"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pat Housden's Green Peppers and Tomatoes Recipe

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This recipe for Pat Housden's Green Peppers and Tomatoes, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Wednesday, July 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 large green bell peppers, sliced
2 large onions, sliced
2 C. drained canned tomates or 4 raw tomatoes
1/2 tsp. salt
1 T. brown sugar
1/2 C. chicken broth
1 T. butter
2 T. flour
4 slices bacon

Directions:
Directions:
Slice and layer vegetables in a greased, covered casserole.
Add a sprinkle of salt to each layer.
Sprinkle the brown sugar over the tomatoes.
Bake 30 minutes at 400 degrees.
Remove from oven and drain off the liquid and reserve.
Add broth to make 1 C. Melt the butter in sauce pan. Add flour until blended and saute until lightly browned. Gradually add liquid from vegetables, stirring until thick and bubbly.
Taste for seasoning.
After gravy is smooth, add to vegetables in casserole. Place bacon strips on top, and return to oven at 375 degrees for about 30 minutes or until bacon is crisp. Do not cover this time.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour 30 minutes to mix and bake.
Personal Notes:
Personal Notes:
Pat was the dearest of friends in Trona. This is another recipe that comes with warm fuzzies.

 

 

 

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