Pioneer Potluck: About mom and tomato soup and cucumber salad

Above, the family at our beach picnic.

My mom made wonderful homemade tomato soup. I think this in one of the lost recipes. She canned quarts of tomatoes for the winter time supply of tomatoes in earlier years. She stopped canning tomatoes after they were so plentiful in a can in a store. After all, as you know, they are a lot of work to can.  

 As well as I can remember: one quart of canned tomatoes, heat to almost boiling. Stir in a PINCH of soda. Stir in 1 cup of cream. Ladle into bowls and top with one spoonful of homemade butter. Pass the homemade bread and butter. Or sometimes, she would break up crackers into the soup before she ladled it into our bowls. And then topped it with butter and salt and pepper. Or this was my favorite:she would put homemade noodles in the hot tomatoes, let them simmer until tender. Pour into warm bowl and top with the homemade butter, salt and pepper. I would ask for this once in a while. She would look at me and say, “I have to make noodles first, some other time.” Tomato soup was mom’s instant lunch. And adding the noodles was our supper dish with homemade bread, butter, and her wonderful dill pickles and chocolate cake for dessert.

 Or today, two cans of your favorite type of tomatoes, stewed, whole, diced, Italian, or Mexican. I love to use all of the different flavors. Heat but do not boil. Stir in a PINCH of soda, and stir in about 1 cup of cream or milk or 2 percent milk, or as we like it, one cup of canned milk. Take off heat and ladle into warm bowls. Top with a spoon full of butter, salt and pepper. Pass the crackers.  

When Bob and I were moved into the cabin, we did not have much in our cupboards, and after a real long day of sun that went down at midnight I asked him if he liked heated stewed tomatoes and crackers. He said it was his one of his favorites. So we have that once in a while. This simple dish brings back much pleasure and warm memories.  

Paula’s Tomato Soup

Here is another recipe that was given to me by my friend Paula.  

I share this in her memory.

Mom's Cucumber Salad

This is the time of year we have our share of cucumbers.  

This salad sat on the table or cupboard all summer in Moms kitchen. 

 It was a staple and added to the rest of her wonderful meal.

Peel and slice very thin 2 or 3 cucumbers 

Peel and slice very thin, 1 yellow onion

Place cucumbers in bowl and sprinkle with salt.  Let set for 10 minutes. Squeeze out liquid, using your hands.  Place in serving bowl and add the onion slices.  Mix 1 cup of apple cider vinegar with 1/2 cup of water.  Pour over cucumbers and sprinkle with black pepper.  Let set for 30 minutes and serve.  She just added more cucumbers and onions to the liquid and occasionally added more vinegar and water.  

 However Bob and I like ours a little different! 

Scrub, slice 2 large cucumbers with peel if you know they do not have wax on them-homegrown is the best!  Thinly slice 1 onion into serving bowl with the cucumbers.  Sprinkle with a little amount of salt and pepper.  In a 2 cup measure cup, add one cup of apple cider vinegar, 3/4 cup water, 1/4 cup sugar.  Mix until sugar dissolves, taste for sweetness and add more sugar (or vinegar) if you like. Pour over cucumbers and let stand for 1 hour.

If I have an abundance of tomatoes, I slice those into the bowl as well.  Now that is really good!!  Refrigerate the left overs.  



1 onion sliced into thin rings

1 large green or red pepper sliced into strips

6 large ripe firm tomatoes right out of your green house. Cut in wedges or thick slices

1 peeled thick sliced cucumber

Place tomatoes into a glass bowl fist; arrange the rest of vegetables on top and around bowl.  Make the dressing.

1/4 cup of water

3/4 cup apple cider vinegar

2 tablespoons of honey or sugar

2 teaspoons of celery salt

1/8 teaspoon of cayenne pepper

1/4 teaspoon black pepper

2 teaspoon dill weed

Bring to a boil and boil one minute.  Pour carefully over vegetables and do not stir.  Chill until serving time.  I have NOT boiled this and just poured on to marinate for 1 hour.  Either way it is delicious.  

“Screwdoodle Salad” Tomato Cucumber Pasta

1 cup of “screwdoodles” those spiral noodles – uncooked

Cook until tender about 8 minutes.  Do not over cook. Drain and cool.

1/2 cup cucumber sliced thin

1/4 cup onion sliced thin

1 or 2 firm tomatoes, diced

Add to the cooled screwdoodles and make dressing:

1/2 cup water

6 tablespoons of apple cider vinegar

12 tablespoons of sugar or honey

3/4 teaspoons parsley – fresh if possible

1 teaspoon prepared mustard

1/2 teaspoon black pepper

1/2  teaspoons garlic salt

Stir until sugar or honey is dissolved.  Pour over screwdoodles and refrigerate for 4 hours.  Goes with fish or chicken at a BBQ.


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