MONDAY AUGUST 22
TASTE OF HOME TOMATO PIE
1-1/4 pounds plum tomatoes (about 5 large), cut into 1/2-inch slices
1 pastry shell (9 inches), baked
1/2 cup diced green onions
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
2 bacon strips, cooked and crumbled
2 tablespoons shredded Parmesan cheese
Place half of the tomatoes in pastry shell. Top with onions and remaining tomatoes. Sprinkle with the basil, salt and pepper. Combine mayonnaise and cheddar cheese; spread over tomatoes, leaving 1-1/2 in. around the edge. Sprinkle with bacon and Parmesan cheese.
Bake at 350° for 30-35 minutes or until tomatoes are tender. Yield: 8 servings
PAULA DEENS TOMATO PIE
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise
Salt and pepper
Preheat oven to 350
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake at 350 for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
GREEN TOMATO PIE
5 green tomatoes, chopped
1 1/2 cups white sugar
2 tablespoons cider vinegar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1/4 cup flour
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees (place diced green tomatoes and vinegar in a large bowl.
In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
Pour into pie crust and cover with criss-cross lattice crust.
Bake at 350 degrees for 30 to 35 minutes, until bubbly and crust is brown.
GREEN TOMATO CASSEROLE
4 medium green tomatoes sliced thin
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
2 cups soft breadcrumbs
1 cup of shredded sharp cheddar cheese
1 tablespoon butter soften
Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole.
Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese.
Repeat layers twice omitting the cheese from the top.
Dot butter over the bread crumbs on top.
Cover and bake at 400 degrees for one hour.
Add remaining cheese, bake uncovered until cheese melts.
CHEESY SPAGHETTI CASSEROLE
1 1/2 pounds lean ground chuck
1 green bell pepper, chopped
1 onion, chopped
1/2 cup chopped celery
2 cloves garlic, crushed
1 can condensed cream of mushroom soup, undiluted
3/4 cup water
1 16-ounce can tomatoes, undrained & chopped
2 tablespoons chili powder
pinch salt
1/4 teaspoon pepper
8 ounces spaghetti, uncooked
2 ounces cheddar cheese, cut into 1/2-inch cubes
3/4 cup shredded cheddar cheese
Cook meat, green pepper, onion, celery, and garlic in a Dutch oven, stirring until meat crumbles; drain well, and return mixture to Dutch oven.
Stir in soup, water, tomatoes, chili powder, salt and pepper. Bring to a boil over medium heat.
Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Preheat oven to 350.
Cook spaghetti according to package directions; drain.
Stir spaghetti, cheese cubes, and olives into meat sauce.
Spoon mixture into a lightly greased 11x7x1.5-inch baking dish.
Cover and bake at 350 degrees for 20 minutes or until thoroughly heated.
Sprinkle with 3/4 cup reduced fat shredded cheese, and bake, uncovered, 10 additional minutes.
Cheesy Spaghetti Casserole may be prepared ahead, omitting shredded cheese:
Cover and chill 8 hours.
Remove from refrigerator; let stand at room temperature 30 minutes.
Cover and bake at 350 degrees for 45 minutes, or until thoroughly heated.
Uncover and sprinkle with shredded cheese; bake 10 additional minutes.
SLOW COOKED HAM WITH POTATOES AND CHEESE
2 cups lean ground cooked ham, about 1/2 pound
1/2 cup cheese crackers, finely crushed
1 egg
1/3 cup barbecue sauce
4 large potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
2 tablespoons butter
2 tablespoons vegetable oil
2/3 cup evaporated milk
1 cup mozzarella cheese, grated
1 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
Combine ground ham, crushed crackers, egg and barbecue sauce and shape into six patties.
In a skillet, saute potato and onion slices in butter and oil over medium heat, turning frequently to prevent browning. Drain and place in slow cooker.
Combine milk, cheese and seasonings and pour over potatoes and onions. Layer ham patties on top. Cover and cook on low setting for five hours.