SNAPPY TOMATOES
Our poor daughter had a horrible morning the day after Election Day last November. First of all, Stephen called her from work to inform her that he had just been removed from his job with Rolls Royce! When she began to hyperventilate, he then explained that due to the company having a U.S. government contract, the work could not be done by a foreign firm so he was now working for the American counterpart of Rolls Royce. Stephen thought it funny. His other half was NOT amused. Mattie had just calmed down from that scare, when the school called. The office gal said, Now, dont worry Mattie but while the first graders were practicing for their program tonight, Isaac collapsed and is here in the nurses office! All Mattie could think of as she drove to the school at the speed of sound was that Isaac was suddenly hit with a low sugar level which could cause fainting, a coma and possible death. Well, all turned out well. His sugar reading was not low. It seemed he had got hot standing on the next to the top row and ended up fainting, receiving a cut place on his chin when he fell. He was able to sing that night at the very nice Veterans Day program but he was placed on the front row. The teachers were NOT taking any chances in case he should over heat again!
The Recipe
I subbed at Triton North Elementary when we moved out to northwest Shelby County in 1980. One time at a pitch-in for the teachers, Barbara Blue brought this dish which was an immediate hit with everyone. I tend to think of it as a winter dish since the tomatoes are warm.
2 cans whole peeled tomatoes
1/2 t. salt
Pinch sugar
1 T. melted butter
12 small square saltines, crumbled
1 beaten egg
1/2 C. grated Cheddar cheese
1/3 C. herbed bread crumbs
Cut up the tomatoes and put them and juice in a bowl.
Stir in the rest of the ingredients except for the bread crumbs. Mix well.
Pour into a Pamed baking dish.
Top evenly with the bread crumbs.
Bake at 350 for 25 to 30 minutes OR microwave on HI for 6 minutes, turning after the first 3 minutes.
NOTE: One can substitute Colby or Jack cheese for the Cheddar. Use your preference. I feel this dish is best done in the oven. m.e.
2 cans whole peeled tomatoes
1/2 t. salt
Pinch sugar
1 T. melted butter
12 small square saltines, crumbled
1 beaten egg
1/2 C. grated Cheddar cheese
1/3 C. herbed bread crumbs
Cut up the tomatoes and put them and juice in a bowl.
Stir in the rest of the ingredients except for the bread crumbs. Mix well.
Pour into a Pamed baking dish.
Top evenly with the bread crumbs.
Bake at 350 for 25 to 30 minutes OR microwave on HI for 6 minutes, turning after the first 3 minutes.
NOTE: One can substitute Colby or Jack cheese for the Cheddar. Use your preference. I feel this dish is best done in the oven. m.e.