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Recipes – Tomato Pie

By the Spirited Chef, Stephanie Godke, author of the cook book Tour De Fork
Sour Cream Pastry
Ingredients:
1 ½ cup flour
½ tsp. salt
2 tsp. baking powder
½ cup shortening
½ cup sour cream
Procedure:
Combine the dry ingredients and then cut in the shortening. Last add the sour cream and blend with a fork. Gather the dough into a ball and wrap. Chill for a few hours or overnight. Roll out and place in a 9 inch pie plate.
Tomato Pie Filling
Ingredients:
4 medium tomatoes peeled and cut into thick slices
½ tsp. salt
½ cup mayonnaise
3 green onions sliced
2 TBS. fresh basil chopped
1 cup shredded Parmesan cheese [in two half cups]
Procedure:
Preheat the oven to 350ºF.
Lay the tomato slices on paper towel and salt them. Let them stand for 30 minutes or so to draw out the water. Mix the mayo, onions, fresh basil, and half of the cheese. Bake the empty crust for 12 minutes until lightly golden brown. Put ½ cup of the cheese into the pie shell then layer in the tomatoes. Spread the mayo mixture over the tomatoes. Bake for 35 minutes then allow to cool for 5 minutes before attempting to cut the pie.
It is time for rhubarb! For the maximum production of rhubarb fertilize. Here is one of my favorite rhubarb recipes,
http://homegardeningforbeginners.org/recipes/rhubarb-cooler-recipe/. Mark your calendar for Rhubarb FEST 6-7, 2014 in Aledo, Ill. I think that is in your neighborhood . Watch http://www.aledomainstreet.com/index.php?option=com_content&task=view&id=139
What do you have for creative rhubarb recipes?