My friend, Mabel Brennan, is always trying out new recipes and will let me know when she finds something that sparks her interest and is worth the effort. I can always rely on her recipes because she will only share the ones that she likes enough to use over and over again. Every recipe that gets her stamp of approval goes into a massive binder that she keeps on the top of her fridge. It is bulging at the seams as each recipe has its own plastic sleeve. Good thing, too, for it must withstand many a search in the run of a week. Oh to have that book for a few days …
Here’s one that she shared with me recently. It’s so simple and so delicious. Mabel serves it as a side dish with chicken or stir fry. I think it also works well as a light lunch served with a tossed salad as a finishing touch.
Mozzarella Tomatoes
Ingredients:
2 large tomatoes (sliced)
4 cups soft bread crumbs
2 bacon strips, cooked and crumbled
1/4 cup melted margarine
1/4 cup chopped celery
1/4 cup chopped onion
1 egg, beaten
1/2 tsp garlic
1/2 tsp dried oregano
salt and pepper to taste
1 1/2 cups shredded mozzarella cheese (divided)
Directions:
Place a single layer of tomatoes in a greased 9x9x2 dish and set aside.
In a large bowl, combine the remaining ingredients, mixing well. Be sure to only use half of the cheese at this point. Spread the mixture over the layer of tomatoes. Add another layer of tomatoes and spread the remaining cheese on top. Bake, uncovered at 350° for 30 minutes or until heated through.
TIP: This recipe makes 2 or 3 servings. It can easily be doubled if you want to make more.
Yes,that’s a good recipe!Put together nicely,Beulah!