon of bread crumbs, and then with 1/2 teaspoon of butter each. This is a rich stuffing, for a substantial vegetable.

Green Bean Recipes- Culinary Art Institute- Encyclopedia of Cooking

This cover is from the 1955 edition of the well-known Culinary Art Institute's The Encyclopedia of Cooking. Volume 11 is Fresh Vegetables. It contains quite a few Green Bean recipes. I have a bumper crop from my garden right now. I'll try the following recipes that are a little different and sound quite good
Deviled Green Beans
4 tablespoon butter
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoons pepper, Dash cayenne
4 cups Cooked Green Beans
Cream butter and add next 5 ingredients. Serve on hot green beans. Serves 6 to 8.

Spicy Green Beans
1 1/2 tablespoons chopped onion
3 tablespoon oil
1/3 cup chili sauce
1/4 teaspoon salt
4 cups Cooked Green Beans
Cook onion in oil until tender; add chili sauce, salt and beans. Heat thoroughly, stirring occasionally. Serves 6 to 8.

Minted Green Beans
4 cups Cooked Green Beans
1/4 cup chopped mint
1/3 cup butter, melted
1/8 teaspoon pepper.
Combine beans with remaining ingredients and heat thoroughly. Serves 6 to 8.

Pasta With Zucchini and Fresh Tomatoes

This recipe has a lot going for it. It uses fresh ingredients, is low calorie and vegetarian.

Pasta With Zucchini and Fresh Tomatoes

1 pound zucchini (about 4 small)
2 tablespoons lemon juice
3 cloves garlic, minced
2 onion, thinly sliced crosswise and separated into rings
1 tablespoon white wine vinegar
3 large tomatoes, thinly sliced
1/4 cup snipped fresh basil
1 tablespoon sniped fresh parsley
1/2 teaspoon red-pepper flakes
16 ounces ziti
Halve the zucchini lengthwise and slice into 1/2 inch cross sections. Place in a large bowl. Add the lemon juice and toss well. Set aside.
In a large nonstick skillet over medium-high heat, cook the garlic for 30 seconds, stirring constantly; don't let it burn. Add the onion, vinegar and zucchini. Cook for 3 to 4 minutes.
Add the tomatoes, basil, parsley and pepper flakes. Cover the pan, reduce the heat, and simmer until the zucchini is tender, 5 to 7 minutes.
Meanwhile, cook the ziti in a large pot of boiling water until just tender, about 8 minutes. Drain and place in a large shallow bowl. Add the zucchini mixture and toss well. Serves 6. 323 calories and 1.7 g fat per serving.

Freezer Tomato Sauce- Vintage Newspaper Clipping

This is another fresh tomato recipe from a newspaper clipping. This would be a good recipe if you have an overabundance of garden tomatoes

Freezer Tomato Sauce

3 tablespoons sweet butter
1 tablespoon olive oil
1/2 cup finely diced carrots
1/2 cup finely diced celery
1/2 cup finely diced onion
2 tablespoons flour
3 pounds tomatoes, peeled, seeded and drained
2 teaspoons sugar
Salt and freshly ground pepper
1 bouquet garni made from 4 springs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, and 1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 whole garlic cloves
In a large heavy saucepan, heat the butter and oil. When hot, add the diced vegetables and cook 5 minutes without browning. Stir the flour and cook 3 minutes more without browning. Force the tomatoes through a sieve or puree in a blender and add the saucepan along with sugar, salt and pepper.
Add the herbs, and bouquet garni and garlic. Simmer partially cover for 1 hour. If sauce gets too thick, thin with a little beef broth, wine or water. If it lacks color, stir in a tablespoon or two of tomato paste.
Strain and pour into serving size containers. Will keep refrigerated for about 10 days and in the freezer for 2 to 3 months. Makes 1 1/2 to 2 quarts.

Fresh Tomato Soup- Vintage Newspaper Clipping

This recipe is from an old newspaper clipping. It must have been from a feature on fresh tomatoes because there were several recipes using them right next to each other in my clipping box.

Fresh Tomato Soup

3 pounds very ripe fresh tomatoes
4 tablespoons sweet butter
1 tablespoon olive oil
1 onion finely minced
3 tablespoons flour
4 cups boiling water
1 large bouquet garni, including 6 sprigs of parsley, 2 bay leaves, 1 celery stalk with leaves, 1 teaspoon dried thyme and 1/2 teaspoon dried marjoram
Salt and freshly ground pepper
6 tablespoons sour cream or plain yogurt
2 tablespoons finely chopped fresh dill
Peel and coarsely chop the tomatoes and set aside. In a large sauce pan, heat one tablespoon of the butter and the olive oil. Add the onion and cook over low heat until lightly browned. Add the remaining butter. When butter is melted, add flour and cook, stirring constantly to avoid burning, until the mixture is golden brown. Add the chopped tomatoes, stirring constantly, and then the boiling water, bouquet garni, salt and pepper. Cover and simmer for 35 to 40 minutes. Cook and puree in a blender. If soup seems too thick, thin with a little chicken stock, wine or water. Reheat and serve garnished with sour cream or yogurt and a sprinkling of dill. Or chill and serve cold. Makes 6 servings.

Savory Tomatoes, Beans and Squash- Woman's Day Collector's Cook Book

This recipe makes good use of garden fresh vegetables. It comes from Woman's Day Collector's Cook Book, published in 1960.

Savory Tomatoes, Beans and Squash

1 onion, sliced
1 clove garlic, minced
1/4 cup minced parsley
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon sage
2 teaspoons salt
2 tablespoons vegetable oil
1 pound green beans, cut
3 tomatoes, diced
2 cups diced yellow squash
Cook onion, garlic, parsley and seasonings in oil in large skillet about 3 minutes. Add vegetables, and water to half the depth of mixture. Cover, and simmer minutes. Serves 4 to 5.

Sun Country Coleslaw- TV Guide Kraft Ad

This a old Kraft recipe from 1984. It came from an insert in the TV Guide Magazine. It would be a good recipe to use reduced-fat or non-fat mayonnaise in.

Sun Country Coleslaw

2 cups shredded red cabbage
2 cups shredded green cabbage
1 1/2 cup pitted red grape halves
1 cup celery slices
1 cup miniature marshmallows
3/4 cup mayonnaise
Combine cabbage, grape halves, celery, marshmallows and mayonnaise; toss lightly. Chill. 4 to 6 servings.