Tag Archives: side dish

Asparagus with Balsamic Tomatoes

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , ,
Asparagus with Balsamic Tomatoes

Asparagus with Balsamic Tomatoes

Fresh asparagus are now appearing in the produce aisles of the market, and I look forward to its reappearance each year.  This is one vegetable I really love.  When I first start cooking it again I usually just steam it briefly so it’s just crisp tender and serve it with a little butter or spritz it with lemon juice.  But after having it that way a few times I start looking for ways to dress it up and offer more variety.

So pretty when plated.

So pretty when plated.

This recipe is a new and different way that I have found to prepare it.  The asparagus is cooked briefly, and while that’s going on you make a sauce out of olive oil, garlic, grape tomatoes and balsamic vinegar.  When you serve it, sprinkle goat cheese over the top.  This makes a great side dish to go with almost any entree I can think of.  Every bite provides some crispness from the asparagus, some tartness from the balsamic tomato sauce, and then some creaminess from the goat cheese.  What a mouth sensation!!   I was so happy to see that there was some leftover, because I’m having it again tomorrow with a poached egg for my lunch.

Can you also believe that you can get so much pleasure and goodness for only 69 calories and 6.5 g carbohydrates/serving?  Yes,  my kind of dish, indeed.

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ASPARAGUS WITH BALSAMIC TOMATOES

Yield:    4 servings

Ingredients:

Just a few ingredients needed.

Just a few ingredients needed.

  • 1 pound asparagus, trimmed
  • 2 teaspoons extra virgin olive oil
  • 1  1/2 cups halved grape tomatoes
  • 1/2 teaspoon minced fresh garlic ( 1 small clove)
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 3 tablespoons crumbled goat cheese
  • dash black pepper

Directions:

1.  Cook asparagus in boiling water 2 minutes or until crisp-tender.   Drain and keep warm.

2.  Heat olive oil in a large skillet over medium-high heat.  Add tomatoes and garlic; cook 5 minutes.

Sautéing the tomatoes and garlic.

Sautéing the tomatoes and garlic.

Stir in vinegar; cook 3 minutes.  Stir in salt.

Add in balsamic vinegar and salt.

Add in balsamic vinegar and salt.

3.  Arrange asparagus on a platter; top with tomato mixture.  Sprinkle with cheese and pepper.

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SOURCE:   Cooking Light;   April, 2011

Cornbread with Broccoli and Cheese

Posted by deliciousonadollar in Side Dish and tagged with , , , , , ,
Cornbread with Broccoli and Cheese

Cornbread with Broccoli and Cheese

Here’s a recipe that Mr. D. and I really like.  I make it often when we have chili, as a way to expand the meal, when we are having chili the second time around.  This is a moist cornbread with a slightly sweet corn flavor and can be served as a side dish with any meat entrée.  Adding the broccoli is a good way to get picky eaters to eat some veggies, and the cheddar cheese just seals the deal in my opinion.

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The original recipe for this dish calls for cottage cheese, but I had a small amount of ricotta cheese to use up so I used that instead.   The texture of the cornbread was moist and creamy, but could be cut into squares.  The dish you see here in my pictures contains only half a recipe (9″-square pan), but the full recipe makes a 13 x 9″ pan.

CORNBREAD WITH BROCCOLI AND CHEESE

Yield:   serves 12IMG_6322

Ingredients:

  • 1 cup cottage cheese ( or substitute ricotta cheese)
  • 3/4 cup butter, melted (for half recipe use 4 Tablespoons)
  • 4 eggs
  • 2  ( 8.5-ounce) packages corn muffin mix
  • 1 ( 10-ounce) package frozen chopped broccoli, thawed and squeezed dry.
  • 1 large onion, chopped
  • 1  1/2 cups shredded cheddar cheese, divided**

**  If you would like to off-set the sweetness of the cornbread, go with an extra sharp cheddar.

Directions:

1.  Preheat oven to 375*F.  Grease a 13 x 9-inch baking dish.

2.  Whisk cottage cheese, butter and eggs in a large bowl.  Stir corn muffin mix into the mixture just until moistened.  Fold in broccoli, onion, and 1 cup cheese.   Pour into prepared baking dish and sprinkle with remaining 1/2 cup cheddar cheese.

Ready for the oven.

Ready for the oven.

3.  Bake until a toothpick inserted into the center comes out clean, 35 – 40 minutes.  Cool in the pan for 10 minutes before slicing and serving warm.

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SOURCE:   Allrecipes.com

Brown Rice Pilaf

Posted by deliciousonadollar in Side Dish and tagged with , , , , , , , ,
Brown Rice Pilaf

Brown Rice Pilaf

In my attempts to add more fibre and whole grains to our diet, I’ve turned to brown rice.  Brown rice is unpolished rice, with only the husk removed.  Up until fairly recent I did not cook brown rice because it seemed to take a long while to cook.   Now, however, there are several ways to get this wholesome grain into your diet without the time involved in cooking it.  It is available in a package as pre-cooked and only involves heating it up in the microwave (such as Uncle Ben’s).  This same company also makes a boil-in-the-bag brown rice that only takes 10 minutes to cook.  With this kind of convenience, there is no reason to avoid brown rice any longer.

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This recipe for rice pilaf using brown rice included two additional ingredients that I particularly love:  mushrooms and leeks.  Nuts may also be added such as almonds or pecans, providing a little additional crunch.  Rice pilaf is a great go-with served with just about any kind of meat or fish, or as a side dish in a meatless meal.  Using the rice as a base you can add whatever additional ingredients suit your fancy and turn out a dish that is nutritious and enjoyable all rolled into one.

BROWN RICE PILAF WITH ALMONDS

Yield:   Serves 4

Ingredients:

  • 1 (8.8 oz.) package pre-cooked whole-grain brown rice, or a bag of boil-in-the-bag brown rice
  • 2 tsp. olive oilIMG_0142
  • 1 medium size leek, sliced white and light green parts
  • 2 cups shiitake mushrooms, sliced
  • 1/4 cup water
  • 3 Tbsp. sliced almonds
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Directions:

Cook the brown rice according to package directions.

Heat a large skillet over medium heat.  Add the olive oil to the pan and swirl to coat.  Add the thinly sliced leek and the mushrooms and sauté for 4 minutes or until tender, stirring occasionally.

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Add 1/4 cup water, scraping pan to loosen browned bits.  Stir in the almonds, salt and pepper.

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Stir in the cooked rice, and stir to blend.

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Transfer to serving dish.

Brown Rice Pilaf with Almonds

Brown Rice Pilaf with Almonds

SOURCE:   Cooking Light

Not Your Mother’s Green Bean Casserole

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,
Green Beans and Mushrooms with Fried Onions

Green Beans and Mushrooms with Fried Onions

One side dish that my family loves is Green Bean Casserole.  Over the holidays I made it ” from scratch”, and lightened it up by making a thinner mushroom sauce.   I have been meaning to tell you about it, but there has been so much to cover I    never got around to it.  So while it’s fresh in my mind, let me share with you how I made it.  It definitely does NOT contain canned or frozen green beans, or canned condensed cream of mushroom soup.  What it does contain is fresh green beans, fresh mushrooms, cream sauce made with real cream and crisp fried onions. The fresh mushrooms give this dish a deep meaty flavor that just doesn’t compare with the canned soup version.   We all thought it was wonderful, and maybe you will, too.

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NOT THE CLASSIC (YOUR MOTHER’S) GREEN BEAN CASSEROLE

Yield:   Serves 6, or more if  a) you have lots of sides on the table or b) use the higher amount (1.5 – 2 pounds) of green beans.

Fried Onions:IMG_5761

  • 2 medium yellow onions, halved and thinly sliced
  • 1/4 cup all-purpose flour
  • 2 Tbsp. panko or plain breadcrumbs
  • 1/2 tsp. salt
  • freshly ground black pepper
  • canola, safflower, or other high-heat oil, for frying

Mushroom Sauce:

  • 3 Tbsp. butter
  • 12 oz. mushrooms, thinly sliced or coarsely chopped

    What you need for the mushroom sauce.

    What you need for the mushroom sauce.

  • few gratings fresh nutmeg (optional)
  • freshly ground black pepper
  • 3/4 tsp. salt
  • 2 garlic cloves, minced
  • 3 Tbsp. flour
  • 1  1/2 cups vegetable or chicken broth
  • 1/2 cup heavy cream

Assembly:

1.  1 to 2  pounds green beans, washed well, tips and tails removed.  You may leave them whole or cut to desired length.

2.  Make crispy onions:   Toss onions with flour, breadcrumbs and salt and pepper.  Heat 1/2-inch or so of oil in a 12-inch skillet until a drop of water flicked into it will hiss and sputter.  Add onions, just a handful at a time in something close to a single layer, and fry until a light golden brown (they’ll get more color in the oven).

Fry onions in a single layer. Don't crowd the pan.

Fry onions in a single layer. Don’t crowd the pan.

Remove with a large slotted spoon, letting oil drip off, back into the skillet.  Spread onions out on paper towels to drain.  Repeat with remaining onions.  Set aside until needed;  this makes a lot.

Spread on paper towels to drain.

Spread on paper towels to drain.

More onions.....

More onions…..

3.  Prepare the beans:  Bring a large pot of salted water to boil and boil beans for 5 minutes, till crisp tender.  Drain beans, and rinse until cold water to stop the cooking action.  Drain again, and set aside.

Cooking the green beans.

Cooking the green beans.

Preheat the oven to 400*F   Spray or lightly grease a large baking dish.

4.  Make the mushroom sauce:  Over medium-high heat, melt butter in the bottom of a 12-inch skillet.  Add the mushrooms, salt and pepper and sauté them until they start releasing their liquid,  about 3 – 5 minutes, depending on how you cut them.  Add the garlic and sauté one minute more.  Add the flour and stir it until it fully coats the mushrooms.  Add the broth, 1/4 cup at a time, stirring the whole time.

Mushrooms simmering in the broth.

Mushrooms simmering in the broth.

Simmer mixture for 1 minute, then add cream and bring back to a simmer, cooking until the sauce thickens a bit about 5 to 6 minutes, stirring frequently.

With cream added.

With cream added.

5.  Assemble and bake:  Add cooked green beans to sauce and stir until they are coated.  Transfer to prepared baking dish.

Green beans coated with sauce.

Green beans coated with sauce.

Sprinkle crispy onions over the top.  Bake for 15 minutes, or until sauce is bubbling and onions are a shade darker.

Sprinkle fried onions over the top and bake till bubbly and browned.

Sprinkle fried onions over the top and bake till bubbly and browned.

A few notes:

1.  This makes a LOT of crispy onions.  I didn’t mind, but you could probably make half the amount and stretch it over the whole casserole.  If you make the full amount, you could save some of the excess for snacking or to put on those leftover turkey sandwiches.

2.  The sauce is somewhat thin even though it does coat the beans.   If you want it thicker so it coats and clings well to the beans, you can make it thicker by using 1 extra tablespoon butter and 1 extra tablespoon flour in the sauce–i.e. more roux makes thicker sauce.  Also be sure to drain the beans well, and even perhaps pat them dry with paper towels, so they don’t liquify the sauce.

3.  There is enough sauce in the recipe to adequately coat up to 2-pounds of beans, so if you like a more vegetable-heavy dish use the larger quantity of beans.

SOURCE:    Adapted from Alton Brown,  Food Network

Stuffed is a Good Thing

Posted by deliciousonadollar in Vegetables and tagged with , , , , , , ,

What does it mean to be “stuffed”?  Is it good or bad?  Actually, it’s both.

Stuff is a word that has ancient origins, originally pertaining to cloth, but its meaning has changed over time with some interesting applications.  Take the following phrases for instance:

stuff it—expresses rejection

and stuff—additional things, i.e. she had lots of furniture and other stuff

be stuffed up—nasal congestion as with a cold

fill out the skin of a dead animal–stuffed parrot

to over eat–to stuff yourself  (as in Thanksgiving)

to fill a receptacle or cavity–a stuffed toy or the turkey

Since the year 2000 the word stuff  has had an increase in usage usually connected to other words like cool stuff, new stuff, great stuff,  etc.

Well, today’s recipe is about filling a cavity with some really cool stuff.  I’m sure you will like it so well that you will stuff yourself after which time if someone were to offer you another serving you would tell them to go “stuff it”.

Stuffed Acorn Squash

Stuffed Acorn Squash

STUFFED ACORN SQUASH

Yield:   Serves 4

Ingredients:

I used a package of convience rice, precooked.

I used a package of convience rice, precooked.

  • 2 Acorn squash, halved lengthwise, seeds removed
  • 2 Tbsp. butter
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1/2 tsp. dried rubbed sage
  • coarse salt and pepper
  • 1 box (6-oz.) wild rice blend (seasoning packet discarded)
  • 1/2 cup cried cherries or cranberries
  • 1/2 cup chopped pecans, chopped ( I used sliced almonds)

Directions:

1.  Preheat the oven to 450*F.  On a rimmed baking sheet, arrange squash halves cut side down.  Cover tightly with foil.  Roast till tender when pierced, about 40 minutes.

2.  Meanwhile, in a large saucepan, heat butter over medium heat.  Add shallot, garlic, and sage.  Season with salt and pepper.  Cook, stirring occasionally, till tender, 3 – 5 minutes.  Add rice and 1 3/4 cup water;  Bring to boil, cover, and reduce heat to low.  Cook until tender without stirring, about 25 minutes.**

3.  Remove rice from heat and stir in cherries and pecans.  Season with salt and pepper.  Season the inside of each squash half with salt and pepper.

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Mound stuffing into cavities of squash, dividing evenly and serve while hot.

Squash half, filled with rice stuffing.

Squash half, filled with rice stuffing.

**Instead of using wild rice, I used a package of precooked rice, intended for the microwave, but cut it  open and heated it in the skillet with the shallot and garlic, plus a little chicken broth to moisten it.  I’ve recently discovered these packages of rice by Uncle Ben’s.   They are the perfect amount for two people, and saves lengthy cooking time for long-grain rice.

SOURCE:  Martha Stewart.com

Beet and Orange Salad with Goat Cheese

Posted by deliciousonadollar in Salads and tagged with , , , , , ,

Beets are one vegetable that I’ve had a complete turn-around on.  That is to say,  I didn’t used to like them and now I love them.  Roasting is what brought about my change of heart.  Once beets have been roasted they taste like a completely different vegetable.  I’ve described my method for roasting them in an earlier blog post that you can find here.  I frequently use them in salads as they combine well with other vegetables and some fruits.

Beet and Orange salad with Goat Cheese

Beet and Orange salad with Goat Cheese

Oranges are one of the fruits that play well with beets.  Their citrusy sweetness goes well with the sweetness that roasting brings out in beets.  Then I add some greens for color and texture contrast and nuts for crunch, in this case, pistachios.   Over the top is drizzled a Dijon vinaigrette dressing and some crumbled goat cheese.  Mr. D. loves this salad and asks for it on many occasions.  I kind of like it too!

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Please note, in the recipe below, directions are given for quickly cooking beets in the microwave if you are short on time for oven roasting them.  This works well in a pinch.

BEET AND ORANGE SALAD WITH GOAT CHEESE

Yield:   Makes 4 servings

Ingredients:

  • 1  1/2 pounds halved, peeled beets  (wear gloves for peeling or you will have stained fingers)
  • 1 navel orange, peeled and sectionedIMG_5271
  • 2 cups mixed salad greens
  • 1/3 cup salted pistachios
  • 2 Tablespoons goat cheese

Dressing:

  • 2 Tablespoons olive oil
  • 2 teaspoons white vinegar
  • 2 Tablespoons minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1/4  tsp. salt and 1/4 tsp. pepper

Directions:

1.  Wrap beets in parchment paper.  Microwave on HIGH until tender, about 7 minutes.  Let stand 5 minutes.  Cut into 1-inch pieces and place in a salad bowl.

2.  Section the orange and place the pieces in the salad bowl with the beets.**

3.  Add the salad greens to the salad bowl with the beets and orange sections.

4.  Whisk together all the dressing ingredients till well blended.   Add to salad bowl.  Toss  to coat.

5.  Top with the  pistachio nuts and crumbled goat cheese.

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** When I make this salad for two of us, I construct it on salad plates, as you see pictured.

SOURCE:   Cooking Light

A Recipe of Few—

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,

Today has been a very busy day and at this hour I’m tired so this will be a post of few words.  Luckily the recipe I have to share with you is one of few words also.  A recipe of few—-

few ingredients

few steps

few utensils

BUT

big flavor

Try it!

Old Bay Roasted Sweet Potatoes

Old Bay Roasted Sweet Potatoes

OLD BAY ROASTED SWEET POTATOES

Few ingredients: 1-2-3.

Few ingredients: 1-2-3.

Yield:   Serves 4

Ingredients:

  • 3 medium sweet potatoes  ( about 1 1/2 pounds total),  scrubbed and cut into 1-inch pieces
  • 1 Tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons Old Bay seasoning

Directions:

1.  Preheat oven to 450 *F.  On a rimmed baking sheet, toss sweet potatoes, olive oil, and Old Bay seasoning.

Utensils? a knife and a baking dish.

Utensils? a knife and a baking dish.

Bake until  potatoes are deep golden brown on all sides, about 30 minutes, flipping halfway through.

Out of the oven, crusty and brown.

Out of the oven, crusty and brown.

This side dish goes will with roasted chicken or pork, seared steak, or sautéed shrimp.

If you’ve never used Old Bay seasoning, you must try it.  It contains a mixture of several spices, usually used on shell fish, but it brings out the natural sweetness of sweet potatoes.

SOURCE:    Martha Stewart

Gardener’s Ratatouille

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , , , , ,
Gardner's Ratatouille

Gardner’s Ratatouille

What could be better at this time of year than Ratatouille, a vegetable stew.  Using all the fresh vegetables that are so plentiful now, I made up a large pan of this dish.  We love it when I first make it, and we like it even better the second time around when the  flavor seems to get even better.

Extras can be slowly reheated very successfully, but it is actually quite good served cold.  We particularly enjoy folding the leftovers inside a croissant, for a light lunch.  If you wish you can turn this dish into a hearty meal by adding some protein such as grilled sausages during the final stage of cooking.

The ingredients listed provide a guideline;  you can change up the vegetables to suit your taste, or what’s available when you make it.  For instance I used yellow summer squash instead of zucchini.  A red pepper can take the place of a green pepper.  One thing you must do, if making this dish, is use lots of fresh herbs.  Unfortunately I didn’t have any fresh oregano, so I used dried, ( 1 teaspoon),  but I did use fresh basil and parsley.   Fresh herbs make a hugh difference in the taste.

Also, you know how eggplant can soak up a lot of oil, well this recipe only uses 2 teaspoons olive oil to sauté the onions, the rest of the moisture comes from the vegetables as they are cooked slowly while covered, and the eggplant takes on the flavors of the vegetables and herbs it is cooked with.  Also, be sure to cut all the vegetables the same size to ensure even cooking.

GARDENER’S RATATOUILLE

Yield:  6 servings

Ingredients:

  • 2 teaspoons olive oil

    Beautiful Fresh Vegetables

    Beautiful Fresh Vegetables

  • 1 cup chopped onion
  • 3 cups chopped plum tomato ( about 1 pound, or 3 tomatoes)
  • 2 cups chopped peeled eggplant (aubergine)
  • 1  1/2 cups chopped zucchini
  • 1 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 Tablespoon chopped fresh oregano
  • 1 Tablespoon chopped fresh basil
  • 1 Tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

1.   Heat oil in a large skillet over medium heat.  Add onion;  sauté 3 minutes or until tender, stirring frequently.

Saute onions with peppers.

Saute onions, then add tomatoes

Add tomato, eggplant, pepper, squash, and garlic.  Cover, reduce heat, and simmer slowly about 30 minutes, stirring occasionally.

Add in all the remaining vegetables.

Add in all the remaining vegetables.

2.  When vegetables are tender, stir in oregano and remaining ingredients;  cook, uncovered 5 minutes or until most of the liquid evaporates.

Garnish with chopped parsley before serving.

Garnish with chopped parsley before serving.

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Serving size:  3/4 cup.   Calories, 91,  Fat, 3 g,  Protein, 2.8g., Carb 16g.. Fiber  4.6 g.,  Sodium 308 mg.

SOURCE:  Cooking Light

Potatoes au Gratin

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , ,
Potatoes au Gratin

Potatoes au Gratin

Calling all potato lovers!  If you are anything like me you love potatoes in any form.  And really, potatoes are  a healthy, non-fattening food.  Its how they are cooked and what you put on them that makes all the difference.

The potato is best known for its carbohydrate content (approximately 26 gm, in a medium potato), with starch being its predominant form.  A large quantity of this starch is resistant to digestion, and so it reaches the large intestines largely intact.  This resistant starch is considered to have many beneficial effects similar to those of fiber.  When you eat the skin of a potato this increases the fiber benefit.  Without getting into a lengthy physiological explanation, let me just say that the bulk that fiber provides offers protection against colon cancer, improves glucose tolerance, lowers plasma cholesterol and triglyceride levels, and increases satiety (feelings of fullness and satisfaction).

Most notably potatoes contain high levels of Vitamin B6, Vitamin C, and Potassium.  A medium potato also contains about 75 gm. water.  So you see, potatoes can be a healthy food.  Preparation is the key in preserving the nutrients.

The following recipe for Potatoes au Gratin in one that I like to make as an accompaniment to baked ham, or meatloaf.  You will note that I have kept the above mentioned facts in mind in my preparation:  using a good quality Idaho potato,  limiting the amount of cheese and using cheeses that provide good favor, and using low-fat milk with just a little flour for thickening.  Chopped green onions many be added as desired to the potato mixture for further flavor.

POTATOES AU GRATIN

Yield:   4 servings

Ingredients:

Note that only three potatoes are used to make 4 servings.

Note that only three potatoes are used to make 4 servings.

  • 1 lb. Idaho baking potatoes
  • 3 oz. grated cheese (Swiss, cheddar, Monterey Jack, Colby are all good )
  • 3/4 cup milk  (I use skim milk with no problems)
  • 1 teaspoon salt
  •  black pepper, to taste
  • 1  1/2 teaspoon flour
  • paprika

1.  Preheat oven to 350*F.  Lightly butter a shallow au gratin dish, or spray with non-stick baking spray.

2.  Slice potatoes into 1/4-inch thick rounds.

3.  Arrange one layer of potatoes to cover the bottom of the baking dish.  Sprinkle with salt and pepper.

4.  Mix together the cheese and flour, and sprinkle 1/3  of it over top of potatoes.

5.  Repeat with another layer of the potatoes, salt and pepper, 1/3 of the cheese and flour mixture.

Layering the potatoes with cheese/flour mixture.

Layering the potatoes with cheese/flour mixture.

6.  Repeat a third layer of potatoes, cheese and flour.    Warm the milk in the microwave, then pour gently over the potatoes.  Sprinkle with paprika.   Bake for 50 minutes until potatoes are tender and milk is absorbed.

Just out of the oven, nicely browned and crusty.

Ready for the oven.

Out of the oven, nicely browned and crusty.

Out of the oven, nicely browned and crusty.

SOURCE:   a Carolyn Original

Scalloped Tomato and Cheese Bake

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,
Scalloped Tomato and Cheese Bake

Scalloped Tomato and Cheese Bake

It’s “Theme Thursday”, and guess what it’s not about zucchini/squash.  I’m switching gears, ahem, vegetables.  Today starts a series about tomatoes.  I can’t pass by a display of fresh native tomatoes without stopping to look, feel and ultimately buy a few.  They are so good eaten right out-of-hand, with just a light sprinkle of salt and/or sugar, but let’s face it there are so many ways of cooking with tomatoes that I would like to pass along some of the ways that we enjoy eating them.

So delicious!

So delicious!

Today I want to share with you an old recipe that I’ve had for years. The clipping is yellowed and folded at the edges, taped into a notebook holding many such clippings that I’ve collected over the years.  An “oldie, but goodie” you might say, but old recipes can be made new again with some simple updating.  This one is the original, as I found it; as good now as it was then.  I hope you like it.   In the accompanying photos I am making half the recipe for two of us.

SCALLOPED TOMATO AND CHEESE BAKE

Yield:   Makes 8 servings

Ingredients:

Just a few ingredients.

Just a few ingredients.

  • 4 large firm-ripe tomatoes
  • 1 medium-size onion, chopped ( about 1/2 cup)
  • 1/4 cup butter
  • 2 cups soft bread crumbs (4 slices)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. sugar
  • 1/2 tsp. dried leaf marjoram
  • 1/4 cup butter, melted
  • 1/4 cup shredded cheddar cheese

1.   Core tomatoes; cut each into 8 even-size wedges

2.   Saute onion in butter in a large skillet until soft, about 5 minutes.  Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly to coat.

3.   Line a 1 – 1/2 quart shallow baking dish with half the tomatoes;  sprinkle with half the bread crumb mixture.  Repeat with remaining tomato wedges and crumb mixture.   Drizzle melted 1/4 cup butter over the top.

Layered in a baking dish.

Layered in a baking dish.

4.   Bake at 350*F  for 25 – 30 minutes or until tomatoes are soft and crumbs are lightly browned.  Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

A further note:   This vegetable casserole goes nicely served with baked fish, or baked potatoes and a meatloaf.  My two favorite ways to enjoy it.

SOURCE:   from an old clipping, don’t remember the source.