Slice tomatoes and arrange in a serving dish in overlapping slices. In small bowl, combine oil, wine vinegar, sugar, basil, salt, and pepper. Stir thoroughly to blend and sprinkle of tomatoes. Cover and refrigerate until time to serve.
Fry bacon on medium heat in a frying pan. When bacon is fried, set aside. Once cool, crush bacon. Place sliced potato skins in same pan (to slice potato, cut into 8 pieces and trim out the center so that the potato isn't thick). Add salt and pepper into pan to taste. Fry until potatoes are done. Place potatoes onto plate. Sprinkle cheese over potatoes, allow to melt. Sprinkle crushed bacon over potatoes and serve.
Heat oven to 350 degrees. Arrange potatoes in four layers in a 2 qt. casserole. For each layer (the first 3 layers), sprinkle with 1 Tbsp. onion, 1 Tbsp. flour, 1/4 tsp. salt, and a dash of pepper. Sprinkle the last layer with remaining onion, salt, and pepper; dot with the butter. Pour hot milk over potatoes. Bake covered for 30 minutes. Bake uncovered for 60-70 minutes.
You can't go through summer without running into baked beans. It is a standard with barbecue. So, I figure I'll pop in my own recipe along with every one else.
Cook bacon to remove grease--don't make it crispy--drain and cut bacon into pieces. Add bacon and rest of ingredients to crockpot. Cook on low for 8-10 hours (or in oven at 325-350 degrees for 1 hour).
Put shallots, wine vinegar, dry white wine into saucepan, and boil until reduced until about 1 Tbsp. Put in cream and cook on low for a few minutes. Cut butter into cubes, cook on low heat; don't let it melt until you are ready to serve the sauce. Put in egg yolks to thicken sauce. Best poured over broccoli.
The Warm Kiln|Pasta|Mexican|Entrees|Side Dishes|Desserts|Crimson & Blue