scalloped tomatoes

Scalloped Tomatoes

4 (#10) cans tomatoes
1 pound onions
2 pounds bread
8 ounces granulated sugar
3 tablespoons salt
3 tablespoons pepper
1 cup bread crumbs or cracker meal
1 cup Parmesan cheese
1 stick (4 ounces) margarine, melted

Drain off half of the tomato juice and reserve for another use.

Saut? onions in margarine. Trim bread and dice in 1/4 inch cubes.

Place tomatoes and juice, sugar, salt and pepper in saucepan and bring to a boil.

Combine onion and margarine mixture and toasted bread crumbs, mixing well. Combine with tomato mixture and place in lightly greased pans. Top with crumbs, Parmesan cheese and melted margarine. Bake for 30 to 40 minutes at 375 degrees F. Bread cubes will absorb excess moisture; top should be nicely browned.

Ricky Heres what Im gonna ask of you… We
e going to be spending the night in New York, so it worked out well for all of us. I want you to take it back to the business class, I want you to round up a couple of honeys… At our hotel room we
e gonna have kind of a pool party. California gangster-style, you know what I mean Kick ass pool party thing. — Made

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rose fondue

Rose Fondue

1 clove garlic, halved
8 ounces rose wine
4 ounces grated Gruyere cheese
8 ounces grated red-veined Cheddar cheese
3 teaspoons flour
2 teaspoons kirsch
Cubes of sesame-coated French bread

Rub the inside of the fondue pot with the cut side of the garlic. Add the wine and heat until bubbling, then gradually stir in the cheeses until melted, stirring frequently.

In a small bowl, blend the flour smoothly with the kirsch and stir into the cheese mixture. Cook for a couple of minutes until smooth and thickened, stirring frequently. Serve with cubes of French bread.

Serves 4.

Im the only person of distinction whos ever had a depression named for him. — Herbert Clark Hoover

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cantaloupe jam

Cantaloupe Jam

Cantaloupe (very ripe)
3/4 pound granulated sugar per pound of cantaloupe
1/2 teaspoon each ginger, mace and cinnamon
    per each pound of cantaloupe

Peel cantaloupe and remove the seeds. Weigh and chop very fine. Put sugar and cantaloupe into a kettle with a little water. Cook slowly until fruit can be mashed. Add remaining ingredients. Cook until thick.

A book is a version of the world. If you do not like it, ignore it or offer your own version in return. — Salman Rushdie

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chili fondue

Chili Fondue

2 cups shredded pepper jack cheese
2 cups shredded white Cheddar cheese (mild to medium)
2 tablespoons plus 1 1/2 teaspoons cornstarch
1 teaspoon minced garlic
1 1/2 cups chicken broth
6 tablespoons lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1 bunch scallions, thinly sliced
2 tablespoons chopped ripe black olives

In medium size bowl toss the shredded cheese with the cornstarch.

In medium size saucepan, heat the broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the scallions and olives.

Transfer fondue to a fondue pot and keep warm over a fondue burner. Serve with your favorite veggies for dipping.

Its not failure, but low aim is crime. — Lowell

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highland fondue

Highland Fondue

1 small onion, finely chopped
3 teaspoons butter
1 cup milk
4 cups grated Scottish or Cheddar cheese
3 teaspoons flour
4 tablespoons whiskey
Cubes of rye and onion bread

Put onion and butter into a saucepan and cook over a gentle heat until soft. Add milk and heat until bubbling. Gradually stir in cheese and continue to cook until melted, stirring frequently.

In a small bowl, blend flour smoothly with whiskey, then stir into cheese mixture and cook 2 to 3 minutes until thickened, stirring frequently. Pour into the fondue pot and serve with cubes of rye and onion bread.

Serves 4 to 6.

Don wait to be happy to laugh… You may die and never have laughed — Jean de la Bruyere

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coleslaw for 100

Coleslaw for 100

6 heads cabbage
5 cups shredded carrots
1 head purple cabbage, chopped

Shred cabbage and carrots and store in refrigerator until ready to serve. Add purple cabbage when you add the dressing.

Dressing
1 gallon mayonnaise
2 packages ranch dressing mix
1/4 cup vinegar
Sugar and salt to taste

Mix together, then mix with cabbage mixture just before serving. If dressing is too thick, add just a little milk.

Finely chopped green bell peppers may also be added to this salad, if desired.

The price of freedom of religion, or of speech, or of the press, is that we must put up with a good deal of rubbish. — Robert Jackson

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Curried Meatballs with Chutney

You can fool some of the people all of the time, and all of the people some of the time, but you can not fool all of the people all of the time. — Abraham Lincoln

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English Orange Marmalade

Some of the most rewarding and beautiful moments of a friendship happen in the unforeseen open spaces between planned activities. It is important that you allow these spaces to exist. — Christine Leefeldt

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tossed green salad

Tossed Green Salad

3 heads iceberg lettuce
1 bunch romaine
2 bunches radishes, sliced
2 large cucumbers, thinly sliced
2 large green bell peppers, chopped
1 large onion, chopped (optional)
1 pint French dressing
2/3 cup sweet pickle relish
1/3 cup vinegar

Tear iceberg lettuce and romaine into bite-size pieces.

In several large salad bowls make layers of greens, radishes, cucumbers, green pepper and onion. Chill.

Combine remaining ingredients for dressing. Pour over salad just before serving. Toss lightly.

Makes 25 servings.

Philosopher A lover of wisdom, which is to say, Truth. — Francois Marie Arouet Voltaire

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freeze
bake biscuits

Freeze
Bake Biscuits

6 cups all-purpose flour
1/2 cup dry milk powder
1/4 cup baking powder
1/4 cup granulated sugar
2 teaspoons salt
2 teaspoons cream of tartar
2 cups shortening
1 1/2 cups water

In a large bowl, mix all dry ingredients together until well combined. Cut shortening into dry ingredients until mixture resembles coarse crumbs. Using fork, stir in water until mixture is just moistened.

Preheat oven to 400 degrees F.

Turn dough onto well-floured surface. Lightly flour your hands and knead dough 8 to 10 times until smooth. Pat out dough about 3/4-inch thick. Cut into 1 1/2-inch squares or cut with biscuit cutter, without twisting biscuit cutter. Place about 1/2-inch apart on baking sheet and bake 20 to 25 minutes or until golden.

Makes about 5 dozen.

To freeze, prepare but do not bake. Freeze, then place in plastic bags. Remove biscuits as needed and bake frozen for 30 to 35 minutes. Ingredients may be mixed, stored in container, water added and baked as needed.

Do not the most moving moments of our lives find us all without words — Marcel Marceau

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