Tomatoes with Rice
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Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.
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.)
At this time we do not know anything about the history of the box.
We do show that this box came to us with another box but at this time we are not sure if they were owned by the same person or the eBay seller grouped them together.
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Tomatoes with Rice
Tomatoes with Rice (VRP 400)
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.