Tomatoes with Rice
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It is a large white metal box that measures 12” D x 5.5” W x 4” H with a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below that is an order form to purchase the box.)
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Tomatoes with Rice
Cut a slice from the top of 6 ripe tomatoes and scoop out the centers with a teaspoon, reserving the pulp and liquid. Stand the tomatoes in a shallow baking pan and sprinkle each cavity with a little olive oil. In a saucepan in 1/4 cup olive oil cook 1 garlic clove, minced, and 1/4 cup finely chopped parsley for several minutes. Add 3/4 cup rice and saute it, stirring constantly, for about 3 minutes. Stir in 1 cup hot chicken broth and the reserved tomato pulp and liquid and cook the mixture, covered, for about 15 minutes, or until the rice is tender. Add 2 anchovy filets, minced, 1 teaspoon crushed basil, and salt and pepper to taste. Fill the tomatoes with the rice mixture, sprinkle the tops with a little olive oil, and bake them in a moderate oven (350° F.) for 30 to 40 minutes. The tomatoes can be served hot or cold, as a first course or as a vegetable.