Recipe: Scalloped Tomatoes, Okra and Green Chiles

Scalloped Tomtoes, Okra, and Green Chiles:
From: Miss Ruby's Cornucopia, The Best Recipes From America's Natural Harvest
Serves: 8

1 medium onion, diced
2 ribs celery, diced
4 Tbls. butter
2 tsp. salt
2 tsp. black pepper
2 dashes of Tabasco
3 dashes of Worcestershire sauce
1 tsp. oregano
2 cups sliced, blanched okra
4 cups strained, sliced canned plum tomatoes
OR 6 large ripe fresh tomatoes, peeled and sliced
1 1/2 cups peeled and chopped green chiles (yes it says 1 and 1/2 cups!)
2 cups coarse saltine cracker crumbs
1 1/2 cups grated pepper Monterey Jack cheese

Preheat oven to 400 degrees F.

In a large nonreactive skillet, saute onion and celery in butter till almost soft. Add salt, pepper, Tabasco, Worcestershire sauce, and oregano; saute 3-4 minutes. Turn heat to high and add okra. Saute 5 minutes; add tomatoes and chiles and cook until most tomato liquid is absorbed.

Turn into a 2 qt. casserole; top with crumbs and cheese. Bake 10 minutes or until cheese is melted.