Pioneer Potluck: Mom made great tomato soup

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.


Here is another recipe that was given to me by my friend Paula. I share this in her memory.


In a large saucepan sauté in:

1 tablespoon light olive oil or real butter

1 1/2 cups finely chopped onion

3 teaspoons minced garlic

Add 1/2 cup water

2 cups fnely sliced carrots

Simmer 5 minutes until carrots are tender


4 cups tomato juice or 2 cans of your favorite canned tomatoes.

1/2 teaspoon sugar

1/2 teaspoon dry basil crushed in your hand.

1/2 teaspoon thyme crushed

1/8 teaspoon black pepper

Simmer but do not boil 15 to 20 minutes.

Serve in warmed bowls and top with dollops of sour cream and good croutons or crackers.


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.

Mom 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


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 first; 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.



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