TOMATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This southern tomato pie recipe is a summer must-have! Use tomatoes that are firm, but not too ripe. Ripe tomatoes will add too much moisture to the pie. —Lois Morgan, Edisto Beach, South Carolina
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 20 minutes
Prep Time 50 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange a third of the tomatoes in crust; spread with a third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 396 calories, FatContent 32g fat (12g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 466mg sodium, CarbohydrateContent 22g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 7g protein.
SEAFOOD ENCHILADAS RECIPE | ALLRECIPES
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
Provided by Cathy
Categories Mexican Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
- In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 606.8 calories, CarbohydrateContent 42.6 g, CholesterolContent 135.8 mg, FatContent 36.5 g, FiberContent 2.6 g, ProteinContent 26.8 g, SaturatedFatContent 20.6 g, SodiumContent 1078 mg, SugarContent 2.5 g
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