Recipe for October 11, 2008:

Preserving tomato harvest, sans canning

Roast them: Slice tomatoes and lay in a single layer on an oiled rimmed baking sheet. Roast at 400 for about 50 minutes. The tomatoes will shrink, the juices will concentrate, and the edges may caramelize. Remove from oven, cool, and pack in freezer safe bags in your freezer.

Cheesy Cabbage Casserole

1 head cabbage, shredded
1 can cream of mushroom soup (undiluted)
1 onion, chopped
4 tablespoons butter or margarine
6 ounces your favorite cheese, cubed
Can of prepared crispy fried onions
salt (optional)
pepper (optional)

Cook cabbage in salted water until tender; drain thoroughly.

In a large skillet, sauté onion in 4 Tbsp of butter until tender.

Add soup and cheese, heat and stir until melted.

Stir in cabbage (salt& pepper if desired).

Transfer to an un-greased 2-quart baking dish.

Bake uncovered at 350ºF for 20-30 minutes, or until heated through. Sprinkle top with the crispy onions and put back in oven for another five minutes to heat the onion topping. Serve.