Hunt’s Recipe Matchbooks, Vol. 6

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I guess we can say that I am/this is back from a ridiculous hiatus! It’s the 6th batch of recipes featured on matchcovers from 1960 & 1963 advertising Hunt’s Tomato Sauce. (Volume 1Volume 2Volume 3 Volume 4Volume 5).

Spaghetti and Meat Balls (1960)

1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
3/4 cup chopped onion
2 tbsp. Wesson, pure vegetable oil
1 8-oz. pkg. spaghetti, cooked
Grated Parmesan Cheese

Season meat with salt and pepper. Mix lightly and form into 8 balls. Cook garlic and onion in hot Wesson until soft. Push to side of pan. Brown meat balls lightly on all sides. Stir in Hunt’s Tomato Sauce, water and Worcestershire sauce. Simmer about 30 minutes. Pout over hot drained spaghetti. Spring with cheese. Makes 4 servings.

Spaghetti Mushroom Sauce (1960)

1/2 cup finely chopped onion
2 tbsp. minced carrot
2 tbsp. minced parsley
1/2 lb. (or 2 4-oz cans mushrooms, sliced
1/4 cup Wesson, pure vegetable oil
2 8-oz. cans Hunt’s Tomato Sauce
1 can water
1/2 tsp. salt
1/2 tsp. sugar
1/2 lb. spaghetti, cooked Grated cheese

Cook onion, carrot, parsley and mushrooms in Wesson until onion is soft and yellow. Stir in Hunt’s Tomato Sauce, water and seasonings. Simmer 35 to 40 minutes. Toss hot cooked spaghetti with a little melted butter and grated cheese. Top with mushroom sauce. Makes 4 servings.

Spanish Rice Pronto (1963)

1 medium onion, thinly sliced
1/2 green pepper, diced
1 1/3 cup raw precooked rice
1/4 cup Wesson, pure vegetable oil
1 1/2 cups hot water or bouillon
1/4 tsp. pepper
1/4 tsp. child powder, or to taste
2 8-oz cans Hunt’s Tomato Sauce

In large skillet, cook onion, green pepper and rice in hot Wesson over high heat until lightly browned. Stir in hot water, pepper, chili powder and Hunt’s Tomato Sauce. Bring quickly to boil; then reduce heat and simmer, uncovered, until rice in tender, about 5 minutes. Makes 4 serving. Variations: Ground beef – brown 1/2 lb. lean ground beef along with the vegetables and rice. Cheese – add 1/4 lb. cheese, cubed, just before simmering.


Waving Hands Make Magic: The Music, Restaurants and Unique Career of Bud Averill

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1931-12-24 -  The San Bernardino County Sun, 24 Dec 1931, Thu, Page 11.jpg

 San Bernadino County Sun – December 24, 1931

Sometimes I come across a piece of ephemera from my collection that sends me down countless wormholes and side stories that I seem to lose all track of time and place. Such is the case with Bud Averill’s Airport.

The restaurant was the second Bud Averill restaurant at the same location. The first establishment, known as “Bud” Averill’s Paradise Cafe. Featuring dining, dancing and in-house entertainment from Averill himself playing a THEREMIN. This is where I lost track of the world.

Cyrus Edward “Bud” Averill, Jr. was born in Elberton, Washington on February 14, 1896. It is said that Averill was the first WWI volunteer from the state of Idaho, but I cannot find any corroborating evidence. After he was discharged from his duties in naval aviation, Averill homesteaded north of Casper, Wyoming, where he joined the Powder River Orchestra.

During the early 1920s, Casper, Wyoming was a booming oil town desperately lacking entertainment. Averill and a group called Arminto’s Jolly 7 were brought to town on a multi-month engagement at Oil Center Hall starting March, 1921. A baritone tenor vocalist by trade, Averill would sing the top hits of the day and became something of a hit in the region.

1921-03-11 -  Casper Star-Tribune, 11 Mar 1921, Fri, Page 3.jpg

Casper Star-Tribune – March 11, 1921

Averill would sing as pre-show entertainment for stage productions such “The Idol of the North” starring Dorothy Dalton as “the beautiful dance hall girl on the frontier of civilization.”

1921-05-11 - Casper Star-Tribune, 11 May 1921, Wed, Page 4

Casper Star-Tribune – March 11, 1921

For the next few years Averill would hone his skills in the Casper area, slowly adding comedy to his performances and eventually become a vaudeville-style performer. Bud Averill, serious vocalist was all but forgotten for a while and Bud Averill “the world’s funniest human” was captivating audiences in Wyoming, Montana and Utah. He and his wife, Virginia Nelson, moved to Salt Lake for a brief period before settling in California.

1927-07-09 - The Anaconda Standard, 09 Jul 1927, Sat, Page 2

Anaconda Standard – July 9, 1927

A brief tour of Los Angeles, as part of a show called “Revue of Revues” opened a new  world of possibilities for Averill. In 1929 alone, he appeared (in chronological order) as a serious vocalist for the KEJK dance orchestra; a lead performer in the show called “Rose Garden Revue” at the Million Dollar Stage in downtown Los Angeles; a vaudeville performer on radio station KPLA; and a cast member in the all-talking melodrama called “The Isle of Lost Ships” at the RKO Theatre (8th & Hill Sts). He was also a coach for the Los Angeles Orpheum ensemble and appears as if he did some uncredited vocal work on multiple motion pictures.

1929-10-31 -  The Los Angeles Times, 31 Oct 1929, Thu, Page 34.jpg

The Los Angeles Times – October 31, 1929

A tour of the United States followed in 1930. Bud Averill and His 18 Sensational Songsters (Some Steins! A Table! Songs Ringing Clear!) joined several other acts as a traveling vaudeville show. There were dates from Montana, Utah, Oklahoma, St. Louis, New York and several others.

Other shows and radio gigs followed in 1931 and 1932. It may be somewhere in this time that Averill discovered the ethereal sounds of the theremin. The theremin is an instrument played without any physical contact, making it extremely difficult to play. The instrument was only a few years old in the 1930s after it had made its way over from the Soviet Union. There were only a few thereminsts in the United States and around 1930 & 1931, it reached oddity status on the stage and radio. There are no known stories of when and how Averill learned to play, but soon he would be showcasing his skills.

By the summer and fall of 1933, Averill’s talents were mostly being showcased on radio station KRKD at 3:15 in the afternoon. He was also doing shows around Los Angeles. After a stint with his orchestra at the Boos Brothers Beer Garden, Averill opened a new restaurant called Bud Averill’s Paradise Gardens in October 1933. The new place located at 674 South Vermont Avenue and featured “legal” beverages and delicious sandwiches.

1933-10-06 -  The Los Angeles Times, 06 Oct 1933, Fri, Main Edition, Page 23.jpg

The Los Angeles Times – October 6, 1933

The music for the new place was provided by, you guessed it, Bud Averill. Originally he and his orchestra were the main focus but plans changed and the focus would be on him and his theremin playing. Now we are back to where we started. A matchcover from the Paradise Cafe (Gardens) features an illustration of Averill playing his magical music machine. One can only guess how diners reacted to the sounds of the theremin as they ate their sandwiches and drank their not-illegal drinks.

The restaurant would stay open for sometime and eventually go through a name and theme switch to become the Bud Averill’s Airport restaurant this piece was supposed to be about. Information is sparse about when the switch occurred and when Bud Averill’s Airport (named for his aviation days) closed. I found evidence that it was named the Airport in 1943 and was open during World War II but I would guess it probably didn’t last much into the 1950s.


There was another Bud Averill owned and operated restaurant called Carmel Gardens by the Sea at the corner of 2nd & Broadway in Santa Monica, California. Information about this place is even more sparse. Only experts mix their drinks.

The matchcover says they had dining, dancing and entertainment. The time frame for this place looks about the same as the other(s), with a similar design to that of the Airport.

Seeing as there just isn’t much information to be gleaned from the internet about these restaurants, lets get back to what sidetracked this whole piece to begin with – the musical stylings of Bud Averill.

Throughout the remainder of the 1930s, Averill would continue to perform, tour and host a radio show – this time on KMTR at 11:30pm with the cleverly titled “Bud Averill’s Dance Band.” In 1938, Averill moved to KMPC and hosted a “Toast to the States” with songs about every state in the nation (all 48 of them) in alphabetical order. A year later, he was on KFWB with a 10pm show.

In 1941, Averill released a set of three 78RPM records of his theremin recordings of Stephen Foster songs with the following titles: “Beautiful Dreamer”; “Old Folks at Home”, “Massa’s in De Cold, Cold Ground”; “Old Black Joe”; “My Old Kentucky Home”; “Jeannie With the Light Brown Hair”. The songs were recorded in Hollywood and featured Bob Thompson at the organ.


Courtesy of Discogs

Averill remained active during World War II. Too old to serve, he volunteered his time elsewhere. He teamed with Hayden Simpson to write and record “U.S.S. Los Angeles.” All proceeds from the recording were donated to the athletic and silver service funds. By this point, Bud had been an active Hollywood songwriter composing tunes for movies and radio.

The summer of 1947 saw Averill in the middle of a controversy and lawsuit. The National Broadcasting Company (NBC) banned Averill’s latest jingle “Union Pacific Steamliner,” ruling that the song wasn’t really a song as much as it was an unpaid advertisement for the railroad. Similar songs by other composers entitled “In My Merry Oldsmobile,” “El Rancho Vegas,” “Rum and Coca-Cola,” and “Love in a Greyhound Bus” were accused of doing the exact same thing but were allowed to remain on the air.

1947-06-23 - The Pittsburgh Press, 23 Jun 1947, Mon, Page 10

The Pittsburgh Press – June 23, 1947

Averill thought this unfair and brought forth a lawsuit against NBC.The suit sought a large sum of $1,000,000 in damages. Averill asserted the song was copyrighted April 15 and published in sheet music, so it must be a real song. He alleged that advertisers have called NBC and its affiliates for the song, but the network refused such requests. Reports of the outcome of the lawsuit are nowhere to be found, so I am guessing it ultimately led nowhere.

Off and on tours continued for Averill throughout the remainder of the 1940s and into the early 1950s. He and his theremin would return to his old familiar Salt Lake and Wyoming homes for special appearances.

1950-08-19 - Salt Lake Telegram, 19 Aug 1950, Sat, Page 5

Salt Lake Telegram – August 19, 1950

A foray into the fairly new world of television followed in 1951, with the short-lived “Pardon My French.” He would continue to appear sporadically on local Los Angeles television shows. But Averill’s star faded as the 1950s progressed and he passed away on July 20, 1956 at the age of 60. The cause of death is unknown.

Averill is completely forgotten now, but he was truly a unique entertainer with a set of skills few could ever duplicate.

Lost Restaurants of California – Tugboat Annie’s – Claremont, California

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CA - Tugboat Annie's

Tugboat Annie’s was located on Route 66 (930 E. Foothill Blvd.) in Claremont, California. A grand opening celebration was held for the ship-shaped seafood restaurant on August 24, 1969. The opening featured a sample of their fish & chips, pins for the kids and barber shop quartets!

CA - Tugboat Annie's Progress Bulletin, 24 Aug 1969, Sun, Page 54

Progress-Bulletin – August 24, 1969

The restaurant was quite popular throughout the 1970s but but did last long in to the 1980s. In 1982 the restaurant was sold and The Original Shrimp House opened in the ship. The building still stands to this day and is still a seafood restaurant.

CA - Tugboat Annie's The Los Angeles Times, 02 Sep 1982, Thu, Page 355

The Los Angeles Times – September 2, 1982

The follow blurb is courtesy of Claremont Heritage website:

One of the more eclectic buildings a driver on Foothill Boulevard could expect to see was Tugboat Annie’s. Built in the shape of an actual tugboat, this restaurant offered travelers a unique dining experience. Tugboat Annie’s was eventually changed to the Shrimp House, but continued to operate out the tugboat building. One can only assume that the tugboat design generated plenty of customers, as the building is still standing on Foothill Boulevard today.


Hunt’s Recipe Matchbooks, Vol. 5

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It’s time for the 5th batch of recipes featured on matchbooks advertising Hunt’s Tomato Sauce. (Volume 1Volume 2Volume 3 Volume 4). This batch includes two different version of Sweet & Sour Pork, Steak and Potato Rolls and a very 1963-style recipe called  Stuffed Cabbage Rolls.

Sweet-Sour Pork (1963)

3 lb. pork, cut in bite-sized pieces
3 tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. ginger
1/3 cup vinegar
1/3 cup brown sugar
3/4 cup pineapple tidbits and juice
3 – 8-oz cans Hunt’s Tomato Sauce

Lightly brown pork in large skillet. Add remaining ingredients. Cover and simmer 45 minutes.

Steak and Potato Supper (1960)

1 1/2 lbs. round steak, cut into serving-size pieces
1/3 cup flour
2 Tbsp. Wesson, pure vegetable oil
4-6 small potatoes, peeled or 2 to 3 larger potatoes, cut in half.
1 small onion, chopped
2 Tbsp. chopped parsley
1/2 Tsp. Salt
1/8 Tsp. Pepper
2 8-oz cans Hunt’s Tomato Sauce

Dredge steak in flour. Brown well on both sides in hot Wesson. Place meat in a 1 1/2 quart casserole. Pour off excess fat. Scrape up browned dippings left in pan and add to meat. Arrange potatoes with meat. Sprinkle onion, parsley, salt and pepper over all and add Hunt’s Tomato Sauce.  Cove and bake at 350 degrees for 1 1/2 hours. Makes 4 generous servings.

Steak and Potato Supper (1963)

1 1/2 lbs. round steak, cut into serving pieces
1/3 cup flour
2 Tbsp. Wesson, pure vegetable oil
3 medium potatoes, pared and quartered
1 small onion, chopped
2 Tbsp. chopped parsley
1/2 Tsp. Salt
1/8 Tsp. Pepper
1/2 cup water
2 8-oz cans Hunt’s Tomato Sauce

Dredge steak with flour. Brown well on both sides in hot Wesson. Add remaining ingredients. Cover, simmer 1 1/2 hrs, or until done. Makes 4 servings.

Stuffed Cabbage Rolls (1963)

12 large cabbage leaves
1 1/4 lb. ground beef
2 tsp. Salt
1/2 Tsp. Pepper
1 cup cooked rice
1 small onion, chopped
1 egg
1/2 tsp. poultry seasoning or thyme
2 Tbs. Wesson
2 8-oz. cans Hunt’s Tomato Sauce
1 Tbsp. Lemon Juice or Vinegar
1/4 cup water

Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp; drain. Combine next 7 ingredients. Place equal portions of meat mixture in center of each leaf. Fold sides of each leaf over meat; roll up and fasten with toothpicks or string. Brown in hot Wesson in very large skillet. Pour in Hunt’s Tomato Sauce. Combine sugar, lemon juice and water. Stir in tomato sauce. Simmer covered, one hour, basting occasionally. Makes 6 servings.

Hunt’s Recipe Matchbooks, Vol. 4

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Welcome back to the fourth installment of Hunt’s Tomatoes recipes features on matchbooks from the late 1950s/early 1960s.

This first recipe for something called Tomato Luncheon Quickie sounds like an abomination that some canned lunch meat scientist concocted in a lab under a bridge. The other recipe(s) is for a staple of early 1960s meat consumption, Swiss Steak.



1 – 12oz. can of luncheon meat
1 – 8oz. can Hunt’s Tomato Sauce
1 cup cooked mixed vegetables
Dash of Worcestershire Sauce
1/2 cup grated American Cheese

Cut the luncheon meat in 8 slices, length wise. Place in a shallow baking dish. Blend Hunt’s Tomato Sauce with vegetables and Worcestershire sauce. Pour over meat. Sprinkle in moderately hot oven (350 F) until hheated through, about 15 minutes. Makes 4 servings.


1 1/2 lbs. of chuck steak, 1 inch thick
2 Tbs. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 onion, sliced
3 tbs. Wesson, pure vegetable oil
1 – 8-oz can Hunt’s Tomato Sauce
1 cup water
1 cup frozen or canned peas.

Cut steak into four pieces. Mix flour, salt and pepper. Pound into steak with edge of plate. Cook onion in hot Wesson until Golden. Push to side of pan. Brown meat slowly on both sides; cover with onions. Add Hunt’s Tomato Sauce and water; blend. Heat until bubbling well. Cover tightly, lower heat and simmer 2 hours or more, until meat is very tender. Add peas 10-15 minutes before serving. Serves 4.


1 1/2 lbs. of chuck steak, 1 inch thick
2 Tbs. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 onion, sliced
3 tbs. Wesson, pure vegetable oil
1 – 8-oz can Hunt’s Tomato Sauce
1 cup water
1 cup cooked peas.

Cut steak into four pieces. Mix flour, salt and pepper, pound into steak with edge of plate. Cook onion in hot Wesson until Golden, in large skillet that has a tight lid; push to one side.  Brown meat slowly on both sides over low heat; cover with onions. Stir in Hunt’s Tomato Sauce and water;  heat until bubbling. Cover, simmer 2 hours or until meat is  tender. Add peas 15 minutes before serving. Serves 4.


Look In The Red Book

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Yesterday I shared a dozen matchbook covers advertising the Yellow Pages service but did you know that Chicago also had a different classified directory service called the Red Book? These covers, from the 1940s or 1950s (?), advertise the services that Red Book could provide. As the inside of one the matchbooks states:

You’ll find Red Books…in hotels and cigar stores…railroad and subway stations…ball parks and drug stores…and, of course, in homes and in offices. Remember – If you’re near a telephone, you’re near a Red Book! Use it to find “Where to Buy It.”

The Red Book is quick and easy. Use it today.

Wolley Segap To The Rescue

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In a simpler time, companies had to advertise their businesses in the Yellow Pages. But how did the Yellow Pages advertise themselves? These 12 matchbook covers from over a 30-year span show how the service was advertised. Did you know there was even a Yellow Pages for Funeral Directors? Have you met Wolley Segap (Yellow Pages sort-of spelled backward), the short-lived mascot that came to your rescue?

Yellow Pages (15)

Yellow Pages (42)Yellow Pages of Funeral Directors

Koala Inns

Cardboard Motels, Close Cover

MA - Koala Inn (2)

Stay with the Frugal Bear! That was the motto of a chain of motels located in the Northeast known as Koala Inns. Koala was another budget motel franchise that sought to entice budget-conscious travelers by providing luxury at a low price.

Hartford Courant, 23 Sep 1973, Sun, Page 223

Hartford Courant – September 23, 1973

The first Koala Inns location opened in Windsor Locks, Connecticut near Bradley International Airport on December 3, 1973. Soon other locations open in Schenectady, New York; Hartford, Connecticut and Braintree, Massachusetts. Montreal, Quebec and Syracuse, New York were planned to open but eventually fell through.

Hartford Courant, 23 Sep 1973, Sun, Page 216

Hartford Courant – September 23, 1973

The original goal of Koala Inns was to open a new location every six weeks but the parent company, International Motel Management Corporation backed away from that plan in the Summer of 1974. The group blamed high construction costs and mortgage interest rates for backing away.

Democrat and Chronicle, 27 Aug 1974, Tue, Metro, Page 44

Democrat and Chronicle – August 27, 1974

With expansions plans gone, the four Koala Inns continued to operate as a very small collective of motels. The locations did not seem to be in the safest of areas as I came across multiple stories about robberies, assaults, drug use and even the Windsor Locks night manager being abducted and beaten in June 1974.

The Windsor Locks location would be hit hard by a tornado that tore through the area on October 4, 1979, killing 3 people and doing millions of dollars worth of damage.  The roof was torn off the motel and several of the rooms were destroyed. The motel would re-open in May of 1980.

Hartford Courant, 05 Oct 1979, Fri, Page 29

Hartford Courant – October 5, 1979

A few more locations would open in the next several years: Hyannis, Massachusetts; Framingham, Massachusetts; Woburn, Massachusetts; Manchester, New Hampshire and Bangor, Maine, making the Koala Inns a recognizable name in New Englandin the 1980s.

Hartford Courant, 30 Jun 1985, Sun, Page 121

Hartford Courant – June 30, 1985

The chain would be sold in 1989 and the properties converted into Days Inns and Koala Inss would be another small, forgotten chain of budget motels.

Thrifty Scot Motels

Cardboard Motels, Close Cover

Thrifty Scot was a chain of motels across the Midwest. The first location opened on May 13, 1973 in St. Cloud, Minnesota. The chain was started by real estate developers Cy and Dan Brutger and within a few years the chain of no-frills, budget motels thrived.

St. Cloud Times – May 16, 1973

I know that there were at least 28 and as many as 30 locations scattered across nine states. I have not found a directory for the Thrifty Scot. I pieced this directory together after going through dozens of newspapers, websites and books. I am fairly certain that the address I have are correct. The locations without an address, are the ones I found mentioned but never found any details.

The chain dissolved in 1986 when all locations became Days Inns.

St. Cloud Times – May 11, 1973


3625 E. Mulberry

Thrifty Scot 1 person: $26.90 2 persons: $30.90 Fort Collins, CO 80524 2 psns. 2 beds: $33.90 303/221-5490 Cribs & Rollaways: $3.00 Distance from campus: 5 mi., Exit 269B West from 1-25, AC, TV, phone, complimentary cont. breakfast, some rooms equipped for wheelchairs, some nonsmoking rooms, restaurants in vicinity. Reservations must be made by 15 June 1984.


2301 Fourth St. SW

I-80 & Hwy. 14 Exit


Highway 23

Hwys 371 & 210


6300 Wayzata Blvd.



Shinglecreek Parkway and Interstate 694

Hwy. 14 & I-35

130 N.E. 14th Ave.

40 South 10th Avenue

Highway 44


1345 Mullowney Lane

Oak Street

1321 N. 7th Avenue

2001 Prospect Ave.

1830 Highway 93 South

The Daily Inter Lake – May 10, 1977


I-80 @ Airport Exit

72nd & Grover


East Highway 83





31st Street, West of I-29 Interchange

491 Cliff Avenue



1919 N. Hutchinson Rd.



4004 Calumet Avenue




Hunt’s Matchbook Recipes, Vol. 3

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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?


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.


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.