Hunt’s Matchbook Recipes, Vol. 3

The third installment of the Hunt’s Tomatoes Matchbook Recipe series featured a Tomato Soup and tossed spaghetti. Both recipes reek of 60s blandness but who knows, maybe they’re good?

TOMATO SOUP (1963)

2 Tbsp. Wesson, pure Vegetable Oil
1/4 cup diced onion
1/4 diced carrot
1/4 diced celery
2 8-oz. cans Hunt’s Tomato Sauce
1/2 tsp. whole pepper
1/8 tsp. thyme
2 springs parsley
3 cups beef stock or bouillon
1/4 tsp. salt
1/8 tsp. pepper

Cook onion, carrot and celery in oil 5 minutes. Add Hunt’s Tomato Sauce, seasonings and parsley. Cover and simmer 1 hour. Strain and add beef stock, salt and pepper. Heat together. Makes 4 servings.

TOSSED SPAGHETTI (1960)

1/2 lb. spaghetti
1/4 cup Wesson, pure vegetable oil
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire Sauce
1/2 cup grated American or cheddar cheese
2 8-oz cans Hunt’s Tomato Sauce
1/2 lb. link sausages, cooked and cut in inch-long pieces
1/2 cup chopped onion sauted in sausage drippings

Cook spaghetti and drain well. Add Wesson, seasonings, cheese, pieces of sausage and onion. Now pour in Hunt’s Tomato Sauce and toss thoroughly. Heat on top of range or in moderate oven (375 degrees) about 15 minutes. Makes 4 servings.

Variations: For sausage, you may substitute – 6 strips bacon; 1 cup cooked, drained shrimp, tuna, or clams; or 1/2 cup (4-oz can) sliced mushrooms.

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