At the turn of the century, upper-crust health seekers and well-heeled high-rollers from throughout the nation traveled to West Baden and French Lick, drawn by the area's mineral springs and health treatments, sports and entertainment venues, black-tie gambling casinos, and two of the most fashionable hotels in the nation. This small southwestern Indiana hotspot which in its heyday had 30 hotels and 15 clubs became known as the Monte Carlo of America with gambling continuing illegally until 1949.

Frequent noted guests here included Al Capone, "Diamond" Jim Brady, Cole Porter, John Dillinger, Joe Louis, Bing Crosby, the Marx Brothers and Franklin D. Roosevelt.

In 1917, for the first time anywhere, tomato juice was served at the French Lick Resort and Spa. World famous French chef Louis Perrin had been brought to the hotel by owner Indianapolis Mayor James Taggart who wanted to impress his powerful and influential guests.

One morning, when the chef ran out of oranges for orange juice, he squeezed tomatoes instead, preparing a concoction of fresh tomatoes, sugar and a splash of his special sauce. An instant success, tomato juice threatened to overtake orange juice as a staple at morning breakfast. Chicago businessmen and others spread the word about this new tomato juice cocktail.

Both the French Lick Springs Hotel, built in 1901, and the West Baden Springs Hotel, built in 1902, and within a mile of each other, are listed on the National Register of Historic Places. West Baden was once called the "Eighth Wonder of the World," for its six-story atrium, 200 feet in diameter and soaring 110 feet in height, the world's largest free-span dome until the Astrodome opened in 1965. With the Depression and time, both hotels fell on hard times. West Baden became a Jesuit seminary but eventually closed and fell into ruin. Local residents teamed with the Historic Landmarks Foundation of Indiana and Indiana philanthropists and entrepreneurs, Bill and Gayle Cook, to restore the awe-inspiring landmark.

With décor evocative of its early 20th. century heyday, the luxury West Baden Springs Hotel opened in May 2007, 75 years after it closed its doors as a hotel in 1932. Called by some the "Save of the Century," West Baden Springs is part of the 3,000-acre French Lick Resort Casino which also includes the nearby completely restored French Lick Springs Hotel and the new casino, both of which opened in November 2006. One of the largest private historic restorations in the history of the United States, a total of $470 million has been spent on the meticulous renovations. For information on both hotels, visit www.frenchlick.com or call 1- 888-694-4332.

When visiting, consider taking a 60-minute guided tour of each hotel offered daily by Historic Landmarks Foundation of Indiana (www.historiclandmarks.org). Be awed by the architecture and hear the hotels' very different and equally fascinating stories.

At French Lick Springs Hotel eight new eateries include1875: The Steakhouse which pays tribute to the first year of the Kentucky Derby. Guests often stayed at French Lick and then took the train down to see the thoroughbreds race. This fine dining room features an open exposition kitchen with such house specialties on the dinner menu as Signature Tomato Juice Tasting and Baked Lobster Mac' N Cheese.

Today gambling is legal at the grandest casino in Indiana with its historic Beaux Arts architectural style. Legendary performers take the stage in the resort's ballroom where guests have a rare opportunity to see "music royalty" up close and personal in the 1,600 seat venue. Loretta Lynn appears January 25, 2008; Air Supply, Feb. 23, 2008; George Jones, May 30, 2008; and Charley Pride, Oct. 11, 2008.

Sinclair's, West Baden's marquee restaurant, offers gourmet cuisine from Northern Italy. Table One, an exclusive in-kitchen chef's table, is for special occasions and starts at over $150 per person. Cocktails can be enjoyed in the famed domed atrium at Ballard's.

The resort's Executive Chef Brian Schack is a casino industry veteran, having worked in Las Vegas, Tunica, Mississippi, and at Caesar's Indiana since graduating from the Culinary Institute of America. In his spare time he enjoys performing magic tricks and playing cards and has a patent pending for a poker game!

Golf enthusiasts can play at this one resort, championship courses designed by Donald Ross, Pete Dye and Tom Bendelow. Others escape the everyday at the two full service spas. Surrounding attractions include Santa Claus with Holiday World and Splashin' Safari, Lincoln's Boyhood Home, Lincoln Pioneer Village and Museum, and the Louisville Slugger Museum.

Food historian and tomato history expert Andrew F. Smith, author of Souper Tomatoes, has said that he has numerous recipes that call for tomato juice as an ingredient but hasn't found anyone who says they consumed tomato juice directly prior to 1917.

Taking the cue of tomato juice as an ingredient, sample these recipes from 300 Slow Cooker Favorites (Firefly Books) by Donna-Marie Pye.

Easy Wieners and Beaners Soup
Serves 4 - 6
This nutrition-packed soup is a sure way to get kids to eat their vegetables Try sprinkling a little grated mozzarella cheese on top.
Slow cooker size: 3 & 1/2 to 6 quart
4 cups tomato juice (or if preferred, tomato vegetable cocktail, ie. V8 juice)
2 cans (each 14 oz.) baked beans in tomato sauce with maple syrup
(or substitute any canned baked beans. Baked beans in barbecue sauce adds a spicy punch.)
3 carrots, peeled and finely chopped
1 small onion, finely chopped
1 clove garlic, minced
1/2 cup fresh or frozen corn kernels (thawed if frozen)
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 bay leaf
4 to 6 wieners or hot dogs, cut into 1/2-inch pieces
Salt and freshly ground pepper
In slow cooker stoneware, combine tomato juice, beans, carrots, onion, garlic, corn, Worcestershire sauce, dry mustard and bay leaf.
Cover and cook on Low for 6 to 10 hours or on High for 3 to 4 hours, until carrots are tender.
Add wieners and cook on High for 20 to 30 minutes longer, or until heated through. Discard bay leaf and season soup with salt and pepper.

Savory Meatballs with Cranberry Sauce
Serves 10 - 15 as an appetizer or 6 - 8 as a main dish
Meatballs can be served directly from the slow cooker or transferred to a bowl and garnished with freshly chopped parsley. If serving as a main dish, serve over hot buttered noodles.
Slow cooker size: 3 & 1/2 quart
2 pounds lean ground beef or pork
2 eggs lightly beaten
1 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Cranberry Sauce
1 cup ketchup
1 cup tomato juice
1 can (14 oz.) whole-berry cranberry sauce (or 1&1/2 cups homemade cranberry sauce)
1 onion, finely chopped
1 tablespoon packed brown sugar
1 teaspoon ground ginger

Meatballs: In a large bowl, combine beef, eggs, bread crumbs, salt, pepper, garlic powder and paprika. Mix well and shape into 1-inch balls.
Arrange meatballs in a single layer on a foil-lined baking sheet and bake in a preheated 400 degree F. oven for 10 - 12 minutes, or until no longer pink inside. Drain off any accumulate juices and transfer to slow cooker stoneware.

Cranberry sauce: In a bowl, combine ketchup, tomato juice, cranberry sauce, onion, brown sugar and ginger; mix well and pour over meatballs.
Cover and cook on Low for 6 - 10 hours or on High for 3 - 4 hours.

These meatballs can be made up to 1 day ahead and stored in the refrigerator or frozen for up to 2 months. To freeze, place meatballs in a single layer on a baking sheet. When frozen, place in a storage container. To assemble dish, place meatballs in slow cooker. Add sauce and heat on Low for 6 - 10 hours.