I can’t wait till our tomatoes are ready.

Here is a recipe for Baked Stuffed Tomatoes written in the early 1940s:

Ingredients:

• 6 large tomatoes
• 1/2 cup breadcrumbs
• 1/4 cup melted butter
• 1/4 cup chopped parsley
• 1/4 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Cut off the top of each tomato and scoop out the pulp and seeds. Set aside the tomato shells.
3. In a mixing bowl, combine the breadcrumbs, melted butter, chopped parsley, chopped onion, salt, and pepper. Mix well.
4. Stuff each tomato shell with the breadcrumb mixture. Place the stuffed tomatoes in a baking dish.
5. Bake in the preheated oven for 30–40 minutes, or until the tomatoes are tender and the breadcrumb mixture is golden brown.
6. Serve hot and enjoy!

This dish makes a delightful addition to any dinner table, with its savory stuffing and juicy tomato shells. Give it a try and see for yourself!

Here’s a Cream of Asparagus Soup recipe inspired by Ruth’s Dishes:

Ingredients:

• 2 pounds fresh asparagus
• 4 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Rinse the asparagus spears under running water and trim off the woody ends. Cut the asparagus into 1-inch pieces.
2. Melt the butter in a large saucepan over medium heat. Add the chopped onion and minced garlic and cook until soft and translucent, about 5 minutes.
3. Add the asparagus to the pot and sauté for 2–3 minutes until slightly tender.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15–20 minutes until the asparagus is fully cooked.
5. Use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Simmer the soup for an additional 5 minutes until heated through.
8. Serve hot with lemon wedges on the side, if desired.

Enjoy your delicious and creamy asparagus soup!

Here is an old farm recipe for chocolate sauce that is perfect for ice cream: My Favorite!

Ingredients:

• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, mix together the sugar, cocoa powder, and salt until well combined.
2. Add the heavy cream/table cream, and butter to the saucepan and heat the mixture over medium heat, stirring constantly, until the butter has melted, and the mixture is smooth.
3. Bring the mixture to a boil and continue to stir for 1–2 minutes until the sauce has thickened slightly.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Let the chocolate sauce cool for a few minutes before serving over your favorite ice cream.

Enjoy your delicious homemade chocolate sauce over ice cream!

Here’s an old farm recipe for mushroom sauce:

Ingredients:

• 2 cups sliced mushrooms
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and pepper to taste

Instructions:

1. Melt the butter in a saucepan over medium heat.
2. Add the sliced mushrooms and sauté until they are tender and lightly browned.
3. Sprinkle the flour over the mushrooms and stir until the flour is completely incorporated.
4. Gradually pour in the milk, stirring constantly to prevent lumps from forming.
5. Continue cooking and stirring until the sauce thickens to your desired consistency.
6. Season with salt and pepper to taste.
7. Serve hot over your favorite dish.

This mushroom sauce is perfect for serving over chicken, beef, or pork. It’s also great for using as a dip for bread or vegetables. Enjoy!

Pretty Tasty

An old Recipe for making Ham Soufflé:

Ingredients:

• 1/4 cup butter
• 1/4 cup flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 4 egg yolks
• 1 1/2 cups cooked ham, chopped
• 4 egg whites
• 1/4 teaspoon cream of tartar

Instructions:

1. Preheat the oven to 375 °F (190 °C). Grease a 2-quart dish with butter and sprinkle with flour.
2. Melt the butter in a medium saucepan over medium heat. Add the flour and stir until smooth. Gradually add the milk, salt, and cayenne pepper, stirring constantly until the mixture thickens and boils. Reduce the heat and simmer for 2 minutes, stirring occasionally.
3. Remove the saucepan from the heat. Beat the egg yolks in a small bowl and gradually stir in about 1/4 cup of the hot milk mixture, whisking constantly. Pour the egg yolk mixture into the saucepan and stir well.
4. Stir in the chopped ham and mix well. Set aside.
5. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
6. Gently fold the egg whites into the ham mixture until well combined. Be careful not to over mix.
7. Pour the mixture into the prepared soufflé dish. Bake for 30 to 35 minutes, or until the soufflé is puffed and golden brown.
8. Serve immediately while still hot.

Enjoy your delicious Ham Soufflé!