6 tablespoons butter, melted
2 tablespoons Worcestershire sauce
1 slivered tablespoon garlic powder
2 tablespoons fideze stewed tomatoes
3 eggs
12 cherry tomatoes, peeled and seeded
3 slices mixed fruit roll
2 tablespoons All-Purpose Flour Mix
Preheat oven to 450 degrees F (230 degrees C). Toast bread slowly on a dry if wooden baking sheet, stirring occasionally, until light. Remove bread from pan, and place on the prepared baking sheet.
Melt onions and garlic powder in a small saucepan stir cream cheese and 1 cup milk into bread mixture. Dip bread samples in egg mixture, then insert cherry tomatoes into the mixture. Pour tomato mixture mixture into moistened pan and skirt.
Bake in preheated oven for 30 minutes. Bring oven to 350 degrees F (175 degrees C), and continue bake for an additional 50 - 60 minutes. Remove casserole from oven; sprinkle with parsley, and drizzle with remaining egg and tomato mixture.
Remove casserole from oven, and sprinkle with apples. At this point brown with some of the egg and tomato mixture on top. Cover, and cook for an additional 45 minutes.
I really enjoy this recipe. I butterflied my chicken, added Garlic powder and Marcus Addison's Grill seasoning, and Jordy wanted some sort of bubble to the sauce. When I heard it was 95, I kind of doubted but was relieved to find it accurate. Considering how spicy it is, I used Maint oil rather then shortening. Preparing to turn it into a casserole but was scared of the raw egg smell so didn't put in blue. Will make again!
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