Lindas Tomato Cheese Bake Food

CHEESE TOMATO POTATO BAKE

Steps:

• Preheat oven to 350°F.
• Cook potato and onion in boiling salted water until potatoes are just tender, drain.
• Add butter, cheeses, tomatoes and sour cream, stir to combine.
• Place mixture in a baking dish, top with bacon and additional cheese if desired.
• Bake 20-25 minutes.

LINDA'S ZESTY STEWED TOMATOES WITH ZUCCHINI, ONIONS AND PEPPERS

Steps:

• Put zucchini in a med. sized pot, and add the can of chopped tomatoes and juice.
• Add onion, and green pepper, along with a couple of shakes of tabasco sauce, or a couple of shakes of red hot peppers, and salt and pepper, to taste.
• Cook for about 15 minutes. Make sure you don't cook too long, or veggies get mushy. They should have a little crunch to them.

PIMIENTO OR PIMENTO CHEESE TOMATO BAKE

Steps:

• Preheat oven to 350°F.
• Slice tomatoes in the bottom of a buttered, 8-inch X 11-inch baking dish, covering the bottom. Sprinkle with ½ the oregano. Set aside.
• Using an electric mixer, beat until smooth the cheeses, mayonnaise, pimientos, garlic powder, pepper & onion.
• Spread bread slices with equal portions of cheese mixture and roll up jelly-roll fashion.
• Arrange bread/cheese rolls in baking dish on top of tomato slices, seam side down. Pour Rotel tomatoes evenly over the rolls. Sprinkle with remaining oregano.
• Bake for 30 minutes.