Candied Cherry Tomatoes

An interesting use for all those tomatoes I'm going to have some week in September...

Candied Cherry Tomatoes

Ingredients:

3 tablespoons margarine
1/4 cup onions -- chopped
4 cups cherry tomatoes
1/2 cup packed brown sugar -- or honey
3/4 teaspoon salt
1 1/2 cups bread crumbs -- buttered

Instructions:

1. Wash and drain cherry tomatoes; remove stems.
2. Melt margarine (not diet margarine) in skillet. Add tomatoes, 6
tablespoons brown sugar or honey and salt.
3. Cook very slowly until liquid evaporates. Be careful not to let
tomatoes stick or scorch.
4. . Put mixture in baking dish. Top with buttered bread crumbs and
remaining brown sugar or honey.
5. Bake in preheated 350-degree oven until crumbs are browned about 20
minutes.

Quick and Easy Tuna Bagels

From FlyLady's walking tour last year, this was NY

Quick and Easy Tuna Bagels
Serves 6

3 (6 ounce) cans tuna
3 tablespoons mayonnaise (low fat if you have it)
4 1/2 tablespoons relish
3 teaspoons dried dill
Salt and pepper to taste
6 low-fat cheddar cheese slices
6 bagels, toasted (whole wheat)

Toast the bagels. Mix tuna, mayonnaise, dill, salt and pepper to taste and relish in bowl.

Divvy up the tuna and plop on top of each bagel half, top with a slice of cheese and broil till the cheese melts (in your toaster oven or broiler).

Sweet Potato Balls

Sweet Potato Balls

1 (20 ounce) can sliced pineapple
1 (28 ounce) can sweet potatoes or yams
1 cup brown sugar
2 tablespoons margarine, softened
1/4 teaspoon lemon extract
Cinnamon, to taste
Nutmeg, to taste
10 red maraschino cherries
2 cups corn flakes, crushed
3 tablespoons brown sugar

Drain the sliced pineapple. Mix crushed corn flakes and 3 tablespoons
brown sugar in a shallow dish and set aside. Spray a cookie sheet with
Pam. Place 10 slices of pineapple on cookie sheet. Drain sweet
potatoes. Mash them with a fork. Add 1 cup brown sugar, lemon extract,
cinnamon, nutmeg and margarine. Beat with an electric mixer until
fairly smooth. With your hands, form 10 balls of the sweet potato
mixture and roll in corn flakes mixture, coating well. Place a ball on
each pineapple slice and top with a cherry. Refrigerate until ready to
bake. Dot with extra butter and bake at 350 degrees F for 25 minutes.

Mexican Casserole

Mexican Casserole

1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup ro-tel tomatoes or chile-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup mexican blend cheese, shredded
10 corn tortillas, broken up

Mix all ingredients except the cheese and tortillas. Layer hamburger mixture with cheese and tortillas ending with cheese on top. Bake at 400 degrees for 20 minutes.

Sausage Cornbread Bake

Sausage Cornbread Bake

1 pound bulk sausage
1 cup chopped onion
2 eggs
1 1/2 cups self-rising corn meal mix
1 (17 ounce) can cream-style corn
3/4 cup milk
1/4 cup vegetable oil
2 cups shredded sharp Cheddar cheese

Grease a 10-inch cast iron skillet or 2-quart baking dish. Sauté
sausage and onion in medium skillet until sausage is browned and onion
is tender; drain.

Beat eggs in large mixing bowl. Add corn meal, corn, milk and oil;
blend thoroughly. Pour half of corn meal mixture into prepared pan;
sprinkle evenly with sausage mixture and cheese. Pour remaining corn
meal mixture over sausage and cheese. Bake at 425 degrees F for 30 to
35 minutes or until deep golden brown.

Cool for 10 minutes before serving.

Yields 6 to 8 servings.

Hash Brown Potato Casserole

My Mother makes this recipe a lot in the cooler months, yum!

Hash Brown Potato Casserole:

8 oz. sour cream
2 lbs. frozenhash brown potatoes
1/2 stick softened butter
1-10-3/4 oz. can of Cream of Cheddar soup
1-10-3/4 oz. can of Cream of Chicken soup
2 cups Cheddar cheese, grated

Mix all ingredients together except 1 cup cheddar cheese. Bake in a 13"
x 9" pan at 375 degrees for 45 minutes. Cover with remaining cheddar
and bake for 15 minutes more.

Apple Grunt

Apple Grunt

1/2 cup granulated sugar
2 tablespoons butter
1 egg
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups sliced apples
1/2 cup sour milk or buttermilk
1/2 teaspoon vanilla extract
6 tablespoons brown sugar
1 1/2 tablespoons flour
1/2 teaspoon cinnamon
1 1/2 tablespoons butter

Cream sugar and butter together; add egg and mix.

Blend flour, salt and baking powder together and add to mixture. Mix
baking soda with milk and vanilla extract; mix all together. Add apple
slices and pour batter into a buttered baking dish.

In a separate bowl, combine brown sugar, flour, cinnamon and butter,
mixing until of crumb texture; sprinkle over apple batter. Bake at 375
degrees F for 35 to 40 minutes.

Serve hot with rich milk, half-and-half or a scoop of ice cream.

Makes 4 generous servings.

Barley-Mushroom Casserole

Barley-Mushroom Casserole

2 Tbsp. unsalted butter
2 shallots or 4 green onions, coarsley chopped
4 ounces mushrooms, trimmed and sliced
3/4 cup barley
1-3/4 cup vegetable or chicken broth
1/4 tsp. thyme, crumbled
1/4 tsp. black pepper

Melt butter in 2qt. casserole over low heat. Add shallots and saute, stirring
occasionally, until golden brown, about 5-7 minutes. Add the barley, stock,
thyme and pepper and bring to a boil over high heat. Reduce the heat to low,
cover and simmer for 45 minutes, stirring occasionally.
At this point, the barley can be coled to room temp and stored. Freeze in a
labeled, 1-qt container for up to 1 month.
To serve, Thaw in the frig overnight, preheat oven to 325. Transfer to a
1-qt. casserole, breaking up the barley with a wooden spoon. Stir in 1/4 cup
water and the sliced green onions. Bake covered for about 30-35 minutes or
until heated through.

Baked Lentils with Bacon

Baked Lentils with Bacon

1/2 pound bacon, diced
1 pound dried lentils
2 teaspoons salt
16 ounces tomato sauce
1/2 cup packed brown sugar
2 tablespoons prepared mustard
1/2 cup molasses
1 teaspoon onion salt
1/2 cup catsup

Partially cook bacon and drain. Put into Dutch oven with lentils, salt
and 4 cups water. Bring to boil, cover, and simmer 30 minutes, or
until lentils are tender but not mushy.

Add remaining ingredients and pour into a greased 2-quart casserole.
Cover and bake at 250 degrees F for 2 hours, or until most of liquid
is absorbed.

Garbanzo Patties

Garbanzo Patties


Patties may be served as is, or with a gravy. Alternately, they may be
used in place of a burger on a sandwich.

1 (15 ounce) can garbanzos, rinsed and drained
1 cup finely chopped walnuts
1 cup quick (not instant) oatmeal (dry, not cooked)
1 medium onion, chopped
1 teaspoon salt, or to taste
1 tablespoon soy sauce
1 teaspoon ground sage

In a mixing bowl, combine all the ingredients. With wet hands, form
mixture into eight patties. Fry until nicely browned in a lightly
oiled skillet, turn and fry on the other side. To reduce fat, patties
may be arranged on a cookie sheet and baked in a 350 degree F oven for
about 20 minutes (turn patties halfway through baking time)

Calico Beans

Calico Beans

1/4 pound bacon, 1/2-inch pieces
1 medium onion, chopped
1 pound ground beef
1/2 cup packed brown sugar
1/2 cup catsup
1 tablespoon prepared mustard
1 teaspoon salt
1 (16 ounce) can baby lima beans, drained
1 (16 ounce) can pork and beans
1 (16 ounce) can kidney beans, drained

Cook and drain bacon. Brown onion in bacon drippings and set aside.

Discard drippings and brown beef in skillet. Drain off excess fat.

Combine beef, bacon and onion with remaining ingredients; mix well.
Put into a greased 2 1/2-quart casserole, then cover and bake at 300
degrees F for about 1 1/2 hours.

Easy Breakfast Casserole

I have made egg casseroles before but never using a box of croutons. If you are pressed for time this is a good solution!

Easy Breakfast Casserole

1 box of croutons
1 pound sausage
1 cup grated cheese
6 eggs
1 soup can of milk
1 can mushroom soup
1 teaspoon dry mustard
salt and pepper to taste

Spread croutons in a 9 X 13 inch casserole dish. Brown sausage and drain. Sprinkle sausage over croutons. Sprinkle cheese over sausage. Beat eggs in a large bowl. Add milk , mustard, salt and pepper, stir, and pour over top of casserole.

Cracker Barrel's Hashbrown Casserole

Cracker Barrel's Hashbrown Casserole

2 pounds frozen hash browns -- thawed
1/2 cup margarine -- melted
1 can cream of chicken soup -- condensed
1 pint sour cream
1/2 cup onion -- chopped
2 cups cheddar cheese -- shredded
1 teaspoon salt
2 cups Cornflakes -- crushed
1/4 cup margarine -- melted

Combine melted margarine, soup sourcream, onion and cheese. and mix with
hashbrowns. Put all in a 3 quart casserole. Saute cornflakes in margarine and
sprinkle on top. Cover and bake at 350 degrees for about 40 minutes.

Hawaiian Pineapple Baked Beans

Hawaiian Pineapple Baked Beans

8-10 servings

1 pound ground beef
1/2 cup chopped onions
1/2 cup ketchup
1/2 cup bottled hot-style barbecue sauce
2 tablespoons packed brown sugar
1 (16 ounce) can pork and beans, undrained
1 (15 ounce) can spicy chili beans, undrained
1 (8 ounce) can pineapple tidbits, drained (juice pack)

In a skillet, cook ground beef and onion over medium heat until meat
is brown and onion is tender; drain.

Add ketchup, barbecue sauce, and brown sugar; stir to combine. Stir in
beans and pineapple; transfer to an ungreased 2-quart casserole dish.

Bake, uncovered, in a 350 degree F oven for 1 hour or until mixture is
bubbly and heated through.

Low-Fat Fettuccine Alfredo

Low-Fat Fettuccine Alfredo

8 ounces dry fettuccine pasta
1 tablespoon olive oil
1 cup evaporated skim milk
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 1/2 lemons, juiced
1 pinch ground black pepper

Cook pasta according to package directions. Drain; immediately return
to pan. Add olive oil; toss to coat. Add evaporated milk, 1/3 cup
Parmesan cheese, dried basil, lemon juice and pepper. Cook over
medium-high heat until bubbly, stirring constantly.

4 servings