---------- Recipe via Meal-Master (tm) v8.02
  Categories: Casseroles
       Yield: 8 servings
     1/2 lb French bread -- sliced
       3 tb Margarine -- softened
  14 1/2 oz Can Whole peeled tomatoes
            -cut up
   1 1/2 oz Fresh tomatoes -- thinly
       1 c  Lowfat cottage cheese or
            Ricotta cheese
     1/4 c  Olive or vegetable oil
     3/4 ts Lawry’s seasoned salt
     1/2 ts Dried oregano -- crushed
     1/2 ts Lawry’s Garlic Powder with
     1/2 c  Parmesan cheese
   Spread bread slices with margarine; cut into large
   cubes.  Arrange on a jelly
   roll pan.  Toast in 350 degree oven for about 7
   minutes.  Place 1/2 of the cubes in a greased 13x9x2
   baking dish.  Drain canned tomatoes, reserving liquid.
   Top bread cubes with 1/2 of fresh tomato slices, 1/2
   of the reserved
   tomato liquid, 1/2 of the cottage cheese, 1/2 of the
   oil, 1/2 of the canned tomatoes, 1/2 seasoned salt,
   1/2 of the oregano and 1/2 of garlic powder and
   parsley.  Repeat layers.  Sprinkle with Parmesan
   cheese.  Bake, covered, in 350 oven for 40 minutes,
   uncover and bake 5 minutes longer to brown top.
   Recipe By     : Favorite Brand Name Cookbook