#104 – Tomato Casserole & Chocolate Chip Zucchini Cookies

hosted by Laverne Diede & Rhonda Fitterer

Tomato Casserole

  • 5 — 6 large tomatoes
  • 1 pkg soda crackers, crumbled
  • 1/4 cup butter, sliced
  • 1 pint cream
  • 1 pkg deli style thinly sliced roast beef
  • Salt & pepper to taste

Preheat oven to 350 degrees. Skin and slice tomatoes and cover the bottom of 9 x 7 in baking dish using half of the tomatoes. Layer half of soda crackers on top of tomatoes and then layer half of beef; season layer with salt and pepper and repeat. Arrange butter on top of beef and pour cream over casserole; bake for 60 minutes, let stand for 5 minutes to set.

Chocolate Chip Zucchini Cookies

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 cup grated & peeled zucchini
  • 2 cups flour
  • 1 tsp soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 cup raisins
  • 1 cup chocolate chips
  • 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. In a large mixing bowl, add shortening, sugar and brown sugar, beat until smooth; beat in egg. Add remaining ingredients and mix until well combined. Make cookies and bake for 10 minutes or spread in a 9 x 13 in greased pan and bake for 20 min for bars.


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