Easy breaded tomatoes:
One can (14 oz.) stewed tomatoes
One can (14 oz.) water
Three slices bread
Three heaping t. sugar
Two Tablespoons butter or margarine, optional
1/4 teaspoon salt, optional
1/4 teaspoon black pepper
In 1 1/2- to two-quart saucepan, pour tomatoes and water. Tear bread into moderate sized pieces and drop into tomatoes. Add sugar, butter, salt, pepper, and place pan over medium heat. Stir and bring to boil. Reduce heat and simmer for about 2 minutes. Remove from heat and serve. If there should be leftovers, these are good right from the refrigerator.
The canned potato salad makes a good side dish. Or, you might try this simple one:
Cheesy potato salad:
2 cans German potato salad
1/2 c. grated Cheddar cheese
Crisp bacon, crumbled
Spread potato salad in 8-inch pan and sprinkle with cheese and bacon bits. Bake in 350-degree oven 20 to 25 minutes.
Enjoy -- Bird
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