Recipes

Hunt’s Recipe Matchbooks, Vol. 6

Posted on by Jordan Smith

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 1 – Volume 2 – Volume 3 – Volume 4 – Volume 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.

 

Hunt’s Recipe Matchbooks, Vol. 5

Posted on by Jordan Smith

It’s time for the 5th batch of recipes featured on matchbooks advertising Hunt’s Tomato Sauce. (Volume 1 – Volume 2 – Volume 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

Posted on by Jordan Smith

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.

 

TOMATO LUNCHEON QUICKIE (1960)

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.

SWISS STEAK (1960)

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.

SWISS STEAK (1963)

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.

 

Hunt’s Matchbook Recipes, Vol. 3

Posted on by Jordan Smith

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.

Hunt’s Matchbook Recipes, Vol. 2

Posted on by Jordan Smith

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

VEGETABLE SOUP (1963)

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

TUNA-POTATO CASSEROLE (1963)

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.

Hunt’s Matchbook Recipes: Volume 1

Posted on by Jordan Smith

I recently obtained more than 100 Hunt’s Tomato Sauce recipe matchbooks from 1957-1963. I thought it’d be fun to share the images and the recipes over a series of posts. I haven’t had the audacity to try any of these recipes, but if/when I do I will post the results


WESTERN CHUCK SUPREME (1963)

3 to 3 1/2 chuck roast
Meat tenderizer*
1 8-0z can Hunt’s Tomato Sauce
1/2 cup French Dressing
1/4 tsp. garlic powder

Sprinkle roast with tenderizer according to package directions. Combine Hunt’s Tomato Sauce, French dressing and garlic powder. Pour over meat and marinate several hours or overnight in the refrigerator. Grill over hot coals to desired doneness. Makes 5 to 6 servings.
*If instant tenderizer is used, add just before cooking, following package directions.
Hunt’s Tomato Sauce is so easy to use! Just cook it into stews, soups, spaghetti, rice, meat loaf, eggs, fish, vegetables, gravies. Perfect for leftovers.

VEAL GOULASH (1960)

2 lbs. veal for stew, cubed
4 tbs. Wesson, pure vegetable oil
1 cup finely sliced celery
1 large onion, sliced
2 8-0z cans Hunt’s Tomato Sauce
1/2 cup water
2 tsp. sugar
1/2 tsp. paprika
1 tsp. salt
1 8-oz. pkg. noodles, cooked
4 tablespoons chopped parsley

Brown veal in Wesson. Add celery and onion and cook until tender. Blend together Hunt’s Tomato Sauce, water, sugar, paprika and salt. Pour over meat. Cover and simmer 2 hours, or until the veal is tender. Lightly toss the hot cooked noodles with parsley. Arrange on a platter. Pour goulash over noodles. Makes 6 servings.