Tomato Salad

Ingredients

1/2 pound ripe beefsteak tomatoes
1/2 pound ripe cherry tomatoes
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
3 sprigs oregano, leaves picked from stems
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon balsamic vinegar
1/2 cup black olives, pitted and cut into small pieces
Directions

Core beefsteak tomatoes, and cut into small bite-size chunks. Slice cherry tomatoes in half. Transfer tomatoes to a serving dish, and set aside.
Heat oil in a small skillet over medium heat. Add garlic, and cook just until it is golden brown. Remove from heat; let cool slightly, and add oregano.
Season tomatoes with the salt and pepper. Pour warm garlic mixture, including olive oil, over the top. Add vinegar and olives; toss well to combine. Serve.

http://www.marthastewart.com/333831/chopped-tomato-salad-with-toasted-garlic


My Notes:

I generally use 2 pints of cherry/grape tomatoes and omit the beefsteak tomatoes.

I always leave the olives and oregano out.

This is really good the second day and is also good on sandwiches.

Hashbrown Casserole

Ingredients

1 pkg (bag) frozen hash brown potatoes (2 lbs)—I used the 26 or 32 oz bag because I like the potatoes to be more creamy
2 c shredded cheddar cheese
1/2 c melted butter (Real Butter not margarine)
1 1/2 tsp tsp salt
1 sm onion (chopped)
1 can 10 ¾ oz cream soup (cream of chicken or cream of mushroom work very well)
1 c sour cream
2 c crushed corn flakes
1/4 c cup melted butter




Directions

1.Thaw hash browns (or use refrigerator style hash browns).
2.In a large bowl, mix together hash browns, cheddar cheese, ½ cup melted butter, salt, onion, soup, and sour cream. Stir until evenly mixed.
3.Spray a 9 x 11 or 9 x 13 inch pan or casserole dish with Pam or lightly grease the dish.
4.Pour mixture from bowl into pan and spread evenly with a spoon.
5.In a small bowl, mix together Corn Flakes and ¼ cup melted butter. Mix together and spread on top of casserole.
6.Bake at 350 degrees F for 45 minutes without a lid.

Mexican Rice

Ready In: 30 Minutes

Servings: 4

"Rice is sauteed with salt, cumin and onion, then simmered with tomato sauce and chicken broth."

Ingredients:

3 tablespoons vegetable oil

1 cup uncooked long-grain rice

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/4 cup chopped onion

1/2 cup tomato sauce

2 cups chicken broth

Directions:

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=27072&origin=detail&servings=4&metric=false
by way of
http://designerbagsanddirtydiapers.blogspot.com

Pineapple Casserole

Ingredients

1 cup sugar

6 tablespoons all-purpose flour

2 cups grated sharp cheddar

2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved

1 cup cracker crumbs (recommended: Ritz)

8 tablespoons (1 stick) butter, melted, plus extra for greasing pan


Directions

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

http://www.foodnetwork.com/recipes/paula-deen/pineapple-casserole-recipe/index.html

My Notes--

I usually leave out the 6 tbsps of pineapple juice.

Burlap trees

http://mayamade.blogspot.com/2009/12/burlap-forest.html