Scalloped Tomatoes

SCALLOPED TOMATOES

1 can Muir Glen Organic Fire Roasted Whole Tomatoes, 28 Ounce

1/4 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons sugar

1 tablespoon grated onion

dash of cayenne pepper

1 and one-half cups soft bread crumbs

one-half cup melted butter

Pre-heat oven to 350 degrees.  Season canned tomatoes with one and a fourth teaspoons salt, one-eighth teaspoon pepper, two tablespoons sugar,[136] one-half tablespoon grated onion and a few grains cayenne. Moisten one and one-half cups of soft bread crumbs with one-half cup melted butter. Butter a deep baking dish, sprinkle with a thick layer of crumbs. Pour in tomato mixture and cover with remaining crumbs. Bake in the oven until cooked throughout and crumbs are browned - about 20 minutes.

Pepper and Onion Salad

PEPPER AND ONION SALAD

1 red bell pepper

1 small red onion

1/2 teaspoon coarse sea salt

1/2 teaspoon coarse black pepper

2 tablespoons olive oil

1 tablespoon apple cider vinegar

hearts of romaine lettuce leaves

Plunge a bright-red bell pepper into boiling water, remove immediately and rub off the outer "shiny" skin. Cover with ice water to chill and become crisp. Cut a slice from the stem end and remove the seeds and veins, then cut in rings as thin as possible. Cut one small red onion in very thin slices, separate the rings and "crisp" in ice water. Drain and toss together both onion and pepper rings. Season with salt, pepper, and pour over two tablespoons oil and one tablespoon vinegar. Crush the pepper and onion into the dressing, then pile it in nests of crisp hearts of romaine lettuce leaves.

Dressed Green Peas

Ever had naked green peas?  Or, have you wondered why some taste better than others when they're all really the same?  To me, naked green peas is opening a can, heating it on the stove to a boil and serving it as a side dish.  But, to 'dress' them up for company, try the following.  It adds a bit of home cooking to canned vegetables.

'DRESSED' GREEN PEAS

1 can Le Sueur Very Young Small Sweet Peas, 15-Ounce

1 tablespoon butter

1/4 teaspoon black pepper

1/4 teaspoon sea salt

Drain green peas. Add enough water to cover the peas in a medium sauce pan.  Bring to a boil. Simmer about 5 minutes or until most of the water is removed.  Add salt, pepper and butter.  Stir until butter is melted and serve. 

ASPARAGUS SALAD

ASPARAGUS SALAD

2 cans cut Asparagus spears, 10.5 oz (drained)

1 jar pearl onions, 13 oz (drained)

1 tablespoon chopped chives

1 red pepper, seeded and chopped

1 cup French dressing

Combine all ingredients and chill for at least 2 hours before serving.