Everyone is seated at the large dining room table as the cook makes everything over a large wood burning fireplace which would have been the way things were done then.
The recipes are original, though some have been adapted to more "modern" versions. This was adapted from The Everyday Cookbook.
My husband just visited the Living History Farms again this past week with his work associates and each time he goes, he brings home the sheet of recipes and makes a note of the dishes he enjoys. This is one of them!
4 can(s)tomatoes (chopped)
2 largeeggs (slightly beaten)
1/2 tspgarlic powder
4 cbread crumbs
1 mediumonion (finely chopped)
1/2 cparmesan cheese (grated)
How to Make Scalloped Tomatoes
- Combine tomatoes, eggs, pepper, sugar and flour and add to buttered casserole dish.
- Crumb topping: Saute butter, onion and add garlic powder. Remove from stove and add remaining ingredients listed in crumb topping. Sprinkle on top of tomatoes. Bake at 350 degrees for 1 hour.