Enjoy some delicious recipes!

Program #613

Sautéed Tomatoes
1 container grape tomatoes
2 tablespoons butter
Salt and pepper to taste
Favorite herbs such as thyme or basil

Melt butter in skillet until sizzling. Add grape tomatoes. Sauté until tender. Salt and pepper to taste. Add fresh herbs just before removing from heat. Serve hot.

Tomato Pie

I was on a mini-vacation in Portland, Maine. As usual, I was wandering through a used book store looking around when I came across a 1955 Congressional Record Cookbook. I was so surprised to find tomato pie in the book. It was a little different from the tomato pie that we make today with ready-made piecrust, because the pie in 1955 had a biscuit crust, and didn't have basil. All the recipes in the book were hand-written. I was just fascinated by this book, so I bought it. What a treasure it is. I have found so many recipes in the book that I thought were fairly new, but cooks were making them before 1955!

1 pre-baked 9 inch pie crust
1-1/2 to 2 ripe tomatoes, peeled
1 tablespoon dried basil or 3 tablespoons fresh basil, chopped
1 small to medium sweet onion, finely chopped
1 ½ cups grated sharp Cheddar cheese
¾-1 cup mayonnaise
Salt and pepper to taste

Blind bake the pie crust according to package direction. Peel tomatoes, slice into ½ -3/4 inch slices and set aside to drain. Place tomatoes in the pie shell in ONE layer, top with chopped onion and salt and pepper to taste. Sprinkle with basil. Mix cheese and mayonnaise and spread over the onions to make a top crust from edge to edge of the piecrust. Bake at 350º for 30-35 minutes. Top will be bubbly when pie is ready. Wait 20 minutes before serving.

*Small tomato pies can be made in tart pans using the same method as above. These are great for tea parties.

Cornbread Salad

1 cooked skillet (6-8 inches) of cornbread made with Buttermilk Cornbread Mix from recipe on package or your favorite cornbread without sugar
5 green onions including the green tender stems, thinly sliced
¾ cup green pepper
½ cup chopped bread and butter pickles
1 large or 2 small ripe tomatoes, roughly chopped
Mayonnaise to moisten
Salt and pepper to taste


Cook cornbread according to package directions. Put in a large bowl and crumble. Add green onions, bell pepper, pickles, and tomatoes. Add salt and pepper to taste. Add enough mayonnaise to moisten well. Refrigerate until ready to serve. Add crumbled bacon, or anything else you would like to this salad.

Linda Weiss
All about tomatoes from the cookbook Memories From Home by Linda Weiss

Anonymous

Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.