| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Melted butter |
|
|
Bread or cracker crumbs |
|
|
Tomatoes; canned or fresh |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Mrs. W. R. Babb
Whether "scalloped," "escaloped," or "scolloped," tomatoes prepared this
way appear in Midwestern
cooking from at least the middle of the nineteenth century. Some recipes
include onions, brown sugar, or
nutmeg in the tomato layers.
Butter a baking pan; first put in a layer or crumbs, then a layer of
tomatoes; repeat until the pan is full, finishing
with crumbs. Pour butter over the top and season with salt and pepper. Heat
in a moderate oven until hot,
about 1/2 hour.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”