Vegetable Dishesprinted page 13

STUFFED TOMATOES A LA TURK (Continued)

Name: STUFFED TOMATOES A LA TURK (Continued)
Yield: Yield: 27.

Jo Behar, Ricky's Hyatt House, Palo Alto, California

Yield: 27.

Method

SUGAR and TOMATO sauce. Stuff the mixture into the TOMATO and cover cap back. Turn TOMATO CAP DOWN WHEN PUTTING IN PAN. Note the inside of the TOMATO should be mixed with the juices and TOMATO sauce and reduce on top of hot flame to a thick sauce which you pour over the stuffed TOMATOES. Now sprinkle the SUGAR on evenly over the overall pan. Cover and put in preheated oven of 325 degrees for 2 hours. Remove cover for 20 minutes or until glaced.

Note from the transcription

Note: This recipe would taste better if allowed to cool for 1/2 hour. Could be reheated next day or kept in the refrigerator all week and eaten cold. Yield: 27.

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Photograph of printed page 13 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Method

Note from the transcription

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