Tomato & Leek Casserole
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Tomato & Leek Casserole
  Casserole    Leeks  
Last updated 6/12/2012 1:26:56 AM. Recipe ID 61599. Report a problem with this recipe.
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      Title: Tomato & leek casserole
 Categories: Digest, Dec.
      Yield: 1 Servings
 
      5    Or 6 large leeks
      2 lb Firm tomatoes
        x  Ff grated cheese (amount
           Optional according to
           Taste)
        x  Bread crumbs
        x  Red wine vinegar
        x  Marjoram, thyme, sage,
           Pepper, rosemary
 
  Slice leeks and tomatoes.  Layer in casserole dish (leeks on the
  bottom so the juice from the tomatoes helps cook them
  :).  Sprinkle with red wine vinegar. Add cheese. Add layer of bread
  crumbs. Spice according to taste. (Repeat layer if desired). Cook at
  375 until bread crumbs are golden.
  
  The amounts of ingredients in this one can be varied. Some ppl prefer
  more tomatoes, while I am allergic to them so tend to skimp there
  :)  The lack of cooking time is due to the origination of the recipe.
  I learned it in Holland and the oven temps there are far different
  from here. We usually made it in some old nearly broken down toaster
  oven so the time varied with each attempt
  :)  I have found many non vegan friends love this recipe.
  
  Posted by "Jennifer Bunker"  to Fatfree Digest
  [Volume 13 Issue 17] Dec. 17, 1994.
  
  FATFREE Recipe collections 




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Recipe ID 61599 (Apr 03, 2005)

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