Hometown Get-Togethers - Candace Floyd [37]
2. Place the bread in a food processor and pulse to a coarse texture. Arrange half the tomato slices in the bottom of the prepared pan.
3. Combine the sugar, salt, and pepper in a small bowl; mix well. Sprinkle the tomatoes with half the sugar mixture, half the bread crumbs, and ½ cup of the Cheddar. Repeat with a second layer, omitting the Cheddar. Dot the casserole with the butter.
4. Bake, covered, for 1 hour. Uncover and sprinkle the remaining Cheddar on top. Bake for 5 minutes longer, or until the cheese melts. Remove from the oven and let stand for 15 minutes before serving to allow the flavors to blend.
Sun-Dried Tomato Pesto Pasta
Kathy Dicharo, Bryan, Texas
Serves 16
“Where I work we have what we call Food Day about every other month, when everybody brings a dish. Sometimes we have a theme of what type of food to bring. This pasta dish is what I’ve come up with. It’s a simple recipe, with just a few ingredients, but it’s big on flavor. I use bowtie pasta because it looks so pretty, but any kind of pasta can be used. This recipe is a favorite for all the workers!”
1 pound uncooked bowtie pasta
One 8-ounce jar sun-dried tomatoes in olive oil, drained, some liquid reserved
8 ounces peppered bacon or bacon with ¼ teaspoon black pepper
One 10-ounce jar basil pesto
1 cup grated Romano
Black pepper
1. Cook the pasta according to the package directions, drain, and shake off excess water. Meanwhile, cut the tomatoes into julienne strips.
2. Cook the bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
3. Place the pasta in a large bowl. Add the tomatoes and pesto; mix well. Add the bacon and Romano and toss well. For a moister consistency, add some of the reserved sun-dried tomato oil. Season with pepper. Serve immediately.
Zucchini Béarnaise
Barbara Guiffre, Herkimer, New York
Serves 6 to 8
“I shared this recipe with my colleagues at Herkimer Junior/Senior High School at faculty room luncheon get-togethers before holiday vacations. I just retired from teaching French and Spanish for thirty-two years and am enjoying leisure activities like traveling and cooking. Bon appétit!”
5 medium zucchini, cut into 1-inch rounds
3 tablespoons butter
1 small onion, minced
1 tablespoon all-purpose flour
One 10-ounce can cream of golden mushroom soup or cream of chicken soup
2/3 cup Sauterne or other dry white wine
Salt and pepper
½ cup grated Parmesan
Paprika
1. Preheat the oven to 375°F. Grease an 11 × 7-inch baking dish.
2. Bring 1 cup water to a boil in a large saucepan. Add the zucchini and return to a boil. Reduce the heat and cook, uncovered, until just tender, about 5 minutes. Drain and cover the bottom of the prepared dish with the zucchini.
3. Melt the butter in the saucepan over medium-low heat. Add the onion and cook for 5 minutes, or until translucent, stirring frequently. Add the flour and mix well. Stir in the soup and wine.
4. Increase the heat to medium-high and bring to a boil, stirring constantly. Boil until the mixture thickens. Season with salt and pepper. Pour the sauce evenly over the zucchini. Sprinkle with the Parmesan and paprika. Bake for 30 minutes, or until bubbly and slightly browned on top.
Zucchini Casserole
Elvira Mileti, Columbia City, Oregon
Serves 8
“I first had this casserole at a county fair potluck and thought it was different and delicious. After that, every year that I worked at the Columbia County Fair I would take this dish for the workers’ potluck. I have also taken it to numerous other picnics.”
5 medium zucchini (about 2 pounds), thinly sliced
2 medium onions, chopped
One 6-ounce package chicken-flavored stuffing mix
1 cup (2 sticks) butter, melted
1 cup grated carrots
1 cup sour cream
One 10-ounce can cream of chicken soup
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2. Combine the zucchini, onions, and 1 cup water in a Dutch oven. Bring to a boil, reduce the heat, and simmer, covered, for 5 minutes, or until the zucchini is