*  Exported from  MasterCook II  *
 
                         Beet and Tomato Casserole
 
 Recipe By     : Mother’s Collection-Sarah Elizabeth Barton-1938
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          diced boiled beets
    2 1/2  cups          stewed tomatoes
      1/2  cup           grated cheese
    2      cups          bread crumbs
    2      tablespoons   fat
                         salt and pepper to taste
 
 Put 1/2 beets in bottom of greased baking dish. Add half the tomatoes 
 then half the cheese in layers. Season to taste with salt and pepper. 
 Add 1/2 bread crumbs. Dot with 1 tablespoon fat. Repeat. Brown in 
 moderate oven 350°, 20 minutes.
 
 Tootie Notes: This was the old recipe. To update: Use a sprayed glass 
 casserole. Use canned beets and tomatoes. I use the sliced beets-it 
 lays out in the dish better. Cut down on the salt. Use butter or 
 margarine instead of fat. This is steamy good.
 
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