Recipe Talk

My grandmother used to make a casserole type dish- she called it breaded tomatoes- does anyone know what I'm talking about?- thanks- D.J.

BREADED TOMATOES

--------------------------

1 pt. canned tomatoes

2 slices bread

1 Tbsp. sugar

1 Tbsp. margarine

1/2 tsp. salt

1/3 c. water

In a saucepan pour in tomatoes. Take a knife and fork;
chop up tomatoes. Add water, sugar and salt. Break the bread
into small pieces and add to mixture. Add margarine and heat
through. If you like it thicker, add more bread.

----------------------

BREADED TOMATOES

Fry some bacon and chopped onion; let onion cook until

tender. Drain some fat off. Add 1 large can tomatoes, juice

and all. Boil out some of juice. Add 2 to 3 slices of crum-

bled bread. Add a little sugar and salt and pepper.

------------------------

BREADED TOMATOES

------------------

4 ripe tomatoes

pinch of salt

2 Tbsp. sugar

1 Tbsp. onion soup (dry)

2 Tbsp. margarine

2 Tbsp. Cremora or dry milk

2 slices bread, cubed

Peel and cut up tomatoes, add onion soup and cook over
medium heat. Add salt, sugar, margarine and Cremora. When
done, remove from heat and add cubed bread. Stir well and
serve. Just right for 2 people.

--------------------

CANNED STEWED TOMATOES

For every 2 quarts of tomatoes (peeled and cut in
chunks) use:

------------------------

1/4 c. green peppers, chopped

1/4 c. onion, chopped

1/3 c. celery, chopped

2 tsp. celery salt

2 tsp. sugar

1/4 tsp. salt

Measure all vegetables after chopping. Mix all ingredi-

ents well. Bring to a boil and cook until all vegetables are

tender. Pour into hot sterilized jars (pints or quarts).

Seal. Place in canner and process as per canner directions.

Allow pressure to reach 10 pounds. Turn off heat and let cool.

May use in soups, chili, Swiss steak, breaded tomatoes, etc.

Breaded Tomatoes with Cheese

3 to 4 tablespoons olive oil

3 eggs

2 tablespoons evaporated milk or cream

1/2 teaspoon salt

1/8 teaspoon pepper

3 large firm tomatoes, cut into thick slices

cracker meal or fine bread crumbs

shredded Cheddar cheese

paprika

Heat oil over medium-high heat in a large skillet.
Whisk together the eggs, cream, salt, and pepper.
Dip tomato slices into cracker crumbs, then into
egg mixture, then dredge again in the cracker crumbs.
Fry until browned on both sides (turn carefully);
sprinkle with grated Cheddar cheese and paprika.
Cover pan and cook over low heat until cheese is melted.
Serves 4 to 6.

------------------------------

Parmesan Pan fried Tomatoes

1 cup all purpose flour

1 tablespoon onion powder

2 teaspoons granulated garlic

1 teaspoon salt

1/2 teaspoon black pepper, ground

1 cup Parmesan cheese, grated

1 cup breadcrumbs

12 slices tomatoes, sliced 1/2" thick (3 tomatoes)

2 eggs

2 tablespoons Dijon Mustard

3 tablespoon olive oil

Directions:

Combine flour, onion powder, garlic, salt and pepper. Mix well.

In separate bowl combine crumbs and parmesan.

In a third bowl combine eggs and mustard.

Take slices of tomato and dip in flour, dust off excess.

Then dip in egg mixture, letting excess drip off.

Finally dip in parmesan/breadcrumb mixture,

pressing parmesan mixture onto slices for good coverage.

Repeat until all slices are breaded.

These should be stored in a single layer dusted lightly with extra crumbs.

Heat oil in non-stick frying pan, over medium-high heat.

Place 3 slices at a time in pan and let cook about 1 1/2 - 2 minutes on

each side, until just golden brown. Don't flip too soon or parmesan mix will fall off.

Serve hot.

--------------------------------------------------------------------------------

Mediterranean Stuffed Tomatoes

12 large tomatoes

2 teaspoons salt

Filling:

1 tablespoon olive oil

1 pound extra lean ground beef

1 cup (1 medium) yellow onion, diced 1/4"

1/2 cup red bell pepper, diced 1/4"

2 teaspoons garlic, fresh minced

1 cup long grain rice

2 teaspoons salt

1/8 teaspoon Cayenne pepper, ground

1 cup tomatoes, chopped

2 tablespoons pine nuts toasted (optional)

3 tablespoons fresh dill, minced

2 tablespoons fresh mint, minced

1/4 cup dried cranberries, chopped

3 tablespoons lemon juice, fresh (1 lemon)

1 2/3 cups beef or chicken broth (2 cans-14.5 oz each)

Directions:

Preheat oven to 350degrees

Cut tops off tomatoes about 3/4" down from top. Save for "lids". Use a spoon or melon baller, scoop out insides of tomatoes, leaving outer layer intact. Discard insides, or you can discard seeds, and save pulp for use in filling if desired. Sprinkle inside of tomatoes with salt, and invert onto rack to drain. This will make the tomatoes firmer for baking. Let sit inverted while you prepare filling, at least 20 minutes.

Filling:

Over high heat brown beef and onions in olive oil and cook until golden brown. 8 to 10 minutes

Add next set of ingredients and stir. Cook 2 minutes. Add remaining ingredients and bring to boil. Stir then reduce heat to simmer and cover. Let cook for 10 to 15 minutes until liquid is just absorbed. Rice will still be a little chewy.

Stuff hollowed out tomatoes with about 1/2 cup of filling each, mounding slightly on top. Place in large baking dish, the tomatoes should just touch each other in the pan. Place tomato top "lids" back on tomatoes. Cover with foil and place in pre-heated oven. Bake for 30 to 40 minutes until hot throughout, but tomatoes should still hold their shape. Serve 2 tomatoes per person.

--------------------------------------------------------------------------------

Italian Tomato Casserole

1 teaspoon olive oil

1/4 cup seasoned bread crumbs

1 pound tomatoes in 1/2" slices

1/4 cup sliced fresh basil leaves

1/4 teaspoon pepper

1 cup or 4 oz. mozzarella cheese

Fresh basil for garnish

Mix oil with bread crumbs. Spread in shallow microwave dish and cook on high for 1 minutes,

uncovered, stirring once, or until lightly brown. In a casserole dish, place sliced tomatoes, overlapping them.

Sprinkle with basil and pepper and top with shredded cheese and then bread crumbs.

Microwave on high for 4 minutes or longer until cheese is melted and tomatoes are heated through.

Garnish with fresh basil.

----------------------

Italian Sauce

20 pounds tomatoes

3 large onions (red or yellow)

2 green peppers

1 red pepper

6 cloves or garlic

Blend in batches in blender or processor

Add:

3/4 cup oil

3/4 cup sugar

1/3 cup salt

4 (12 ounces) tomato paste

2 tablespoons oregano or 1/4 cup fresh

2 tablespoons basil or 1/4 cup fresh

2 tablespoons parsley

6 bay leaves

1 teaspoons dry mustard

Cook for one hour. Allow to cool and place

in individual freezer bags 2 cups each.

Freeze.

Dizzy's Breaded Tomatoes:

2 Jars Prego Organic Tomatoe and Basil
2 cups of water
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon Pepper
2 cans Store bought Biscuits (8 per can)

Add Prego, water, sugar, salt and Pepper into a large pot, stir, bring to a boil.

Cut each piece of dough into 1/4 sections, drop into boiling sauce. DO NOT STIR! Use a metal spoon and push dough into sauce using back of spoon, stirring will make them clump togeather.

Reduce heat to simmer and cover for 3-5 minutes.

Enjoy!