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Full Online Book HomeLearning KitchenCasseroles - Vegetable - Tomato Casserole
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Casseroles - Vegetable -  Tomato Casserole Post by :arcturian Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2261

Click below to download : Casseroles - Vegetable - Tomato Casserole (Format : PDF)

Casseroles - Vegetable - Tomato Casserole

1 (16 oz.) can tomatoes
1/2 c. chopped celery
2 Tbsp. butter or margarine
1 tsp. basil
salt and pepper to taste
2 Tbsp. vinegar
1/2 c. chopped onion
1/2 c. chopped bell pepper
1/4 c. sugar (or equivalent of Sweet 'N Low)
2 Tbsp. cornstarch
1/2 c. bread crumbs (see note)

Saute onion, celery and bell pepper in butter. Add tomatoes, sugar, basil, salt and pepper. Bring to a boil.
Mix cornstarch and vinegar together, then add to hot mixture. It will begin to thicken. Mix well and pour into casserole dish.

Sprinkle with bread crumbs (see below). Bake at 400 degrees for 30 to 40 minutes.

Serves 4 to 6.

Bread crumbs note: Melt 1 tablespoon oleo in saucepan and add 1/2 cup bread crumbs.
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Casseroles - Vegetable -  Tomato Cheese Casserole Casseroles - Vegetable - Tomato Cheese Casserole

Casseroles - Vegetable -  Tomato Cheese Casserole
1/2 cup margarine 2 large sweet onions, sliced 1 pkg. (6 oz.) plain croutons 6 large tomatoes, sliced 1/2 tsp. crumbled basil or 2 Tbl. chopped fresh basil salt and pepper 3 cups (12 oz.) shredded Havarti or Monterey Jack Cheese Preheat oven to 350° F.In a skillet, heat butter or margarine and saute onions for 5 minutes. Stir in croutons and saute for another 3 or 4 minutes. In a greased 2 quart casserole layer crouton-onion mixture, tomatoes, sprinkle with basil and salt and pepper, then cheese. End with tomatoes and cheese. Bake in preheated 350 degree oven for 35

Casseroles - Vegetable -  Three Potato Gratin Casseroles - Vegetable - Three Potato Gratin

Casseroles - Vegetable -  Three Potato Gratin
1 tablespoon Butter 2 heads Garlic, split in half 1 quart Cream Salt and white pepper 1 pound White potatoes 1 pound Sweet potatoes 1 pound Red potatoes 2 cups Parmigiano-Reggiano cheese, grated 2 tablespoons Parmigiano-Reggiano cheese, grated (for garnish) 2 tablespoons Chives, chopped Preheat oven to 400 degrees F. Grease an oval souffle' dish with the butter. In a saucepan, bring the garlic and cream to a simmer. Season with salt and white pepper. Simmer the cream for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Peel all 3 types of potatoes and