INGREDIENTS

INSTRUCTIONS

As we prepare to move on to our All-Irish Cooking month of March, The
Cook & Kitchen Staff are offering you some of the best recipes sent
from our Members in February. Today's offering is from Diane L in
South Australia. You can file this great little recipe under quick &
easy casseroles as it will surely make a great addition to your
ever-expanding recipe files.  Thank you to all members that took the
time to send in a recipe.  We're just sorry we won't have an
opportunity to publish them all!  Grease an oven ware dish and line
with some of the buttered bread  slices. Sprinkle on a layer of grated
cheese. Add a layer of tomato  slices. Sprinkle on a layer of grated
onion. Add another layer of  buttered bread slices, grated cheese and
onion. Continue layering  until the dish is full, finishing with bread
slices. Pour the beaten  eggs over the top layer. Bake in a pre-heated
oven at 350-F to 400-F  degrees for approximately 35 to 40-minutes.
Serve warm from the oven.  Kitchen Staff Tip: To remove the skin of a
tomato simply bring a  kettle of water to the boil. Carefully drop your
tomatoes, one at a  time into the boiling water. Remove the tomatoes
from the boiling  water as cracks appear in their skin, about 1 to
3-minutes depending  on the size and ripeness of the tomato. Drop the
tomato immediately  into a cold water bath to cool. Readily peel away
the skin when the  tomato is cool enough to be handled and prepare as
directed. This is  an ago old method of food preparation otherwise know
as par-boiling.  Posted to dailyrecipe@recipe-a-day.com by The Cook &
Kitchen Staff  <dailyrecipe-owner@recipe-a-day.com> on Feb 22, 1998

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 344
Calories From Fat: 180
Total Fat: 20.5g
Cholesterol: 62.4mg
Sodium: 1319.3mg
Potassium: 437.1mg
Carbohydrates: 12g
Fiber: 2.1g
Sugar: 5.7g
Protein: 28.8g