How to oven-dry tomatoes

Prepare:

Roma tomatoes are best for oven-drying.

Remove their stems, rinse them under water and pat dry.

Cut the tomatoes in half lengthwise. Core and remove the seeds.

Line a baking sheet with parchment paper.

Place the tomato halves, skin side down, on the parchment.

Bake:

Preheat the oven to 200 degrees.

Bake for 8 to 10 hours for tomatoes that are about 3 1/2 inches long.

Smaller tomatoes will take less time.

Start checking them after about 6 hours.

The tomatoes should be drying out and shriveling.

When done, they will be reddish-brown flat pieces about 1 1/2 inches long.

Store:

Keep them in the refrigerator for about a month or in the

freezer for six months for best quality.

Use:

Rehydrate them in hot water. Use kitchen scissors to cut them

and use on pizzas and in sauces, soups and pasta dishes.

Source:

Susan M. Selasky

Detroit Free Press Test Kitchen
July 28, 2010

California Tamale Pie

1 lb. lean ground beef

3/4 cup yellow cornmeal

1-1/2 cups milk

1 egg; beaten

1 pkg. chili seasoning mix

1 tsp. seasoned salt

16 oz. can tomatoes; cut up

16 oz. frozen corn, drained

2-1/4 oz. can sliced ripe olives,
sliced and drained

1 cup cheddar cheese, grated

In skillet, cook meat until crumbly; drain.

In large bowl, mix cornmeal, milk and egg.

Add drained meat, dry chili seasoning mix,
seasoned salt, tomatoes, corn and olives.

Pour into slow-cooking pot.
Cover and cook on high for 3-4 hours.

Sprinkle cheese over top.

Cook another 5 minutes.

No-Bake Turtle Cheesecake

From the Pillsbury website...


Prep Time: 20 min ; Start to Finish: 3 hr 20 min
Makes: 16 servings

Keep cool while you make a crowd-size cheesecake. No baking required!

Crust

1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans

Filling

2 (8-oz.) pkg. cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
Whipped cream, if desired


1 . In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.

2 . In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.

3 . Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.

4 . To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.

Chicken Parmesan Filled Shells

Ingredients:

1-1/2 cups ricotta cheese
1 egg
1/2 tsp. parsley
1/4 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. pepper
3/4 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese, divided
2 cups cooked, shredded chicken
16 jumbo pasta shells, cooked and drained
2-3 cups spaghetti sauce



Directions:

1. In a medium mixing bowl, combine ricotta cheese, egg, parsley, garlic powder, oregano and pepper; mix well. Stir in Parmesan cheese, 1-1/4 cups Mozzarella cheese and chicken.

2. Preheat oven to 350º.

3. Pour half of the spaghetti sauce in the bottom of an 9x13-inch baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese.

4. Cover dish with foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving.

Yield: 4-6 servings.