Hunt’s Matchbook Recipes, Vol. 2

Here are two more Hunt’s Tomato Sauce matchbook recipes. These two are from 1963. You can almost taste the early 60s.


2 Tbs. Wesson, Pure Vegetable Oil
2 Tbs. Butter
1 cup Chopped Leeks
1/2 cup Chopped Onions
2 Cloves Garlic, Minced
1 Cup Sliced Carrots
1 Cup Chopped Potatoes
1 Cup Peas
1 Cup Chopped Green Beans
1 Cup Chopped Turnips
1 Cup Chopped Celery
1/4 Cup Chopped Parsley
2 8-oz Cans Hunt’s Tomato Sauce
2 Tsp. Salt
1/2 Tsp. Pepper

Saute leeks, onion and garlic in oil and butter. Add remaining ingredients and 6 cups water. Simmer, covered, 2 hours. 8 servings


1 4-oz can Shoestring Potatoes
1 10-oz. can Prepared White Sauce
1 6 1/2-oz can Tuna, drained
1 8-oz. can Hunt’s Tomato Sauce
1 3-oz. can sliced mushrooms
1/4 cup chopped pimiento

Reserve 1 cup potatoes for top of casserole. Combine remainder with other ingredients. Pout into 1 1/2-quart casserole. Sprinkle remaining potatoes on top. Bake at 375 for 20 to 25 minutes. Makes 4 to 6 servings.

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