Colonel Sanders Scalloped Tomatoes Recipes

COLONEL SANDERS' SCALLOPED TOMATOES

Steps:

• Saute 2 tablespoons minced fresh onions in 1/3 cup bacon fat in an iron skillet.
• Stir in 1/4 cup flour and brown lightly.
• Add 1/4 cup flour and saute until lightly browned.
• Mash enough fresh tomatoes with a potato masher to yield 3 cups.
• Add mashed tomatoes, black pepper and salt to saute mixture.
• Cook until flour has thickened tomatoes.
• Add 1 tablespoon sugar.
• Cook just long enough to dissolve sugar.
• Stir in cubed toast just until combined.
• Serve.

COLONEL SANDERS' CREAM OF TOMATO SOUP

Steps:

• Heat juice and onion to boiling.
• Remove the onions.
• Melt the butter and add the flour in a pot.
• Cook until light golden.
• Add the juice to the butter and flour.
• Cook until it thickens.
• Add the salt, white pepper and sugar.
• Remove from heat.
• Beat in the cold milk.
• Heat without boiling and serve.

SCALLOPED TOMATOES (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
• Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.
• Off the heat, stir in the basil.
• Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.
• Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil.
• Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.