• 4 medium green tomatoes (about 1-1/2 pounds)
• ½ cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1/3 cup margarine or butter

Wash tomatoes. Cut into ½-inch slices.
Mix flour, salt and pepper. Dip tomato slices into flour mixture.
Heat margarine in 10-inch skillet over medium heat until hot. Add tomato slices. Cook, turning once, until golden brown.

Makes 4 servings

Betty Crocker's 40th Anniversary Edition Cookbook
Copyright 1991 by General Mills, Inc., Minneapolis, Minnesota

• 3 cups broccoli florets
• 2 cups cubed cooked chicken or turkey
• 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
• ½ cup mayonnaise
• ½ cup grated Parmesan cheese
• ½ teaspoon curry powder
• 1 cup cubed fresh bread
• 2 tablespoons butter, melted

In a covered saucepan, cook broccoli in water until crisp-tender; drain.
Place in a greased 11x7x2-inch baking dish; set aside.

Combine the chicken, soup, mayonnaise, Parmesan cheese and curry powder; spoon over broccoli.
Top with bread cubes and butter.
Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

Servings: 6

Taste of Home Best Loved Casseroles

• 5 cups sliced peeled pears (5 to 6 pears)
• 12 ounces raspberries
• ¼ cup all-purpose flour
• 6 Nature Valley roasted almond crunchy granola bars (3 pouches from 8.9-ounce box), finely chopped
• ½ cup all-purpose flour
• ¼ cup packed brown sugar
• ¼ cup butter or margarine, melted

Heat oven to 350 degrees.
Spray 8-inch square glass baking dish with cooking spray.
In large bowl, mix pears, raspberries, granulated sugar and ¼ cup flour.
Spoon evenly into baking dish.

In medium bowl, mix crushed granola bars, ½ cup flour, brown sugar and butter until crumbly.
Sprinkle over pear mixture.
Bake 55 to 65 minutes or until top is golden brown and fruit is tender (mixture will be bubbly).
Cool slightly. Serve warm or cold.

Servings: 9

Betty Crocker Annual Recipes 2008
General Mills, Minneapolis, Minnesota 2008