Grilled Tomatoes

MP900443944

Grilled Tomatoes

10 large firm ripe tomatoes
4 c. finely grated dry French bread crumbs
4-6 T butter, melted
2 cloves garlic, minced
4 green onions, minced
2 t. dried oregano, crushed
1 t. salt
1/8 t. freshly ground black pepper
1/2 c. freshly grated Parmesan cheese

Cut tops off tomatoes and scoop out pulp, save for another recipe (like this hot sauce recipe!). Combine remaining ingredients. Fill the tomato shells and bake at 350 degrees for about 20 minutes. Sprinkle Parmesan evenly on top of each and then place under broiler just until golden on top. Serves 10. From “Lone Star Legacy”

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Spiced Carrots Polynesian

Sliced Carrots

2 T. butter
1/2 c. pineapple juice
1 T. brown sugar
1/2 t. ground nutmeg
1/4 t. salt
1/8 t. white pepper
4 c. sliced carrots
1 medium onion, sliced in rings
2 T. fresh parsley

Melt butter in stock pot over medium heat. Add juice, brown sugar, nutmeg, salt, pepper, onions and carrots. Bring to a boil over medium high heat. When boiling, reduce heat to medium low, cover and simmer for 12 minutes longer. Transfer to a serving bowl. Sprinkle with parsley.

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Morton’s Favorite Green Beans

Green Beans

2 cans green beans (Italian style is our favorite)
2 pieces bacon cooked and crumbled, reserving bacon grease
2 T. bacon grease
4 T. minced onions
1 garlic clove minced
4 T. teriyaki sauce
1/2 t. salt
1/8 t. pepper

In a medium sauce pan, add beans, bacon grease, onions, garlic, teriyaki, salt and pepper. Cover and cook over medium low heat for 10 minutes until mixture is simmering. Serve in a casserole dish with bacon crumbles on top.

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