Cut chicken breast halves in half again.
Mix flour, salt and pepper together in a plastic bag.
Add chicken pieces and shake to coat.
In an electric frying pan or dutch oven, cook chicken in butter. Brown on both sides, adding more butter if needed.
Add stewed tomatoes, oregano and basil.
Lower heat, cover and cook for about 1 hour.
Place stewed tomatoes in casserole-type dish.
Sprinkle with 2 teaspoons sugar; mix together.
Bake in 350\u00b0 oven for 20 minutes. Remove and place bread, torn into 1-inch pieces, on top.
Sprinkle with remaining 2 teaspoons sugar and dot with butter.
Bake an additional 10 minutes.
Fry the bacon.
In the bacon drippings, fry the pieces of loaf bread.
Add stewed tomatoes.
Pour into casserole dish.
Crumble bacon on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Good to serve with vegetables.
Heat grease, sugar and tomatoes.
Add bread chunks and simmer until bread
\"dissolves.\"
Cut sausage into rounds however thick or thin you like.
Put Sausage into a baking dish.
Open stewed tomatoes and poor ontop of sausage.
Cover with foil and bake in the oven @ 350 for about an hour.
However many links of sausage you use, thats how many cans of tomatoes. So if you have 2 links of sausage, you use 2 cans of stewed tomatoes. Its really easy, and tastes great. My kids love it.
Preheat oven to 350 degrees F (175 degrees C).
Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
Cover the chops with the mushrooms and pour the stewed tomatoes over all.
Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.
/4 cup of milk with the cornstarch and stir until
Saute onion with garlic and basil, in the oil.
Add stewed tomatoes, with juice, green beans and pepper.
Cook on medium heat until thoroughly heated.
Serve immediately.
Serves 4 to 6.
oft and translucent.
Place tomatoes and their juices in a
Cover the bottom of a skillet with the olive oil and place over medium heat. Place the garlic, onion, and cayenne pepper in the skillet and stir until fragrant. Stir in the green pepper. Cook and stir until tender, about 5 minutes. Stir in the frozen okra and allow to cook for 5 minutes more. Stir in both the diced and the stewed tomatoes. Season with salt and pepper. Reduce heat to medium-low and simmer until all vegetables are tender, 5 to 7 minutes.
Heat oil on med high
salt and pepper roast.
place roast in hot oil and brown on both sides.
add vinegar, stewed tomatoes, brown sugar, allspice and water.
mix until sugar is dissolved.
cover and cook on med heat 3 hours.
add water as needed to keep meat covered.
Stir occasionally.
Reduce liquid until tomatoes are dark in color, about 25-40 minutes.
ise and pat dry. Season with salt and pepper.
Heat
Slice zucchini down the middle lengthwise. then cut into pieces about 1/2 inch thick.
Place stewed tomatoes in a medium saucepan. Add the zucchini and mix inches Cook over medium heat for about 10 minutes, or until zucchini is tender - but not soggy.
Enjoy!
lace the 2 cans of stewed tomatoes in a food processor and
or the sauce; puree the stewed tomatoes with the juice until smooth in
Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin.
Place tomatoes in a large pot and add the remaining ingredients.
Cover and boil gently for 15 minutes, until tomatoes are tender.
Serve with croutons.
I like my stewed tomatoes with toast and butter.
Whenever I am sick, this is the dish I crave! The above recipe is from the book out of print cookbook \"cajun country cookin\" by John and Glenna Uhler Enjoy!
Slice garlic bread into eight round slices.
Brown meat, add tomatos. Heat until bubbly.
Spread generous amounts of cream cheese on four slices of bread.
Line bottom of 8 inch square baking pan with bread covered in cream cheese.
Pour half of meat mix over the top and cover with half of the cheese.
Pour over rest of meat mix.
Butter the remaining bread and lay on top of meat.
Cover with cheese.
Bake 30-45 minutes until bubbly and cheese is melted.
Salt and pepper to taste.
Preheat oven according to corn bread instructions. Brown the ground beef; drain. In a 13 x 9-inch pan, layer the ground beef, beans and stewed
tomatoes. Cover with corn bread batter and bake until the corn bread is done. Serve topped with shredded cheese.
Combine meats and brown together.
Drain well.
Combine with all ingredients, except optional stewed tomatoes, in 5-quart slow cooker.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Add tomatoes during last hour of cooking time.
Serve over noodles with garlic bread on the side.
Serves 6 to 8.
Cook sausage, onion, and bell pepper in oil over medium heat in a large skillet and drain.
Add diced tomatoes, stewed tomatoes, and ketchup and mix well.
Cook ziti according to package directions and drain.
In a large bowl, combine sausage tomato mixture, and toss with pasta and cheese.
Spoon into a greased 3 quart baking dish.
Cover and bake at 350 degrees for 20 minutes.