Scalloped Tomato’s
4
servings
2
cups or 1 can stewed tomatoes
1-cup
coarse cracker crumbs, or 3 slices old bread crumbled
1-tablespoon
onion chopped, if desired
2-tablespoon
butter or margarine
Place
tomatoes in baking dish; add crackers or bread, chopped onion and margarine (in
dots or squeeze parkay). Mix lightly. Bake in medium oven until top begins to
brown.
Ruth
Walker Murray
Elfie
Gaylord Walker
Eudora
Welsh Gaylord