Posted by admin on 5th September 2009
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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Posted by admin on 18th August 2009
Green Tomato Relish
This is good served with fried fish and hush puppies.
5 pounds (10 to 12 medium) green tomatoes
1 pound onions
1 cup chopped fresh jalape?os
2 cups unrefined cider vinegar
1 1/2 cups granulated sugar
1/4 cup pickling salt
Prepare 6 (1 pint) canning jars according to manufacturers directions. Coarsely chop tomatoes, onions and jalape?os in batches in a food processor, and reserve them. Combine vinegar, sugar and salt in a stockpot, and bring to a boil over high heat. Add vegetables and boil the mixture vigorously for 2 to 3 minutes. Spoon the relish into the prepared jars, leaving 1/2 inch of headspace. Process the jars in a water bath for 10 minutes.
Fear clouds your mind, it distracts your thoughts, to survive in dangerous times you must learn to supress it and think. — Unknown
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Posted by admin on 5th August 2009
Glazed Sweet Potatoes
22 pounds 8 ounces (20 No. 3 cans) sweet potatoes
2 oranges, fresh, unpeeled, thinly sliced (optional)
2 cups butter or margarine, melted
3 1/2 quarts (5 pounds) brown sugar (packed)
2 1/4 tablespoons salt
1 cup cornstarch
2 quarts reserved potato syrup or water
Reserve syrup from potatoes. Place potatoes in single layer in each greased pan. Garnish potatoes with orange slices. Pour an equal quantity of butter or margarine over potatoes in each pan.
Combine brown sugar, salt, cornstarch; mix together with 2 quarts reserved syrup from potatoes or water; bring to a boil, and cook about 5 minutes. Pour over potatoes.
Preheat oven to 375 degrees F. Bake 25 minutes; baste with syrup, continue baking 20 minutes.
NOTE: 31 pounds fresh sweet potatoes may be substituted for canned sweet potatoes in recipe. Top with marshmallows if desired.
If desired, potatoes may be prepared in 3 (18 x 26-inch) sheet pans.
Yields 100 portions.
I searched for God and found only myself. I searched for myself and found only God. — Sufi Proverb
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