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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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In 'A Southerly Course' by Martha Hall Foose. Originally a concoction of tomato soup and melted cheese over toast (see Rumtum Tiddy) Ms. Foose has transformed into an appetizer version. Ingredients:
1 large egg, beaten |
1/2 teaspoon worcestershire sauce |
1/4 lb cheddar cheese, grated (1 cup) |
1 cup chopped pecan pieces |
1 cup soft breadcrumbs |
1 tablespoon unsalted butter |
2 tablespoons finely chopped onions |
1 (8 ounce) can tomato sauce (1 cup) |
1 cup grated parmesan cheese |
8 pickled okra pods, sliced into rounds |
Directions:
1. Preheat the oven to 350°.
2. Butter an 8-inch square baking dish.
3. In a large bowl, combine the egg, Worcestershire sauce, Cheddar cheese, pecans, and bread crumbs.
4. In a medium skillet set over medium heat, melt the butter.
5. Add the onion and cook until slightly browned, about 3 minutes.
6. Add the tomato sauce and cook for 5 minutes.
7. Pour the onion and tomato sauce over the bread crumb mixture and stir together.
8. Spoon the tomato-bread mixture into the prepared baking dish and bake for 25 minutes or until firm.
9. Cool for 10 minutes and cut into 16 squares.
10. Put the parmesan cheese on a large plate.
11. Coat all sides of the squares in the Parmesan.
12. Place 1 round of pickled okra in the center of each square as a garnish.
13. To serve, skewer each square on a cocktail pick.
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