Last week I wrote of my fond memories of window sills lined with ripening tomatoes ... of being blessed with bags of tomatoes ... of simple, delicious tomato sandwiches and of a variety of tomato recipes. Well that column certainly stirred a number of readers to request more recipes -- out-of-the-ordinary recipes that incorporate wholesome, nutritious tomatoes.

Among the letters I received was a request from Marlene Browne of Orangeburg.

"Several years ago, I prepared a casserole of Vidalia onions with tomatoes. I have not been able to prepare it since because I can't locate the recipe. Thanks in advance for your effort ... Blessings."  I thought, "Wow, what a wonderful letter!" because it stirred me to dig out a few old recipes that are totally nutritious and delicious. I enjoy Vidalia onions almost as much as I enjoy homegrown tomatoes!



Tomato and Onion Casserole or Pie



(According to your preference, this yummy concoction can be baked in a lightly buttered 9-inch square casserole dish or in a lightly browned 10-inch pie shell.)



2 large eggs, beaten

1 cup evaporated milk

1 tablespoon flour

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon basil

1 teaspoon chives

1/4 teaspoon dry mustard

3 large ripe tomatoes, peeled and sliced or cut into small chunks

1 large Vidalia onion, peeled and sliced or cut into small chunks

1 cup mayonnaise

1 cup grated cheese

In a large bowl, beat the eggs and evaporated milk well. Beat in the flour, salt, pepper, basil, chives and dry mustard. Set aside. Evenly place the tomatoes and onions in the buttered casserole dish or lightly browned pie shell. Pour the prepared egg, milk and herb mixture over the tomatoes and onions. You may use the same bowl to combine the mayonnaise and grated cheese. Spread this mixture over the casserole evenly. Bake at 350 degrees Fahrenheit for about 45 minutes or just until the center is set. This recipe makes eight or nine slices.



Meal-In-One Tomato, Corn, Onion Casserole



2 cups corkscrew macaroni, cooked, rinsed and drained

2 pounds ground chuck

1 cup Vidalia onion, chopped

1/2 cup chopped green bell pepper (optional)

1 teaspoon salt

1 teaspoon pepper

2 cups tomatoes, peeled and chopped

8-ounce can tomato sauce

1/2 teaspoon hot sauce

1 can white, tender corn, drained

1 cup grated mild or sharp cheddar cheese

In a large skillet, brown the ground chuck. Drain excess fat, and return to the pan. Add the chopped onions, bell pepper, salt and pepper. Brown on medium heat, tossing continually, for about five minutes. Remove from heat and stir in the tomatoes, tomato sauce and hot sauce. Stir until well combined. Stir in the macaroni and corn. Pour this mixture into a large, lightly buttered casserole dish. Sprinkle cheese over the top evenly. Bake at 350 degrees Fahrenheit for 40 minutes. This recipe makes eight servings.



Baked Vidalia Onion



1 large Vidalia onion

1/3 cup water

Salt and pepper to taste

1/2 stick margarine, room temperature, or a good coating of "I Can't Believe It's Not Butter"

Peel a large, fresh Vidalia onion. Cut off the outside ring and discard it. Cut the prepared onion into 1-inch slices lengthwise. Put a little water in a 2-quart casserole dish and add the onion, salt, pepper and butter. Bake covered at 350 degrees Fahrenheit for 30 minutes.

Perhaps you are searching for a special recipe. Or, maybe you have a tremendously scrumptious summer recipe you would like to share with readers of The Times and Democrat. If so, please feel free to write to me at: Teresa Hatchell, 179 Cherry Lane, St. George, SC 29477.

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