Uncle Denny's Golden Pork Chops

Uncle Denny's Golden Pork Chops

 From my Aunt Maggie's collection.
Dated 1921. These are a mainstay at my house.

4 pork chops, 1 inch thick

2 cooking applies sliced
2 cups apple cider
1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cinnamon
1 teaspoon nutmeg

Combine the flour, salt, pepper, cinnamon, and nutmeg. Roll pork

chops in this mixture and brown the chops. When chops are brown,
turn down heat, add flour mixture for the gravy, top chops with
sliced apples and add the apple cider until the chops are covered.

Simmer until tender, approximately 1 hour.

AUNT BETTY'S SPARE RIBS

AUNT BETTY'S SPARE RIBS

2 c. chicken bouillon (2 cubes & 2 c. water)

4 cloves garlic, minced

1/2 c. honey

1/4 c. soy sauce

1/4 c. ketchup

Pour all the above (after mixing together) over about 3 lbs. spare ribs and

marinate about 4 hours. Bake spare ribs with marinade about 2 hours at 325

degrees,

basting occasionally.

Corn Salad

Spicy Fresh Corn Salad

SND Note: To cut the kernels off the cob, lay it flat on a cutting board and cut down in a slightly circular motion. The vertical method causes corn to fly around and makes a mess. After removing the kernels, now stand the cob vertically and cut down to remove any missed corn.

Ingredients

6 ears of corn, shucked

3/4 cup red onion (1/2 onion), small-diced

3 tablespoons cider vinegar

3 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1-2 Thai chili peppers or favorite hot pepper, minced (optional)

3/4 cup fresh basil leaves, julienned

Directions

1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

2. In a large bowl, whisk together vinegar, olive oil, salt and pepper. Stir in corn kernels, red onions and chili peppers (if using) evenly. Just before serving, mix in the fresh basil. Adjust seasonings to taste and serve cold or at room temperature.

Makes 4-6 servings

Uncle Jim's Oatmeal Cookies

Uncle Jim's Oatmeal Cookies

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Cookies

Amount Measure Ingredient -- Preparation Method

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

3/4 c Butter or regular margarine

1 c Sugar

2 Eggs -- beaten

2 tb Molasses

1 1/2 c Flour -- sifted

1 t Ground cinnamon

3/4 ts Baking soda

1/2 t Baking powder

1/2 t Salt

3 tb Sour milk

3 c Rolled oats

1/2 c Raisins

Cream together butter and sugar until light and fluffy. Add eggs, one

at time, beating well after each addition. Beat in molasses. Sift together

flour, cinnamon, baking soda, baking powder, and salt. Add dry ingredients

alternately with sour milk to creamed mixture, mixing well after each

addition. Stir in oats and raisins. Drop mixture by teaspoonfuls about 2"

apart on greased baking sheet. Bake at 350 10 to 12 minutes or until golden

brown. Remove from baking sheets; cool on racks.

SOURCE: Farm Journal's Great Home Cooking In America (pg. 173-174)

Corncob or "Make Do" Jelly

Corncob or "Make Do" Jelly

12 corncobs

Water

1 (1-3/4 ounce package) powdered fruit pectin

4 cups sugar

Remove kernels and boil cobs in water to cover for 20 minutes. Drain liquid through a jelly bag. Measure 3 cups strained liquid into a large saucepan; stir in pectin. Bring to a full rolling boil, and then add the sugar. Bring again to a boil, stirring until sugar is melted. Boil hard one minute, then ladle into sterilized jars and seal. Note: Tastes a bit like honey. Can tint with food coloring

Bacon Wrapped Grilled Corn on the Cob

Bacon Wrapped Grilled Corn on the Cob

Servings: 6

Cooking Time: 20 Minutes

Ingredients:

1 pound Bacon

3 ears corn

Steps:

Gently pull back the husk exposing the corn. Do not remove the husk.

Remove the corn silk and use a brush to make sure all the silk is

removed. Bring husks back up around corn and soak the corn with the
silks removed in cold water for 30 minutes. This will prevent the husks
from charring.

Preheat a grill to medium heat. Remove from the water  and pat dry. Gently pull husks back from the corn. Take a strip of bacon and wrap it around the corn. Fold the corn leaves back over, covering the

bacon and corn. Tie the leaves with string and repeat the process for
each ear of corn. (Trim the string so it doesn*t fall into the fire.)

Place the ears of corn on the hot grill and cook, turning occasionally

until bacon is cooked and corn is tender, approximately 15 to 20
minutes.

AUNT MARION'S HAWAIIAN SHORT RIBS

AUNT MARION'S HAWAIIAN SHORT RIBS

1 1/2 c. flour

3 tsp. salt

freshly ground black pepper

5 lb. meaty short ribs, cut in 3-inch pieces

2 Tbsp. butter

2 Tbsp. oil

1/2 c. sugar

2 onions

3/4 c. catsup

3/4 c. water

2 Tbsp. vinegar

1/4 c. soy sauce

1 tsp. chili powder

2 Tbsp. Worcestershire sauce

Preheat the oven to 300°. Mix the flour with two tablespoons salt and pepper

to taste. Dredge ribs in the flour mixture. Heat butter and oil in a large

skillet; add ribs and brown on all sides. Transfer the ribs to a roasting

pan, placing them in a single layer. Sprinkle with sliced onions. Combine

the

catsup, water, vinegar, soy sauce, Worcestershire sauce, sugar, chili powder

and remaining salt and pepper. Pour over the short ribs and onions. Cover

and bake for three hours or until the ribs are very tender. Carefully skim

off all traces of fat. Serve ribs with noodles or rice. Serves five.

MOTHER'S BEST PUMPKIN PIE

MOTHER'S BEST PUMPKIN PIE

One recipe I never change is my mother's pumpkin pie. When she made it the milk was delivered in bottles with cream on the top. She always removed the cream, so now I just use 3 cups milk in this recipe for two 10-inch pies.

2 (10-inch) pie shells

1 large can pumpkin

3 large eggs

3 c. milk

1/2 tsp. salt

1 tsp. nutmeg

1 c. sugar (granulated) (sometimes I use 1/2 brown sugar)

1 tsp. pumpkin pie spice

1 tsp. cinnamon

whipped cream

Put the pumpkin and spices in a heavy kettle and bring

to a boil (it sort of bubbles up). Remove and stir in the eggs

one at a time, beating thoroughly. Add the milk. Pour into

unbaked pie shells and bake at 400 degrees for 15 minutes and turn

down heat to 350 degrees and cook for 45 more minutes or until knife

comes out clean. This is very much like custard. Top with

whipped cream.

MOTHER'S BIRTHDAY BANANA CAKE

MOTHER'S BIRTHDAY BANANA CAKE

1 1/2 c. sugar

1/2 c. margarine or butter

2 eggs

3/4 tsp. soda

1/2 tsp. baking powder

1/2 tsp. salt

1/4 c. sour milk

1 c. light mashed bananas (large chunks)

1 tsp. vanilla

Cream together sugar and margarine; add slightly beaten

eggs. Sift together flour, soda, baking powder and salt. Add

these ingredients to butter mixture, slowly until it is smooth.

Add banana chunks (fold in) and add vanilla. Bake the cake in

2 greased and floured 9-inch layer pans. Bake at 350 degrees for about

30 minutes. Frost with a chocolate frosting. For the best

flavor, refrigerate overnight.

This recipe is from Myrtle Grove, Myrna Mendenhall's

mother. For all the birthdays, for 25 years, she has made this

delicious banana cake.

-

Oatmeal Cookies

MOTHER'S OATMEAL CHOCOLATE CHIP COOKIES

1 1/2 c. flour

1 tsp. soda

1 tsp. salt

1 c. shortening

3/4 c. brown sugar

3/4 c. white sugar

2 eggs

2 c. oatmeal

1 tsp. hot water

1 tsp. vanilla

1 c. chopped nuts

large bag chocolate chips

Mix all ingredients and bake on greased sheet at 350 degrees

for 10 to 12 minutes.

My mother got this recipe in junior high home economics

class in the late 30's. It's as good now as it was then!

Tomato & Fontina Quiche

Tomato & Fontina Quiche
Yield: 4 Servings
Ingredients and directions for this recipe
9" Pie Shell; unbaked
1/2 c Sun-Dried Tomatoes; marinated in oil
1 c Italian Fontina Cheese; grated
1/3 c Scallions; thinly sliced
1 1/4 c Half-and-Half
2 lg Eggs
White Pepper; to taste

Prick the bottom of the pie shell with a fork. Chill for 30
minutes or freeze for 15 minutes.

Preheat the oven to 425F. Line the pie shell with waxed paper and
fill with pie weights or beans. Bake for 10 minutes, remove the
paper and weights, and continue to bake for another 5 to 6 minutes,
or until golden. Reduce the oven temperature to 375F and cook the pie
shell while you prepare the filling.

In a bowl, toss together the tomatoes, cheese, and scallions.
Sprinkle the mixture evenly in the pie shell. In a bowl, whisk
together the half- and-half, eggs, and pepper. Pour into the shell
and bake for 30 to 35 minutes, or until a knife inserted 1/2 inch
from the edge comes out clean. The custard in the center of the
quiche won't be fully set, but it will continue to cook after being
removed from the oven. Let stand for about 20 minutes. Serve warm.

Although other cheeses, especially Swiss, work well with this
recipe, it is really worth the effort to seek out a high-quality
fontina cheese. The nutty, sweet flavor of fontina and it's terrific
texture when melted are a wonderful complement to the salty, chewy
tomatoes.

"OLDEN TIMES SCALLOPED TOMATOES"

"OLDEN TIMES SCALLOPED

TOMATOES"

3 c. tomatoes
1/4 c. butter
3 c. dry bread crumbs
3 Tbsp. sugar
1 tsp. salt
dash of pepper and allspice

Heat tomatoes and butter until butter melts. Mix in crumbs, sugar, salt and
pepper. Put into buttered (9 x 13-inch) baking dish. Sprinkle allspice on
top.
Bake uncovered at 400° for about 40 minutes.

SCALLOPED TOMATOES

Not really a recipe, more like directions, but it looks worth a try.

SCALLOPED TOMATOES

Peel & slice tomatoes. Cover bottom of baking dish with a layer of tomatoes. Season with a little cayenne pepper, and salt; sprinkle with bread crumbs. then bits of butter on top. Repeat until dish is full, having the last layer crumbs with butter on top. Bake in a quick oven for 20 to 30 minutes.

From my Great-Grandma's recipes, all folded up and torn. I'm 54 so it's quite old!

Tomato and Zucchini Gratin

Tomato and Zucchini Gratin

Recipe By :Michael Lomonaco
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ripe plum tomatoes
3 pounds firm zucchini
1/2 cup dried bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper -- to taste
1/4 cup fruity olive oil

Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red an d green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.

From Michael's Place Show # 1A23

Tomato Zucchini Casserole

Tomato Zucchini Casserole

6 c diced zucchini
4 T melted butter, divided
2 tomatoes, diced
4 oz shredded cheddar cheese
1 c bread crumbs
2 eggs, beaten
2 T minced onion
1 T parsley
1 t basil
1/2 t garlic powder
1/2 t salt
1/2 t pepper

Saute zucchini in 2 tablespoons butter; drain. Combine with remaining ingredients. Transfer to an un-greased 2 qt. casserole dish. Bake, uncovered, at 350 degrees for 25 minutes.

Salsa Cake

Salsa Cake

2 cups flour
1 1/3 cups sugar
4 t. baking powder
1 t. baking soda
3/4 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground allspice
1 cup Roasted Pepper and Tomato Salsa (Recipe follows)
1/2 cup shortening
2 eggs
1/3 cup water
1 recipe cream cheese frosting (recipe follows)

Mix flour, sugar, baking powder, soda, cinnamon, cloves, and allspice in
a mixing bowl.Add salsa and shortening. Beat 3 minutes or until well
mixed, about 300 strokes. Beat in eggs and water, 3 minutes or 300
strokes. Grease and flour two 8 inch round cake pans, lined with baking
or parchment paper. Pour in batter, spreading evenly. Bake in a 350 oven
for 30 to 35 minutes or until a wooden pick inserted near center comes
out clean. Cool and frost with cream cheese frosting.

Cream cheese frosting:

Mix together:

6 oz. soft cream cheese
4 cups confectioners' sugar
2 T. soft butter or margarine and 1/2 t. vanilla. Spread over cake.

Roasted Pepper and Tomato Salsa

1 can crushed tomatoes (15 oz)
1 cup chopped roasted red bell pepper
2 cloves garlic -- peeled and minced
2 T. chopped cilantro or parsley
1 t. minced jalapeño chili pepper
1 T. olive oil
2 t. cider or balsamic vinegar
1/4 t. salt

Combine tomatoes and chopped red peppers in a mixing bowl. In a skillet,
cook the garlic, cilantro and chili pepper in olive oil until garlic is
soft. Stir into tomato mixture with vinegar and salt. Makes about 2 ½ cups.

Source: Marlboro Country Cookbook

West Coast Tomato Pie

West Coast Tomato Pie with Crème

Fraiche and Mozzarella

One 9-inch pie crust
3 pounds ripe tomatoes
1 tablespoon olive oil
1/2 teaspoon Maldon sea salt
1/4 teaspoon black pepper
2 small leeks or 1 large leek, thinly sliced
3/4 cup roughly chopped fresh basil
1 1/2 cups grated mozzarella
1/2 cup crème fraiche
1 cup grated Dry Jack cheese

Preheat oven to 375

Slice tomatoes in half and gently squeeze most of the seeds out. Cut the tomatoes into 1/2-inch slices. Put them in a large bowl and toss with olive oil, salt and pepper. In a shallow baking pan lined with parchment, roast the tomatoes for 1 hour.

While the tomatoes are roasting:

Prick the pie crust all over the bottom with a fork and pre-bake it in the oven for 10-15 minutes. Remove and let cool.

Sauté the leeks in a drizzle of olive oil until soft and lightly browned. Set aside.

Mix the crème fraiche with the mozzarella. Set aside. (If using fresh mozzarella, freeze it for an hour and it will be easier to grate)

When the tomatoes have cooked for an hour, remove them from the oven and drain off any liquid. Return the tomatoes to a large bowl and mix in basil and leeks. Put the tomatoes in the pie shell. Cover with a layer of the crème fraiche and mozzarella. Sprinkle the Dry Jack cheese on top.

Bake for 45 minutes until the top is browned. Resist all urges to cut into the pie until it is completely cooled.

Tomato And Mozzarella In Filo Pastry

Tomato And Mozzarella In Filo Pastry

Yield: 1 servings
Ingredients and directions for this recipe
5 Layers of filo pastry
2 oz Melted butter
1 tb Onion; chopped
1 ts Garlic; chopped
Seasoning to taste
1 c Chopped plum tomatoes
1 Handful basil
1 tb Tomato puree

TOPPING
Sliced tomato
5 sm Slic mozzarella cheese
Stoned black olives

Alternate layers of filo and butter are shaped inside a small ovenproof
dish and baked for ten minutes in a medium oven.

Take the baked filo out and that is your case for the filling.

Fry all the filling ingredients together for two minutes with a little
olive oil and spoon into the filo case.

Topping:

Place alternate layers of tomato and cheese on top of the filling. Then
fry
the olives with a little basil in olive oil and pour over as a final
aromatic touch

Tomato Basil Pie

Tomato Basil Pie

9 inch ready-made refrigerated rolled pie crust
2 large yellow tomatoes, sliced 1/4 inch thick
1 red tomato, sliced 1/4 inch thick
8 ounces mozzarella, sliced
1/4 c chiffonade basil leaves
salt and freshly ground black pepper
1/4 t red pepper flakes
Extra virgin olive oil

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Roll out pie dough to form a 10-inch circle and place on parchment paper. Layer the tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Top with basil. Sprinkle with salt and pepper and red pepper flakes. Fold the edges of the dough inward over the filling to create a pleated crust. Brush pie with olive oil.

Bake for 35 minutes.

Yield: 4 servings

Low Fat Baked Fish with Spinach and Tomatoes

Low Fat Baked Fish with Spinach and Tomatoes

Source : Fiona Haynes, Your About.com Guide to Low Fat Cooking.

Only five ingredients and one baking dish. What more could you want on a
busy evening?
This low fat baked fish dish also happens to be highly nutritious.
Mop up the juices with some whole grain bread.

INGREDIENTS:

1 6-ounce bag of baby spinach
4 white fish fillets
Freshly ground black pepper
1 14.5-ounce can crushed tomatoes
1/2 cup reduced fat shredded cheese

PREPARATION:

Preheat oven to 375 degrees.
Rinse spinach and place at the bottom of a glass baking dish.
Season fish fillets with freshly ground black pepper.
Lay fish on top of spinach.
Pour canned tomatoes on top and sprinkle with cheese.
Bake for 15-18 minutes.

Serves 4.

Tomato & Zucchini Gratin

Tomato & Zucchini Gratin

Serving Size: 4

1 pound Creole or beefsteak tomatoes -- cut 1/4 slices

1 pound Zucchini -- cut 1/4 slices

3 tablespoons Olive oil

1 cup Fine bread crumbs

1/2 cup Finely-chopped mild herbs

1 (basil -- chervil, tarragon,-- etc.)

1/2 cup Grated Parmigiano-Reggiano cheese

1 Salt -- to taste

1 Freshly-ground black pepper -- to taste

1 === garnish ===

1 Emeril's essence -- see * note

1 Chopped fresh parsley

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven 400 degrees. Lightly grease four individual gratin dishes with olive oil. Season each slice of the tomatoes and zucchini with salt, pepper, and 1 tablespoon olive oil. In a small mixing bowl, combine the bread crumbs, herbs, cheese and remaining olive oil. Mix thoroughly. Season the bread crumbs with salt and pepper. Alternate layers of the tomatoes and zucchini in each gratin dish. Sprinkle the bread crumb mixture over the top of the vegetables. Place in the oven and bake for 15 to 20 minutes, or until the top is golden brown. Garnish with Emeril's Essence and parsley.

This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse from the TV FOOD NETWORK - (Show # EE-2359 broadcast 04-15-1998) Downloaded from their Web-Site - http://www.foodtv.com

Tomato & Rice Casserole

Tomato & Rice Casserole

Yield: 4 Servings
Ingredients and directions for this recipe
4 ts Butter
1/2 c Uncooked Rice
1 c Liquid from canned tomatoes
1 3/4 c Canned tomatoes, drained
2 ts Chopped parsley
1 1/2 ts Salt
1/2 ts Pepper
4 tb Grated Parmesan cheese
Chopped chives

1. Saute the rice in the butter in a fry pan until the rice is golden
brown. Put into the crock pot. 2. Pour the tomato liquid, tomatoes,
parsley, salt and pepper into the crock pot and mix well. 3. Cover
and cook on low setting (200oF - 100oC) for six to eight hours. 4.
Sprinkle with Parmesan cheese and chopped chives before serving.

Stewed BAKED Tomatoes

Stewed BAKED Tomatoes

1 (#2) can tomatoes

3 slices very stale bread

3 tbsp. butter

1/4 c. sugar

Mix together and cook in Pyrex bowl. Bake at 350 degrees about 30 minutes.

Tomato Beef Bake

Tomato Beef Bake


6 ounces Medium Egg Noodles
1 pound Ground beef
1 medium Onion -- chunked
2 Garlic cloves -- minced
3 medium Tomatoes -- chunked
1 medium Green pepper -- chunked
1/4 cup Soy Sauce

Cook noodles in boiling water according to package directions, omitting salt; drain. Brown beef with onion and garlic; cook until onion is translucent. Add remaining 3 ingredients; stir to combine. Bring to boil and cook only until tomatoes are heated through. Stir in noodles; turn into 2-quart baking dish. Bake, uncovered, in preheated 350 F. oven 20 minutes.

SEAFOOD TOMATO AU GRATIN

SEAFOOD TOMATO AU GRATIN

Serves 4

This delicious crust-less quiche is excellent served with rice and a
vegetable salad.

1 - 350 g (approx.) package frozen breaded or battered fish sticks,
fillets or portions
2 tbsp butter or margarine
2 tbsp all-purpose flour
2 cups 2% milk (divided)
1/4 tsp dried mustard & dash pepper
2 tomatoes, sliced into 2-14 slices (peel if desired)
1 egg
2/3 cup Old Cheddar cheese

Set aside 8 fish sticks.
Cut in half.
Arrange remaining fish sticks in the bottom of a 9 in. square or round
baking dish (pie plate).
Set aside.
Melt 2 tbsp butter in medium saucepan.
Stir in flour and cook 1 minute.
Stir in 1-1/4 cups of milk and cook stirring constantly until thickened
and smooth.
Stir in mustard and pepper.
Put remaining fish sticks (cut in half) around edge of dish.
Pour sauce over fish.
Cover with tomato slices.
Beat egg and remaining milk together.
Pour over tomatoes.
Sprinkle with cheese.
Bake, uncovered at 325 deg F 45 minutes or until golden brown.

Aunt Rose's Famous Green Tomato Casserole

Aunt Rose's Famous Green Tomato Casserole

"Rainbow Cooks" Author: Rainbow Whole Foods Cooperative Grocery

3 large green tomatoes, skin on
1 large yellow onion
Bread crumbs
Salt and pepper to taste
Olive oil

Preheat oven to 350 degrees. Thinly slice tomatoes and onion. Grease a 1- or 2-quart casserole. Layer tomatoes and onions. Salt and pepper each layer. Cover with a thin layer of crumbs. Drizzle with olive oil.

Bake 30-45 minutes. Serves 4.

Mississippi Cooks: Featured Cookbook
from the March 2003 issue of Today in Mississippi

Greek Cheese Pie with Tomatoes and Onions

Greek Cheese Pie with Tomatoes and

Onions

1 deep dish pie shell (9") baked unfilled in a 400 oven for about 10
minutes or until golden brown
3/4 pound feta cheese, crumbled and mashed
4 eggs
1 cup cream (can substitute half and half)
1/4 cup grated Parmesan cheese
3/4 cup finely chopped stewed tomatoes, drained (about 3/4 of a 1 lb. can)
1/2 cup chopped green onions
Salt and pepper to taste (Please keep in mind that the cheese is salty)

Prepare pie shell and set aside.
Beat together the feta cheese, eggs, cream and grated Parmesan cheese
until the
mixture is nicely blended.
Place pie shell on a cookie tin.
Leave pie shell in pan.
Scatter tomatoes and green onions evenly over baked pie shell.
Pour egg mixture over.
Place in a 350 oven and bake for 40 to 45 minutes or until custard is
set and top is golden.

Serves 6

Source: With Love from Darling's Kitchen via The BakeryShoppe mailer on
yahoogroups.com

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes
Serves: 6
Source: Light & Tasty August/September 2007

"No matter how many tomatoes I give to neighbors, I always have too many left for my family to eat," writes Kay Lunsford of Charlotte, North Carolina. "So I came up with this yummy recipe that helped us out with my predicament!"

Ingredients:

3 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
3 tablespoons seasoned bread crumbs
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons canola oil

Instructions:

Cut tomatoes in half widthwise; place cut side up in an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredientsl; sprinkle over tomatoes.

Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.

Yield: 6 servings.

Roasted Tomatoes with Cannellini Beans & Kalamata Olives

Roasted Tomatoes with Cannellini Beans &

Kalamata Olives
Makes 4 servings

1 1/2 pounds Roma tomatoes, trimmed and quartered
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground black pepper
1 15-ounce can cannellini or white kidney beans, rinsed and drained
2 tablespoons chopped pitted Kalamata olives or 1 tablespoon small capers,
rinsed and blotted dry
1 teaspoon minced garlic
2 tablespoons torn fresh basil leaves

Arrange tomatoes, skin side down, in a shallow pan and drizzle with oil.
Sprinkle with salt to taste and a grinding of black pepper. Roast in a
450-degree oven until the tomatoes begin to brown on the edges, turning
once, about 35 minutes. Remove the pan from the oven and reduce the oven
temperature to 350 degrees. Add the beans, olives and garlic to the
tomatoes
and stir gently just to blend. Return to the oven and roast until heated
through, about 10 minutes. Sprinkle with basil. Spoon onto a deep platter
or
shallow bowl and serve.

Baked Shrimp with Feta and Tomatoes

Baked Shrimp with Feta and Tomatoes

Ingredients:

36 large uncooked shrimp
3 ounces feta cheese
12 ounces plum tomatoes, finely chopped
6 Tbsp. butter
3/4 cup dry vermouth
3 cloves of garlic
1/4 cup loosely packed parsley
3/4 tsp. oregano
1/4 tsp. red pepper flakes
salt

Preheat the oven to 350 degrees.
Peel and de-vein the shrimp.
Mince the garlic.
Mince the parsley and set aside.
Melt the butter in a large enough skillet so that you can cook the
shrimp in a single layer.
Add the garlic, shrimp, oregano, pepper flakes and salt to taste.
Cook, turning once, until the shrimp are almost pink.
Transfer to a large casserole dish.
Add the vermouth to the skillet and boil until reduced by half.
Add any accumulated juices from the shrimp.
Add tomatoes and stir for 30 seconds.
Top the shrimp with this mixture and then crumble the feta cheese over
everything.
Bake until the cheese is bubbly, about 15-20 minutes.
Sprinkle with the parsley.
Let stand for a few minutes and then serve.

Servings: 6

Spicy Tomato Jam

Spicy Tomato Jam

By Dana Treat
WebMD Recipe from Foodily.com

I decided to make this jam because it came from a trusted cookbook and is something I have thought of making on many different occasions. I imagine it would be good with goat cheese on top of crostini. I’m sure it would make a good omelet filling. But I also think it would be really good with meat – pork most likely. So I filled my kitchen with the intoxicating smell of cherry tomatoes cooking down with sugar and spices and then spooned it up into a jar. It was a huge hit with the whole family.

Ingredients

1 pound ripe cherry tomatoes, about 3 cups
4 tbsp. sugar
4 tbsp. light brown sugar, packed
2 tbsp. grated fresh ginger
1/2 lemon, sliced into thin half moons
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. ground cloves
2 tbsp. unfiltered cider vinegar
Salt and cayenne pepper

Instructions

Combine the tomatoes, sugars, ginger, lemon, spices, and 1 1/2 tablespoons of the vinegar in a medium-size, heavy-bottomed saucepan. Add a pinch of salt and a pinch of cayenne and cook over medium-high heat, stirring often, until the tomatoes cook down to a jam and the sugars are bubbly and caramelized, 15-20 minutes. Set aside to cool. Add the remaining 1/2 tablespoon vinegar to taste.

Total Servings: 32

Tomato Pie

Tomato Pie

1 pie crust
8 oz., cheese, Monterey jack and cheddar blend
About 3 large tomatoes, wedged
3 chopped scallions (include those delicious green tops!)
Fresh herbs, or dried. (like Basil and Oregano
2 Tbsp. Bread Crumbs
2 Tbsp. Parmesan Cheese
1 Tbsp. Melted Butter

Pre-cook the crust for 10-12 minutes. Set aside to cool for 5 minutes, then layer with cheese first, a single layer of tomatoes, chopped onions, herbs ( 4 TBLS. fresh herbs, or 2 tsp. dried), sprinkle with Bread Crumbs, Parmesan Cheese and drizzle melted butter on top. Bake at 425 for 25 minutes.

SCALLOPED TOMATOES MADE WITH HOME-CANNED TOMATOES

SCALLOPED TOMATOES MADE WITH

HOME-CANNED TOMATOES

4 slices white toast
4 Tbsp. margarine
1/2 tsp. garlic salt
1 tsp. grated onion
1 tsp. salt
1/2 tsp. pepper
2 1/2 c. canned tomatoes

Spread toast with 2 tablespoons butter; sprinkle with garlic salt and cut
into cubes. Combine tomatoes, onion, salt and pepper. Place cubes in greased
casserole
dish. Add tomatoes. Pour remaining melted butter over top. Bake in 375° oven
for 20 minutes.

I add two more slices of bread, buttered and toasted, to the top of the
casserole and sometimes sprinkle grated cheese over the top.

Tomato Spinach Surprise

"TOMATO SPINACH SURPRISE"

4 large firm tomatoes
4 c. chopped frozen spinach, drained well
4 Tbsp. onion, finely chopped
4 Tbsp. packaged, dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
3 eggs, well beaten
ground ham

Sauce:

4 Tbsp. butter
4 Tbsp. flour
2 c. milk
8 Tbsp. grated Parmesan cheese

Cut thin slice from stem end of tomatoes. Scoop out pulp, leaving outer
shell. Combine spinach, onions, ham, bread crumbs and seasonings; mix well.
Place
2 tablespoons spinach mixture in bottom of each shell. Put 1/4 of beaten egg
mixture into each shell. Spoon remaining spinach mixture over eggs. Place
tomato in shallow baking dish; add water to depth of 1 inch. Bake at 350°
for 40 minutes. Pour sauce over tomatoes.

To Make Sauce: Melt butter over medium heat. Remove from heat; blend in
flour. Add milk gradually, stirring constantly. Return to heat; add cheese,
stirring
until sauce thickens and comes to a boil. Makes 2 cups. Serves 4.

Tomato Paella

Tomato Paella


There is no better culinary ambassador of Spain's Valencia region than paella. While the dish normally contains meat or seafood or some mix of the two, this veggie version offers a delicious alternative with the roasted red tomatoes offering a pleasing feast for the eyes.

Ingredients:

3 1/2 cups stock or water
1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon tomato past
Large pinch saffron threads (optional)
2 teaspoons Spanish pimentón (smoked paprika), or other paprika
2 cups Spanish or other short-grain rice
Minced parsley for garnish.

Instructions:

1. Preheat oven to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
2. Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.
3. Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
4. Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.