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1 BAKED 8 or 9 inch PIE CRUST: enough for one crust and then a little more. :) (I use 1 1/4 c. all purpose flour, 1 stick cold butter, a pinch of salt, up to 1/4 c. ice water. Cut flour, butter, and salt with a pastry blender until mealy. With a mixer, add 1 tablespoon at a time of ice water until it cleans side of bowl, usually end up using only 3 tbsp. Shape into ball, wrap in plastic wrap, store in refrigerator at least 1/2 hour.) Roll out on floured countertop to desired size, cut edges how you like. Bake at 375 for approx 10 minutes.
5 or 6 medium tomatoes, peeled and sliced about 1/4 inch thick.
2 to 3 tablespoons fresh chopped basil (genovese is the best)
salt, pepper, garlic pepper to taste (about 1/8 tsp each)
1 1/4 c. cheddar cheese (sometimes I use a mixture of cheddar, colby, and monterey jack)
3/4 c. mayonnaise (I only use Hellmann's)
Layer 1/2 of the tomatoes in baked pie shell. Sprinkle 1/2 basil, salt, pepper, garlic powder on top.
Mix cheese and mayonnaise together and spread over tomato layers, right to inside edge of crust.
Bake at 350 for 30 minutes or until topping is golden brown.
I've been sick since Wed and still sick! I don't remember ever being sick this long! I'm just hoping the antibiotics kick in really soon... or it'll be confirmed this is all viral and nothing to be done but (continue) to wait it out. Oh - and yes, I can whine amongst the best of us when I'm sick. lol
I'm on the mend at long last. Fever subsided on Sat and I am feeling pretty much human again. Would love to have some 'mater pie to help me heal the rest of the way but I just can't make it from anything but real garden tomatoes.
Me either, the canned ones just are not the same..That changes the whole taste & texture..
Have any of you tried the tomato pie with green tomatoes? Of course it will never be as good as fresh ripe ones, but for something very different I make it (same basic recipe), but I use Feta cheese.. If you are not a stinky cheese lover Mozzarella is good..
Now feta is not a stinky cheese in your book, is it Larkie? I love feta but do not like really strong stinky cheeses. Can't take blue cheese straight for example though I do like it in salad dressing (as long as it doesn't have big chunks of the cheese).
Feta is brined for storage. They vary in saltiness. You can desalinate by soaking feta in water. If you want long storage then store feta in a plastic container submerged in salted water. I don't measure, just use some big pinches so the water tastes salty.
Just picked up this thread and wanted to say that I have made tomato pies for years using my mom's recipe which is very much like Kathy's. I have tweaked and substituted over the years based on what I have on hand. I will say that chevre is awesome in this pie. It adds so much richness and is a nice counterpoint to the acid of the tomatoes. The slight tartness really compliments the other ingredients. I also like Parmesan in the crust and/or on top mixed with the other cheeses.
Here is the rub, I make my own goat cheeses so I cannot speak to store bought. But if it is packed in liquid I would drain it before I used it.
I have really enjoyed reading the threads and picking up the tips y'all have shared. Great recipe Kathy.
Why yes I do. I have Nubians and hope to be able to have a license to sell one day. I make chevre, ricotta, mozzarella, feta, cheddar, Swiss, and yogurt. Can't imagine going back to store bought. When you get one you will love her.
Just passed my sixth b-day on Daves . It's the first thing I check on puter when I turn it on .
I'd like recipes for all the cheese . Will never have goats again because we move back and forth each year between Tex and Ga . I had Nubians years ago and loved them . Such pets they were , and Romeo was my favorite ,born of a mother that we bought and didn't know she was pregnant.
Having store bought lasagna tonight with garlic bread and a small salad with veggies still in the fridg . Trying to use up my fresh veggies and not throw any out when we leave.