|
| |
| This 'n That Squares | Serves | 6 |
| Mix rice, cheese, peas, onions, salt and dill weed. Spread mix evenly in greased baking dish. Mix eggs and milk; pour over rice mix.
Bake at 350 until set, about 45 min. Sprinkle w additional dill if desired. |
| Cheese, Cheddar | 2 |
| c shredded |
Tomato
Bread Pudding
Preheat oven to 400. Butter a 3-qt
shallow baking dish (13 x 9 inches). Toss tomatoes in bowl w herbes de Provence,
1 T olive oil, 3/4 tsp salt and 1/2 tsp pepper. Arrange tomatoes, cut sides up,
in large heavy 4-sided sheet pan. Cut off and discard 1/4 inch from top of
garlic head to expose cloves, then put on a sheet of foil and drizzle w 1 tsp
oil. Wrap garlic in foil and roast in pan w tomatoes until tomatoes are browned
but still juicy and garlic is soft, 5--60 min. Cool garlic to warm, then force
through medium mesh sieve w rubber spatula, discarding skins. Reserve puree.
While garlic cooks, toss bread cubes in large bowl w remaining oil until coated,
then spread out in a large 3-sided sheet pan and bake until golden brown, 20-25
min. Cool in pan. Reduce oven to 350. Whisk together milk, cream, eggs garlic
puree, 2 tsp salt and 1.5 tsp pepper. Stir in cheeses. Transfer bread to baking
dish, then pour egg ix over bread and add tomatoes, pushing some down between
the bread cubes. Bake until firm to the touch and golden brown in spots, 50-60
min. (Can be made one day ahead and chilled, covered. Reheat, covered w foil in
350 oven.)
Tomato 3 lb plum, halved lengthwise
Herbs 1.5 tsp
Olive Oil 0.5 c ev
Garlic 1 head
Bread Cubes 10 c
Milk 2 c
Heavy Cream 1 c
Egg 8
Cheese, Fontina 2 c coarsely grated (9 oz)
Cheese, Parmesan 0.5 c grated
Tomatoes, Cherry, Roasted w Mint
Serves 4
| Preheat oven to 425. Toss tomatoes w other ingredients except mint and roast in middle of oven
till skins just begin to split, 5-10 min. Sprinkle w mint. |
| Tomato | 1 |
| pt cherry or grape |
| Mint | 2 |
| tsp finely chopped fresh |
Tomato Halves, Saucy Mustard
Serves 6
| Cut
tomatoes crosswise in half; sprinkle w salt and pepper. Mix remaining ingredients and spread 1T on each half. Place on lightly
buttered baking sheet. Bake at 500 until tender, 10-12 min. |
| Tomato Slices, Breaded | Serves | 4 |
| Combine eggs, milk, salt and pepper. Cut tomatoes in 3/4" thick slices. Dip in cracker crumbs, then in egg mixture. Dip again in
crumbs. Fry in hot oil till browned. Sprinkle w cheese. Cover and cook over very low heat
till cheese is nearly melted. |
| Cheese, Cheddar | 0.5 |
| c shredded |
|
Melt butter and
blend in flour. Gradually add tomato sauce and cook, stirring constantly,
until thickened. Beat yolks thoroughly. Let sauce cool slightly and mix w
yolks. Add tomato pulp and season to taste. Beat whites until stiff but
not dry and fold gently through tomato mix. Pour into buttered 2 qt.
soufflé dish, set into 1" of water and bake at 375 for 1 hr.
Mushrooms make a nice addition. |
|
Tomato |
1 |
|
c chopped,
peeled & seeded |
|
Cut tomatoes in
halves crosswise. Mix flour, salt and pepper and dredge slices. Sauté in
butter until golden and tender. Remove all but 2 slices to a hot platter.
Stir 3T flour into butter and tomatoes left in skillet. Stir in remaining
ingredients and cook till creamy. Pour on tomatoes, |
|
Tomatoes,
Fried w grapes (Pomodori con uva) |
Serves |
4 |
|
In food
processor, puree half of grapes and pour through fine sieve into bowl,
pressing hard on solids. Lightly crush garlic, leaving each clove in 1
piece. Cut tomatoes into 1/2" slices, discarding seeds and end
pieces. Put flour in a shallow bowl and dredge 6 slices in flour, knocking
off excess. In non-stick skillet cook garlic in 1/4 c oil over moderately
high heat, stirring, until golden and discard garlic. Add floured slices
and fry until golden, 2 min on each side, transferring them to platter and
season. Dredge and cook remaining slices, adding 2T oil as necessary. Put
on platter. Stir juice and tomato sauce into skillet and return tomatoes
to skillet. Simmer 1-2 min or until liquid is absorbed. Sprinkle w grapes |
|
Grapes, Seedless |
0.75 |
|
lb seedless |
|
Tomato |
3 |
|
lb, firm green
(6) |
|
Tomatoes,
Mushroom Stuffed |
Serves |
4 |
|
Melt butter and
sauté mushrooms w onions for 5 min. Blend in flour salt and pepper; stir
in cream. Cover and simmer gently for 10 min, stirring occasionally. Cut
off top slice of tomatoes; scoop out center. Sprinkle inside w salt and
pepper; fill w creamed mushrooms. Place in buttered shallow casserole.
Sprinkle w cheese. Bake at 375 for about 15 min |
|
Mushrooms |
0.5 |
|
lb fresh, sliced |
|
Cheese, Cheddar |
2 |
|
T grated |
|
Tomatoes,
Stuffed & Baked |
Serves |
|
Mix grated
cheese, egg yolks, sour cream, and EITHER mustard OR curry powder,
(mushrooms are optional), chopped green onions, salt & pepper. Stuff
hollowed out tomatoes. Top w/ bread crumbs, dot w/ butter and bake 15 min
at 325 |
|
Cheese, Cheddar |
1 |
|
cup, grated |
|
Vegetable
Combo |
Serves |
10 |
|
Peel onions and
put in crock pot. Cook apples in butter 5 min and add to onions. Add stock
and port. Cook on low 12 hours. Steam beans until crisp. Add to pot. Stir
gently and serve topped w sautéed almonds. |
|
Apples |
4 |
|
large, unpeeled,
sliced & quartered |
|
Beans, Green |
1 |
|
lb, wide Italian |
|