Scalloped Tomatoes

I was digging through all my Mother-in-Law's old church cookbooks this past weekend and came across this recipe. The books were so old that the advertisements that local businesses could buy up were written out in pen. This particular recipe came from the 1958 edition! I changed a few things up but it came out really good and super easy!

Scalloped Tomatoes
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Ingredients:

4 cups diced tomatoes (I used fresh and removed all seeds)

1/4 cup sun-dried tomatoes

3 pieces of wheat bread (crumbled)

1/4 cup butter (melted)

1 T sugar (or splenda)

1 T basil

1/4 t pepper

1/4 t salt

Directions:

1. Preheat oven to 350 degrees. Mix together diced and sundried tomatoes and mix in salt, pepper, and basil. Place in a casserole dish.

2. In a separate dish, mix together bread crumbs, sugar, and butter. Place on top of the tomato mixture. Bake for 1 hour.

Acorn Squash Bisque

My Coworker came in with tons and tons of acorn squash as a result of a gardening accident. I had made this bisque last year with butternut squash and it was fabulous so I decided to give it a go with the acorn squash. I know something is a hit when my husband tells me I should open a restaurant while eating. Shhhhh....I think he thinks I make these recipes up. We'll let him continue to ponder how amazing I am.

Acorn Squash Bisque
Adapted from Allrecipes.com

Ingredients:
1 T. olive oil
1 T. butter
1/2 cup diced onion
3/4 cup diced carrots
2 acorn squash
3 cups vegetable stock
salt and pepper to taste
ground nutmeg to taste
1/2 cup cream (used light)

Directions:

1. Cut acorn squash in half and remove the seeds. Bake at 350 degrees for 60 min or until soft. Scoop out squash and place aside.

2. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.

3. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.

4. In a blender or food processor, puree the soup mixture until smooth. ( I skipped this part and instead used a potato masher to break up any chunks.) Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.