Post by misty on Jan 5, 2007 21:43:52 GMT -5
Fried Green Tomatoes
These wonderful country-fried green tomatoes make a great side dish for summer!"
INGREDIENTS:
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon pepper
* 5 green tomatoes, sliced 1/2 inch thick
* 1 cup crushed saltine crackers
* 2 eggs, beaten
* 1/2 cup butter
DIRECTIONS:
1. In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
2. Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!
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Mediterranean Summer Tomatoes
INGREDIENTS:
* 5 fresh tomatoes
* 5 shallots, coarsely chopped
* 1/2 cup olive oil
* 1/4 cup balsamic vinegar
* 1 loaf French bread, for dipping (optional)
DIRECTIONS:
1. Core and slice the tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes. Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days. Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.
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Eggplant Tomato Bake
INGREDIENTS:
* 1/2 cup all-purpose flour
* 1/2 cup dry bread crumbs
* 2 tablespoons Italian seasoning
* 2 eggs
* 2 tablespoons water
* 1 small eggplant, sliced into 1/4 inch rounds
* 1 tablespoon peanut oil
* 1 (14 ounce) jar spaghetti sauce
* 1 cup ricotta cheese
* 1 cup grated Parmesan cheese
* 1 tomato, thinly sliced
* 1 (8 ounce) package angel hair pasta
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
3. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
4. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.
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Tomato Cheese Crunch
"Tomatoes are baked with layers of onion and cheese. You can use either bread crumbs or potato chips in this easy, tasty side dish."
INGREDIENTS:
* 6 tomatoes, peeled and sliced
* 1/2 cup thinly sliced onions
* 1 cup shredded Cheddar cheese
* 2 cups crushed plain potato chips
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. Arrange half of the tomato slices in the bottom of the prepared baking dish. Sprinkle half of the sliced onion, and half of the shredded cheese, then half of the crushed potato chips. Repeat layers.
3. Bake for 30 minutes in the preheated oven, or until top is golden and crispy.
These wonderful country-fried green tomatoes make a great side dish for summer!"
INGREDIENTS:
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon pepper
* 5 green tomatoes, sliced 1/2 inch thick
* 1 cup crushed saltine crackers
* 2 eggs, beaten
* 1/2 cup butter
DIRECTIONS:
1. In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
2. Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mediterranean Summer Tomatoes
INGREDIENTS:
* 5 fresh tomatoes
* 5 shallots, coarsely chopped
* 1/2 cup olive oil
* 1/4 cup balsamic vinegar
* 1 loaf French bread, for dipping (optional)
DIRECTIONS:
1. Core and slice the tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes. Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days. Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.
!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Eggplant Tomato Bake
INGREDIENTS:
* 1/2 cup all-purpose flour
* 1/2 cup dry bread crumbs
* 2 tablespoons Italian seasoning
* 2 eggs
* 2 tablespoons water
* 1 small eggplant, sliced into 1/4 inch rounds
* 1 tablespoon peanut oil
* 1 (14 ounce) jar spaghetti sauce
* 1 cup ricotta cheese
* 1 cup grated Parmesan cheese
* 1 tomato, thinly sliced
* 1 (8 ounce) package angel hair pasta
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
3. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
4. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tomato Cheese Crunch
"Tomatoes are baked with layers of onion and cheese. You can use either bread crumbs or potato chips in this easy, tasty side dish."
INGREDIENTS:
* 6 tomatoes, peeled and sliced
* 1/2 cup thinly sliced onions
* 1 cup shredded Cheddar cheese
* 2 cups crushed plain potato chips
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. Arrange half of the tomato slices in the bottom of the prepared baking dish. Sprinkle half of the sliced onion, and half of the shredded cheese, then half of the crushed potato chips. Repeat layers.
3. Bake for 30 minutes in the preheated oven, or until top is golden and crispy.
