Cooking with KP: Green Tomato Casserole

Green Tomato Casserole

Green tomatoes will soon be in stores everywhere. Here is a recipe I found a few years ago. I have also made it with very firm red tomatoes. If you cook it, please let me know how it comes out.

4-5 medium green tomatoes, sliced (1/4 inch thick)
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
2 cups soft breadcrumbs (Six slices white bread or 8 inches of French bread in food processor)
11/2 -2 cups sharp cheddar cheese (depending on your taste; I use 2 cups because we love cheese) Reserve 1/2 cup to top at end of baking. Note: This is also good with Provolone and Mozzarella shreds, blended together
1 Vidalia onion, thinly cut in rings
3 T butter, cut each tablespoon of butter into fourths.
butter for dish

Preheat oven to 350 degrees. Mix sugar, salt and pepper in a small dish or shaker. Butter 9 x 13 glass casserole dish. In a glass casserole dish, place a layer of green tomatoes. Sprinkle seasoning mix on top of tomatoes. Add a layer of onion rings. Sprinkle 1/3 of breadcrumbs on top. Layer with 1/3 of the cheese. Continue layering process ending with breadcrumbs. Dot with butter. Cover and bake for 60 -75 minutes until tomatoes are softened.. Uncover and add remaining cheese and bake until cheese is melted and golden brown.

Note: A friend of mine added crumbled fried bacon to this and said it was divine. She friend 6 slices of bacon and drained and crumbled them. She put a layer of tomatoes, then onions, then bacon, and breadcrumbs and repeated.

2 comments:

KPAPENGLISHJune 12, 2010 at 4:05 PM
I made this for dinner on Friday, June 11th. I add one thinly sliced vidalia onion. I layered the onions on top of the seasoned tomatoes. It was amazing. Please try it.
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AnonymousJuly 24, 2012 at 7:31 PM
Kay, I am so glad, I found your blog. I am going to have fun, trying your recipe, especially, the green tomato casserole. It sounds, sooo good.
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Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

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Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

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If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

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If you are looking for a way to get a moist turkey, you might try one of these family hints:

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2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

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Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.