| Ingredients: | |
| 1 frozen 9" Pastry shell (or homemade) | 4 Medium ripe Tomatoes, Sliced |
| 1/4 C Chopped Chives | 1 tsp. salt |
| 1/4 tsp. fresh ground (black)pepper | 1C. grated Swiss cheese |
| 1/4 cup Mayo | 1 tsp. Basil |
| Directions | |
| 1.preheat oven 425° | 2.bake pastry crust 5 minutes |
| 3.remove from oven, reduce heat to 400° | 4.place sliced tomatoes on bottom of crust |
| 5.sprinkle with chives, basil, salt, pepper | 6.spread cheese & mayo over tomatoes |
| 7.make sure it reaches to the edges of pie crust | 8.seal completely with the mayo & cheese mixture |
| 9.bake 35 minutes until brown & bubbly | 10.Let stand 5-10 minutes before serving |
| 1. Mix zucchini, carrot, onion, soup & sour cream. |
| 2. Butter 8x10 casserole dish. |
| 3. Add squash mixture, spread on remaining stuffing. |
| 4. Bake at 350 for 1 hour. |
| 1. Lightly toast baguette slices on both sides in broiler. |
| 2. While still hot, rub with garlic cloves, then brush lightly with some of the olive oil. |
| 3. In bowl, combine olives, tomatoes, onion, capers, vinegar and remaining olive oil. |
| 4. Toss to combine. |
| 5. Season to taste with pepper. |
| 6. Spoon mixture on top of
bread slices and serve. |
| Serves 6 |
| Submitter: | Kris |
| Ingredients: | |
| 4 whole tomatoes | 4 whole green onions |
| 1/4 c fresh bread crumbs | 1/2 tsp. salt |
| freshly ground pepper | extra virgin olive oil for drizzling |
|
|
| 1. Preheat oven to 350ºF. |
| 2. Cut the tops off the tomatoes. |
| 3. With a spoon scoop out about a tablespoon of the insides
of each
tomato. |
| 4. Finely chop the white ends of the green onions and divide
into the well
of each tomato. |
| 5. Chop up the green parts and toss with the bread crumbs, salt and pepper. |
| 6. Scoop this mixture onto each tomato. |
| 7. Lightly press down on the stuffing. Drizzle with the olive oil. |
| 8. Place the tomatoes on a baking sheet and cook for about 20 min. |
| 1. Stack tortillas and cut into about 1/2-inch squares. |
| 2. In an 11- to 12-inch frying pan, combine 1 teaspoon oil and the onion. Stir often over medium-high heat until onion is limp, about 3 minutes. Add tortillas and remaining oil, turn heat to high, and stir until small bits start to brown, 8 to 10 minutes. |
| 3. Scatter tortilla mixture in an 8- by 12-inch oval or rectangular
casserole (at least 2 inches deep). |
| 4. Shred 2 cups cheese; sprinkle 1 cup over the tortilla mixture. Cut remaining cheese into sticks about 1/2 inch thick. |
| 5. Drain chilies and stuff equally with cheese sticks. Lay chilies in a single layer in casserole. Sprinkle with cilantro |
| 6. Separate eggs. Whip whites with mixer on high speed until they hold soft but distinct peaks; set aside. |
| 7. Mix eggs yolks (use unwashed beaters) with flour, then beat on high speed until paler in color, about 2 minutes. Beat half of the whites into the yolks, then fold in remaining whites and pour mixture over chilies, scraping bowl. Top egg mixture with shredded cheese. |
| 8. Bake in a 375F oven until topping is golden brown and feels firm when lightly touched, about 15 minutes. Cutting through chilies, scoop from casserole to serve. |
| Submitter: | Kris |
| Ingredients: | |
| 2 Tbs. Oregano | 1 canned Plum tomato |
| 3 Cloves Garlic | 2 TBS Olive oil |
| 1/2 tsp. Honey | Cooked Pasta |
| 1. Cut avocado in halves. |
| 2. In a big bowl, place sliced tomatoes, red onions, and lettuce. |
| 3.Sprinkle with lime juice, salt and pepper. |
| 4. Toss. |
| 5. Add avocado on top. |
| 6. Toss gently. Serve. |
| Time to Prepare 10 minutes |
| Number of Servings 8 |
| Delicious! |