Cover art for podcast Deep South Dining

Deep South Dining

307 EpisodesProduced by MPB Think RadioWebsite

There’s more to a recipe besides add a pinch of salt and a dash of pepper. Pull up a chair to Deep South Dining and get a new recipe that you can try or you can share one of your own. Having some friends over and don’t know what to cook? Does everybody go crazy over your specialty dish? What’s the s… read more

50:08

Deep South Dining: Breakfast & Brunch

A southern breakfast is not complete without a side of grits. No matter how you take them, sweet or salty, they are the perfect compliment to any morning or early afternoon brunch. Today Carol and Malcolm share some great breakfast memories, dishes, and recipes. Also, we hear from Tupelo's oldest restaurant, Johnnie's Drive-In.


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Casserole Baked Tomatoes or Pretty Darn Close to McCarty’s Merigold Tomatoes


  • 2 tablespoons vegetable oil
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 2 (28 ounce) cans whole tomatoes, drained and halved lengthwise
  • 2 tablespoons light brown sugar
  • 2 tablespoons chopped fresh chives
  • ¾ tablespoon table salt
  • ½ teaspoon seasoned salt (like Lawry’s)
  • ½ teaspoon dried chervil
  • ½ teaspoon dried dill
  • ¼ teaspoon black pepper
  • 1 cup coarse bread crumbs (from 1 baguette)
  • 2 tablespoons butter, melted


1. Preheat oven to 375 degrees F. Heat the vegetable oil in a medium skillet over medium-high, and cook the onion until tender, about 6 minutes. Combine the onion, tomatoes, brown sugar, chives, table salt, seasoned salt, chervil, dill, and pepper in a medium bowl; pour into a lightly greased 2-quart baking dish.

2. Combine the breadcrumbs and the melted butter; sprinkle evenly over the top of the tomato mixture. Bake in the preheated oven until the breadcrumbs are golden, about 35 minutes.

 

From the 1972 Southern Living Party Cookbook


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