Green Tomato Casserold
Submitted by Marie Parker. Page 19, “Let’s Eat!”
4 thick French bread slices, torn into small pieces, about two cups
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
4 medium green tomatoes, cut into 1/4 inch slices, about 1/2 pound, total
1 cup shredded sharp cheddar cheese
1 tablespoon butter
Preheat oven to 400 degrees. Lightly grease a 1 1/2 quart casserole, deep-dish pie pan or 4 ramekins. Place bread in a food processor and pulse to course texture. Combine sugar, salt, and pepper in a small bowl, mix well. Arrange one –third of the tomato slices in the bottom of the pan. Sprinkle on-third of the sugar mixture, one –third of the breadcrumbs, and one -third of the cheddar over tomatoes. Repeat with a second layer.
For third layer, add remaining tomatoes, sugar mixture and breadcrumbs. Dot with butter. Cover with foil.
Bake one hour. Uncover and sprinkle remaining one –third cup of cheddar on top. Bake 5 minutes longer, or until cheese melts. Remove from oven and let stand 15 minutes before serving to allow flavors to blend. Serves four.
Submitted by Janice Miller. “Let’s Eat!” Page 19
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
1/2 cup plus 1 tablespoon all –purpose flour
In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour,. In a skillet, heat half and inch of oil over medium-high heat. Drop batter by tablespoonfuls into the oil, carefully. Cook about 3 minutes per side or until golden brown, turning once. Drain croquettes on paper towels.
Submitted by Susie Fraknam. “Let’s Eat!” page 22
1 package broccoli slaw
1 bunch green onions, deice white and green parts
2 (6 ounce) cans Mandarin oranges, well drained and cut in half
1 cup shopped pecans, lightly toasted
5 ounce package Craisins
2 packages chicken flavored Ramen noodles, crumbled, getting aside flavor packet for later
Combine all ingredients. Toss well.
3/4 cup Canola or light olive oil
1/2 cup sugar
2 chicken-flavor packets from noodles
Mix all dressing ingredients and pour over slaw, mix well. Refrigerate and chill 2 hours before serving
This dish can be made a day ahead and is easy to double. Keeps for several days in refrigerator
Candied Sweet Potatoes
Submitted by Stella Bozeman, “Let’s Eat!” Cookbook Page 28
6 medium sweet potatoes, peeled and sliced
2 cups sugar 1 teaspoon cinnamon
1 teaspoon nutmeg
Pinch of salt
1/2 cup butter
1 tablespoon vanilla extract
Melt butter in a large skillet. Add sweet potatoes and stir to coat. Mix sugar, cinnamon, nutmeg and salt. Sprinkle over sweet potatoes and stir. Cover skillet and reduce heat to low. Cook, stirring occasionally for one hour or until potatoes are candied and sauce turns dark. They should be tender, but a little hard around the edges. Stir in vanilla extract and serve.