Eddy's Recipes - The Gantseh Megillah

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EDDY ROBEY'S RECIPES

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Scalloped Corn and Tomatoes

8/1/2002

Issue:
3.08

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu

Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me

Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

2 cups cut Corn, fresh or frozen
1 (1 pound) tin sliced Tomatoes, drained
1 medium Onion, diced
3/4 cup diced Celery
3 tablespoons Butter or Margarine
1 cup Cracker Crumbs
Salt and Pepper to taste
Method
Melt the Butter in a skillet.
Add the Celery and Onions.
Cook, over medium heat until the Onions are slightly browned.
Remove from heat.
Stir in Corn, Tomatoes, Salt, and Pepper.
Lightly Oil an 8 or 9-inch square glass baking dish.
Place half the Corn mixture in the dish, and top with half the Cracker Crumbs.
Repeat with the other half of the Corn mixture, and remaining Crumbs.
Bake at 350 degrees for about 30 minutes, or until browned.
Serve
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
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