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Thinking about the Dinner Season

August 24, 2012

This past Tuesday registration started for the winter dinners season here at the 1900 farm. Some of the coveted spaces around the holidays fill up quickly, as long time fans of the program sign up. As a preview to this year’s dinner season, and to celebrate tomatoes in August, I thought I would share a favorite dinner season recipe with you guys. This particular dish will be returning to the menu with the pork dinner at the 1900 house after a 5 year hiatus. It is a favorite of both staff and visitors. Try it with some fresh August tomatoes and enjoy!

Corn and Tomato Casserole

2 cans diced tomatoes, drained

1 can creamed corn

1 can whole kernel corn

2 eggs, slightly beaten

1 teaspoon pepper

2 teaspoons sugar

2 Tablespoons flour

Mix thoroughly. Pour into casserole dish.

Crumb Topping for Casserole

1/2 cup butter

1 medium onion, diced

1/2 teaspoon garlic powder

1/2 cup Parmesan cheese

4 cups bread crumbs

Sauté onion and garlic in butter. Take off stove and add remaining ingredients. Sprinkle on top of corn and tomatoes and bake at 350° for one hour.

-Adapted from Pride of the Kitchen, 1898

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