Recipe - Bread And Butter Savoury

6 sl Bread; Buttered on Both
Sides
1 md Onion; Finely Chopped or
Grated
4 ounce Cheese; Grated
3 lg Eggs; Thoroughly Beaten
4 lg Tomatoes; Peeled & Sliced
Salt & Pepper to Taste

As we prepare to move on to our AllIrish Cooking month of March, The Cook
& Kitchen Staff are offering you some of the best recipes sent from our
Members in February. Today's offering is from Diane L in South Australia.
You can file this great little recipe under quick & easy casseroles as it
will surely make a great addition to your everexpanding recipe files.

Thank you to all members that took the time to send in a recipe. We're just
sorry we won't have an opportunity to publish them all!

Grease an oven ware dish and line with some of the buttered bread slices.
Sprinkle on a layer of grated cheese. Add a layer of tomato slices.
Sprinkle on a layer of grated onion. Add another layer of buttered bread
slices, grated cheese and onion. Continue layering until the dish is full,
finishing with bread slices. Pour the beaten eggs over the top layer. Bake
in a preheated oven at 350F to 400F degrees for approximately 35 to
40minutes. Serve warm from the oven.

Kitchen Staff Tip: To remove the skin of a tomato simply bring a kettle of
water to the boil. Carefully drop your tomatoes, one at a time into the
boiling water. Remove the tomatoes from the boiling water as cracks appear
in their skin, about 1 to 3minutes depending on the size and ripeness of
the tomato. Drop the tomato immediately into a cold water bath to cool.
Readily peel away the skin when the tomato is cool enough to be handled and
prepare as directed. This is an ago old method of food preparation
otherwise know as parboiling.

Posted to dailyrecipe@recipeaday.com by The Cook & Kitchen Staff
dailyrecipeowner@recipeaday.com on Feb 22, 1998