Cooking with the Journal-Marinated Tomatoes

Continuing with the salad theme from yesterday, today's recipe is for Marinated Tomatoes.  This is an easy, do-ahead thing to do with tomatoes when that is all the salad ingredients one has on hand, and one is tired of plain, sliced tomatoes.  It also helps those bland tasting tomatoes we get when tomatoes are out of season.

The original recipe called for the tomatoes to be peeled.  I usually don’t bother.  I just put this together, put it in the refrigerator and chill several hours or even overnight.  Any herbs desired can be used instead of the oregano.  Basil is very good.  Fresh herbs can be used,  increasing the quantity to 1 t.  To peel tomatoes easily, dip them briefly in boiling water.   A little fresh or dried parsley added to the mix adds nice color.  I use Spice Island Sea Salt and Pepper Grinder for the salt and pepper in this recipe and just grind until it looks right.  These can be adjusted at serving time if necessary.;

Marinated Tomatoes

Farm Journal’s Country Cookbook
Farm Journal Books, 1959, 1972

5 large ripe tomatoes
1/4 c. olive oil (the original recipe called for salad oil)
1 1/2 t. lemon juice (fresh is best)  May also use red wine vinegar
1/2 clove garlic, minced
1/2 t. salt
1/2 t. oregano
1/8 t. pepper (freshly ground is best)

Peel tomatoes and cut into thick slices.  Combine remaining ingredients.  Pour over tomatoes.  Chill thoroughly, stirring once or twice.  Makes 6 servings.

Friday Frugal Tips-Freezer Coleslaw

 

My husband is not a fan of cabbage except when it is made into the salad that has ramen noodles in it.  I, on the other hand, am a big fan of cabbage.  One of the things that I do, so I can have coleslaw whenever I want, is make up a batch of Freezer Coleslaw.  I then put about 1/2 c. into zip-top snack bags and put those bags into a freezer bag.  That way I can thaw a single serving of coleslaw.

This is a very colorful salad with a sweet/sour flavor dressing.  1  lb. cabbage equals about 4 c. shredded or 2 c. cooked.  You may find that the dressing is a lot of liquid.  I lift the coleslaw out  of the dressing with a slotted spoon to put it in the plastic bags.   The dressing may be refrigerated to use with fresh coleslaw in a few days.  This recipe was given out by Tupperware salesladies many, many years ago.

Tupperware Freezer Cole Slaw

1 large head of cabbage (3 lbs. or so), shredded
1 Tablespoon salt
4 stalks celery, diced
1 red pepper, diced
1 green pepper, diced (I don’t use this)
1 carrot, shredded
1 cup vinegar
1/2 cup water
2 cups sugar
1 Tablespoon each: celery & mustard seed

Mix cabbage and salt in a large colander and place over another large bowl or pan.   Let stand 1 hr.  Juice will drain into the bowl or pan.  Rinse cabbage to remove extra salt and pat dry.   Add celery, peppers & carrot.   Meanwhile,  put the vinegar, water, sugar, mustard seed & celery seed in a saucepan.  Bring to a boil and boil hard for 1 min.  Cool & pour over cabbage mix.  Package in freezer bags in amounts suitable for your family.  When ready to eat, thaw and serve.

Cooking with the Journal-Sour Cream Cole Slaw

Today's recipe is for an easy coleslaw made with ingredients one usually has in the fridge and pantry. Cook's Country has a new trick to keep cabbage from weeping in coleslaws and salads.  Place the cabbage with 1 t. salt in a microwave safe bowl.  Cover and microwave on high just until cabbage begins to wilt, 1 1/2 to 2 minutes, stirring halfway through.  Transfer to a colander over a bowl and let stand 15 minutes, stirring occasionally.  Press cabbage to release moisture.  Rinse cabbage to remove excess salt and dry well in a clean dish towel.  Proceed with recipe.  I sometimes add chopped onion, shredded carrot, and chopped red pepper to this, but it is fine without the additions.

Sour Cream Coleslaw
Great Home Cooking in America
Farm Journal Books, 1976

1 c. dairy sour cream
1 T. sugar
1/2 t. salt
1/4 t. pepper
2 T. vinegar
1 T. mayonnaise or salad dressing
6 c. finely shredded cabbage

Blend together sour cream, sugar, salt, pepper, vinegar and mayonnaise, mixing well.  Stir into cabbage until well blended.  Chill until serving time.  Makes 6 servings.

Tomorrow:  Ingredient Spotlight-Blueberries