2 tablespoons Butter
1/4 cup; Chopped onion
1 cup; Peeled seeded and; chopped tomatoes
8 Eggs
2 teaspoons Seasoned salt
1/2 teaspoon Oregano
1/4 cup; Milk
1 cup; Shredded cheddar cheese
1 tablespoon Chopped parsley

Melt butter in 9" skillet with ovenproof handle; saute onion until clear. Add tomatoes; set aside.Beat eggs with seasoned salt, oregano and milk; stir in cheese and parsley. Pour into skillet; bake at 350°. 15-20 minutes or until set. Serve at once.

6 to 8 medium green tomatoes
2 tablespoons lemon juice
1 teaspoon grated lemon pee
l 1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon butter
pastry to 9-inch 2-crust pie

Wash the green tomatoes well; peel and slice. In a saucepan, combine tomatoes with lemon juice, peel, salt, and cinnamon. Cook tomato mixture over low heat, stirring frequently. Combine sugar and cornstarch; stir into tomato mixture.

Cook mixture until clear, stirring constantly. Add butter, remove from heat, and let stand until slightly cooled. Line a 9-inch pie plate with pastry; pour in tomato mixture. Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape. Bake at 435° for 35 to 45 minutes, or until nicely browned. Serve warm or cooled.